Molecular characteristics of oxidized and cross-linked lotus (Nelumbo nucifera) rhizome starch
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چکیده
منابع مشابه
Structure and physicochemical properties of starches in lotus (Nelumbo nucifera Gaertn.) rhizome
The type and content of starch are believed to be the most critical factors in determining the storage and processing quality of lotus rhizome species, and the intention of this study is to survey the structure and properties of starches isolated from rhizomes of two lotus cultivars using X-ray powder diffraction, solid-state nuclear magnetic resonance spectroscopy, attenuated total reflectance...
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Rhizome is the storage organ of lotus derived from modified stems. The development of rhizome is a complex process and depends on the balanced expression of the genes that is controlled by environmental and endogenous factors. However, little is known about the mechanism that regulates rhizome girth enlargement. In this study, using RNA-seq, transcriptomic analyses were performed at three rhizo...
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In the present study, two antioxidant micromolecular components (L2f-2 and L2f-3) and an antioxidant macromolecular component LB2 were extracted from lotus (Nelumbo nucifera Gaertn.) rhizomes. MS, FTIR (Fourier-transform IR) spectroscopy and NMR were used to identify these compounds. L2f-2 was (+/-)-gallocatechin, L2f-3 was (-)-catechin and LB2 was a polysaccharide-protein complex with a molecu...
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The objective of this study was to determine the physicochemical and sensory properties of cooked emulsion sausages containing different levels of lotus rhizome powder (0, 1, 2, and 3%, based on total weight). Lotus rhizome powder had no significant (p>0.05) impact on pH, moisture, protein, or ash content of sausage. However, fat content was slightly but significantly (p<0.05) decreased when th...
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The rhizome of Nelumbo nucifera Gaertn (fam. Nymphaeaceae) was studied to fix the parameters for pharmacognostical standards. The present investigation deals with the macro and microscopically characters of rhizome along with studies on some physical constants, behavior of powdered rhizomes on treatment with different chemical reagents and florescence characteristics on exposure to U.V light, w...
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ژورنال
عنوان ژورنال: International Journal of Food Properties
سال: 2017
ISSN: 1094-2912,1532-2386
DOI: 10.1080/10942912.2017.1328437