Starch is an important reserve of carbon and energy in plants, providing the majority of calories in the human diet and animal feed. Its synthesis is orchestrated by several key enzymes, and the amount and structure of starch, affecting crop yield and quality, are determined mainly by starch synthase (SS) activity. To date, five SS isoforms, including SSI-IV and Granule Bound Starch Synthase (G...

Starch granule preparations from the endosperm tissue of all waxy maize (Zea mays L.) mutants tested have low and approximately equal capability to incorporate glucose from adenosine diphosphate glucose into starch. As the substrate concentration is reduced, however, the activity of waxy preparations relative to nonmutant increases until, at the lowest substrate concentration utilized (0.1 muM)...

screening of3000 soil samples collected from cities of four different provinces of iran for starch-hydrolysing bacteria revealed that the nature is enriched with streptomyces species capable of producing amylolytic enzymes. among the bacterial isolates, one of the high starch-degrading strains was selected for further microbiological identification and also amylolytic enzyme(s) characterization...

Short description: In Bavaria, feeding cattle with maize silage is a common method, which is practiced even in for maize unfavorable locations. With increasing feed costs a partial substitution of maize by grass silage could be economically reasonable. Especially against the background of bioenergy production from cereals and maize, a competitive situation can evolve and grass as feedstuff can ...

BACKGROUND: Fat replacers are ingredients that can replace fat in many foods, therefore,many consumers have limited their dietry intake of fat and calories due to diet and health concerns. OBJECTIVES: The present study investigated the effect of modified starch on some physico-chemical and sensory properties of low fat Hamburger. METHODS: In this research, modified starch potato, tapioca (Acety...

The pasting of commercial maize starches was found to be a biphasic phenomenon, exhibiting an expected first viscosity peak as well as an unexpected, relatively large second viscosity peak under specific cooking conditions when using a Rapid Visco Analyser (RVA). The second peak formed at long holding times (between 32 and 45 min), holding temperatures within the range of 82 to 95 °C, starch co...

background: fat replacers are ingredients that can replace fat in many foods, therefore,many consumers have limited their dietry intake of fat and calories due to diet and health concerns. objectives: the present study investigated the effect of modified starch on some physico-chemical and sensory properties of low fat hamburger. methods: in this research, modified starch potato, tapioca (acety...

ADP-Glc pyrophosphorylase (EC 2.7.7.27), starch synthases (EC 2.4.1.21), and SBEs (EC 2.4.1.18) are the key enzymes in the pathway of plant starch biosynthesis. Starch is a polymer of Glc that exists as two fractions, amylose and amylopectin, in maize (Zea mays L.) kernel amyloplasts. The essentially linear polymer amylose contains a-1,4-linked Glc, whereas the branched polymer amylopectin cont...

Processing of maize grain is known to modulate the site of starch digestion, thus the nature and amount of nutrients delivered for absorption. We assessed the effect of site of starch digestion on nutrient net fluxes across portal-drained viscera (PDV). Three steers, fitted with permanent digestive cannulas and blood catheters, successively received two diets containing 35 % starch as dent maiz...