It has been well established that a certain amount of ingested starch can escape digestion in the human small intestine and consequently enters the large intestine, where it may serve as a carbon source for bacterial fermentation. Thirty-eight types of human colonic bacteria were screened for their capacity to utilize soluble starch, gelatinized amylopectin maize starch, and high-amylose maize ...

Proso (Panicum miliaceum L.) is a summer annual grass capable of producing seed in 60 to 90 d. This characteristic, and its effi cient use of water, makes it well suited to the short, and often hot and dry, growing season in the high plains of the central Great Plains. The introduction of novel end-use characteristics such as waxy starch can stimulate an increased market for proso. We evaluated...

We have isolated cDNA clones to two isoforms of granule-bound starch synthase (GBSS) from pea embryos and potato tubers. The sequences of both isoforms are related to that of glycogen synthase from E. coli and one, GBSSI, is very similar to the waxy protein of maize and other species. In pea, GBSSII carries a novel 203-amino-acid domain at its N-terminus. Genes encoding both proteins are expres...

The structural and functional properties of non-gelatinized waxy rice starch were investigated after 1, 3, 7, and 10 freezing/thawing cycles. Freezing caused an increasing damaged starch from 1.36% in native waxy rice starch to 5.77% in 10 freezing/thawing-treated starch (FTS), as evidenced by the cracking surface on starch granules. More dry matter concentration was leached, which was characte...

The formation of acrylamide in model Maillard reaction systems containing phenolic compounds was examined, with regards to phenolic type, concentration, and model system matrix. In dry glyoxal/asparagine waxy maize starch (WMS) systems, 9 out of 10 examined phenolics demonstrated an inhibiting effect, with the most significant reductions (55-60%) observed for caffeoylquinic acids. In WMS glucos...

Summary Low‐density expanded starchy products are often desirable, particularly in the snack food industry. Levels of shear and amylose deemed crucial factors for expansion. In this study, maize starches containing low (waxy), normal high levels were compared after processing. Low processing used a popping head (similar to rice‐cake machine), while (~450 kJ kg −1 ) samples (pellets directly exp...

The effects of black tea polyphenol extract (BTPE) on the retrogradation of starches from different plant sources were studied using differential scanning calorimetry (DSC) and X-ray diffraction (XRD). DSC analysis shows that the gelatinization temperature of maize starch and starches from different rice varieties increased with increasing BTPE level. After storage at 4 °C, BTPE at a concentrat...

The nutritional properties of starch and dietary fiber (DF) were studied in barley genotypes containing different amylose contents: Waxy Campana (-8% amylose); Alva, Lina, and Glacier normal (normal varieties, 25-27% amylose); and Glacier high (-35% amylose). On an equivalent starch basis, all barley varieties showed a somewhat higher availability to aamylase than a wheat reference. Among the b...

The primary reason for processing maize is to enhance feeding value. Total tract starch digestion is similar for coarsely processed (dry rolled, cracked) dry maize. Enhancements in starch digestion due to dry rolling maize v. feeding maize whole may be greater in light-weight calves than in yearlings, and when DM intake is restricted ( < 1·5 % of body weight). The net energy (NE) maintain (NEm)...