نتایج جستجو برای: amylopectin
تعداد نتایج: 778 فیلتر نتایج به سال:
UNLABELLED Morphological, viscoelastic, hydration, pasting, and thermal properties of starches separated from 10 different rice cultivars were investigated. Upon gelatinization, the G' values of the rice starch pastes ranged from 37.4 to 2057 Pa at 25 °C, and remarkably, the magnitude depended on the starch varieties. The rheological behavior during gelatinization upon heating brought out diffe...
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...
BACKGROUND Starch is biosynthesised by a complex of enzymes including various starch synthases and starch branching and debranching enzymes, amongst others. The role of all these enzymes has been investigated using gene silencing or genetic knockouts, but there are few examples of overexpression due to the problems of either cloning large genomic fragments or the toxicity of functional cDNAs to...
The rising prevalence of obesity and the vulnerability of the pediatric age group have highlighted the critical need for a careful consideration of effective, safe, remedial and preventive dietary interventions. Amylose starch (RS2) from high-amylose maize (HAM) ferments in the gut and affects body weight. One hundred and ten children, of 7-8 (n=91) or 13-14 (n=19) years of age scored the se...
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...
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