The glycaemic index (GI) characterises foods by using the incremental area under the glycaemic response curve relative to the same amount of oral glucose. Its ability to differentiate between curves of different shapes, the peak response and other aspects of the glycaemic response is contentious. The present pilot study aimed to explore the possibility of using 1H NMR spectroscopy to better und...

Heat-responsive miRNAs regulate the expression of the transcription factors (HSFs) and majority of the heat stress-associated genes (HSPs). Here we report identification of few heats responsive miRNAs in wheat (Triticum aestivum L.)through de novo sequencing on Illumina Hiseq 2000. Validation of identified miRNAs in endospermic tissues of thermotolerant (HD2985) and thermosusceptible (NIAW-34-3...

Screening of a wheat (Triticum aestivum) cDNA library for starch-branching enzyme I (SBEI) genes combined with 5'-rapid amplification of cDNA ends resulted in isolation of a 4,563-bp composite cDNA, Sbe1c. Based on sequence alignment to characterized SBEI cDNA clones isolated from plants, the SBEIc predicted from the cDNA sequence was produced with a transit peptide directing the polypeptide in...

there is some evidence on the effects of organic acids on the functional properties of native starches. however, there is little information on such effects on modified starches. the main objective of this study was to determine the effects of l-ascorbic acid (150 mg kg-1, as the permitted level in bakery products) on functional properties of cross-linked wheat starch. once the starch was treat...

The purpose of this study was to determine whether different types of resistant starch (RS) elicited different glycemic responses. Eleven healthy subjects consumed solutions containing 30 g of either dextrose (DEX), resistant starch type 2 (RS2), or cross-linked resistant wheat starch type 4 (RS4(XL)) on three separate occasions, which were assigned randomly. Finger stick blood samples were col...

For simplicity, “steam flaking” hereafter will be called “flaking.” For this discourse, flaking is considered the process of steaming whole grain at atmospheric pressure, typically for 20 to 40 minutes, and then rolling it to a flake density from 24 to 32 lb/bushel. This causes sufficient disruption of the starch-protein matrix to result in starch digestibility of 80% to 90% in the rumen and 98...

the main objective of this study was to evaluate the effect of dietary inclusion of wheat or corn as the main source of starch in prepartum diets on colostrum composition, colostrum igg1 and igg2 concentrations, serum igg1 and igg2 concentrations of calves and efficiency of igg1, igg2 and total ig absorption. for this purpose, thirty primiparous and twenty multiparous holstein cows were used in...

Nitrogen (N) fertilization and irrigation are significant agronomic factors affecting wheat production, but little information is available on the effects of reduced N internal starch structure physicochemical properties associated with quality wheat-based foods. In this study, were separately applied to investigate their composition morphological changes, crystalline external region features, ...

Cereal starch amylose/amylopectin (AM/AP) is critical in functional properties for food and industrial applications. Conventional methods of AM/AP are time consuming and labor intensive making it difficult to screen the large sample sets necessary for evaluating breeding samples and investigating environmental impact on starch development. The objective was to adapt and optimize the iodine bind...