نتایج جستجو برای: maize starch

تعداد نتایج: 60861  

2005

A study was carried out to determine the influence of mucilage viscosity on the globule structure (i.e. size and number) of certain starch emulsions. The starches investigated were cassava, potato and maize. The emulsions were prepared by mixing the starch mucilage of a predetermined concentration 4%w/v with arachis oil in the ratio 50:50, using a silverson mixer fitted with a dispersator head....

2010
Juliann R. Seebauer George W. Singletary Paulette M. Krumpelman Matías L. Ruffo Frederick E. Below

The relative role of the maternal source and the filial sink in controlling the composition of maize (Zea mays L.) kernels is unclear and may be influenced by the genotype and the N supply. The objective of this study was to determine the influence of assimilate supply from the vegetative source and utilization of assimilates by the grain sink on the final composition of maize kernels. Intermat...

Journal: :journal of food biosciences and technology 2015
m mizani m. yaghoti moghaddam m. alimi m. salehifar

emulsion stability, viscoelastic rheological properties and particle size distribution of french dressing samples formulated with two types of commercial modified starch have been investigated. the product’s usual thickening agents, xanthan and guar gum, were 100% substituted by (2, 2.2%) of acetylated distarch adipate (ada) and hydroxypropylated distarch phosphate (hdp) from waxy maize starch....

دهقان, افسانه, فرحناکی, عسکر, مجذوبی, مهسا, مصباحی, غلامرضا,

Salad dressing is a semisolid emulsion and a colloidal system with high consumer demand. Food polysaccharides (e.g starch) are used in the formulation of salad dressing to improve its physical properties and sensory attributes. In this research, 10% mixture of wheat or maize starches were used to produce pregelatinized starches by a double drum drier, followed by milling and sieving. The pregel...

M Mizani M. Alimi M. Salehifar M. Yaghoti Moghaddam

Emulsion stability, viscoelastic rheological properties and particle size distribution of French dressing samples formulated with two types of commercial modified starch have been investigated. The product’s usual thickening agents, xanthan and guar gum, were 100% substituted by (2, 2.2%) of acetylated distarch adipate (ADA) and hydroxypropylated distarch phosphate (HDP) from waxy maize starch....

Journal: :Bioscience, biotechnology, and biochemistry 2007
Hirosuke Tatsumi Hajime Katano Tokuji Ikeda

The kinetics of glucoamylase-catalyzed hydrolysis of starch granules from six different botanical sources (rice, wheat, maize, cassava, sweet potato, and potato) was studied by the use of an electrochemical glucose sensor. A higher rate of hydrolysis was obtained as a smaller size of starch granules was used. The adsorbed amount of glucoamylase on the granule surface per unit area did not vary ...

Journal: :Proceedings of the National Academy of Sciences of the United States of America 2003
Rachel K Chikwamba M Paul Scott Lorena B Mejía Hugh S Mason Kan Wang

The B subunit of Escherichia coli heat labile enterotoxin (LT-B) is a potent oral immunogen with potential for use as a vaccine, a carrier molecule to deliver antigens to gut-associated lymphoid tissues, and possibly an adjuvant to make coadministered vaccines more effective. LT-B produced in plants was shown to be functional and immunogenic in animals and humans. In this work, we show that mai...

2013
Gertraud Spielbauer Li Li Lilla Römisch-Margl Phuc Thi Do Romain Fouquet Alisdair R. Fernie Wolfgang Eisenreich Alfons Gierl A. Mark Settles

Plants have duplicate versions of the oxidative pentose phosphate pathway (oxPPP) enzymes with a subset localized to the chloroplast. The chloroplast oxPPP provides NADPH and pentose sugars for multiple metabolic pathways. This study identified two loss-of-function alleles of the Zea mays (maize) chloroplast-localized oxPPP enzyme 6-phosphogluconate dehydrogenase (6PGDH). These mutations caused...

Journal: :Carbohydrate polymers 2015
Frederick J Warren Bin Zhang Gina Waltzer Michael J Gidley Sushil Dhital

In vitro hydrolysis assays are a key tool in understanding differences in rate and extent of digestion of starchy foods. They offer a greater degree of simplicity and flexibility than dynamic in vitro models or in vivo experiments for quantifiable, mechanistic exploration of starch digestion. In the present work the influence of α-amylase and amyloglucosidase activities on the digestion of maiz...

2018
Changsheng Li Yongcai Huang Ruidong Huang Yongrui Wu Wenqin Wang

Starch is the most abundant storage carbohydrate in maize kernel. The content of amylose and amylopectin confers unique properties in food processing and industrial application. Thus, the resurgent interest has been switched to the study of individual amylose or amylopectin rather than total starch, whereas the enzymatic machinery for amylose synthesis remains elusive. We took advantage of the ...

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