The flow behavior, dynamic viscoelasticity, and optical rotation of aqueous solutions of wheat amylose were measured using a rheogoniometer and a polarimeter. The amylose solutions, at 25 °C, showed shear-thinning behavior at a concentration of 1.2%, but plastic behavior at 1.4 and 1.6%, the yield values of which were estimated to be 0.6 and 1.0 Pa, respectively. The viscosity of the wheat amyl...

A factor which precipitates amylose has been isolated from Lentinellus ursinus (Fr.) Kühner fruit bodies. This factor could be a protein or a polypeptide. Glucose, maltose, and amylopectin do not affect the binding of amylose. Amylose binding is unaffected by temperature (4 to 40 C) or pH (6 to 8.5).

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...

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...

Partial waxy (reduced amylose) and fully waxy (amylose-free) tetraploid durum wheats (Triticum turgidum L. var. durum) were used to investigate the relationships between both intraand inter-granular variation in amylose concentration and starch functionality. Starches isolated from each genotype (intragranular amylose variants) were compared to those of commercially available hexaploid wild-typ...

Starch is the largest component of the wheat (Triticum aestivum L.) grain and consists of approximately 70-80% amylopectin and 20-30% amylose. Amylopectin is a highly-branched, readily digested polysaccharide, whereas amylose has few branches and forms complexes that resist digestion and mimic dietary fiber (resistant starch). Down-regulation of the starch branching enzyme II (SBEII) gene by RN...

Pea, potato, wheat, and rice starches were annealed for 24 hr. Differential scanning calorimetry data were collected; pasting characteristics were determined using the Brabender Viscoamylograph and the Newport Scientific Rapid Visco-Analyser (RVA); and amylose leaching during heating in the viscoamylograph was examined. Differential scanning calorimetry data showed an increased gelatinization t...

The quantitative determination of amylose by means of its color reaction with iodine has been practiced for many years. Several procedures have been described. but there are many reports in the literature about the inconsistency. inaccuracy. and lack of reproducibility of these procedures’X. The frequently employed methods of McCready and Hassid’. Wu ef ~1.~. Wolf et ~1.~. or Williams et nI.h u...

The synthesis of amylose in amyloplasts is catalyzed by granule-bound starch synthase (GBSS). GBSS gene expression was inhibited via antisense RNA in Agrobacterium rhizogenes-transformed potato plants. Analysis of starch production and starch granule composition in transgenic tubers revealed that reduction of GBSS activity always resulted in a reduction of the production of amylose. Field exper...

BACKGROUND Previous studies indicate that elevated amylose content in products from rice, corn, and barley induce lower postprandial glycaemic responses and higher levels of resistant starch (RS). Consumption of slowly digestible carbohydrates and RS has been associated with health benefits such as decreased risk of diabetes and cardiovascular disease. OBJECTIVE To evaluate the postprandial g...