Plastidial disproportionating enzyme1 (DPE1), an α-1,4-d-glucanotransferase, has been thought to be involved in storage starch synthesis in cereal crops. However, the precise function of DPE1 remains to be established. We present here the functional identification of DPE1 in storage starch synthesis in rice (Oryza sativa) by endosperm-specific gene overexpression and suppression. DPE1 overexpre...

The effect of amylose content on digestibility of starch in the small intestine and on the concentration of plasma lipid were studied in ileorectostomized rats and in ovariectomized rats, respectively. Seven kinds of starch with different amylose content (0, 27, 54, 62, 76, 79, 86 %) were used as test starch, which contained 0.4, 5.6, 37.1, 40.2, 45.6, 36.9 and 36.1 % resistant starch (RS), res...

Background and Purposes: To observe the influence of parboiling, amylose content and gelatinization temperature of rice on plasma glucose and insulin responses in type 2 diabetic subjects because diabetic subjects are especially prescribed usage of starchy foods with low glycemic responses. Methods: Seventeen type 2 diabetic subjects ingested five test meals of 50g available carbohydrate as whi...

9 The occurrence of amylose-lipid complexes was determined during maize and teff 10 starch biphasic pasting i.e. peak paste viscosities at short and prolonged pasting times. 11 Maize and teff starches were pasted for 11.5 and 130 min with or without added 12 stearic acid followed by thermo-stable alpha-amylase hydrolysis in a rapid visco13 analyzer. X-ray diffraction analysis of pastes before a...

Remazolbrilliant Blue covalently linked to amylose (Amylose Azure) has been used for the determination of ex-amylase (Rinderknecht, Wilding, and Haverback, 1967). It forms an insoluble suspension in aqueous media, but liberates a soluble highly coloured blue dye as a result of amylase activity. This communication describes the use of this compound for the demonstration of amylase isoenzymes sep...

Rice is staple food of Pakistani inhabitants and is a source of foreign exchange earnings. It is an immense source of starch. Rice starch is digested so quickly than any other high starchy food and this aspect make it distinctive among other cereals. The cooking and eating value is determined by the amylose content and gelatinization temperature. The cooking and eating characteristics of rice i...

The domestication of starch crops underpinned the development of human civilisation, yet we still do not fully understand how plants make starch. Starch is composed of glucose polymers that are branched (amylopectin) or linear (amylose). The amount of amylose strongly influences the physico-chemical behaviour of starchy foods during cooking and of starch mixtures in non-food manufacturing proce...

Fully understanding the structures and properties of starches with different amylose contents is important to agriculture food industries. Structural functional characteristics three Japonica rice differing in content (<0.5%, 18.8%, 33.3% for waxy, normal, high-amylose varieties, respectively) were investigated using a range characterization methods. As increased, weight-average molecular weigh...

Bacteria with strongly depressed phosphoglucomutase (EC 2.7.5.1) activity are found among the mutants of Escherichia coli which, when grown on maltose, accumulate sufficient amylose to be detectable by iodine staining. These pgm mutants grow poorly on galactose but also accumulate amylose on this carbon source. Growth on lactose does not produce high amylose but, instead, results in the inducti...

In the first paper of this series, it was shown that gelatinization of starch was necessary to enhance jelly strength of fish meat jelly (Kamaboko), and that starch added in Kamaboko , though gelatinized, chiefly existed in the jelly as granules and partly dispersed into meat as amylose. In the present paper, amylose and amylopectin, the two components of starch , were isolated by an improved S...