gebre, bilatu agza zekun, xu mengting, ma lakew, berhane sui, zhongquan corke, harold
Studying diversity in local barley varieties can help advance novel uses for the grain. Therefore, starch was isolated from nine Ethiopian food barley varieties to determine starch structural, pasting, thermal, and digestibility characteristics, as well as their inter-relationships. The amylose content in the varieties significantly varied from 24....
cui, ruilong zhou, tianyang shu, chenchen zhu, kuanyu miao, ye zhang, weiyang zhang, hao liu, lijun wang, zhiqin junfei, gu
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In recent days, there has been a noticeable surge in demand for high-quality rice. However, the influences of salinity on the quality and starch properties of high-quality rice remain unclear. Three high-quality rice cultivars (Nanjing 9108, Nanjing 5055, and Nanjing 46) were studied to investigate the responses of grain quality to salt stress. The...
Hu, Tingyuan Yang, Hongkun Zhang, Kaiqin Hafsa, Cheema Nazir Fang, Xiaoting Ma, Haiyan Liao, Jiangxiu Zheng, Shunlin
Published in
Frontiers in Plant Science
The main element influencing the quality of potato starch is the environment. To investigate the effects of different altitude cultivation locations on the molecular structure and physicochemical properties of starch, two potato varieties, Jiusen No.1 B1 and Qingshu No.9 B2, were planted in three different altitude zones: A1 at low altitude (Chongz...
Suzuki, Naoto Hanashiro, Isao Fujita, Naoko
Published in
Journal of Applied Glycoscience
Starch is comprised of very large α-glucan molecules composed primarily of linear amylose and highly branched amylopectin. Most methods for analyses of starch structure use hydrolytic enzymes to cleave starch. When undegraded, whole starch structures can be analyzed by gel-permeation chromatography (GPC), but this typically yields a single peak eac...
suzuki, naoto abiko, marin yano, hiroko koda, tomonori nishioka, akihiro fujita, naoko
Rice flour is produced by various methods for use in the food industry, but little is known about how the structure of starch is affected during rice flour production. In this study, the crystallinity, thermal properties, and structure of starch in rice flour were investigated after treatment with a shearing and heat milling machine (SHMM) at diffe...
Tu, Debao Jiang, Yang Salah, Akram Xi, Min Cai, Mingli Cheng, Bo Sun, Xiaosong Cao, Cougui Wu, Wenge
Published in
Frontiers in Plant Science
Climate warming affects rice growth at different phenological stages, thereby increasing rice chalkiness and protein content and reducing eating and cooking quality (ECQ). The structural and physicochemical properties of rice starch played important roles in determining rice quality. However, differences in their response to high temperature during...
Zhou, Yufeng Cheng, Zhenfeng Jiang, Shuo Cen, Jinxi Wu, Dianxing Shu, Xiaoli
Published in
Frontiers in Plant Science
High temperature (HT) during grain filling had adverse influences on starch synthesis. In this study, the influences of HT on resistant starch (RS) formation in rice were investigated. Most genes in ssIIIa mutants especially in RS4 were upregulated under Normal Temperature (NT) while downregulated under HT when compared with those of wild parent R7...
Ye, Xianfeng Liu, Wei Liao, Yuqi Liu, Tao Zhao, Yuqiang Wang, Yanxin Zhang, Yu Li, Xu Xia, Chengyao Fang, Xiaodong
...
Published in
Journal of agricultural and food chemistry
Dietary starch with an increased content of resistant starch (RS) has the potential to reduce the prevalence of diabetes, obesity, and cardiovascular diseases. Here, an efficient glycogen branching enzyme, CcGBE, from Corallococcus sp. strain EGB was identified, and its relevant properties, including potential application in the preparation of modi...
Lv, Xinxin Hong, Yan Zhou, Qiwei Jiang, Chengchen
Published in
Frontiers in Nutrition
In this study, the in vitro digestibility of corn starch with different amylose content was determined. The results showed that waxy corn starch (WCS) and corn starch (CS) have the highest digestibility, while high amylose corn starch (HACS) has a higher content of resistant starch (RS). Besides being related to amylose content, RS content is also ...
Kumar, Asit Kodidela, Sunitha Tadrous, Erene Cory, Theodore James Walker, Crystal Martin Smith, Amber Marie Mukherjee, Ahona Kumar, Santosh
Published in
Viruses
Extracellular vesicles (EVs) have shown their potential as a carrier of molecular information, and they have been involved in physiological functions and diseases caused by viral infections. Virus-infected cells secrete various lipid-bound vesicles, including endosome pathway-derived exosomes and microvesicles/microparticles that are released from ...
