Search Results - DEGREE of polymerization

1

Academic Journal

Structural and functional properties of indica rice starch as influenced by late-stage nitrogen fertilization.

Authors: Teng, Bin¹ (AUTHOR) ricebreeder@163.com, Xi, Min¹ (AUTHOR), Du, Shiyun¹ (AUTHOR), Zhou, Yongjin¹ (AUTHOR), Zhang, Ying¹ (AUTHOR), Zhang, Yuexiong² (AUTHOR), Luo, Zhixiang¹ (AUTHOR), Wu, Wenge¹ (AUTHOR) wuwenge@vip.sina.com

Superior Title: International Journal of Food Properties. 2021, Vol. 24 Issue 1, p249-263. 15p. 4 Charts, 4 Graphs.

Subject Terms: *RICE starch, *DEGREE of polymerization, *CROP management, *PRINCIPAL components analysis, *AMYLOPECTIN, *RICE

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2

Academic Journal

Effects of the duration of post-silking drought on the starch physicochemical properties of waxy maize.

Authors: Zhenggang Huo¹, Longfei Wang², Huan Yang² huanyang@yzu.edu.cn

Superior Title: Journal of the Science of Food & Agriculture. Feb2023, Vol. 103 Issue 3, p1569-1577. 9p.

Subject Terms: *STARCH, *DEGREE of polymerization, *DROUGHTS, *AMYLOPECTIN, *ABIOTIC stress, *RICE flour

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3

Academic Journal

Impact of Variation in Amylose Content on Durum Wheat cv. Svevo Technological and Starch Properties.

Authors: Sissons, Mike, Palombieri, Samuela, Sestili, Francesco, Lafiandra, Domenico

Superior Title: Foods; Nov2023, Vol. 12 Issue 22, p4112, 12p

Subject Terms: DURUM wheat, AMYLOSE, STARCH, DEGREE of polymerization, AMYLOPECTIN, FOOD industry

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4

Academic Journal

Critical examination of the characterization techniques, and the evidence, for the existence of extra‐long amylopectin chains.

Authors: Li, Changfeng, Wu, Alex, Gilbert, Robert G.

Superior Title: Comprehensive Reviews in Food Science & Food Safety; Sep2023, Vol. 22 Issue 5, p4053-4073, 21p

Subject Terms: AMYLOPECTIN, AMYLOSE, DEGREE of polymerization, MOLECULAR size, RICE starch, STARCH

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5

Academic Journal

Structure and Function of Polysaccharides and Oligosaccharides in Foods.

Authors: Yao, Tianming, Ma, Mengting, Sui, Zhongquan

Superior Title: Foods; Oct2023, Vol. 12 Issue 20, p3872, 3p

Subject Terms: AMYLOPECTIN, OLIGOSACCHARIDES, POLYSACCHARIDES, MOLECULAR structure, GLUCAGON-like peptide 1, DEGREE of polymerization

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6

Academic Journal

Morphological and physicochemical characterization of starches from underground stems of Trimezia juncifolia collected in different phenological stages.

Authors: Almeida, Viviane O.¹ (AUTHOR), Di-Medeiros, Maria C.B.² (AUTHOR), Batista, Karla A.^1,3 (AUTHOR) karla.batista@ifg.edu.br, Moraes, Moemy G.⁴ (AUTHOR), Fernandes, Kátia F.¹ (AUTHOR) katiaffernandes@ufg.br

Superior Title: International Journal of Biological Macromolecules. Jan2021, Vol. 166, p127-137. 11p.

Subject Terms: *DEGREE of polymerization, *AMYLOPECTIN, *AMYLOSE, *CORNSTARCH, *STARCH, *SUGAR, *GERMINATION, *CRYSTALLINITY

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7

Academic Journal

Effect of Shearing and Heat Milling Treatment Temperature on the Crystallinity, Thermal Properties, and Molecular Structure of Rice Starch.

Authors: Suzuki, Naoto, Abiko, Marin, Yano, Hiroko, Koda, Tomonori, Nishioka, Akihiro, Fujita, Naoko

Superior Title: Foods; Mar2023, Vol. 12 Issue 5, p1041, 11p

Subject Terms: AMYLOPECTIN, RICE starch, MOLECULAR structure, HEAT treatment, THERMAL properties, DEGREE of polymerization, GEL permeation chromatography

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8

Academic Journal

Mutation of TL1, encoding a novel C2H2 zinc finger protein, improves grains eating and cooking quality in rice.

Authors: Zhao, Guochao, Xie, Shuifeng, Zong, Shipeng, Wang, Tong, Mao, Chanjuan, Shi, Jianxin, Li, Jianyue

Superior Title: Theoretical & Applied Genetics; Oct2022, Vol. 135 Issue 10, p3531-3543, 13p

Subject Terms: ZINC-finger proteins, AMYLOSE, RICE quality, DEGREE of polymerization, ENDOSPERM, STARCH metabolism, RICE breeding, AMYLOPECTIN

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9

Academic Journal

Effect of degree of polymerization of amylopectin on the gelatinization properties of jackfruit seed starch.

Authors: Zhang, Yanjun¹ (AUTHOR), Li, Bo¹ (AUTHOR), Zhang, Yutong¹ (AUTHOR), Xu, Fei¹ (AUTHOR), Zhu, Kexue¹ (AUTHOR) zhukexue163@163.com, Li, Shize¹ (AUTHOR), Tan, Lehe¹ (AUTHOR) tlh3687@163.com, Wu, Gang¹ (AUTHOR), Dong, Wenjiang¹ (AUTHOR)

Superior Title: Food Chemistry. Aug2019, Vol. 289, p152-159. 8p.

Subject Terms: *DEGREE of polymerization, *GELATION, *STARCH, *AMYLOPECTIN, *TRANSITION temperature, *AMYLOSE

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10

Academic Journal

Stability of starch-proanthocyanidin complexes to in-vitro amylase digestion after hydrothermal processing.

Authors: Althawab, Suleiman A.¹ (AUTHOR), Amoako, Derrick B.¹ (AUTHOR), Annor, George A.² (AUTHOR), Awika, Joseph M.¹ (AUTHOR) awika@tamu.edu

Superior Title: Food Chemistry. Sep2023, Vol. 421, pN.PAG-N.PAG. 1p.

Subject Terms: *DEGREE of polymerization, *GLUTELINS, *AMYLASES, *DIGESTION, *AMYLOPECTIN, *TANNINS, *WHEAT starch, *GLUTEN

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11

Academic Journal

Regulation of multi-scale structures and retrogradation property of A- and B-type wheat starch granules with maltogenic α-amylase.

Authors: Li, Xiaoxiao¹ (AUTHOR), Zhai, Yitan¹ (AUTHOR), Jin, Zhengyu^1,2,3,4 (AUTHOR), Bai, Yuxiang^1,2,3,4 (AUTHOR) ybai@jiangnan.edu.cn

Superior Title: International Journal of Biological Macromolecules. Sep2023, Vol. 248, pN.PAG-N.PAG. 1p.

Subject Terms: *WHEAT starch, *DEGREE of polymerization, *AMYLOPECTIN, *STARCH, *X-ray diffraction, *GELATION

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12

Academic Journal

One of the isoamylase isoforms, CMI294C, is required for semi-amylopectin synthesis in the rhodophyte Cyanidioschyzon merolae.

Authors: Toshiki Maeno, Yuki Yamakawa, Yohei Takiyasu, Hiroki Miyauchi, Yasunori Nakamura, Masami Ono, Noriaki Ozaki, Yoshinori Utsumi, Ugo Cenci, Colleoni, Christophe, Ball, Steven, Mikio Tsuzuki, Shoko Fujiwara

Superior Title: Frontiers in Plant Science; 8/16/2022, Vol. 13, p1-12, 12p

Subject Terms: AMYLOPECTIN, DEGREE of polymerization, POLYSACCHARIDES, SCANNING electron microscopy, MOLECULAR structure, STARCH

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13

Academic Journal

Degree-Based Topological Indices of Polysaccharides: Amylose and Blue Starch-Iodine Complex.

Authors: Rani, Anam, Ali, Usman

Superior Title: Journal of Chemistry; 4/2/2021, p1-10, 10p

Subject Terms: POLYSACCHARIDES, MOLECULAR connectivity index, DEGREE of polymerization, AMYLOSE, DEXTRINS, AMYLOPECTIN, CYCLODEXTRINS

Geographic Terms: ZAGREB (Croatia)

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14

Academic Journal

Starches Isolated from the Pulp and Seeds of Unripe Pouteria campechiana Fruits as Potential Health‐Promoting Food Additives.

Authors: Agama‐Acevedo, Edith¹ (AUTHOR) eagama@ipn.mx, Bello‐Pérez, Luis A.¹ (AUTHOR), Pacheco‐Vargas, Glenda¹ (AUTHOR), Nuñez‐Santiago, María C.¹ (AUTHOR), Evangelista‐Lozano, Silvia¹ (AUTHOR), Gutiérrez, Tomy J.² (AUTHOR)

Superior Title: Starch / Staerke. Jan2023, Vol. 75 Issue 1/2, p1-9. 9p.

Subject Terms: *FOOD additives, *STARCH, *DEGREE of polymerization, *HELICAL structure, *AMYLOPECTIN

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15

Academic Journal

The relationship between linear chain length distributions of amylopectin and the functional properties of the debranched starch-based films.

Authors: Tang, Jun¹ (AUTHOR), Zou, Feixue¹ (AUTHOR), Guo, Li¹ (AUTHOR) guolizhuyuer@163.com, Wang, Na¹ (AUTHOR), Zhang, Hongxia¹ (AUTHOR), Cui, Bo¹ (AUTHOR) cuiborr@163.com, Liu, Xingxun^1,2 (AUTHOR)

Superior Title: Carbohydrate Polymers. Mar2022, Vol. 279, pN.PAG-N.PAG. 1p.

Subject Terms: *AMYLOPECTIN, *DEGREE of polymerization, *AMYLOSE, *PULLULANASE, *TENSILE strength, *THERMAL stability

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16

Academic Journal

Structural comparisons of pyrodextrins during thermal degradation process: The role of hydrochloric acid.

Authors: Mao, Huijia¹ (AUTHOR), Chen, Zhijun¹ (AUTHOR), Li, Jie¹ (AUTHOR), Zhai, Xueyang¹ (AUTHOR), Li, Hongyan¹ (AUTHOR) hongyan.li@btbu.edu.cn, Wen, Yangyang² (AUTHOR), Wang, Jing¹ (AUTHOR) wangjing@th.btbu.edu.cn, Sun, Baoguo¹ (AUTHOR)

Superior Title: Food Chemistry. Jul2021, Vol. 349, pN.PAG-N.PAG. 1p.

Subject Terms: *MOLECULAR size, *DEGREE of polymerization, *HYDROCHLORIC acid, *AMYLOSE, *DEXTRINS, *AMYLOPECTIN, *CRYSTAL structure, *CORNSTARCH

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17

Academic Journal

Enzymatic properties of an efficient glucan branching enzyme and its potential application in starch modification.

Authors: Chengyao, Xia¹ (AUTHOR), Yan, Qiao¹ (AUTHOR), Chaonan, Dong¹ (AUTHOR), Xiaopei, Chen¹ (AUTHOR), Yanxin, Wang¹ (AUTHOR), Ding, Li² (AUTHOR), Xianfeng, Ye¹ (AUTHOR), Jian, Han³ (AUTHOR), Yan, Huang¹ (AUTHOR), Zhongli, Cui¹ (AUTHOR), Zhoukun, Li¹ (AUTHOR) zkl@njau.edu.cn

Superior Title: Protein Expression & Purification. Feb2021, Vol. 178, pN.PAG-N.PAG. 1p.

Subject Terms: *DEGREE of polymerization, *WHEAT starch, *STARCH, *BETA-glucans, *AMYLOPECTIN, *CALCIUM ions, *ENZYMES, *ESCHERICHIA coli

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18

Academic Journal

Properties of High-Swelling Native Starch Treated by Heat–Moisture Treatment with Different Holding Times and Iterations.

Authors: Lin, Chia-Long¹ (AUTHOR) cllin3@gm.pu.edu.tw, Lin, Jheng-Hua² (AUTHOR) jhlin@mdu.edu.tw, Lin, Jia-Jing¹ (AUTHOR) jiajing.lin@cgprdi.org.tw, Chang, Yung-Ho¹ (AUTHOR) yhchang@pu.edu.tw, Kapusniak, Janusz (AUTHOR), Gonçalves, Idalina (AUTHOR)