AnatomyOrganismsChemicals and DrugsTechnology, Industry, Agriculture
AmyloseCerealsAmylopectinStarchStarch Synthase1,4-alpha-Glucan Branching EnzymeGlycogen Debranching Enzyme SystemHordeumTriticumalpha-AmylasesEndospermalpha-CyclodextrinsOryza sativaZea maysBreadDietary FiberAvena sativaMaltoseDietary CarbohydratesSecale cerealeCyclodextrinsMaltose-Binding ProteinsPlant ProteinsAcarboseGlucansSeeds
AmylopectinAmerican AssociatGrainsWheatJournal of Cereal ScienceWaxyBarleyRice starchGluten-freeResistant starchChainsViscosityGlucoseGranuleStickinessMaizeContentChemistryMilletMoleculesPotatoTechnologicalConcentrationFoodFlourInfantMilkScienceFormFoodsCharacteristicsCornEnergyComplexWaterSizeMadeProcessSuitableHigh
Amylopectin20
  • This is known as the V form and is how amylopectin binds to amylose in the structure of starch. (wikipedia.org)
  • Because the long linear chains of amylose more readily crystallize than amylopectin (which has short, highly branched chains), high-amylose starch is more resistant to digestion. (wikipedia.org)
  • Unlike amylopectin, amylose is soluble in water. (wikipedia.org)
  • When other things including amylopectin bind to amylose, the viscosity can be affected, but incorporating κ-carrageenan, alginate, xanthan gum, or low-molecular-weight sugars can reduce the loss in stability. (wikipedia.org)
  • Amylose films are better for both barrier properties and mechanical properties when compared to the amylopectin films. (wikipedia.org)
  • Riccardi, Gabriele 2018-03-13 00:00:00 Background/objectives The amylose-amylopectin ratio in﫿uences starch properties. (deepdyve.com)
  • Background/objectives The amylose-amylopectin ratio in﫿uences starch properties. (deepdyve.com)
  • 2 primary components of cereals that play a critical role in animal nutrition are amylose and amylopectin, which are forms of starch. (feedstrategy.com)
  • Potato starch composition（amylose/amylopectin,AM/AP）influences functional characteristics for food and other industrial applications. (ahs.ac.cn)
  • Development and Application of an Efficient Method for the Amylose/ Amylopectin Ratio Determination in Potato Tubers[J]. Acta Horticulturae Sinica, 2021, 48(3): 600-608. (ahs.ac.cn)
  • Starch owes much of its functionality to two major high-molecular-weight carbohydrate components, amylose and amylopectin, as well as to the physical organization of these macromolecules into granular structures. (chemigate.fi)
  • The highly branched amylopectin contains 30,000-3,000,000 glucose units and, therefore, it has a considerably higher M W (10 7 -10 9 ) than the linear amylose. (chemigate.fi)
  • The branched amylopectin arrangement together with strands of amylose form double-helical structures. (chemigate.fi)
  • These again are built up by lamellas of double-helices consisting of parallel, helically arranged amylose molecular chains branched by the amylopectin. (chemigate.fi)
  • Starch, including amylopectin and amylose, is the main storage component in hulless barley, of which amylose is in low content or even absent in the endosperm of waxy barley. (chinacrops.org)
  • Their calorie chiefly comes from simpler carbohydrates like glucose, sucrose than complex sugars like amylose and amylopectin, which is a case in the cereals. (caloriecounter.io)
  • While this is not necessary for conversion, as plants do exactly this when they germinate, it greatly speeds up the process though the exposure of a lot of substrate (amylose and amylopectin) from the starch granule to the starch converting enzymes (mainly α- and β-amylase). (braukaiser.com)
  • The reason for that is the presence of enzymes (in particular α-amylase) that will start breaking down the amylose and amylopectin molecules as soon as they become accessible. (braukaiser.com)
  • Biosynthesis of starch polymers in cereal grains strictly depends on the availability of ADP-glucose as a precursor trimmings to Order Aldara Online No Prescription be disposed of to both amylose and amylopectin polymerization. (upb.ro)
  • SSF involved the consumption of mainly amylopectin instead of amylose and non-resistant starch instead of resistant starch irrespective of sorghum variety. (edu.au)
American Associat3
  • St. Paul, Minnesota: American Association of Cereal Chemists, Inc. A.O.A.C. (2000).Official methods of analysis, 17th ed. (nchu.edu.tw)
  • American Association of Cereal Chemists. (ac.ir)
  • pp. 491-511) St. Paul, Minnesota, USA: American Association of Cereal Chemists. (ac.ir)
Grains9
  • Nutrient composition of selected raw cereal grains (per 100 grams )Cereals, or grains, are members of the grass family cultivated primarily for their starchy seeds ( technically , dry fruits). (en-academic.com)
  • Some cereal grains are polished, removing most of the bran and germ and leaving the endosperm. (en-academic.com)
  • When animals eat plant materials (e.g., cereal grains, grass, fodder), energy in the feed's carbohydrates is made available through metabolic processes in the animal cell. (oregonstate.education)
  • Effect of puffing on ultrastructure and physical characteristics of cereal grains and flours. (nchu.edu.tw)
  • However, fresh sweet corn has much less calories than that of in the field corn and other cereal grains like wheat, rice, etc. (caloriecounter.io)
  • The milling of cereal grains includes the removal of tough outer fiberous layer known as hull or husk followed by flaking, crushing, grinding and screening. (fmtmagazine.in)
  • To meet this request, cereal grains (i.e., oat, barley) are generally fed to ruminant in order to increase the nutrient density of diet. (biomedcentral.com)
  • Although heat treatments are commonly used during the processing of cereal grains, just few research studies exist on how heat treatments would affect their nutrient molecular structures and utilization interaction by ruminants. (biomedcentral.com)
  • The results of this study will allow us to select the most suitable heat processing method for oat cereal grains, in order to increase their efficiency for ruminants. (biomedcentral.com)
Wheat14
  • So far, limited evidence is available on the metabolic effect of wheat-based foods rich in amylose. (deepdyve.com)
  • This randomised controlled study investigated the acute metabolic effects of amylose-rich wheat-based rusks in overweight subjects focusing on potential mechanisms. (deepdyve.com)
  • Subjects/methods Ten overweight subjects consumed in random order two test meals differing only in the carbohydrate source: rusks prepared with amylose-rich wheat 﫿our (ARR) or conventional wheat 﫿our (control). (deepdyve.com)
  • Wheat species are treated in detail, other cereals in a more general way. (en-academic.com)
  • The principal cereals used as components of animal feeds ( feed ) are wheat and such wheat by-products as the outer coverings separated in the preparation of white flour (bran and the more floury middlings), corn , barley , sorghum , rye , and oats . (en-academic.com)
  • The compounded ration for a milking cow generally contains about 50-80 percent cereals, consisting of wheat by-products, flaked or ground corn, barley, sorghum, wheat, and oats. (en-academic.com)
  • Popular cereals like wheat, rice, corn, rye, oats, barley, sorghum and some of the millets like pearl millet, finger millet, proso millet, etc have filled up our dish with myriad of food products and are very versatile and reliable source of food. (fmtmagazine.in)
  • We will achieve three primary objectives: 1) Resolve the underlying genetics of kernel texture (grain hardness), 2) develop wheat germplasm with lower and higher levels of starch amylose, and 3) collaboratively develop superior and novel wheat cultivars for the Western U.S. to ensure that millers and food processors have superior food ingredients, farmers grow high-value crops and consumers have appealing, nutritious and less expensive foods. (usda.gov)
  • In guiding the breeder line evaluation (Objective 3), the PNW Wheat Quality Council provides direct input from a large and representative number of end-users, cereal scientists, and stakeholders. (usda.gov)
  • Extend our understanding of the role(s) of starch composition, including Waxy and high amylose genes on wheat grain quality and utilization. (usda.gov)
  • 18] BHATTACHARYA M, CORKE H.Selection of desirable starch pasting properties in wheat for use in white salted or yellow alkaline noodles [J].Cereal Chemistry, 1996, 73(6):721-728. (cnif.cn)
  • Relationship between physicochemical properties of starches and white salted noodle quality in Japanese wheat flours[J]. Cereal Chemistry, 2001, 78 (4):395-399. (cnif.cn)
  • Super cereal plus (SCP) is a FBF prepared by dry blending heat-treated, dehulled cereal (wheat, corn or rice), dehulled beans, skim milk powder, sugar, soya bean oil, vitamin/mineral mix, dicalcium phosphate and potassium chloride. (ucc.ie)
  • The cereal type (oats, wheat or barley) used in preparation of FBF base (FBFB) significantly affected composition and reconstitution properties, with FBFB prepared from oats (FBFBo) having higher fat, starch, lower amylose, and higher water holding, pasting viscosities and flow properties on reconstitution in comparison to FBFB prepared from wheat (FBFBw) and barley (FBFBb). (ucc.ie)
Journal of Cereal Science2
  • Journal of Cereal Science, 43(1), 47-56. (nchu.edu.tw)
  • Journal of Cereal Science , 98 , 1-8. (edu.au)
Waxy2
  • The Waxy gene ( Wx ) located on the short arm of chromosome 7H is a key gene responsible for amylose synthesis, and also acts as a favorable gene in breeding of hulless barley. (chinacrops.org)
  • Although Waxy ( Wx ) is the major gene controlling amylose content (AC) and ECQs, there are still other unknown genetic factors that affect ECQs. (biomedcentral.com)
Barley2
  • barley is desirable for fattening, and oats help provide a better balanced cereal for livestock. (en-academic.com)
  • Relationship between Polymorphism at Wx Gene and Amylose Content in Hulless Barley[J]. Acta Agron Sin, 2012, 38(01): 71-79. (chinacrops.org)
Rice starch2
  • Ordered structure and thermal property of acid-modified high-amylose rice starch. (shengsci.com)
  • In this study, the ordered structure of acid-modified high-amylose rice starch was investigated by GPC, HPAEC, (13)C CP/MAS NMR and XRD. (shengsci.com)
Gluten-free2
  • Recent advances in the formulation of gluten-free cereal-based products. (ac.ir)
  • Sweet corn is a gluten-free cereal and may be used safely in celiac disease individuals much like rice, quinoa, etc. (caloriecounter.io)
Resistant starch1
  • Because of its tightly packed helical structure, amylose is more resistant to digestion than other starch molecules and is therefore an important form of resistant starch. (wikipedia.org)
Chains2
  • There are three main forms of amylose chains can take. (wikipedia.org)
  • Loose helical amylose chains have a hydrophobic interior that can bind to hydrophobic molecules such as lipids and aromatic compounds. (wikipedia.org)
Viscosity3
  • A strong increase in viscosity can however become a problem in cereal mashes. (braukaiser.com)
  • Also, 1½ to 1 teaspoon of malted cereal, added to porridge, khichri and other weaning foods, will reduce its viscosity and child will be able to eat a larger quantity of it. (aarogya.com)
  • Key factors affecting the composition, nutrient value and the consistency/viscosity characteristics of the FBFs have been identified: fermented milk-to-cereal ratio, cereal type, co-fermentation time, and storage conditions. (ucc.ie)
Glucose4
  • Amylose is a polysaccharide made of α-D-glucose units, bonded to each other through α(1→4) glycosidic bonds. (wikipedia.org)
  • Amylose is made up of α(1→4) bound glucose molecules. (wikipedia.org)
  • The carbon atoms on glucose are numbered, starting at the aldehyde (C=O) carbon, so, in amylose, the 1-carbon on one glucose molecule is linked to the 4-carbon on the next glucose molecule (α(1→4) bonds). (wikipedia.org)
  • A higher amylose content is associated with slower starch digestion thus reducing the postprandial plasma glucose response and improving the overall postprandial metabolism. (deepdyve.com)
Granule2
Stickiness1
  • When amylose concentration is increased, gel stickiness decreases but gel firmness increases. (wikipedia.org)
Maize2
  • This chapter will give insight into genotype and growing conditions influencing the quantity and quality of storage proteins, primarily maize storage proteins the leading cereal by world production. (intechopen.com)
  • Main storage proteins in cereals are prolamins, and in maize prolamins are called zeins located within the endosperm in protein agglomerations called protein bodies. (intechopen.com)
Content5
  • The higher the amylose content, the less expansion potential and the lower the gel strength for the same starch concentration. (wikipedia.org)
  • Primers P1 and P3 showed no polymorphism among the 51 accessions, and primer P4 exhibited four types of amplified product, and the fragment size positively correlated with amylose content. (chinacrops.org)
  • Pulse SNPs with higher amylose content showed greater relative crystallinity, enhanced short-range molecular order, and better thermal stability. (ualberta.ca)
  • One of the high correlations was the water absorption index with starch, amylose, and total phenolic content. (ub.ac.id)
  • The protein content in cereal grain can vary greatly, from less than 6% to more than 20% in dry matter (DM), and this content depends on several factors such as the type of cereal, variety, agrotechnical conditions and others. (intechopen.com)
Chemistry4
  • Cereal Chemistry, 65(5), 417-423. (nchu.edu.tw)
  • Cereal Chemistry, 82: 328-335. (ac.ir)
  • Cereal Chemistry, 79: 178-182. (ac.ir)
  • Cereal Chemistry, 70(2), 226-230. (ac.ir)
Millet2
  • Typical varieties of ancient Urabe plantation, ancient red rice, various ancient rice including ancient black rice, low amylose rice which is said to be good miracle good rice rice etc, as well as 13 types of millet such as millet, millet, millet etc. (thejapanstore.jp)
  • Product name: Cereal blend of 13 different colorsIngredient name: Low amylose rice · Rubber · Ancient red rice · Ancient black rice · Purple black glutinous rice · Red rice glutinous rice · Green rice · Koshihikari · Huge embryo rice · Hie · millet · millet · TakakibiPlace of Origin: Fujioka, Gumma PrefectureStorage method: Avoid direct sunlight, heat and humidity, please save in a cool place.In summer we recommend storing refrigerator as much as possible. (thejapanstore.jp)
Molecules1
  • Iodine molecules fit neatly inside the helical structure of amylose, binding with the starch polymer that absorbs certain known wavelengths of light. (wikipedia.org)
Potato2
  • This method was used to determine the AM/AP ratio from 198 potato varieties（lines）and a few transgenic tubers with high amylose contents. (ahs.ac.cn)
  • 1½ a bowl of mashed cereal foods, vegetables (finger foods), potato, leafy vegetable, boiled/fried egg (mashed), Mashed piece of cooked fish (without masala). (aarogya.com)
Technological1
Concentration1
  • The result indicated that the tuber and starch have relatively high ash, amylose, and total phenol concentration. (ub.ac.id)
Food8
  • Amylose is also an important thickener, water binder, emulsion stabilizer, and gelling agent in both industrial and food-based contexts. (wikipedia.org)
  • Amylose is known for its good film forming properties, hence carrying a potential importance in food packaging. (wikipedia.org)
  • treatment of cereals ( cereal ) and other plants to prepare their starch for human food, animal feed, or industrial use. (en-academic.com)
  • Cereals are used for both human and animal food and as an industrial raw material. (en-academic.com)
  • Acid modification is very helpful for application of high-amylose starch in food and non-food industries. (shengsci.com)
  • In China, rice ( Oryza sativa L.) is a major cereal crop of great importance maintaining the food security and sustainable agricultural development. (chinagene.cn)
  • Cereals are low cost energy food with good shelf life. (fmtmagazine.in)
  • This product combines the nutritive and technofunctional properties of two major food groups, cereal and dairy. (ucc.ie)
Flour3
  • Cereals are high in starch, which may be used in pure or flour form. (en-academic.com)
  • Normally, cereals are used as flour or in pure form. (fmtmagazine.in)
  • Cereal processing is a multiplex operation containing series of unit operations to convert cereals into easily digestible and consumable products such as flour, dhal, grits, or any further processed products. (fmtmagazine.in)
Infant1
Milk1
  • Well cooked and mashed cereals mixed with milk and sugar can be given to meet the increased demands of calorie and protein. (aarogya.com)
Science3
  • Cereal science and technology in Latin American will be in the spotlight in March 2018 in Mexico City when ICC and CIMMYT collaborate on two renowned international events! (cimmyt.org)
  • Cereal Science, 1, 147-157. (ac.ir)
  • Cereal Science, 49, 171-177. (ac.ir)
Form1
Foods4
  • Animal foods require proper balance between the cereals (carbohydrates) and the more proteinous foods, and they must also contain suitable amounts of necessary minerals, vitamins, and other nutrients. (en-academic.com)
  • Without cereals for use in farm animal foods, the available supply of the animal protein required in the human diet would be greatly reduced. (en-academic.com)
  • Breakfast rice cereals and baby foods. (nchu.edu.tw)
  • Cereal Foods World, 58(1), 19-22. (ac.ir)
Characteristics1
  • Different cereals follow little different processing depending up on the end products and their characteristics such as physical and biochemical properties and market demand. (fmtmagazine.in)
Corn1
  • Following fortification of FBFB powders with vitamin/mineral mixture and soya oil, it was observed that the level of protein, fat, Ca, Fe, Zn, was within the range reported by WFP for Super cereal plus corn soya blend (SCpCSB). (ucc.ie)
Energy1
Complex1
Water2
  • For example, amylose is responsible for causing white sauce to thicken, but, upon cooling, some separation between the solid and the water will occur. (wikipedia.org)
  • Amylose-lipid complexes change the noodles starch which prevents amylose from leaching out to the pasta surface & cooking water. (innesto.group)
Size1
  • The results showed that SNPs from all starches were spherical in shape, where pulse SNPs had smaller and more uniform size than cereal SNPs. (ualberta.ca)
Made1
Process1
  • Cereal processing is a multiplex process including a list of unit processes. (fmtmagazine.in)
Suitable1
  • Cereals are processed after harvesting to make them suitable for longer storage, edible uses and for processing into value added products. (fmtmagazine.in)
High1