Amylopectin
Mostrando 1-12 de 110 artigos, teses e dissertações.
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1. Effect of rice variety and milling fraction on the starch gelatinization and rheological properties of rice milk
Abstract This study aimed to investigate the rheological properties of rice milk produced from raw rice including rice varieties and milling fractions. Rice milk was prepared from two rice varieties, which were Arhent (long grain) and Bengal (medium grain) using brown, head and broken fractions of the two cultivars used. Gelatinization temperatures for each
Food Sci. Technol. Publicado em: 18/04/2019
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2. Characterization of cocoyam (Xanthosoma spp.) corm flour from the Nazareno cultivar
Abstract The present study assessed the physical, chemical, functional, and microbiological properties of cocoyam (Xanthosoma spp.) corm flour made from the Nazareno cultivar. The flour was initially submitted to a water-soaking process in order to reduce its high oxalate content. The soaked flour showed a high dietary fiber content (15.4% insoluble and 2.8
Food Sci. Technol. Publicado em: 19/04/2018
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3. Purification and characterization of extracellular α-amylase from a thermophilic Anoxybacillus thermarum A4 strain
ABSTRACT α-Amylase from Anoxybacillus thermarum A4 was purified using ammonium sulphate precipitation and Sephadex G-100 gel filtration chromatography, with 29.8-fold purification and 74.6% yield. A4 amylase showed best performance for soluble potato starch hydrolysis at 70 °C and pH 5.5-10.5. A4 amylase was extremely stable at +4 °C, and the enzyme retai
Braz. arch. biol. technol.. Publicado em: 01/12/2016
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4. Effects of Leached Amylose and Amylopectin in Rice Cooking Liquidon Texture and Structure of Cooked Rice
ABSTRACT Effects of leached amylose (AM) and amylopectin (AP) on textural and morphological properties of cooked rice were investigated separately by replacing cooking liquid with AM and AP separated from pouring cooking liquid. The pouring of cooking water reduced the hardness (from 28.45 to 19.42N) and stickiness (from 1.74 to 1.19N·s) significantly. Howe
Braz. arch. biol. technol.. Publicado em: 20/10/2016
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5. Evaluation of the technological, nutritional and sensory qualities of bakery products produced with partial substitution of the wheat flour by whole rice flour
Summary The objective of this work was to determine the technological, nutritional and sensory characteristics of bread produced by substituting 25 and 50% of conventional wheat flour by whole rice flour (Oryza sativa L). The final products were evaluated in terms of specific loaf volume, appearance of the central slice, crumb firmness, moisture content, die
Braz. J. Food Technol.. Publicado em: 01/09/2016
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6. Genetic variability among sorghum accessions for seed starch and stalk total sugar content
Sorghum (Sorghum bicolor (L.) Moench) is a staple food grain in many semi-arid and tropical areas of the world, notably in sub-Saharan Africa because of its adaptation to harsh environments. Among important biochemical components for sorghum for processors are the levels of starch (amylose and amylopectin) and total sugar contents. The aim of this study was
Sci. agric. (Piracicaba, Braz.). Publicado em: 2014-12
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7. Effect of the concentrations of maltogenic α-amylase and fat on the technological and sensory quality of cakes
The characteristics that define cake quality can be improved by the use of adequate ingredients and a correct balance of the formulation. Fat is used for its effect on softness and because it imparts flavor and calories. Enzymes such as maltogenic α-amylase can also have a positive effect on cake texture during storage by decreasing amylopectin re-crystalli
Food Sci. Technol. Publicado em: 2014-12
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8. Effect of Brea Gum on the characteristics of wheat bread at different storage times
The effect of Brea Gum (BG) addition on a basic bread formulation is described. The aim of the study was to investigate the effect of BG on the characteristics of wheat bread in terms of changes in moisture, texture, retrogradation of amylopectin, and microstructure. Bread quality was assessed by the physical parameters (volume, specific volume index, width/
Food Sci. Technol. Publicado em: 2013-12
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9. Blendas e filmes de quitosana/amido de milho: estudo da influência da adição de polióis, oxidação do amido e razão amilose/amilopectina nas suas propriedades / Chitosan/corn starch blends and films. Influence of polyol addition, starch oxidation and amylose/amylopectin ratio in their properties
Chitosan/starch association represents an interesting alternative to the preparation of biocompatible drug delivery systems, packing materials and edible films. Changes in rheological, thermal and mechanical properties, water vapor permeability and solubility of chitosan/starch films were evaluated varying the starch structure form (gelatinized or oxidized),
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 29/02/2012
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10. Efeito da radiação gama e de tratamentos hidrotérmicos sobre as características físico-quimicas, funcionais e nutricionais da farinha e do amido de banana verde (Musa acuminata cv. Nanica) / Effect of gamma radiation and hydrothermal treatments on the physicochemical, functional and nutritional characteristics of flour and starch from green bananas (Musa acuminata cv. Nanica)
The aim of this study was to evaluate the effect of gamma radiation and gamma radiation followed by hydrothermal treatments on the physicochemical, functional and nutritional (digestibility) characteristics of flour and starch from green bananas. Green bananas Musa acuminata (AAA Cavendish) were processed in order to obtain flour and extract starch. The flou
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 04/10/2011
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11. Spontaneous stage differentiation of mouse-virulent Toxoplasma gondii RH parasites in skeletal muscle cells: an ultrastructural evaluation
Although the predilection for Toxoplasma gondii to form cysts in the nervous system and skeletal and heart muscles has been described for more than fifty years, skeletal muscle cells (SkMCs) have not been explored as a host cell type to study the Toxoplasma-host cell interaction and investigate the intracellular development of the parasite. Morphological asp
Memórias do Instituto Oswaldo Cruz. Publicado em: 2009-03
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12. Silenciamento mediado por RNA interferente do gene sbe1 que codifica para a Enzima de Ramificação do Amido I (SBE I) em Milho (Zea mays L.)
Maize is a very important world-wide economic crop. The starch contained in its grains is highly used in human nutrition, animal feeding and fuel industry. Starch is composed of two types of structurally different glucose polymers: amylose, constituted by linear chain, hardwired for glucosidic linkage a-1,4; and amylopectin with glucosidic linkage a-1,4 and
Publicado em: 2008