Amylose
Mostrando 1-12 de 169 artigos, teses e dissertações.
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1. Physicochemical, thermal and rheological properties of commercial wheat flours and corresponding starches
Abstract The quality attributes, including physicochemical, thermal and rheological properties of commercial bread, pau, multipurpose and cake flours, as well as their corresponding isolated starches were analyzed. Bread flour showed the highest solvent retention capacity (SRC) and gluten performance index (GPI), suggesting better functionality than others.
Food Sci. Technol. Publicado em: 2020-06
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2. Acid Hydrolysis of Regular Corn Starch under External Electric Field
The main objective of the present work is the investigation of a new method for starch hydrolysis. For this, we proposed the acid hydrolysis under the action of an external electric field, able to develop a faster reaction than the conventional one. Corn starch with 18% amylose was subjected to a fixed voltage, varying the external electric field application
J. Braz. Chem. Soc.. Publicado em: 24/10/2019
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3. Combined index of genomic prediction methods applied to productivity
RESUMO: A cultura do arroz tem grande importância nacional e mundial por ser um dos cereais mais produzidos e consumidos no mundo, caracterizando-se como o principal alimento de mais da metade da população mundial. Em função de sua importância alimentar, desenvolver métodos eficientes que visam a predição e a seleção de indivíduos geneticamente
Cienc. Rural. Publicado em: 19/06/2019
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4. Morphological structure and crystallinity of ‘Rainha’ sweet potato starch by heat–moisture treatment
Abstract Heat-moisture treatment is type of physical modification that which cause changes in the technological characteristics of the starch. One of the sources of starch that presents potential of use of this treatment is sweet potato of the variety 'Rainha' (Ipomoea batatas). Therefore, the objective of this work was extract the sweet potato starch, apply
Polímeros. Publicado em: 10/06/2019
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5. Optimizing the texture and retrogradation properties of Niangao (Rice Cake) made with naturally fermented rice flour
Abstract Niangao is prepared from polished round-grained or waxy rice flour and it is a popular and traditional steamed rice cake in China, but its preparation is different. In this study, Niangao was produced with naturally fermented rice flour and the effects of fermentation on physical properties and rheological characteristics were investigated. The resu
Food Sci. Technol. Publicado em: 18/04/2019
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6. 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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7. Coating based on breadfruit starch (Artocarpus altilis) for fruit conservation: influence of glycerol, sorbitol, and mannitol as plasticizers
Abstract Polysaccharide-based coatings are an alternative to synthetic coatings for fruit conservation. In this study, we aim to evaluate the physical and chemical characteristics of breadfruit starch for coating using glycerol, sorbitol, and mannitol as plasticizers. We applied coatings composed of 7% starch and 2% plasticizers to cherry tomatoes, and eval
Food Sci. Technol. Publicado em: 11/04/2019
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8. Genotypic performance, adaptability and stability in special types of irrigated rice using mixed models
RESUMO É crescente a demanda por tipos especiais de arroz que apresentem, por exemplo, pericarpo preto ou vermelho, baixa amilose (subespécie japonica) ou aromático. No entanto, demandam de intenso processo de melhoramento genético para obtenção e indicação de novas cultivares promissoras geneticamente e adaptadas aos ambientes de cultivo. Neste sent
Rev. Ciênc. Agron.. Publicado em: 2019-03
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9. Physicochemical, thermal and rheological properties of three native corn starches
Abstract Native starch was isolated from two corn landraces (blue and white) and a hybrid variety and then characterized for its physicochemical, thermal and rheological properties. The hybrid variety showed the highest starch yield, with its starch showing the highest fat, moisture and protein content but the lowest onset temperature of gelatinization. The
Food Sci. Technol. Publicado em: 26/07/2018
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10. Molecular dynamics studies of amylose plasticized with Brazilian Cerrado oils: part I
Abstract Biodegradable polymers have become part of the realm of polymer science with specially when associated to renewable sources. Unraveling the plasticizer effect of natural occurring fatty acids in the Brazilian Cerrado on amylose oligomers was aimed in this work in an aqueous environment. Since the interactions within a material are of extreme import
Polímeros. Publicado em: 28/06/2018
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11. A perfect functional marker for the gene of intermediate amylose content Wx-in in rice (Oryza sativa L.)
Abstract The amylose content (AC) of rice is a key determinant of the grain cooking and eating quality. The Waxy (Wx) gene, which encodes granule-bound starch synthase I (GBSSI), is the major gene controlling AC in rice. The A - C substitution in exon 6 (Ex6A/C) alters the amino acid codon from serine to tyrosine and is associated with intermediate-AC rice (
Crop Breed. Appl. Biotechnol.. Publicado em: 2018-03
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12. Extraction and properties of starches from the non-traditional vegetables Yam and Taro
Abstract The objective of this study was to assess the chemical, physical, morphological, crystalline and thermal properties of starch from two non-traditional vegetables, yam and taro. The analyses included proximate composition percent, amylose and mineral content, water absorption capacity, absolute density, morphological properties, X-ray diffractometry,
Polímeros. Publicado em: 29/06/2017