Lactic acid bacteria (LAB) produce exopolysaccharides (EPS) that are important for biofilm formation in the mammalian oral cavity and gastrointestinal tract. Sucrose is a well-known substrate for homo-EPS formation by Lactobacillus reuteri glucansucrases (GS). Starch is the main fermentable carbohydrate in the human diet, and often consumed simultaneously with sucrose. Recently we have characte...

To explain the low levels of starch, high levels of (1,3;1,4)-β-glucan, and thick cell walls in grains of Brachypodium distachyon L. relative to those in other Pooideae, aspects of grain development were compared between B. distachyon and barley (Hordeum vulgare L.). Cell proliferation, cell expansion, and endoreduplication were reduced in B. distachyon relative to barley and, consistent with t...

Durum wheat [Triticum turgidum L. subsp. durum (Desf.) Husn.], used in pasta, couscous, and flatbread production, is an important source of starch food products worldwide. The amylose portion of the starch forms resistant starch complexes that resist digestion and contribute to dietary fiber. Increasing the amount of amylose and resistant starch in wheat by mutating the STARCH BRANCHING ENZYME ...

A vast amount of information has accumulated which supports the view that sucrose and starch are end-products of two segregated, yet highly interconnected, gluconeogenic pathways taking place in the cytosol and chloroplast, respectively. However, several lines of experimental evidences indicate that, essentially identical to the case of heterotrophic tissues, starch formation in the photosynthe...

The proteins of 30S RNP particles containing pre-mRNA (hnRNA) were cross-linked with bifunctional reagents (dimethyl-suberimidate and dimethyl-3,3'-dithiobispropionimidate). Further treatment with 1 or 2 M NaCl dissociates all RNA from protein. However, a significant part of protein particles--informofers being cross-linked survived high salt treatment. Their sedimentation coefficients were clo...

Starch is widely used as an ingredient and significantly contributes to texture, appearance, and overall acceptability of cereal based foods, playing an important role due to its ability to form a matrix, entrapping air bubbles. A detailed characterisation of five gluten-free starches (corn, wheat, rice, tapioca, potato) was performed in this study. In addition, the influence of these starches,...

The objectives of the present study were to characterize good-quality cultivars, identify relationships between local eating preferences and primary compound content, and reveal biofortification potential in tropical root crop species aroids, yams, cassava, and sweet potato. A core sample of about 500 cultivars was assembled to represent the widest agro-morphological diversity. Very high coeffi...

In connection with an investigation of the staining of intracellular antigens with ferritin-antibody conjugates (1), we required an embedding material which was extensively ionic. Although several hydrophilic embedding materials have been described (cf. reference 2), to our knowledge no satisfactory ionic ones have been reported. We sought to prepare an ionic embedding material by the bulk poly...

Cereal Chem. 70(2):137-144 Wheat and corn starches were phosphorylated in a semidry state at P from phospholipids), and its pasting properties showed optimum 1300C with 5% (based on dry starch) sodium tripolyphosphate (STPP) thickening power with shear stability when cooked at 950C. The best and/or 2% sodium trimetaphosphate (STMP). All phosphorylation corn starch phosphate, judging from its pa...