Starches were isolated from grains of waxy, heterowaxy, and normal sorghum. To study the relationship between starch structure and functionality and guide applications of these starches, amylose content, amylopectin chain-length distributions, gelatinization and retrogradation, pasting properties, dynamic rheological properties, and in vitro enzyme digestion of raw starches were analyzed. Heter...

Cassava (Manihot esculenta, Crantz) is an important food security crop, but it is becoming an important raw material for different industrial applications. Cassava is the second most important source of starch worldwide. Novel starch properties are of interest to the starch industry, and one them is the recently identified amylose-free (waxy) cassava starch. Waxy mutants have been found in diff...

The dextrins, which occur as successive steps in the transition from glucose to starch and from starch to glucose, are so rarely detected in plant tissues and so ephemeral in existence, that their occurrence in stable form in matured or dormant tissues has seldom been reported. It has been the occasion of no little interest, therefore, to find that the sole carbohydrate in the endosperm of “wax...

Soft wheat (Triticum aestivum L.) quality tests (milling and baking quality) and starch characteristics (amylose concentration, X-ray diffractograms, thermal properties and pasting properties) were determined for eight granule-bound starch synthase (GBSS: waxy protein) genotypes in a soft wheat background. Lines carrying two null alleles showed reduced amylose concentrations relative to those o...

Starches were purified from barley flours milled from Waxbar, Glacier, high-amylose Glacier (HAG) and hull-less high-amylose Glacier (HHAG) cultivars. Wheat starch, maize amylopectin, maize amylose, and normal maize starch were used for comparative controls. Starches were either boiled or moisture-autoclaved (3 or 12 times) with subsequent cooling overnight, after which enzyme-resistant starch ...

The cleaning of food processing plants is essential for ensuring compliance with quality and hygiene standards. Properties food-borne soils such as solubility swelling are relevant provide information concerning their cleanability. In the context processes in industry, aim this study was to determine impact that different fluids exhibit on behaviour consisting amylose- rich native maize, wheat,...

TWO ADENOSINE DIPHOSPHOGLUCOSE: alpha-1,4-glucan alpha-4-glucosyl-transferases were extracted from kernels of waxy maize harvested 22 days after pollination and separated by gradient elution from a diethylaminoethyl-cellulose column. Both fractions could utilize amylopectin, amylose, glycogen, maltotriose and maltose as primers. The rate of glucose transfer from adenosine diphosphoglucose to ra...

Starch granules are an interesting stabilizer candidate for food-grade Pickering emulsions. The stabilizing capacity of seven different intact starch granules for making oil-in-water emulsions has been the topic of this screening study. The starches were from quinoa; rice; maize; waxy varieties of rice, maize, and barley; and high-amylose maize. The starches were studied in their native state, ...

Loss of function mutations in waxy, encoding granule bound starch synthase (GBSS) that synthesizes amylose, results in starch granules containing mostly amylopectin. Low amylose grain with altered starch properties has increased usability for feed, food, and grain-based ethanol. In sorghum, two classes of waxy (wx) alleles had been characterized for absence or presence of GBSS: wx(a) (GBSS(-)) ...