ライフサイエンスコーパス: starch

1 pea flour and the structure of isolated pea starch.

2 with that generated from native normal maize starch.

3 ination time and the botanical source of the starch.

4 emical and structural characteristics of pea starch.

5 ontains more granular protein than wild-type starch.

6 lue, as they are primarily based on flour or starch.

7 on galactomannan, galactan, glucomannan and starch.

8 n effect that was more pronounced for cooked starch.

9 stible starch while increasing the resistant starch.

10 yll turgor maintenance or being converted to starch.

11 rder to justify dual modification of various starches.

12 ealing, while it remained unchanged in other starches.

13 arches were similar to those of the isolated starches.

14 tability and melting enthalpy changes of the starches.

15 physical structure in native and retrograded starches.

16 ed to more ordered physical structure in the starches.

17 ochemical and thermal properties of isolated starches.

18 relative to other proteins is similar among starches.

19 ance to enzyme hydrolysis of the retrograded starches.

20 Suc and starch accumulated over the course of the day, with Suc

21 adially expand to further differentiate into starch-accumulating parenchyma.

22 eas increased Suc synthase activity triggers starch accumulation in "heavy" roots.

23 , as well as revealing a role for transitory starch accumulation in ensuring optimal fruit developmen

24 ase (6PGDH), PGD3, is critical for endosperm starch accumulation.

25 n facilitate mixing and promote the specific starch-amylase enzymatic reaction.

26 nt reduced the fraction of fastly digestible starch, an effect that was more pronounced for cooked st

27 starch, carboxymethyl cellulose (CMC), corn starch and Arabic gum) can improve the various propertie

28 oincided with an increased extractability of starch and arabinoxylan.

29 Contents of fat, protein, starch and beta-glucan were not affected by roasting, wh

30 an enzyme involved in the metabolization of starch and disaccharides to glucose, whereas a fraction

31 Plants with reduced starch and DMC also displayed significantly reduced or n

32 at MeAPL3 is the key isoform responsible for starch and dry matter accumulation in cassava storage ro

33 r machinery that gut bacteria use to degrade starch and how these functions may intersect to facilita

34 dition changed physicochemical properties of starch and influenced the course of physical modificatio

35 The profile of starch and interactions among minerals and chemical comp

36 rmis and mesophyll of isozymes implicated in starch and malate turnover are discussed in line with th

37 for extracting RNA from plant tissue rich in starch and other polysaccharides, they invariably yield

38 extraction method for plant tissues rich in starch and other secondary metabolites.

39 ted rice, unique combination of high quality starch and phenolics has the potential in regulating it.

40 f hardness increase due to plasticization of starch and protein and reduced lipid crystallinity.

41 intracellular cell wall and distribution of starch and protein bodies in the ozonated sample.

42 nomic and grain quality parameters including starch and protein concentration.

43 ificant effect on food biomolecules, such as starch and protein, as it affects the extent of gelatini

44 nges in transcript level occurred, including starch and sucrose metabolism, glycolysis, citrate cycle

45 metabolites, MAPK signaling, photosynthesis, starch and sucrose metabolism, plant hormone signal tran

46 The 12% CP influenced starch and sucrose, nitrogen, and branched-chain amino a

47 pts C1 metabolism, causes an accumulation of starch and triacylglycerides, and leads to a decrease in

48 Amylose constitutes 5-35% of most natural starches and has a major influence over starch propertie

49 ccount consumption of refined carbohydrates (starches and sugars).

50 uctural characteristics of octenyl succinate starches and their physically treated counterparts.

51 th interfering compounds (sucrose, dopamine, starch, and bovine serum albumin), resulting in negligib

52 nalyzes was based on a high concentration of starch, and casein, and low concentration of gelatin.

53 starch, slowly digestible starch, resistant starch, and predicted glycemic index.

54 ability and lower setback viscosity, damaged starch, arabinoxylans and water absorption than TSW.

55 p and model plants that produce amylose-free starch are generally indistinguishable from their wild-t

56 on, and the botanical sources of the various starches are very important parameters.

57 towards the use of natural ingredients like starch as alternative food stabilizers in what are calle

58 l desiccation produced more seed protein and starch, as well as higher seed yields than the wild-type

59 tabilizing and filling agents for developing starch-based food formulations.

60 Contents of nutrients (protein, oil, starch, beta-glucan, ash and other carbohydrates) and av

61 in auxin transport and signaling as well as starch biosynthesis genes causing structural abnormaliti

62 f such targeted modifications on the overall starch biosynthesis pathway and broader metabolism.

63 osperm, suggesting that intermediates in the starch biosynthesis pathway increased flux through spill

64 C1Hm could not metabolize either glycogen or starch (both alpha-glucans) or other polysaccharides tes

65 fects of mutating the OsSBEIIb gene encoding starch branching enzyme IIb, which is required for amylo

66 f AGPase, soluble starch synthase, and other starch branching enzymes were up-regulated, either in th

67 her carbohydrates and higher beta-glucan and starch but also had a different AVA composition.

68 pounds are known to bind non-covalently with starch, but the impact of this interaction on the stabil

69 ron microscopy showed minimal alterations of starch, by SFE, in long-range crystalline and morphologi

70 bio-based polymers such as (Chitosan, potato starch, carboxymethyl cellulose (CMC), corn starch and A

71 polymer blend consisting of natural cassava starch, casein, and gelatin, and using sorbitol as the p

72 atment induced the formation of more complex starch chains, offering more resistance for amylolytic r

73 d be acting as a cross-linking agent between starch chains, reducing the susceptibility to amylolysis

74 howed an increase of the molecular weight of starch chains.

75 The absence of starch co-precipitation during RNA extraction resulted i

76 that if the dough initially formed a protein-starch complex that was too large, instability and colla

77 Soluble sugars increased, while starch concentration decreased gradually under flooding

78 NT stress induced a significant reduction in starch concentration indicating disturbed carbon balance

79 variability in chemical composition, mainly starch content (39.43 g 100 g(-1), BRS Realce to 51.92 g

80 hey could be superior targets to improve the starch content and yield potential of wheat.

81 was overexpressed in common wheat, the total starch content increased by c.

82 ld-type counterparts with respect to growth, starch content, and granule morphology.

83 ared to controls and lines with high DMC and starch content.

84 erioration (PPD) is directly correlated with starch content.

85 is responsible for determining storage root starch content.

86 ookie protein and increased cookie resistant starch content.

87 of crystallinity to amorphous structures of starch, content of protein and fatty acid, and accumulat

88 f the flours were positively correlated with starch contents (p < 0.01) but inversely correlated with

89 The developed modified starches could be used for enhancement of different func

90 Results show that starch damage increased significantly as the screen aper

91 Starch damage, morphology, particle size distribution, p

92 her alpha-amylase activity, leading to rapid starch degradation and increase in soluble sugars, ascor

93 mal positioning of enzymes and substrate for starch degradation.

94 with low AMY1 CN, and that the fate of this starch depends on the gut microbiota composition.

95 6 and 1738 cm(-1), proper for these types of starch derivatives.

96 n complexes that gut bacteria use to degrade starch differ across phyla, some molecular details conve

97 l properties of octenyl succinate (OS) maize starches differing in content of OS groups (0.76%-2.38%)

98 curd cheese additions on pasting properties, starch digestibility and estimated glycemic index of whe

99 tions were found between pasting properties, starch digestibility and glycemic index, revealing that

100 Additionally, SFE increased starch digestibility as determined by an in vitro starch

101 In vitro starch digestibility assay revealed that pea RS3 - in bo

102 Extrusion also increased starch digestibility due to complete gelatinization proc

103 reduced final viscosity and reduced in vitro starch digestibility in maize meal with stearic acid.

104 ) of WPF and RPF, and pasting properties and starch digestibility of RPF.

105 Starch digestibility ranged between 41.1 in 100% carioca

106 proteins, wild type had a greater change in starch digestibility than HAWS, probably due to the latt

107 ghetti with more polyphenol content and less starch digestibility than traditional spaghetti.

108 These changes led to a significant impact on starch digestibility, reducing significantly the rapidly

109 The aim was to study the in vitro starch digestibility, the free and bound polyphenol prof

110 in vitro evaluated as possible modulators of starch digestibility.

111 important structural feature in determining starch digestibility.

112 h digestibility as determined by an in vitro starch digestion assay.

113 n flour enriched spaghetti reduce kinetic of starch digestion, while 6% enriched spaghetti increased

114 ides, phenolic compound content and in vitro starch digestion.

115 nctions may intersect to facilitate complete starch digestion.

116 ng evidence for direct relationships between starch/dry matter content and its role in PPD and canopy

117 Resistant starch escapes digestion by host small intestinal glucoa

118 ife-cycle greenhouse gas emissions than corn starch ethanol.

119 The modified starch exhibited a slower rate of glucose release which

120 sessing the concentrations of total protein, starch, fiber, phytic acid, and carotenoids in pea seed

121 opic and biodegradability properties of corn starch films was evaluated using response surface method

122 etics, highlighted possible interferences of starch-flavonoid interaction in the binding and inhibiti

123 t of lower GI, higher value-added functional starch foodstuffs.

124 or the development of RS ingredient from pea starch for food applications.

125 s affected the association of water with the starch-fraction and gluten-fraction in doughs, and this

126 lation method to extract amaranth and quinoa starch from flour while retaining a high protein content

127 A total of 13 different starches from a range of plants were used.

128 rein, was to partially characterize modified starches from Dominico-Harton plantain and FHIA 21 plant

129 ter cooking, PS flours had greater resistant starch (from 4.2 to 21.4 g /100 g dry matter), and lower

130 Starch functional properties were also determined.

131 Leveraging phenolic complexation to optimize starch functionality and digestibility is restrained by

132 of amylopectin internal structure affecting starch gelatinization and retrogradation as well as enzy

133 ecooked pasta quality was also evaluated for starch gelatinization degree, physical properties, hardn

134 resulting pastes, micrographs revealed that starch gelatinization depended on cocoyam variety.

135 se of RPF (7.9-11.4%), resulting from higher starch gelatinization temperatures, greater amylose cont

136 uce the complexity, model systems containing starch, gluten and/or water-unextractable arabinoxylan (

137 In a starch-gluten-WU-AX-water model and in wheat flour, wate

138 odies and prevent them from interacting with starch grains, creating air spaces that cause an opaque

139 ng both SS5 and other proteins implicated in starch granule initiation allows us to propose how SS5 m

140 a proposed structural protein influential in starch granule initiation.

141 Nevertheless, loss of SS5 reduces starch granule numbers that form per chloroplast in Arab

142 on of SFC decreased the crystallinity of the starch granules (71 to 49%), whereas, storage time had a

143 SEM images revealed damaged starch granules after size reduction.

144 Starch granules are composed of two distinct glucose pol

145 r chloroplast in Arabidopsis, and ss5 mutant starch granules are larger than wild-type granules.

146 is genes causing structural abnormalities in starch granules at maturity.

147 lose revives a long-standing question of why starch granules contain amylose, rather than amylopectin

148 particle size to 14.8 mum and disintegrated starch granules from the attached endosperm.

149 What determines the number of starch granules in plastids is an enigmatic aspect of st

150 bean cell wall integrity, protein matrix and starch granules more severely than 600 MPa; however, tig

151 Microstructure images of the starch granules supported these findings.

152 RCH SYNTHASE5 (SS5), regulates the number of starch granules that form in Arabidopsis chloroplasts.

153 e crystalline and morphological structure of starch granules, respectively.

154 in the semicrystalline amylopectin matrix of starch granules, this poses a great challenge for bioche

155 owever, tightly-packed complexes of globular starch granules-protein-cell wall fiber formed at HHP <=

156 TING TO STARCH1 (PTST1) that targets GBSS to starch granules.

157 NG TO STARCH1-a protein that targets GBSS to starch granules.

158 High-amylose wheat starch (HAWS) with >80% amylose content contains more gr

159 thermoresponsive hydroxybutylated (HB) corn starch (HB-CS) and potato starch (HB-PS), with lower cri

160 utylated (HB) corn starch (HB-CS) and potato starch (HB-PS), with lower critical solution temperature

161 of colloid solutions containing hydroxyethyl starch (HES) to correct for intravascular deficits in hi

162 The hydrophilicity of commercially available starches, however, necessitates further chemical treatme

163 , but they showed faster (higher k) in vitro starch hydrolysis (0.0140 vs 0.0050) with lower estimate

164 4.2 to 21.4 g /100 g dry matter), and lower starch hydrolysis index (HI) with respect to cooked WS.

165 -58.13%, and eight presented 72.74-84.54% of starch hydrolysis.

166 Starch hydrothermal stability and digestibility were mea

167 YAN) were immersed in solutions of resistant starch HYLON(TM) VII (HC) or fruit coating Semperfresh(T

168 pulp (600 mg in capsule) and placebo (600 mg starch in capsule).

169 4% reduction of the total starch in mature grains.

170 re fiber, whole grain, intrinsic sugars, and starch in the diet.

171 Unlike many perennial crops that accumulate starch in the fruits before ripening, the non-climacteri

172 modulate partitioning of photosynthate into starch in the light, optimizing the fraction of assimila

173 Starch in wheat grain provides humans with carbohydrates

174 g ability comparable to octenyl succinylated starches in the literature.

175 latinization and retrogradation phenomena of starches in the presence of water, in a level close to t

176 Relative crystallinity of waxy corn starch increased from 42.4 to 46.1% on annealing, while

177 ased; ash and other carbohydrates decreased; starch increased; and beta-glucan unchanged except for t

178 Changes in the molecular structure of the starch indicate that illumination of the starches induce

179 the starch indicate that illumination of the starches induced depolymerisation-repolymerisation react

180 for further studies to better understand the starch interactions that take place among the various hy

181 acterized by a deep mean rooting depth, root starch investment, high specific root length in deeper s

182 Starch is a polymer of glucose and is one of the most ab

183 Our review demonstrates that resistant starch is associated with reduced histology damage in an

184 f the same studies the use of jackfruit seed starch (JSS), an underutilized natural polysaccharide in

185 bohydrate levels with a commensurate drop in starch levels, elevated free amino acid levels with a co

186 n between native wheat, waxy corn and potato starches made possible to link relaxation variations to

187 S) is the major granular protein in isolated starch materials.

188 Resistant starches may represent a novel treatment for IBD.

189 also lower for the exchange of sucrose with starch (MD: -0.14 mmol/L; 95% CI: -0.29, 0.01 mmol/L; SU

190 into the broader implications of perturbing starch metabolism in rice endosperm and its impact on th

191 ction of CGEP is at least partly involved in starch metabolism regulation.

192 anules in plastids is an enigmatic aspect of starch metabolism.

193 g the circadian clock set rates of nighttime starch mobilization that maintain a steady supply of car

194 and chilling contributed to rearrangement of starch molecules, causing a decrease in the eGI of both

195 decreased capacity for oil absorption in the starch nano-particles.

196 age particle size diameter of Horse chestnut starch nanoparticles (HSP), Water chestnut starch nanopa

197 ut starch nanoparticles (WSP) and Lotus stem starch nanoparticles (LSP) was found to be 420, 606 and

198 In this study, promising prospects of starch nanoparticles (SNPs) produced via ultra-sonicatio

199 t starch nanoparticles (HSP), Water chestnut starch nanoparticles (WSP) and Lotus stem starch nanopar

200 In this report, synthesis of the starch nanoparticles from underutilized and cheap source

201 onal properties and antioxidant potential of starch nanoparticles were also analyzed.

202 e, proteins/neutral pH/sweet - pea puree and starch/neutral pH - potato puree.

203 was characterized in terms of nutraceutical starch (NS) and phenolic content.

204 The problems associated with native starches (NSs) and single modified starches were stated

205 protocols, RNA extracted from seeds rich in starch often results in poor quality RNA, making it inap

206 tose, glucose, sucrose) with other sugars or starch on cardiometabolic risk markers, including LDL ch

207 of spray-drying encapsulation using modified starch on PP, antioxidant capacity (AOC) and color prope

208 ested porridges with different formulations (starch or starch/protein).

209 The effects of starch origin on water migration and starch transformati

210 c (GAR), octenyl succinic anhydride modified starch (OSA), water soluble soy polysaccharides (WSSP))

211 to 25% w/w) promoted considerable changes on starch performance based on gelatinization and final dou

212 emic index reflected the changes promoted on starch performance from both dairy products addition, at

213 Starch-phenolic complexes also had significantly lower l

214 To define starch-phenolic complexes under hydrothermal treatments,

215 Compared with native starches, starch-phenolic complexes were not chemically modified a

216 d hydrodynamic radii relative to the control starch-phenolic mixtures (p < 0.05).

217 y is the first report validating the role of starch-phenolic quality towards anti-hyperglycemic effec

218 thase, debranching enzymes, pullulanase, and starch phosphorylases were largely down-regulated.

219 lecular weight, the radii of gyration of the starch polysaccharide chains, and the distribution of th

220 polymerisation-repolymerisation reactions of starch polysaccharide chains.

221 of wheat bran into enriched protein and non-starch polysaccharide fractions, which show potential to

222 Starch properties can be modified by mutating genes resp

223 ural starches and has a major influence over starch properties in foods.

224 It was established that temperature affected starch properties to a greater extent than UV.

225 ids, phosphorylated intermediates, minerals, starch, protein, activities of enzymes in central metabo

226 obility of water (T(2)) localised within the starch-protein matrix in fresh dough as well as dried pa

227 d with hydroperoxides and hexanal in complex starch-protein-lipid model systems, as well as in corn e

228 idges with different formulations (starch or starch/protein).

229 media) was carried out prior to rutin-barley starch pyrodextrinization (90 degrees C, 1 h).

230 psulated SNPs prepared from quinoa and maize starch (QR and MR) showed average particle sizes of 107

231 ry observations suggest that more undigested starch reaches the colon in individuals with low AMY1 CN

232 Both modified starches reported absorption bands in the IR at 1566 and

233 domain, produced opaque seeds with depleted starch reserves.

234 rapidly digestible starch, slowly digestible starch, resistant starch, and predicted glycemic index.

235 t increased from 19.6 to 27.4% and resistant starch (RS) content increased from 0.2 to 17.2%.

236 Resistant starch (RS) contents of cooked WPF (17.2-22.2%, dsb) wer

237 gnificant IDF reduction, including resistant starch (RS), whereas 150-450 MPa significantly increased

238 Type 3 resistant starch (RS3) was developed from native pea starch throug

239 CAT starches were also greater than the NLS starch samples.

240 lline structure were studied for each of the starch samples.

241 ected improved content of rapidly digestible starch, slowly digestible starch, resistant starch, and

242 Compared with native starches, starch-phenolic complexes were not chemically

243 mic variation to determine whether sugar and starch storage, energy reserves for trees under extreme

244 de possible to link relaxation variations to starch structure and properties as crystallinity, granul

245 That rearrangements of the molecular starch structure depend on the illumination time and the

246 groups' content resulted in stabilization of starch structure, which was confirmed by processes of ra

247 was seen in patients who consumed resistant starch supplemented diets.

248 pectrometry-based proteomics, granular-bound starch synthase (GBSS) is the major granular protein in

249 psis (Arabidopsis thaliana) in GRANULE-BOUND STARCH SYNTHASE (GBSS), encoding the enzyme responsible

250 ew insights into the action of GRANULE BOUND STARCH SYNTHASE (GBSS), the major glucosyltransferase th

251 y genes encoding isoforms of AGPase, soluble starch synthase, and other starch branching enzymes were

252 manner, whereas genes encoding granule-bound starch synthase, debranching enzymes, pullulanase, and s

253 Here, we show that a conserved starch synthase-like protein, STARCH SYNTHASE5 (SS5), re

254 at a conserved starch synthase-like protein, STARCH SYNTHASE5 (SS5), regulates the number of starch g

255 However, unlike SS4 and the other starch synthases, SS5 is a noncanonical isoform that lac

256 Among the starch synthases, SS5 is most closely related to SS4, a

257 surprising information about the pathways of starch synthesis and degradation.

258 HS in DSW appeared to lower starch synthesis causing proportionate increase in grain

259 d TabZIP28 are transcriptional activators of starch synthesis first identified in wheat, and they cou

260 However, no transcriptional regulator of starch synthesis has been identified first in common whe

261 Endosperm starch synthesis is a primary determinant of grain yield

262 arbon assimilation rate, the K battery, root starch synthesis, trehalose, and chlorogenic acid accumu

263 in-Benson cycle and pathways for sucrose and starch synthesis.

264 mainly to the water absorption properties of starch that was affected by salt application.

265 Starting from the respective native starches, the modification method yielded 68.1% of RS3 f

266 When HHP was applied to HMT starches, the peak viscosities, setback, and final visco

267 ed studies investigated the use of resistant starch therapy in in vivo animal models of IBD or human

268 t starch (RS3) was developed from native pea starch through acid thinning, debranching and recrystall

269 ts suggested that phenolics may complex with starch through non-covalent CH-pai bonds along alpha-(1

270 pproximately 10% to 30% (w/w) of all natural starches thus far examined, but mutants of crop and mode

271 archaeon's ability to hydrolyze glycogen and starch to glucose enabled growth of Halomicrobium sp. LC

272 rities that balance reasonable tensions over starch to maximize stored carbon.

273 , other carbohydrate measures (added sugars, starch, total carbohydrate), dietary fiber, and specific

274 ects of starch origin on water migration and starch transformation were investigated using one- and t

275 Diel rescheduling of guard cell starch turnover in K. fedtschenkoi compared with that ob

276 Preclinically, resistant starch was associated with a significant reduction in bo

277 well as enzyme susceptibility of retrograded starch was explored.

278 bility of non-modified and OSA-modified corn starch was studied.

279 According to NIRS, starch was the most abundant compound (50-60%).

280 ic decrease in the viscosity of the modified starches was observed with respect to the native one.

281 The hexagonal and monoclinic structures of starch were altered through chemical modification.

282 mal treatments, maize amylopectin and potato starch were complexed with caffeic acid, ferulic acid an

283 and the adhesiveness of the HMT and the CAT starches were also greater than the NLS starch samples.

284 lopectin structural units of the illuminated starches were determined.

285 operties and applications of dually modified starches were discussed.

286 nd gelling properties of native and modified starches were evaluated during the study.

287 sions (30% w/w) of spelt, amaranth and wheat starches were illuminated with linearly polarised visibl

288 ons in the structure and properties of these starches were obtained.

289 gelatinization temperatures of the modified starches were similar to those of the isolated starches.

290 th native starches (NSs) and single modified starches were stated in order to justify dual modificati

291 nd precipitated with ethanol did not contain starch, which is considered an impurity in the product.

292 reclinical and clinical effects of resistant starch, which may help guide future studies.

293 educing significantly the rapidly digestible starch while increasing the resistant starch.

294 of substitution was found in FHIA 21 (0.020) starch with 3% OSA and 4-h reaction at room temperature.

295 oup 2 (1 identical placebo tablet containing starch with no active ingredients every other day for 31

296 Corn starches with different amylose content (waxy, normal an

297 cation showed a remarkable ability to modify starches with different characteristics and can be used

298 unds to form V-type inclusion complexes with starch, with GA, CAT and EGCG in decreasing order of pro

299 ated (Pickering), and combined with modified starch (WPI:Capsul(R)) as emulsifiers/wall materials.

300 at substitution of sucrose and fructose with starch yielded lower LDL cholesterol.