ライフサイエンスコーパス: starch

1 ral and functional properties of protein and starch.

2 sicochemical properties of condensed tapioca starch.

3 ed and compared with those of a normal maize starch.

4 fications, and food and non-food uses of oat starch.

5 that there was good thermal stability of the starch.

6 applied to acetylated and debranched potato starch.

7 se methods measured mostly colour instead of starch.

8 largely enriched the SDS and RS fractions in starch.

9 tarch was more susceptible to HHP than maize starch.

10 ng to fewer calories extracted from ingested starch.

11 us of gyration were observed for all treated starches.

12 trins (LDs) than those of the outer pericarp starches.

13 lms based on native and single acid modified starches.

14 Raw beans had C-type starch, 10.10% resistant starch (RS), and two DSC endoth

15 ide (4.0g.L(-1)), hypochlorite (0.2g.L(-1)), starch (5.0g.L(-1)), sucrose (5.4g.L(-1)) and water (150

16 x (62.97-53.13%), despite their higher total starch (69.87-75.47%) content compared to control bread.

17 trial methods, whereas those containing corn starch, a better model for sugarcane starch, were only a

18 Starch accumulated in a linear fashion for about 12 h af

19 These changes in starch accumulation patterns after prolonged periods in

20 abundance appeared to coincide with enhanced starch accumulation, which might reflect ADHE-mediated a

21 Compared to the outer pericarp starches, amylose content and enzyme susceptibility of c

22 that the CHD risk of sucrose is greater than starch and (2) caused sucrose to be scrutinized as a pot

23 le preparation involved enzymatic removal of starch and acid hydrolysis of the NSP to their constitue

24 own lentil seems to have potential both as a starch and also as a resistant starch source.

25 ed different effects on the digestibility of starch and amylose-lipid complex formation while having

26 ylase (PPAA) was investigated using isolated starch and cooked potato tuber as substrates.

27 es exhibited an enhancement of the resistant starch and dietary fiber content with the replacement of

28 Starch and fructan are two important carbohydrates in ma

29 Understanding this coordinated starch and fructan synthesis and unraveling how plants a

30 l starch method that efficiently solubilizes starch and includes a colour blank is urgently needed.

31 ze the brown lentil (Lens culinaris Medikus) starch and investigate the formation of amylose-lipid co

32 ntered radicals was dependent on the kind of starch and its chemical modification.

33 olving human responses to the consumption of starch and its hydrolysis products would benefit from co

34 that (i) although domestication has modified starch and ketone metabolism pathways to allow for human

35 Antioxidant-rich plant foods can inhibit starch and lipid digestions that are relevant to diabete

36 of incorporation of (13)C from (13)CO2 into starch and of levels of the starch degradation product m

37 by CRISPR/Cas9-mediated gene editing blocked starch and protein accumulation, resulting in seed abort

38 for the quantification of volatiles in corn starch and qualitative comparison of different gluten-fr

39 is or the partitioning of assimilate between starch and Suc, as assessed from metabolite measurements

40 bel partitioning and allocation towards leaf starch and twig phloem sugars was influenced by the plan

41 Among patients with sepsis, 1.9% received starch, and among patients with septic shock, 68.3% had

42 obotanical evidence, including grape pollen, starch, and epidermal remains associated with a jar of s

43 osition, granular and chemical structures of starch, and the presence of granule remnants.

44 mal, pasting and morphological properties of starch are described as well.

45 and CaCl2 on the non-phosphorylated tapioca starch are indistinguishable from each other.

46 ise plasma to improve the functionalities of starch are suggested.

47 ntially because larger amounts of undigested starch are transported through the gastrointestinal trac

48 sure of 600MPa completely gelatinized quinoa starch as revealed by thermal analysis.

49 onance techniques to monitor the behavior of starch as well as the migration and distribution of wate

50 Starch, as one of the most abundant natural carbohydrate

51 rmine the stability of cross-linked bonds of starch at different pH values and their effects on the p

52 d in multiple panels and are associated with starch-at-maturity, sucrose-at-maturity and NSC-at-headi

53 d beetroot (RB) powder was incorporated into starch-based bio-elastomers to obtain flexible biocompos

54 hrine as first vasopressor, and avoidance of starch-based colloids) and assessed their role in mediat

55 The acetylated starch-based films had a lower decomposition temperature

56 ed to study or to quantify water intake into starch-based matrices.

57 cell-wall loosening effect of the in tandem starch binding domains.

58 he cell wall of A. thaliana by targeting the starch-binding domains of A. thaliana starch synthase II

59 uding glycolysis/gluconeogenesis, TCA cycle, starch biosynthesis, lipid metabolism, protein biosynthe

60 f fermentation to the end of baking in maize starch bread.

61 eal responses of the circadian regulation of starch breakdown to maintain sucrose homeostasis.

62 etermined not only by the amylose content of starch but also by the degree of its oxidation.

63 ome works dealt with the botanical origin of starch but also the impact of possible additives.

64 ncy reached 76%, similar to that of modified starch but higher than that for Arabic gum (60%).

65 The nucellus transiently accumulates some starch, but is obliterated by expansion of a massive end

66 er starch digestion relative to the purified starch, but significant differences still existed betwee

67 ylquinic acid (5-CQA) on digestion of potato starch by porcine pancreatic alpha amylase (PPAA) was in

68 XRD pattern of native starch (C-type) did not change on hydrothermal modificat

69 based on the hypothesis that crosslinking of starch can make it a potential wall material for targete

70 n the fact that naturally occurring forms of starch, cellulose, and chitin can have tightly packed or

71 Natural carbohydrate polymers such as starch, cellulose, and chitin provide renewable alternat

72 chemical properties of soluble and insoluble starch complexes with linoleic acid when a beta-amylase

73 Interactions of starch with non-starch components, including lipids, protein, dietary fi

74 The increase in sorghum starch concentration in the filmogenic solution increase

75 tic pigments, and total cellular protein and starch concentrations.

76 leads to wrinkled pea seeds, a reduction in starch content and a lower extent of in vitro starch dig

77 size, whereas mutation of three PEGs reduced starch content and seed fertility.

78 18%-60min) promoted an increase in resistant starch content and the HMT (16%-60min) caused an increas

79 The damaged starch content of barley cultivars ranged between 5.1% a

80 eems a promising way of increasing resistant starch content of food formulations.

81 ty, extent of acid hydrolysis, and resistant starch content were higher in CDCG and ABAR.

82 d growth, lower photosynthetic capacity, and starch content.

83 ted positively (R=0.995, p<0.05) with damage starch content.

84 s in the light occurred at both high and low starch contents and were not related to time-dependent c

85 Wolffia were analysed for protein, fat, and starch contents as well as their amino acid and fatty ac

86 ing and exogenous enzymes to ensure adequate starch conversion.

87 ffects on the pasting property of waxy maize starch cross-linked by 0.05% and 3% sodium trimetaphosph

88 study was conducted to compare dietary corn starch (CS) or tapioca starch (TS), with or without bein

89 light intensity, the rate of accumulation of starch declined in proportion to the decline in photosyn

90 cessfully captures the products of resistant starch degradation by other bacteria.

91 structural basis to further investigate the starch degradation in kiwifruit, which may be of importa

92 tion product maltose showed that substantial starch degradation occurred simultaneously with synthesi

93 We investigated whether starch degradation occurs at the same time as starch syn

94 rom (13)CO2 into starch and of levels of the starch degradation product maltose showed that substanti

95 ffecting basic mitochondrial respiration and starch degradation rate.

96 lp as well as in sugar content and decreased starch degradation were observed.

97 , we demonstrate that the cell wall anchored starch-degrading alpha-amylase, Amy13K of E. rectale har

98 l surface 'amylosome' complex that organizes starch-degrading enzymes.

99 rential effects on the thermal properties of starch depicted by differential scanning calorimetry (DS

100 nts, and wavelength detection affected total starch determination in simulated raw sugars.

101 ts fed a high-sugar diet to those fed a high-starch diet suggested that sucrose consumption might be

102 pidly and slowly digestible starch, in vitro starch digestibility and values of expected glycemic ind

103 frying may be an effective process to reduce starch digestibility as it may limit gelatinization; thi

104 y of decreasing dough hydration to slow down starch digestibility in white bread.

105 The measurement uncertainty of this starch digestibility method is evaluated here with an in

106 f this study was to investigate the in vitro starch digestibility of injera and porridge from seven t

107 g (1.1kW, 6min) effectively retained its low starch digestibility similar to its native form ( approx

108 al characteristics, microstructure, in vitro starch digestibility, in vivo glycaemic index (GI) and s

109 tarch content and a lower extent of in vitro starch digestibility.

110 Salivary amylase initiates starch digestion in the oral cavity; starch is a major s

111 ssing in two pea lines (Pisum sativum L.) on starch digestion kinetics.

112 Larger particle size fractions showed slower starch digestion relative to the purified starch, but si

113 ding of starch retrogradation in relation to starch digestion.

114 enings, samples containing gelatinized wheat starch displayed notably similar polymorphic conversion,

115 The insoluble complexes from the acetylated starch displayed the V-type pattern, whereas, the solubl

116 The percentage of hydrolysed starch during in vitro digestion was significantly reduc

117 r arrangements of the molecular structure of starch during the process of HMT was suggested.

118 e dpe2-1/phs1a/ss4 mutant revealed a massive starch excess phenotype.

119 ater solubility than the native high amylose starch film.

120 ure and higher thermal stability than native starch films.

121 Acetylated starches films exhibited more rapid degradation as compa

122 apid degradation as compared with the native starches films.

123 dopsis (Arabidopsis thaliana) plants require starch for surviving submergence as well as for ensuring

124 facilitate the development of novel oxidized starches for both food and non-food applications.

125 a seeds also increased the slowly digestible starch fraction of rice flour, commonly known to have a

126 porated bread had higher levels of resistant starch fractions (3.87-10.96%) with low predicted glycem

127 nned from 20% to 35%, fat from 4% to 7%, and starch from 4% to 10% per dry weight.

128 Starch from Dioscorea pyrifolia tubers was characterized

129 ting time, and physicochemical properties of starches from core and outer pericarp were studied.

130 Starches from the core tissues of kiwifruit tend to have

131 Overall, the composition and structure of starches from the outer pericarp and core tissues of a g

132 tent and reduced the pasting viscosities and starch gelatinisation enthalpy value of biscuits.

133 t T1 relaxation times, particularly when the starch gelatinization occurred.

134 tant starch (RS), and two DSC endotherms: 1) starch gelatinization, and 2) melting of amylose-lipid c

135 hat PHS1 and SS4 are differently involved in starch granule formation and do not act in series.

136 RTIONATING ENZYME2 (DPE2) displayed only one starch granule per chloroplast under normal growth condi

137 f dark harbored a single large and spherical starch granule per plastid.

138 on of two MEGs increased the amount of small starch granules and reduced grain and embryo size, where

139 The starch granules are polyhedral, with a diameter of 2.8 t

140 The formation of normal starch granules in Arabidopsis (Arabidopsis thaliana) le

141 ar mechanism that initiates the synthesis of starch granules is poorly understood.

142 ations contributed to significant changes in starch granules that were determined not only by the amy

143 The number of starch granules was constant when the light/dark regime

144 ic endosperm, energy charge was altered, and starch granules were more numerous but smaller on averag

145 Starch granules within the bio-elastomers affected the r

146 a lower gelatinization enthalpy than did the starch granules.

147 the development of wild-type-like lenticular starch granules.

148 ch intake but low genetic capacity to digest starch had the lowest BMI, potentially because larger am

149 The films from acetylated high amylose starches had higher moisture content and water solubilit

150 Quinoa starch has small granules with relatively low gelatiniza

151 protein matrixes could be in part preventing starch hydration and dispersion during pasting and thus

152 rch increased linearly (p<0.05), whereas the starch hydrolysis index decreased linearly (p<0.05) by r

153 Starch hydrolysis products are taken up mainly as oligos

154 The restriction starch hydrolysis rate markedly reduced the GI of biscui

155 genes, some of which play important roles in starch hydrolysis.

156 ly 26-55% of raw sugar colour contributed to starch-I3(-) absorbance.

157 e modified starches were prepared by soaking starch in 0 (water), 1, 3, 5, 10, 20 and 30% w/w glycero

158 The digestibility of starch in foods, which is influenced by the ingredients,

159 Ultrasound pretreatment showed separation of starch in the bottom aqueous phase but is an additional

160 y available white bread, did not prevent the starch in the crumb from complete gelatinization.

161 caused an increase in the slowly digestible starch in the rice flour.

162 t influence on rapidly and slowly digestible starch, in vitro starch digestibility and values of expe

163 vitro antioxidant capacity and the resistant starch increased linearly (p<0.05), whereas the starch h

164 Host consumption of resistant starch increases the abundance of E. rectale in the inte

165 between AMY1 copy number and energy-adjusted starch intake (obtained by a modified diet history metho

166 suggest an effect of the interaction between starch intake and AMY1 copy number on obesity.

167 Individuals with high starch intake but low genetic capacity to digest starch

168 the interaction between AMY1 copy number and starch intake on BMI (P-interaction = 0.007) and body fa

169 the interaction between AMY1 copy number and starch intake on these obesity traits.We first assessed

170 ctured (particularly the strength of protein-starch interactions) which most influenced brewing perfo

171 Starch is a major component of many food products and is

172 itiates starch digestion in the oral cavity; starch is a major source of energy in the diet.We invest

173 g ethanol to a heated aqueous slurry of corn starch is presented.

174 fluence the swelling power and solubility of starch isolated from grains with brown pericarp, while f

175 allinity, thermal, and pasting properties of starches isolated from rice grains with brown, black, an

176 eduction in swelling power and solubility of starches isolated of grains stored at 40 degrees C.

177 cold roots to warm canopy and explained why starch levels surged in canopies of orchard trees during

178 s characterized by reduced growth but higher starch levels than the wild type.

179 te conversion of cell walls to ethanol via a starch-like process, namely successive dissolution, hydr

180 For the cooked starch/lipid complexes, more profound effect was evident

181 ed rice, as a result of their weaker protein-starch matrix and the greater ability of the grains to s

182 protein extractability and a weaker protein-starch matrix, roughly increasing the broken grains perc

183 uct of oat processing and fractionation, the starch may also be utilised for food and non-food applic

184 Starch measurements in circadian clock mutants suggested

185 y, many endosperm-preferred genes, including starch metabolic and storage protein genes during grain

186 o significant reduction in seed-set and sink starch metabolism enzymatic activity.

187 intained higher seed-set and resilience with starch metabolism enzymes under e[CO2] + HT exposure.

188 An industrial starch method that efficiently solubilizes starch and in

189 Industrial starch methods in the sugar industry are affected by sug

190 ction/quantification of the current industry starch methods the most.

191 In this study, industrial starch methods were compared to the USDA Starch Research

192 showed better thermal stability of resistant starch microcapsules.

193 A simple method for producing donut-shaped starch microparticles by adding ethanol to a heated aque

194 Encapsulation yield (%) of resistant starch microspheres was in the range of 43.01-48.46.

195 ere investigated and interpreted in terms of starch microstructural changes, and the applicability of

196 , dough was produced with various mechanical starch modification (MSM) levels and visualized by confo

197 nts of the carbonyl and carboxyl groups in a starch molecule therefore indicate the extent of starch

198 During oxidation, the hydroxyl groups of starch molecules are first oxidized to carbonyl groups,

199 up to 37.5% of encapsulated roasted MPS pea starch not only provided high SDS and RS fractions (23.9

200 ter dawn, but accumulation ceased or loss of starch occurred if the same decrease in light intensity

201 s study, oil-in-water emulsions formed using starch octenyl succinate (starch-OS) were used to stabil

202 a in the differential effects of sucrose and starch on blood lipids, as well as the influence of carb

203 Starch-OS based emulsions not only retained nisin and th

204 sions formed using starch octenyl succinate (starch-OS) were used to stabilize nisin and thymol in ca

205 MY1 copy number and a high dietary intake of starch.Our findings suggest an effect of the interaction

206 The mechanisms of starch oxidation with different oxidizing agents, includ

207 ch molecule therefore indicate the extent of starch oxidation.

208 t beta-glucans are high-molecular-weight non-starch polysaccharides of that are great interest to the

209 The temperature-dependent changes in wheat starch powder and wheat starch-water mixtures were monit

210 found to be optimum for SDS (slow digestible starch) product development.

211 Starch properties may greatly determine the product qual

212 or understanding the effects of oxidation on starch properties, and this information may facilitate t

213 ed at 16 degrees C showed minimum changes in starch properties.

214 and are homologs of the PROTEIN TARGETING TO STARCH (PTST) protein; thus, we named them PTST2 and PTS

215 lour is positively correlated to that of the starch (r=0.948, p<0.01) and negatively correlated to th

216 The rate of starch recrystallisation was affected by storage tempera

217 ial starch methods were compared to the USDA Starch Research method using simulated raw sugars.

218 ld not be mathematically equated to the USDA Starch Research method, or among different methods.

219 h, were only accurately measured by the USDA Starch Research method.

220 o standardize sugar colourants explained why starch results from these methods could not be mathemati

221 eak during heating up to 2.11Nm, and reduced starch retrogradation by 26.44%.

222 e results contribute to the understanding of starch retrogradation in relation to starch digestion.

223 action was surprisingly increased due to the starch retrogradation that occurred during freezing.

224 d the RS content to 4.19-4.43%, and produced starch retrogradation.

225 eviously been proposed as an adaptation to a starch-rich diet driven by the widespread adoption of ag

226 Resistant starch (RS) can form during storage of foods, thereby be

227 slowly digestible starch (SDS) and resistant starch (RS) content in pea bread were investigated.

228 composite flour had higher SDS and resistant starch (RS) values demonstrating potential as a food wit

229 aw beans had C-type starch, 10.10% resistant starch (RS), and two DSC endotherms: 1) starch gelatiniz

230 or the determination of Fe and Mg in cassava starch samples.

231 atty acids (10%, w/w) to both raw and cooked starch samples.

232 redients for enrichment of slowly digestible starch (SDS) and resistant starch (RS) content in pea br

233 The slowly digestible starch (SDS) correlated positively (R=0.816, p<0.05) wit

234 ng in a 96.81% increase of slowly digestible starch (SDS) from 75 to 45% dough hydration.

235 When oven roasting was applied to pea starch, SDS content increased triply compared to the ful

236 Quinoa flour and corn starch showed the highest contents of pyrazines, terpene

237 s were compared with normal maize and potato starches showed high yield stress of flow properties.

238 ons, but native and annealing (ANN) modified starches showed the most crystallinity.

239 Both films of the oxidized starches, single and dual, had increased stiffness, prov

240 Inefficient starch solubilization and the inability to standardize s

241 The starch source, concentration and thermal stability of th

242 ial both as a starch and also as a resistant starch source.

243 Among the variables studied, starch standard, solubilization approach, and wavelength

244 Type of starch standard, solubilization approach, iodometric rea

245 form the design of future studies where both starch structure and food structure are important determ

246 systems genetics approach that interrelates starch structure data from GWAS to functional pathways f

247 ewide association study (GWAS) of debranched starch structure from grains of a 320 indica rice divers

248 we propose target haplotypes for fine-tuning starch structure in rice through marker-assisted breedin

249 R measurements were carried out to establish starch susceptibility to UV irradiation induced generati

250 An alkaline starch suspension was charged with citric acid and incub

251 idopsis thaliana) leaf chloroplasts requires STARCH SYNTHASE 4 (SS4).

252 re based on genetic variants of the Waxy and Starch Synthase IIa genes, respectively.

253 ng the starch-binding domains of A. thaliana starch synthase III to this structure.

254 Besides STARCH SYNTHASE4 (SS4), the PLASTIDIAL PHOSPHORYLASE (PH

255 ecipitation showed that PTST2 interacts with STARCH SYNTHASE4 (SS4), which influences granule initiat

256 tarch degradation occurs at the same time as starch synthesis in Arabidopsis (Arabidopsis thaliana) l

257 ic CO2 and photorespiratory O2 fixation, and starch synthesis in response to changes in the environme

258 axy maize starch, while in sorghum and maize starches, the alpha-1,4 bonds are most commonly split.

259 zing plasma to modify the functionalities of starch through interactions with reactive species.

260 We conclude that the propensity for leaf starch to be degraded increases with time after dawn.

261 erials are also employed in combination with starch to facilitate some types of encapsulation.

262 and alginate encapsulation of pea flour and starch to produce novel pea ingredients for enrichment o

263 art of the carbon fixed by photosynthesis as starch to sustain growth at night.

264 uration 5d; time interval of cycles 24h; and starch to water ratio 1:2 were found to be optimum for S

265 compare dietary corn starch (CS) or tapioca starch (TS), with or without being pre-gelatinized (PG),

266 Our theory and experiments suggest that starch turnover is controlled by the circadian clock act

267 accumulation at dawn and decreased nocturnal starch turnover.

268 mation of amylose-lipid complexes (Resistant Starch Type V) by the addition of different lipids/fatty

269 r why E. rectale is able to only use certain starch types without the aid of other organisms.

270 Dextrinization of starch using extrusion processing is crucial to the qual

271 ion loci, with the archetypal locus sus (for starch utilisation system) encoding seven proteins, SusA

272 Starch was embedded in a protein matrix as shown by conf

273 Starch was isolated from the rice grains at initial stor

274 Overall, quinoa starch was more susceptible to HHP than maize starch.

275 Fish embryo toxicity (FET) showed that the starch was not toxic and that it was suitable for food a

276 Enzymatic hydrolysis of starch was restricted by the presence of associated prot

277 VII) and amylopectin (waxy maize, amaranth) starches was studied.

278 ent changes in wheat starch powder and wheat starch-water mixtures were monitored in real-time throug

279 ative characterization of water transfers in starch-water systems on different length scales.

280 nization temperatures and enthalpy of native starch were 59.9, 71.3, and 80.6 degrees C and -14.9mJ/m

281 e treatment (HMT) on the properties of canna starch were investigated.

282 Simulated sugars containing potato starch were more accurately detected by the industrial m

283 ing properties and amylose leaching of acorn starch were mostly influenced by Heat-moisture treatment

284 el profiling and assays of total protein and starch were performed.

285 p to 600MPa on physical properties of quinoa starch were studied and compared with those of a normal

286 Rheological properties of outer pericarp starches were compared with normal maize and potato star

287 se content and enzyme susceptibility of core starches were higher, and the degree of crystallinity, g

288 he pasting profiles of heat-moisture treated starches were more obvious when glycerol solutions were

289 Films made from high and medium amylose rice starches were obtained; however low amylose rice starche

290 The modified starches were prepared by soaking starch in 0 (water), 1

291 cosity values of the amylose-lipid complexed starches were significantly lower than that of BLS (p<0.

292 e size and gelatinization parameters of core starches were somewhat lower.

293 ng corn starch, a better model for sugarcane starch, were only accurately measured by the USDA Starch

294 ches were obtained; however low amylose rice starches, whether native or acetylated, did not form fil

295 Their main constituents are flours and starches, which contain aroma precursors but can also co

296 ssurized amaranth, Hylon VII, and waxy maize starch, while in sorghum and maize starches, the alpha-1

297 E. rectale harbors five CBMs that all target starch with differing specificities.

298 Substitution of oat starch with milk components increased hot paste stabilit

299 Interactions of starch with non-starch components, including lipids, pro

300 Starch yield (on whole seed basis), apparent amylose, to