Extruded foams prepared from high amylose starch with sodium stearate to form amylose inclusion complexes*

2015 ◽  
Vol 133 (13) ◽  
pp. n/a-n/a
Author(s):  
Victoria L. Finkenstadt ◽  
Frederick C. Felker ◽  
George F. Fanta ◽  
James A. Kenar ◽  
Gordon W. Selling ◽  
...  
Keyword(s):  
Inclusion Complexes ◽  
Sodium Stearate ◽  
Extruded Foams ◽  
High Amylose

Water Solubility of Flavor Compounds Influences Formation of Flavor Inclusion Complexes from Dispersed High-Amylose Maize Starch

2008 ◽  
Vol 56 (1) ◽  
pp. 220-226 ◽  
Author(s):  
Onanong Tapanapunnitikul ◽  
Siree Chaiseri ◽  
Devin G. Peterson ◽  
Donald B. Thompson
Keyword(s):  
Inclusion Complexes ◽  
Water Solubility ◽  
Flavor Compounds ◽  
Maize Starch ◽  
High Amylose

Formation of inclusion complexes between high amylose starch and octadecyl ferulate via steam jet cooking

2016 ◽  
Vol 140 ◽  
pp. 246-252 ◽  
Author(s):  
James A. Kenar ◽  
David L. Compton ◽  
Jeanette A. Little ◽  
Steve C. Peterson
Keyword(s):  
Inclusion Complexes ◽  
High Amylose ◽  
Jet Cooking

scholarly journals Enzymatic digestion of amylose and high amylose maize starch inclusion complexes with alkyl gallates

2020 ◽  
Vol 108 ◽  
pp. 106009 ◽  
Author(s):  
Yanqi Zhang ◽  
Isabella Gladden ◽  
Jiayue Guo ◽  
Libo Tan ◽  
Lingyan Kong
Keyword(s):  
Inclusion Complexes ◽  
Enzymatic Digestion ◽  
Maize Starch ◽  
Alkyl Gallates ◽  
High Amylose

Starch aerogel beads obtained from inclusion complexes prepared from high amylose starch and sodium palmitate

2014 ◽  
Vol 16 (4) ◽  
pp. 1921-1930 ◽  
Author(s):  
James A. Kenar ◽  
Fred J. Eller ◽  
Frederick C. Felker ◽  
Michael A. Jackson ◽  
George F. Fanta
Keyword(s):  
Inclusion Complexes ◽  
Sodium Palmitate ◽  
High Amylose

UTILIZATION OF DNA MARKERS FOR EVALUATING AMYLOSE CONTENT OF GRAIN IN RICE

2013 ◽  
Vol 83 (5) ◽  
Author(s):  
Dương Thanh Thủy ◽  
Taiichiro Ookawa
Keyword(s):  
Single Nucleotide Polymorphism ◽  
Amylose Content ◽  
Waxy Gene ◽  
Nucleotide Polymorphism ◽  
Single Nucleotide ◽  
Branching Enzymes ◽  
Wx Gene ◽  
High Amylose ◽  
Suitable Marker ◽  
Granule Bound Starch Synthase

The sensory and functional properties of rice are predominantly associated with its amylose content. Granule-bound starch synthase (GBSS) encoded by the Waxy (Wx) gene determines the synthesis of amylose, while starch branching enzymes encoded by Sbe genes are involved in the formation of amylopectin. Some studies have demonstrated that Wx gene is the major controller of amylose content but there are one or more modifying genes affecting the amylose content. Three markers,  microsatellite, Single – nucleotide – polymorphism (G/T SNP) in Wx gene and Single – nucleotide – polymorphism (T/C SNP) in Sbe1 gene, were tested for their association with amylose content using sixty-nine  rice accessions from twenty countries. Of the three markers, two markers in Wx gene are significantly associated with amylose content. The combination of two markers in Wx gene (haplotypes) explained 83.8% of the variation in amylose content and discriminated the three market classes of glutinous, low, intermediate and high amylose content of rice from each other. And T/C SNP in Sbe1 locus was not a suitable marker for amylose content. Keywords: marker, amylose content, Waxy gene.

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