Effects of Ligand Concentration on the Thermal Properties, Structure, and Digestibility of Maize Starch Inclusion Complexes with Ascorbyl Palmitate

2020 ◽  
Vol 72 (3-4) ◽  
pp. 1900168
Author(s):  
Dingpeng Zhou ◽  
Shaowei Liu ◽  
Xue Liu ◽  
Xiaozhi Tang
Keyword(s):  
Thermal Properties ◽  
Inclusion Complexes ◽  
Ascorbyl Palmitate ◽  
Ligand Concentration ◽  
Maize Starch

scholarly journals Identification of QTL Controlling Thermal Properties of Maize Starch

2005 ◽  
Vol 82 (5) ◽  
pp. 546-553 ◽  
Author(s):  
M. P. Scott ◽  
S. A. Duvick
Keyword(s):  
Thermal Properties ◽  
Maize Starch

Solid-state structures and thermal properties of inclusion complexes of the organophosphate insecticide fenitrothion with permethylated cyclodextrins

2010 ◽  
Vol 345 (1) ◽  
pp. 141-147 ◽  
Author(s):  
Dyanne Cruickshank ◽  
Natalia M. Rougier ◽  
Raquel V. Vico ◽  
Rita H. de Rossi ◽  
Elba I. Buján ◽  
...  
Keyword(s):  
Thermal Properties ◽  
Solid State ◽  
Inclusion Complexes ◽  
Organophosphate Insecticide ◽  
Solid State Structures

scholarly journals Development of New Starch Formulations for Inclusion in the Dietotherapeutic Treatment of Glycogen Storage Disease

Proceedings ◽  
2020 ◽  
Vol 53 (1) ◽  
pp. 3
Author(s):  
Raquel Selma-Gracia ◽  
José Moisés Laparra Llopis ◽  
Claudia Monika Haros
Keyword(s):  
Thermal Properties ◽  
Crystalline Structure ◽  
Glycogen Storage Disease ◽  
Storage Disease ◽  
Glycogen Storage ◽  
Current Treatment ◽  
Maize Starch

In this study, the thermal properties of quinoa and maize starch were evaluated and related to their digestibility. Lower gelatinisation and retrogradation parameters were obtained in quinoa starch, suggesting a better susceptibility to the disruption of the crystalline structure. These results were accompanied with a higher percentage of hydrolysis in raw quinoa, reaching more twofold higher than in raw maize starch. Besides, the slopes calculated by a Lineweaver-Bürke transformation showed similar values in raw quinoa and maize starches. Taken together, these characteristics of quinoa starch could provide more digestible benefits than the current treatment, raw maize starch, in glycogen storage disease patients.

Effects of heat stress during grain filling on the structure and thermal properties of waxy maize starch

2014 ◽  
Vol 143 ◽  
pp. 313-318 ◽  
Author(s):  
Dalei Lu ◽  
Xin Shen ◽  
Xuemei Cai ◽  
Fabao Yan ◽  
Weiping Lu ◽  
...  
Keyword(s):  
Heat Stress ◽  
Thermal Properties ◽  
Grain Filling ◽  
Maize Starch ◽  
Waxy Maize

Effect of high-pressure homogenization on the structure and thermal properties of maize starch

2008 ◽  
Vol 87 (3) ◽  
pp. 436-444 ◽  
Author(s):  
Bao Wang ◽  
Dong Li ◽  
Li-jun Wang ◽  
Yu Lung Chiu ◽  
Xiao Dong Chen ◽  
...  
Keyword(s):  
High Pressure ◽  
Thermal Properties ◽  
High Pressure Homogenization ◽  
Maize Starch

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

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
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