The dosage effect of the wildtype GBSS allele is linear for GBSS activity but not for amylose content: absence of amylose has a distinct influence on the physico-chemical properties of starch

1996 ◽  
Vol 92 (1) ◽  
pp. 121-127 ◽  
Author(s):  
E. Flipse ◽  
C. J. A. M. Keetels ◽  
E. Jacobsen ◽  
R. G. F. Visser
Keyword(s):  
Amylose Content ◽  
Chemical Properties ◽  
Dosage Effect ◽  
Physico Chemical

Physico-Chemical and Functional Properties of Nine Proso Millet Cultivars

2018 ◽  
Vol 61 (3) ◽  
pp. 1165-1174 ◽  
Author(s):  
Manjot Singh ◽  
Akinbode Adedeji ◽  
Dipak Santra
Keyword(s):  
Functional Properties ◽  
Amylose Content ◽  
Chemical Properties ◽  
Value Added ◽  
Pasting Properties ◽  
Angle Of Repose ◽  
Engineering Properties ◽  
Proso Millet ◽  
Physico Chemical ◽  
Extension Center

Abstract. Evaluation of the postharvest properties of nine proso millet cultivars was carried out to determine their physical and engineering properties, which are very useful for designing appropriate systems for process operations such as sorting, drying, heating, cooling, and milling. Nine cultivars of proso millet comprising waxy and non-waxy types, namely Cope, Earlybird, Huntsman, Minco, Plateau, Sunrise, Rise, Dawn, and Panhandle, were obtained from the Panhandle Research and Extension Center, University of Nebraska, Scottsbluff. Results showed significant (p < 0.05) differences in their physical properties, such as sphericity, volume, bulk density, porosity, and angle of repose, which ranged from 0.86 to 0.91, from 3.94 to 5.14 mm3, from 765.49 to 809.67 kg m-3, from 42.49% to 44.20%, and from 22.98° to 25.74°, respectively. The cultivars were also evaluated for their pasting and gelatinization properties, and high correlation was found between amylose content and onset temperature (r = -0.94), peak gelatinization temperature (r = -0.92), peak viscosity (r = 0.84), final viscosity (r = 0.91), and setback viscosity (r = 0.90). The understanding of these basic physical and functional properties of proso millet cultivars will form the foundation for processing them into value-added products. Keywords: Chemical properties, Pasting properties, Proso millet.

Variety Difference in Molecular Structure, Physico-chemical and Thermal Properties of Starches from Pigmented Rice

2016 ◽  
Vol 12 (6) ◽  
pp. 557-565 ◽  
Author(s):  
Chagam Koteswara Reddy ◽  
Lalmuan Kimi ◽  
Sundaramoorthy Haripriya
Keyword(s):  
Molecular Structure ◽  
Amylose Content ◽  
Chemical Properties ◽  
Industrial Applications ◽  
Rice Starch ◽  
Rice Varieties ◽  
Swelling Power ◽  
Pigmented Rice ◽  
Physico Chemical ◽  
Waxy Rice

Abstract Starches isolated from three different pigmented rice varieties (Chak-hao Amubi, Chak-hao Poireiton, and Chak-hao Angangba) and investigated for their molecular structure and physico-chemical properties including amylose content, morphology, crystallinity, pasting viscosity, color, thermal property, swelling power and solubility. Significant differences were detected in physico-chemical and functional properties (p≤0.05) of rice starches. The amylose content results revealed that Chak-hao Angangba (1.93 %) and Chak-hao Poireiton (1.98 %) are waxy rice, and Chak-hao Amubi (3.16 %) is a very low-amylose rice. The morphology of rice starch granules shown polyhedral edges with an irregular shape; and the XRD patterns of rice starches exhibited A-type crystalline patterns with peaks at 2θ=15.1°, 17.1°, 18.2° and 23.0°. Waxy rice starches shown higher peak viscosity and enthalpy with lower gelatinization temperatures than very low amylose rice starches. The pasting viscosity, swelling power and solubility crystallinity of rice starches were varied significantly (p≤0.05). Finally, the present study provides knowledge for the utilization of starches isolated from three pigmented rice varieties grown in North-Eastern part of India that would be relevant for both domestic and industrial applications.

scholarly journals Tuber yield, morphology, and chemical properties variability of sweet cassava germplasm

2021 ◽  
Vol 6 (2) ◽  
pp. 77
Author(s):  
Tinuk Sri Wahyuni ◽  
Kartika Noerwijati
Keyword(s):  
Chemical Analysis ◽  
Plant Height ◽  
Tuber Yield ◽  
Amylose Content ◽  
Starch Content ◽  
Chemical Properties ◽  
Research Station ◽  
Physico Chemical ◽  
Sweet Cassava ◽  
Cassava Varieties

In Indonesia, the superior sweet cassava varieties are still limited due to the situation on which the majority of the superior varieties -bitter varieties- are used as industrial raw material until now. Therefore the availability of new high yielding of sweet cassava varieties is still needed. Assembling varieties requires the support of germplasm that has identified its superiority. The research objective was to evaluate tuber yield, morphology, and physico-chemical properties of cassava tuber from sweet cassava germplasm. A total of 75 accessions were characterized in Jambegede research station in February-November 2016, using Randomized Block Design. Variables observed included plant height, number of plants at harvest, harvest index, number and weight of tuber yield, and starch content. Physico-chemical analysis of tubers was carried out on 15 accessions with high tuber yields. Plant height at harvest was 393.2 cm in average. There were 10 accessions of sweet cassava with high fresh tuber yields ranging from 36.61 ton.ha-1 to 61.64 ton.ha-1, i.e MLG 10366, MLG 10365, MLG 10318, MLG 10197, MLG 10325, MLG 10341, MLG 10018, MLG 10279, MLG 10298, and MLG 10263. Physico-chemical analysis showed that the average of HCN content was 9.40 ppm, moisture content of 59.5 %, starch content of 28.8 % wb, and amylose content of 11.0 % wb. The bitter cassava with steamed tuber texture not cracked had relatively higher levels of HCN and water content, which was 82.88 ppm and 74.8 %, while the starch and amylose content was relatively lower (15.8 % wb and 5.5 % wb).

Investigation of Structural and Physico-chemical Properties of Rice Starch with Varied Amylose Content: A Combined Microscopy, Spectroscopy, and Thermal study

2021 ◽  
pp. 107093
Author(s):  
Indira Govindaraju ◽  
Guan-Yu Zhuo ◽  
Ishita Chakraborty ◽  
Sindhoora Kaniyala Melanthota ◽  
Sib Sankar Mal ◽  
...  
Keyword(s):  
Amylose Content ◽  
Chemical Properties ◽  
Thermal Study ◽  
Rice Starch ◽  
Physico Chemical ◽  
Combined Microscopy

scholarly journals Characterisation of the Physico-chemical Properties of Selected White Sorghum Grain and Flours for the Production of Ice Cream Cones

2013 ◽  
Vol 7 (1) ◽  
pp. 23-33 ◽  
Author(s):  
J. Kigozi ◽  
Y. Byaruhanga ◽  
N. Banadda ◽  
A. Kaaya
Keyword(s):  
Dietary Fibre ◽  
Amylose Content ◽  
Chemical Properties ◽  
Ice Cream ◽  
Pasting Properties ◽  
Tannin Content ◽  
Physico Chemical ◽  
Sorghum Grain ◽  
Endosperm Texture ◽  
Dietary Fibre Content

Six white sorghum varieties (MUC007/11, MUC007/27, MUC007/193, MUC007/80, MUC007/171, MUC007/174) available in Uganda were evaluated for their suitability as alternate materials for the production of ice cream cones. Physico- chemical properties of the sorghums were determined and correlated to the properties of the ice cream cones produced from them. Results from this study showed that the swelling power and pasting properties of the flours determined by amylose/amlopectin ratio and amylose content as well as the presence of lipids, dietary fibre, tannins and minerals. The break down viscosity (r=-0.825), the final viscosity(r=-0.834) and amylose/amylopectin ratio (r=- 0.782) attained had the highest correlation with the ice cream permeability and weight while hardness of the cone correlated with dietary fibre content (r=0.576), tannin content(r=0.75) and protein (r=-0.458). Hardness showed highest correlation with setback (r=-0.859) and final viscosity(r=-0.703) while texture showed highest correlation with hardness (r=- 0.662) and set back(r=0.778). The cone appearance correlated highest with particle size (r=0.696) and dietary fibre (r=- 0.693). An amylose content of about 28% and lipid content of about 3% with endosperm texture rated as 3 (scale ;1- corneous and 5-floury), 0.1% Tannins, 1.7% minerals and dietary fibre of 5%, in the epuripur variety produced the best sorghum ice cream cone.

Decoration of specific sites on freeze-fractured membranes

1978 ◽  
Vol 36 (2) ◽  
pp. 140-141
Author(s):  
H. Gross ◽  
H. Moor
Keyword(s):  
Pure Water ◽  
Freeze Fracture ◽  
Chemical Properties ◽  
Surface Forces ◽  
Sulfate Pentahydrate ◽  
Copper Sulfate Pentahydrate ◽  
Physico Chemical ◽  
Water Of Hydration ◽  
Small Container ◽  
Binding Forces

Fracturing under ultrahigh vacuum (UHV, p ≤ 10-9 Torr) produces membrane fracture faces devoid of contamination. Such clean surfaces are a prerequisite foe studies of interactions between condensing molecules is possible and surface forces are unequally distributed, the condensate will accumulate at places with high binding forces; crystallites will arise which may be useful a probes for surface sites with specific physico-chemical properties. Specific “decoration” with crystallites can be achieved nby exposing membrane fracture faces to water vopour. A device was developed which enables the production of pure water vapour and the controlled variation of its partial pressure in an UHV freeze-fracture apparatus (Fig.1a). Under vaccum (≤ 10-3 Torr), small container filled with copper-sulfate-pentahydrate is heated with a heating coil, with the temperature controlled by means of a thermocouple. The water of hydration thereby released enters a storage vessel.

Physico-Chemical Properties of Recombinant Desulphatohirudin

1990 ◽  
Vol 63 (03) ◽  
pp. 499-504 ◽  
Author(s):  
A Electricwala ◽  
L Irons ◽  
R Wait ◽  
R J G Carr ◽  
R J Ling ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Gel Filtration ◽  
Chemical Properties ◽  
Alpha Helix ◽  
Apparent Molecular Weight ◽  
Correlation Spectroscopy ◽  
Nmr Studies ◽  
Recombinant Hirudin ◽  
Physico Chemical ◽  
Recombinant Molecule

SummaryPhysico-chemical properties of recombinant desulphatohirudin expressed in yeast (CIBA GEIGY code No. CGP 39393) were reinvestigated. As previously reported for natural hirudin, the recombinant molecule exhibited abnormal behaviour by gel filtration with an apparent molecular weight greater than that based on the primary structure. However, molecular weight estimation by SDS gel electrophoresis, FAB-mass spectrometry and Photon Correlation Spectroscopy were in agreement with the theoretical molecular weight, with little suggestion of dimer or aggregate formation. Circular dichroism studies of the recombinant molecule show similar spectra at different pH values but are markedly different from that reported by Konno et al. (13) for a natural hirudin-variant. Our CD studies indicate the presence of about 60% beta sheet and the absence of alpha helix in the secondary structure of recombinant hirudin, in agreement with the conformation determined by NMR studies (17)

Physico-chemical properties of the rare-earth metals, scandium, and yttrium

1963 ◽  
Vol 79 (2) ◽  
pp. 263-293 ◽  
Author(s):  
E.M. Savitskii ◽  
V.F. Terekhova ◽  
O.P. Naumkin
Keyword(s):  
Rare Earth ◽  
Rare Earth Metals ◽  
Chemical Properties ◽  
Physico Chemical ◽  
The Rare Earth
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