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
Proceedings ◽  
2020 ◽  
Vol 53 (1) ◽  
pp. 3
Author(s):  
Raquel Selma-Gracia ◽  
José Moisés Laparra Llopis ◽  
Claudia Monika Haros

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.


2014 ◽  
Vol 143 ◽  
pp. 313-318 ◽  
Author(s):  
Dalei Lu ◽  
Xin Shen ◽  
Xuemei Cai ◽  
Fabao Yan ◽  
Weiping Lu ◽  
...  

2008 ◽  
Vol 87 (3) ◽  
pp. 436-444 ◽  
Author(s):  
Bao Wang ◽  
Dong Li ◽  
Li-jun Wang ◽  
Yu Lung Chiu ◽  
Xiao Dong Chen ◽  
...  

2020 ◽  
Vol 28 ◽  
pp. 100416
Author(s):  
Vishram D. Hiremani ◽  
Tilak Gasti ◽  
Sarala Sataraddi ◽  
Vinayak N. Vanjeri ◽  
Naganagouda Goudar ◽  
...  

1960 ◽  
Vol 23 ◽  
pp. 332-336 ◽  
Author(s):  
W WENDLANDT ◽  
J VANTASSEL ◽  
G ROBERTHORTON
Keyword(s):  

1990 ◽  
Vol 137 (3) ◽  
pp. 155 ◽  
Author(s):  
C.A. Millar ◽  
T.J. Whitley ◽  
S.C. Fleming

2005 ◽  
Vol 125 ◽  
pp. 309-311 ◽  
Author(s):  
S. García ◽  
E. Marín ◽  
O. Delgado-Vasallo ◽  
J. Portelles ◽  
G. Peña Rodríguez ◽  
...  
Keyword(s):  

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