Effect of diurnal photosynthetic activity on the fine structure of amylopectin from normal and waxy barley starch.

The impact of diurnal photosynthetic activity on the fine structure of the amylopectin fraction of starch synthesized by normal barley (NBS) and waxy barley (WBS), the latter completely devoid of amylose biosynthesis, was determined following the cultivation under normal diurnal or constant light growing conditions. The amylopectin fine structures were analysed by characterizing its unit chain length profiles after enzymatic debranching as well as its φ,β-limit dextrins and its clusters and building blocks after their partial and complete hydrolysis with α-amylase from Bacillus amyloliquefaciens, respectively. Regardless of lighting conditions, no structural effects were found when comparing both the amylopectin side-chain distribution and the internal chain fragments of these amylopectins.

Influence of diurnal photosynthetic activity on the morphology, structure, and thermal properties of normal and waxy barley starch.

This study investigated the influence of diurnal photosynthetic activity on the morphology, molecular composition, crystallinity, and gelatinization properties of normal barley starch (NBS) and waxy barley starch (WBS) granules from plants cultivated in a greenhouse under normal diurnal (16h light) or constant light photosynthetic conditions. Growth rings were observed in all starch samples regardless of lighting conditions. The size distribution of whole and debranched WBS analyzed by gel-permeation chromatography did not appear to be influenced by the different lighting regimes, however, a greater relative crystallinity measured by wide-angle X-ray scattering and greater crystalline quality as judged by differential scanning calorimetry was observed under the diurnal lighting regime.

Impact of full range of amylose contents on the architecture of starch granules.

The effects of amylose deposition on crystalline regions of barley starch granules were studied in granules containing zero to 99.1% amylose using "waxy" (WBS, 0% amylose), normal (NBS, 18% amylose) and amylose-only barley lines (AOS, 99.1% amylose).

Monoacylglycerol gel offers improved lipid profiles in high and low moisture baked products but does not influence postprandial lipid and glucose responses.

Structured emulsions, including monoacylglycerol (MAG) gels, are of interest as alternatives to shortenings rich in saturated and trans fatty acids (SFA and TFA). However, an understanding of their physical and nutritional functionality in baked products is limited. The objective of this randomized crossover study was to compare the postprandial lipid and glucose responses to two different baked product matrices produced with a MAG gel.