The evolution of granular surface structure and functional properties in rice starch during grain filling.

The developmental changes in the granular surface structure and functional properties of starch during the entire grain filling period of rice (around 40 days) were investigated. The specific surface area of rice starch significantly decreased firstly then stabilized during growth due to increasing granular size. The pore volume decreased from 5.

Mild alkali treatment alters structure and properties of maize starch: The potential role of alkali in starch chemical modification.

Normal and waxy maize starches were treated with mild alkali treatment (pH 8.5, 9.9, 11.

Absolute Quantitative Lipidomics Reveals Different Granule-Associated Surface Lipid Roles in the Digestibility and Pasting of Waxy, Normal, and High-Amylose Rice Starches.

Granule-associated surface lipids (GASLs) and internal lipids showed different lipid-amylose relationships, contents, and distributions, suggesting their differing biological origins and functions, among waxy, normal, and high-amylose rice starch. The GASL content mainly depended on the pore size, while internal lipids regulated starch biosynthesis, as indicated by correlations of internal lipids with the chain length distribution of amylopectin and amylose content. Of the 1346 lipids detected, 628, 562, and 408 differentially expressed lipids were observed between normal-waxy, high-amylose-waxy, and normal-high-amylose starch, respectively.

Relationships among Structure, Physicochemical Properties and In Vitro Digestibility of Starches from Ethiopian Food Barley Varieties.

Studying diversity in local barley varieties can help advance novel uses for the grain. Therefore, starch was isolated from nine Ethiopian food barley varieties to determine starch structural, pasting, thermal, and digestibility characteristics, as well as their inter-relationships. The amylose content in the varieties significantly varied from 24.

Starch molecular structure, physicochemical properties and in vitro digestibility of Ethiopian malt barley varieties.

Characterization of local varietal barley quality diversity can help boost further development of novel value-added utilization of the grain. Therefore, in this study starch was isolated from 11 Ethiopian malting barley varieties to determine starch structural, pasting, thermal and digestibility characteristics, and their inter-relationships. The varieties showed significant differences in all amylopectin chain length fractions, and the A, B1, B2 and B3 chains ranged from 25.

Impact of starch chain length distributions on physicochemical properties and digestibility of starches.

Changing starch structure at different levels is a promising approach to promote desirable metabolic responses. Chain length distribution (CLD) is among the starch structural characteristics having a potential to determine properties of starch-based products. Therefore, the objective of the current review is to summarize recent findings on CLD and its impact on physicochemical properties and digestion.

Nutritional Comparison of White and Red Coccinia Abyssinica (Lam.) Cong. Accessions: An Under-Utilised Edible Tuber of the Ethiopian Highlands.

Anchote () is an indigenous tuber crop of the Ethiopian Highlands. It is popular in the western Oromia Region of the country. Apart from food, the crop is also used in traditional medicine.