Structural, morphological, functional and digestibility properties of starches from cereals, tubers and legumes: a comparative study.

A comparison between structural, morphological, functional and digestibility studies of starches from cereals i.e. wheat (WS), corn (CS), low amylose corn (LACS) and rice (RS), tubers i.

Functions of gum arabic and soybean soluble polysaccharide in cooked rice as a texture modifier.

The textural properties of cooked rice were investigated in the presence and the absence of gum arabic (GA) and soybean soluble polysaccharide (SSPS). SSPS was more effective in increasing the hardness and in decreasing the stickiness of the rice grains than GA. For both polysaccharides, the increase in hardness was more apparent in the whole body than at the periphery, whereas the decrease in stickiness was more apparent at the periphery than in the whole body.

Morphological, structural, thermal, and rheological characteristics of starches separated from apples of different cultivars.

The starches were separated from unripe apples of five cultivars (Criterion, Ruspippum, Red Spur, Skyline Supreme, and Granny Smith) and evaluated using scanning electron microscopy (SEM), gel permeation chromatography (GPC), X-ray diffraction, differential scanning calorimetry (DSC), and dynamic viscoelasticity. SEM showed the presence of round granules as well as granules that had been partially degraded, probably by amylases. The starch granules in different apple starches ranged between 4.

Natural variation in rice starch synthase IIa affects enzyme and starch properties.

The natural variation in starch synthase IIa (SSIIa) of rice (Oryza sativa L.) was characterised using near-isogenic lines (NILs). SSIIa is a candidate for the alk gene regulating the alkali disintegration of rice grains, since both genes are genetically mapped at the same position on chromosome 6 and related to starch properties.