amylose

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amylose

[′am·ə‚lōs]

(biochemistry)

A linear starch polymer.

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The mean values of cooking quality and micronutrient traits of forty eight advance lines along with three checks are presented in Table 3.Based on mean performance, genotypes namely, PMS-33, PMS-27, PMS-52, PMS-38 and PMS-23 were found promising for several desirable cooking quality traits such as kernel length, kernel length-breadth ratio and cooked kernel length with intermediate amylose and gelatinization temperature.

GENETIC VARIABILITY AND INTER-TRAIT ASSOCIATION FOR COOKING AND MICRONUTRIENT (Feand Zn) TRAITS IN ADVANCE LINES OF KALANAMAK AROMATIC RICE

Then, the lambs were randomly assigned to four treatments of dietary amylose to amylopectin ratios (12 lambs per treatment).

Effects of different amylose to amylopectin ratios on rumen fermentation and development in fattening lambs

In total, 50%-70% additional cooked rice on the table will be given by low amylose brown rice.

Kibitzing on perennial rice shortage

This fact may have occurred because when starch molecules get in contact with excess water and undergo heating, abreakdown of the crystalline structures occurs and the molecules build hydrogen bonds between amylose and amylopectin, causing hydroxyl groups exposure increasing starch granule swelling (Singh, Singh, Kaur, Sodhi, & Gill, 2003).

Effect of individual and combined physical treatments on the properties of corn starch/Efeito dos tratamentos fisicos individuais e combinados nas propriedades do amido de milho

It is reported to affect the conformation of amylose molecules, and holes are known to appear at the surface of the granule [33].

Preparation and Characteristics of Starch Esters and Its Effects on Dough Physicochemical Properties

Physical and chemical properties, such as light transmission, amylose content, swelling power, and water-sorption ability, are highly correlated with the average granule sizes of starches extracted from different sorts of potatoes [12, 13].

Physicochemical and Morphological Characterization of Potato Starch Modified by Bacterial Amylases for Food Industry Applications

A = Amylose content of sample concentration (mg/ml)

Physicochemical study and organoleptic of Aceh's local rice (Oryza sativa L.) mutant [M.sub.3] as a result of irradiation of gamma ray

Treatments were significantly different from each other in polished grain protein and amylose content.

Physiological Basis of Improved Performance of Super Rice (Oryza sativa) to Deep Placed Fertilizer with Precision Hill-drilling Machine

Then, the atoms are relinked with different bonds to form a new compound called amylose, which is easily digestible by humans.

How will we feed the world in 35 years? Advancing technologies are zeroing in on how to deal with future food supply and safety as the planet's population explodes to 9 billion in 2050

This review summarizes our achievements over 35 years with respect to the synthesis and chiral recognition of the helical polymers obtained by the helix-sense-selective polymerization of bulky methacrylates and by the modification of polysaccharides, cellulose and amylose. (9,10)

Precision synthesis, structure and function of helical polymers

Starch consists of linear amylose and highly branched amylopectin chains.

Thermal, mechanical, and morphological characterization of biobased thermoplastic starch from agricultural waste/polypropylene blends

Granule Bound Starch Syntheses (waxy proteins) are the only enzyme that has a role in amylose synthesis in wheat [1, 2].

Investigation of diversity of Waxy-A1 gene using amplification in different spices in A genome wheat's

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