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waxy maize

Chengquan Tan, Hongkui Wei, Xichen Zhao, Chuanhui Xu, Yuanfei Zhou, Jian Peng
To understand whether soluble fiber (SF) with high water-binding capacity (WBC), swelling capacity (SC) and fermentability reduces food intake and whether it does so by promoting satiety or satiation or both, we investigated the effects of different SFs with these properties on the food intake in rats. Thirty-two male Sprague-Dawley rats were randomized to four equal groups and fed the control diet or diet containing 2% konjac flour (KF), pregelatinized waxy maize starch (PWMS) plus guar gum (PG), and PWMS starch plus xanthan gum (PX) for three weeks, with the measured values of SF, WBC, and SC in the four diets following the order of PG > KF > PX > control...
October 2, 2016: Nutrients
Céline Aubrun-Fillâtre, Francine Monchau, Philippe Hivart
Acrylic bone cements are a conventional solution to heal bone defects. Starch is often added to the cement to improve its degradability and resorbability. The most used botanical variety is corn starch; few studies or applications deal with other varieties. This study focuses on classical formulations based on 2-hydroxyethylmethacrylate but incorporating different starches: waxy maize, corn, amylo maize, wheat, pea or potato, with or without enzyme (α-amylase). A thermocouple is used to determine the curing parameters: setting time and maximal temperature...
December 1, 2016: Materials Science & Engineering. C, Materials for Biological Applications
Kun Wang, Wenhang Wang, Ran Ye, Anjun Liu, Jingdong Xiao, Yaowei Liu, Yana Zhao
This study investigated the possibility of enhancing the properties of collagen with three different maize starches: waxy maize starch, normal starch, and high amylose starch. Scanning electron microscopy images revealed that starch-collagen films had a rougher surface compared to pure collagen films which became smoother upon heating. Amylose starch and normal starch increased the tensile strength of unheated collagen films in both dry and wet states, while all starches increased tensile strength of collagen film by heating...
February 1, 2017: Food Chemistry
Zhiqiang Zhou, Liya Song, Xiaoxing Zhang, Xinhai Li, Na Yan, Renpei Xia, Hui Zhu, Jianfeng Weng, Zhuanfang Hao, Degui Zhang, Hongjun Yong, Mingshun Li, Shihuang Zhang
[This corrects the article DOI: 10.1371/journal.pone.0158971.].
2016: PloS One
Waraporn Sorndech, Domenico Sagnelli, Sebastian Meier, Anita M Jansson, Byung-Hoo Lee, Bruce R Hamaker, Agnès Rolland-Sabaté, Kim H Hebelstrup, Sunanta Tongta, Andreas Blennow
Thermostable branching enzyme (BE, EC from Rhodothermus obamensis in combination with amylomaltase (AM, EC from Thermus thermophilus was used to modify starch structure exploring potentials to extensively increase the number of branch points in starch. Amylose is an important constituent in starch and the effect of amylose on enzyme catalysis was investigated using amylose-only barley starch (AO) and waxy maize starch (WX) in well-defined ratios. All products were analysed for amylopectin chain length distribution, α-1,6 glucosidic linkages content, molar mass distribution and digestibility by using rat intestinal α-glucosidases...
November 5, 2016: Carbohydrate Polymers
Wei Wang, Hongxian Zhou, Hong Yang, Siming Zhao, Youming Liu, Ru Liu
The objective of this study was to evaluate the effects of salts on the gelatinization and retrogradation of maize and waxy maize starch. Experimental results showed that the salting-out or structure-making ions, such as F(-) and SO4(2-), decreased the swelling power, solubility and transparency of both starches, but increased the gelatinization temperature, enthalpy, and syneresis, due to the tendency of these ions to protect the hydrogen bond links among starch molecules. On the other hand, the salting-in or structure-breaking ions, such as I(-) and SCN(-), exhibited the opposite effects...
January 1, 2017: Food Chemistry
Radhiah Shukri, Yong-Cheng Shi
The objectives of this study were to determine the stability of cross-linked bonds of starch at different pH values and their effects on the pasting property of waxy maize starch cross-linked by 0.05% and 3% sodium trimetaphosphate/sodium tripolyphosphate. The cross-linked waxy maize starch (CLWMS) was slurried (40%, w/w) and subjected to alkali treatments of pH 9, 10, 11, and 12 at 40°C for 4h. The phosphorus in 3% CLWMS decreased with increasing pH and remained unchanged in 0.05% CLWMS for all pH treatments...
January 1, 2017: Food Chemistry
Johnny Casasnovas, Ramaswamy C Anantheswaran
The size of starch granules in dilute aqueous suspension was measured in-line during gelatinization in a microwave-heated, well-mixed system. The results were compared with those of a previous study conducted with conventional heating. For the starches used (common corn, waxy maize, and cross-linked waxy maize), no significant difference was found between microwave and conventional heating in terms of maximum diameter, temperature of maximum rate of diameter increase, or diameter vs. temperature behavior. These results suggest that there are no differences in the swelling behavior of common and modified maize starches between microwave and conventional heating...
October 20, 2016: Carbohydrate Polymers
Yanjie Bai, Yong-Cheng Shi
Glycosidic linkages in a pyrodextrin were identified by NMR spectroscopy for the first time. Pyrodextrin was prepared by slurrying waxy maize starch at pH 3, filtering and drying at 40°C to 10-15% moisture content, then heating at 170°C for 4h. (1)H and (13)C NMR resonances of the pyrodextrin were assigned with the assistance of 2D techniques including COSY, TOCSY, HSQC, and HMBC, all measured on a 500MHz instrument. During dextrinization, native waxy maize starch was hydrolyzed and extensively branched with new glycosidic linkages...
October 20, 2016: Carbohydrate Polymers
Zhiqiang Zhou, Liya Song, Xiaoxing Zhang, Xinhai Li, Na Yan, Renpei Xia, Hui Zhu, Jianfeng Weng, Zhuanfang Hao, Degui Zhang, Hongjun Yong, Mingshun Li, Shihuang Zhang
Waxy maize is prevalently grown in China and other countries due to the excellent characters and economic value. However, its low content of lysine can't meet the nutritional requirements of humans and livestock. In the present study, we introgressed the opaque2 (o2) allele into waxy maize line Zhao OP-6/O2O2 by using marker-assisted selection (MAS) technique and successfully improved the lysine content and quality of waxy maize. Transcript abundance analysis indicated that the wx1 expression levels had no difference between Zhao OP-6/o2o2 and Zhao OP-6/O2O2...
2016: PloS One
Hanmei Liu, Xuewen Wang, Bin Wei, Yongbin Wang, Yinghong Liu, Junjie Zhang, Yufeng Hu, Guowu Yu, Jian Li, Zhanbin Xu, Yubi Huang
In southwest China, some maize landraces have long been isolated geographically, and have phenotypes that differ from those of widely grown cultivars. These landraces may harbor rich genetic variation responsible for those phenotypes. Four-row Wax is one such landrace, with four rows of kernels on the cob. We resequenced the genome of Four-row Wax, obtaining 50.46 Gb sequence at 21.87× coverage, then identified and characterized 3,252,194 SNPs, 213,181 short InDels (1-5 bp) and 39,631 structural variations (greater than 5 bp)...
2016: Frontiers in Plant Science
Zhi Yang, Peter Swedlund, Qinfen Gu, Yacine Hemar, Sahraoui Chaieb
High hydrostatic pressure (HHP) has been employed to gelatinize or physically modify starch dispersions. In this study, waxy maize starch, normal maize starch, and two high amylose content starch were processed by a HHP of the order of 600 MPa, at 25°C for 15min. The effect of HHP processing on the crystallization of maize starches with various amylose content during storage at 4°C was investigated. Crystallization kinetics of HHP treated starch gels were investigated using rheology and FTIR. The effect of crystallization on the mechanical properties of starch gel network were evaluated in terms of dynamic complex modulus (G*)...
2016: PloS One
M C Garcia, M A Pereira-da-Silva, S Taboga, C M L Franco
Morphology and different structural features of V-amylose complexes prepared with different concentrations (1%, 2%, 3%) of glycerol monostearate (GMS) and normal maize (NMS), waxy maize (WMS), and high amylose maize (HAMS) starches were evaluated using X-ray diffraction, differential scanning calorimetry, scanning electronic microscopy (SEM), atomic force microscopy (AFM), and transmission electronic microscopy (TEM). There was inclusion complex formation between all starches and GMS regardless of emulsifier concentration, with exception of WMS-2%GMS and WMS-3%GMS samples...
September 5, 2016: Carbohydrate Polymers
Derrick B Amoako, Joseph M Awika
Excess calorie intake is a growing global problem. This study investigated effect of complexing partially gelatinized starch with condensed tannins on in vitro starch digestibility. Extracts from tannin and non-tannin sorghum, and cellulose control, were reacted with normal and waxy maize starch in 30% (30E) and 50% ethanol (50E) solutions at 70°C/20min. More tannins complexed with the 30E than 50E starches (mean 6.2 vs 3.5mg/g, respectively). In the 30E treatments, tannins significantly increased crystallinity, pasting temperature, peak viscosity, and slow digesting starch (from 100 to 274mg/g) in normal, but not waxy starch, suggesting intragranular cross-linking with amylose...
October 1, 2016: Food Chemistry
Sihem Bel Haaj, Wim Thielemans, Albert Magnin, Sami Boufi
The morphological, structural and thermal behavior of starch nanocrystals (SNCs) extracted from waxy maize starch through an acid hydrolysis were compared with those of starch nanoparticles (SNPs) obtained through an ultrasound treatment starting from the same waxy maize starch. The SNPs were found to be completely amorphous, slightly smaller and had no surface charge, whereas the SNCs had the expected platelet-like morphology with a negative surface charge introduced as a result of the use of sulphuric acid in the acid hydrolysis step...
June 5, 2016: Carbohydrate Polymers
Yaoqi Tian, Huangli Chen, Xiwen Zhang, Jinling Zhan, Zhengyu Jin, Jinpeng Wang
Branching enzyme (BE, EC was isolated from the developing waxy rice endosperm and used to prepare a highly branched dextrin based on high-amylose maize starch (HAMS) as a substrate. The molecular mass of the starch initially degraded quickly from 2.5 × 10(7) to 4.1 × 10(5)Da, and then stabilized, with a minimal increase during the BE treatment. The resultant branched dextrin had a narrow size distribution, with a mean molecular weight of 5.1 × 10(5)Da and a polydispersity index (PI) of 1.567. The results of high-performance anion exchange chromatography indicated that the degree of polymerization (DP) of the branched chains ranged from 3 to 27; approximately 75...
July 15, 2016: Food Chemistry
Serpil Sahin, Haluk Hamamci, Sultan Garayev
People suffering from lactose intolerance cannot digest milk or lactose-containing foods. Lactose-free diet is essential for them since they do not have the ability to produce lactase to breakdown milk sugar. Physical properties of lactose-free dairy desserts will most probably be different than that of lactose containing ones because of lactose hydrolysis. In this study, it was aimed to analyze the rheological and textural behaviors of different lactose-free dessert formulations containing different gum types and different waxy maize starch and sucrose concentrations...
February 27, 2016: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
Grażyna Bortnowska, Agnieszka Krudos, Violetta Schube, Wioletta Krawczyńska, Natalia Krzemińska, Katarzyna Mojka
This study was conducted to examine the physicochemical and sensory properties of gluten-free white sauces (WSs) prepared with waxy rice starch (WRS) or tapioca starch (TS) and high amylose maize starch (HAMS) as the source of resistance starch RS2 type. Herschel-Bulkley model (H-B) was successfully used to describe the flow behavior of WSs. Temperature had a notable effect on the derived from H-B relation parameters and the Arrhenius equation was applied to describe changes in consistency. The values of storage modulus (G') were higher than those of loss modulus (G″) with loss tangent between 0...
July 1, 2016: Food Chemistry
Jingyuan Xu, Elizabeth F Krietemeyer, Victoria L Finkenstadt, Daniel Solaiman, Richard D Ashby, Rafael A Garcia
Graft copolymers of waxy maize starch and poly-γ-glutamic acid (PGA) were produced in an aqueous solution using microwave irradiation. The microwave reaction conditions were optimized with regard to temperature and pH. The temperature of 180°C and pH7.0 were the best reaction conditions resulting in a PGA graft of 0.45% based on nitrogen analysis. The average graft content and graft efficiency for the starch-PGA graft copolymer prepared at 180°C and pH7.0 were 4.20% and 2.73%, respectively. The starch-PGA graft copolymer produced at 180°C and pH7...
April 20, 2016: Carbohydrate Polymers
Kaustuv Bhattacharya
The glycogen storage diseases (GSD) comprise a group of disorders that involve the disruption of metabolism of glycogen. Glycogen is stored in various organs including skeletal muscle, the kidneys and liver. The liver stores glycogen to supply the rest of the body with glucose when required. Therefore, disruption of this process can lead to hypoglycaemia. If glycogen is not broken down effectively, this can lead to hepatomegaly. Glycogen synthase deficiency leads to impaired glycogen synthesis and consequently the liver is small...
July 2015: Transl Pediatr
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