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Relationship between intrinsic viscosity, thermal and retrogradation properties of amylose and amylopectin
DSC enthalpy storage corn starch
2014/10/11
The relationships between intrinsic viscosity and some properties of amylose and amylopectin were investigated. The intrinsic viscosities determined by Ubbelohde viscometer for rice, maize, wrinkled p...
Determination of Apparent Amylose Content in Japanese Milled Rice Using Near-Infrared Transmittance Spectroscopy
japonica amylose near infrared transmittance
2009/7/7
The objective of the present study was to develop a method to analyze apparent amylose content (AAC) of Japanese milled rices using near-infrared transmittance spectroscopy (NIT). Samples (n=110, vari...
Application of Visible/Near-Infrared Transmittance Spectroscopy for the Improvement of Amylose Determination Accuracy
partial least squares (PLS) regression coefficients japonica
2009/6/17
The performance of partial least squares (PLS) calibration models developed using NIR and visible transmittance were examined in order to improve the accuracy of the calibration model for amylose cont...
Effects of Preheated Treatments on Physicochemical Properties of Resistant Starch Type III from Pullulanase Hydrolysis of High Amylose Rice Starch
Resistant Starch Type High Amylose Rice Starch
2016/5/31
In this study, the effects of preheated treatments on physicochemical properties of resistant starch type III formation by pullulanase hydrolysis of High Amylose Rice Starch (HARS) were investigated. ...
Staling and Texture of Bread Prepared from New Japanese Bread Wheat Varieties with Slightly Low-Amylose Starch
bread staling texture wheat starch
2009/5/20
The bread-making quality of flour made from two new Japanese bread wheat varieties, Haruyokoi and Kitanokaori, was evaluated, and the staling and texture of bread made from these flour types were comp...
Effect of Extrusion Process Variables on the Amylose and Pasting Characteristics of Acha/Soybean Extudates Using Response Surface Analysis
Flour blends amylose extrudate pasting
2008/11/1
Acha and soybean flours were mixed in five ratios 100:0, 87.5:12.5, 75:25, 62.5:37.5 and 50:50% of acha and soy flour respectively. The moisture content of the blends was adjusted to 15, 20, 25, 30 an...
Developing and Engineering Enzymes for Manufacturing Amylose
amylose glucose polymer α-glucan phosphorylase glycogen debranching enzyme protein engineering
2008/4/20
Amylose is a functional biomaterial and is expected to be used for various industries. However at present, manufacturing of amylose is not done, since the purification of amylose from starch is very d...
Analysis of Amylose Chain Lengths Forming Complexes with Lysophosphatidylcholines
amylose complex amylose-chain length lysophosphatidylcholine
2008/4/20
The formation of amylose complexes with eight lysophosphatidylcholines; 1-capryl lysophosphatidylcholine (LPC-C 10 : 0), 1-lauroyl LPC (LPC-C 12 : 0), 1-myristoyl LPC (LPC-C 14 : 0), 1-palmitoyl LPC (...
Effects of Sodium Dodecyl Sulfate on the Pasting Properties of Waxy Corn Starch Dispersed in Amylose Solution as Measured with the Rapid Visco-Analyzer
amylose waxy corn strach Rapid Visco-Analyzer sodium dodecyl sulfate
2008/4/20
Effects of sodium dodecyl sulfate (SDS) on the pasting properties of waxy corn starch (WCS) dispersed in amylose solution were studied by using a Rapid Visco-Analyzer. At an amylose/WCS ratio of 20/80...
Cyclization Reaction Catalyzed by Bacillus cereus Branching Enzyme, and the Structure of Cyclic Glucan Produced by the Enzyme from Amylose
branching enzyme cyclization amylose glucan
2008/4/10
Branching enzyme (BE, 1,4-α-D-glucan: 1,4-α-D-glucan 6-α-D-(1,4-α-D-glucano)-transferase, EC 2.4.1.18) catalyzes transglycosylation to form α-1,6-glucosidic linkages of amylopectin or glycogen in vivo...