Cargando…

Spotlight on the Multiscale Structural and Physicochemical Properties of Red Adzuki Bean Starch through Partial Amylose Removal Combined with Hydrochloric Acid

To explore the effect of amylose within starch granules on the efficiency of starch hydrolysis by acid, we chose the warm water extraction method to treat red adzuki bean starch to obtain different degrees of amylose removal granule models and to prepare samples in combination with acid hydrolysis....

Descripción completa

Detalles Bibliográficos
Autores principales:	Liu, Xinyue, Sun, Zhuangzhuang, Zhao, Wenqing, Zheng, Jiayu, Liang, Wei, Li, Wenhao
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10527772/ https://www.ncbi.nlm.nih.gov/pubmed/37761075 http://dx.doi.org/10.3390/foods12183366

Ejemplares similares

Compositional, morphological, and physicochemical properties of starches from red adzuki bean, chickpea, faba bean, and baiyue bean grown in China
por: Zhang, Zuosheng, et al.
Publicado: (2019)

Application of Adzuki Bean Starch in Antioxidant Films Containing Cocoa Nibs Extract
por: Kim, Sujin, et al.
Publicado: (2018)

Analysis and Research on Starch Content and Its Processing, Structure and Quality of 12 Adzuki Bean Varieties
por: Zhang, Lei, et al.
Publicado: (2022)

Effects of Different Processing Methods and Internal Components on Physicochemical Properties and Glycemic Index of Adzuki Bean Powder
por: Ren, Feiyue, et al.
Publicado: (2021)

Nutrient transfer and antioxidant effect of adzuki bean before and after GABA enrichment
por: Jiang, Xiujie, et al.
Publicado: (2023)

Individual or mixing extrusion of Tartary buckwheat and adzuki bean: Effect on quality properties and starch digestibility of instant powder
por: Zhang, Zhuo, et al.
Publicado: (2023)

Draft genome sequence of adzuki bean, Vigna angularis
por: Kang, Yang Jae, et al.
Publicado: (2015)

Progress in Adzuki Bean Seed Coat Colour Studies
por: Wang, Zhen, et al.
Publicado: (2023)

Discrepancies in resistant starch and starch physicochemical properties between rice mutants similar in high amylose content
por: Luo, Mingrui, et al.
Publicado: (2023)

Structural, Physicochemical and Digestive Property Changes of Potato Starch after Continuous and Repeated Dry Heat Modification and Its Comparative Study
por: Guo, Shuangfeng, et al.
Publicado: (2023)

Effects of High Hydrostatic Pressure on Water Absorption of Adzuki Beans
por: Ueno, Shigeaki, et al.
Publicado: (2015)

Optimization of Microwave Pre-Cooked Conditions for Gelatinization of Adzuki Bean
por: Zhang, Jianyou, et al.
Publicado: (2022)

Assessment of the Nutritional Value of Stems and Leaves of Australian Adzuki Bean
por: Johnson, Joel B., et al.
Publicado: (2023)

Mapping of QTLs controlling epicotyl length in adzuki bean (Vigna angularis)
por: Mori, Masahiko, et al.
Publicado: (2021)

Analyses on the pigment composition of different seed coat colors in adzuki bean
por: Zhao, Pu, et al.
Publicado: (2022)

Effects of high-amylose maize starch and butyrylated high-amylose maize starch on azoxymethane-induced intestinal cancer in rats
por: Clarke, Julie M., et al.
Publicado: (2008)

Effect of Dry Heating on Some Physicochemical Properties of Protein-Coated High Amylose and Waxy Corn Starch
por: Mao, Lili, et al.
Publicado: (2023)

Field testing and exploitation of genetically modified cassava with low-amylose or amylose-free starch in Indonesia
por: Koehorst-van Putten, H. J. J., et al.
Publicado: (2011)

Physicochemical properties of starch obtained from Curcuma karnatakensis - A new botanical source for high amylose content
por: Tejavathi, D.H., et al.
Publicado: (2020)

Combined Effects of BEIIb and SSIIa Alleles on Amylose Contents, Starch Fine Structures and Physicochemical Properties of Indica Rice
por: Hu, Yaqi, et al.
Publicado: (2022)

Regiospecific Profiles of Fatty Acids in Triacylglycerols and Phospholipids from Adzuki Beans (Vigna angularis)
por: Yoshida, Hiromi, et al.
Publicado: (2010)

Development and Validation of EST-SSR Markers from the Transcriptome of Adzuki Bean (Vigna angularis)
por: Chen, Honglin, et al.
Publicado: (2015)

Variability of Anthocyanin Concentrations, Total Metabolite Contents and Antioxidant Activities in Adzuki Bean Cultivars
por: Desta, Kebede Taye, et al.
Publicado: (2022)

Nutritional Composition, Efficacy, and Processing of Vigna angularis (Adzuki Bean) for the Human Diet: An Overview
por: Wang, Yao, et al.
Publicado: (2022)

Phenolic profile, alpha-amylase inhibitory activity, and in vitro glycemic index of adzuki beans
por: Muhammad, Mazhar, et al.
Publicado: (2022)

Effect of Microwave Irradiation on Acid Hydrolysis of Faba Bean Starch: Physicochemical Changes of the Starch Granules
por: González-Mendoza, Mayra Esthela, et al.
Publicado: (2022)

Comparative genome-wide analysis of WRKY transcription factors in two Asian legume crops: Adzuki bean and Mung bean
por: Srivastava, Richa, et al.
Publicado: (2018)

VaSDC1 Is Involved in Modulation of Flavonoid Metabolic Pathways in Black and Red Seed Coats in Adzuki Bean (Vigna angularis L.)
por: Chu, Liwei, et al.
Publicado: (2021)

Effects of Starch Molecular Structure and Physicochemical Properties on Eating Quality of Indica Rice with Similar Apparent Amylose and Protein Contents
por: Zhu, Dawei, et al.
Publicado: (2023)

De novo genome and transcriptome resources of the Adzuki bean borer Ostrinia scapulalis (Lepidoptera: Crambidae)
por: Gschloessl, B., et al.
Publicado: (2018)

Identification of QTL and Qualitative Trait Loci for Agronomic Traits Using SNP Markers in the Adzuki Bean
por: Li, Yuan, et al.
Publicado: (2017)

Identification and characterization of oligomeric proanthocyanidins with significant anti-cancer activity in adzuki beans (Vigna angularis)
por: Kawahara, Sei-ichi, et al.
Publicado: (2019)

Nutritional Potential of Adzuki Bean Germplasm and Mining Nutri-Dense Accessions through Multivariate Analysis
por: D., Deepika D., et al.
Publicado: (2023)

A novel method for obtaining high amylose starch fractions from debranched starch
por: He, Zhongchao, et al.
Publicado: (2023)

Sodium Caseinate and Acetylated Mung Bean Starch for the Encapsulation of Lutein: Enhanced Solubility and Stability of Lutein
por: Lu, Yifan, et al.
Publicado: (2021)

Structural Features and Digestibility of Corn Starch With Different Amylose Content
por: Lv, Xinxin, et al.
Publicado: (2021)

Hypocholesterolaemic effect of rat-administered oral doses of the isolated 7S globulins from cowpeas and adzuki beans
por: Ferreira, Ederlan S., et al.
Publicado: (2015)

Stem Rot on Adzuki Bean (Vigna angularis) Caused by Rhizoctonia solani AG 4 HGI in China
por: Sun, Suli, et al.
Publicado: (2015)

Effect of extruded adzuki bean flour on the quality and α‐glucosidase inhibitory activity of Chinese steamed bread
por: Chen, Yinhuan, et al.
Publicado: (2019)

Quality Formation of Adzuki Bean Baked: From Acrylamide to Volatiles under Microwave Heating and Drum Roasting
por: Yao, Xinmiao, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_r9sfduamacu0gq76ta9rsbe0vl