Cargando…

Can Manipulation of Durum Wheat Amylose Content Reduce the Glycaemic Index of Spaghetti?

Resistant starch (RS) in foods has positive benefits for potentially alleviating lifestyle diseases. RS is correlated positively with starch amylose content. This study aimed to see what level of amylose in durum wheat is needed to lower pasta GI. The silencing of starch synthases IIa (SSIIa) and st...

Descripción completa

Detalles Bibliográficos
Autores principales:	Sissons, Mike, Sestili, Francesco, Botticella, Ermelinda, Masci, Stefania, Lafiandra, Domenico
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353610/ https://www.ncbi.nlm.nih.gov/pubmed/32481508 http://dx.doi.org/10.3390/foods9060693

Ejemplares similares

Increasing the amylose content of durum wheat through silencing of the SBEIIa genes
por: Sestili, Francesco, et al.
Publicado: (2010)

Impact of Variation in Amylose Content on Durum Wheat cv. Svevo Technological and Starch Properties
por: Sissons, Mike, et al.
Publicado: (2023)

Provitamin A Biofortification of Durum Wheat through a TILLING Approach
por: Sestili, Francesco, et al.
Publicado: (2019)

The impact of the SSIIa null mutations on grain traits and composition in durum wheat
por: Botticella, Ermelinda, et al.
Publicado: (2016)

Increasing the Versatility of Durum Wheat through Modifications of Protein and Starch Composition and Grain Hardness
por: Lafiandra, Domenico, et al.
Publicado: (2022)

Combining mutations at genes encoding key enzymes involved in starch synthesis affects the amylose content, carbohydrate allocation and hardness in the wheat grain
por: Botticella, Ermelinda, et al.
Publicado: (2018)

High resolution melting analysis for the detection of EMS induced mutations in wheat SbeIIa genes
por: Botticella, Ermelinda, et al.
Publicado: (2011)

The suppression of TdMRP3 genes reduces the phytic acid and increases the nutrient accumulation in durum wheat grain
por: Frittelli, Arianna, et al.
Publicado: (2023)

A novel wheat variety with elevated content of amylose increases resistant starch formation and may beneficially influence glycaemia in healthy subjects
por: Hallström, Elinor, et al.
Publicado: (2011)

Characterization of Fresh Pasta Made of Common and High-Amylose Wheat Flour Mixtures
por: Cimini, Alessio, et al.
Publicado: (2022)

Folate Enrichment of Whole-Meal Spaghetti Using Durum Wheat Debranning Fractions
por: Di Nardo, Valentina, et al.
Publicado: (2023)

Durum Wheat Products—Recent Advances
por: Sissons, Mike
Publicado: (2022)

Qualitative Characterization of Unrefined Durum Wheat Air-Classified Fractions
por: Cammerata, Alessandro, et al.
Publicado: (2021)

Effect of Three Bakery Products Formulated with High-Amylose Wheat Flour on Post-Prandial Glycaemia in Healthy Volunteers
por: Di Rosa, Claudia, et al.
Publicado: (2023)

Exploring Variability of Free Asparagine Content in the Grain of Bread Wheat (Triticum aestivum L.) Varieties Cultivated in Italy to Reduce Acrylamide-Forming Potential
por: Tafuri, Andrea, et al.
Publicado: (2023)

Influence of Durum Wheat Bran Particle Size on Phytochemical Content and on Leavened Bread Baking Quality
por: Alzuwaid, Nabeel T., et al.
Publicado: (2021)

Environmental Profile of a Novel High-Amylose Bread Wheat Fresh Pasta with Low Glycemic Index
por: Cimini, Alessio, et al.
Publicado: (2022)

Production and molecular characterization of bread wheat lines with reduced amount of α-type gliadins
por: Camerlengo, Francesco, et al.
Publicado: (2017)

Influence of Some Spaghetti Processing Variables on Technological Attributes and the In Vitro Digestion of Starch
por: Sissons, Mike, et al.
Publicado: (2022)

Noodles Made from High Amylose Wheat Flour Attenuate Postprandial Glycaemia in Healthy Adults
por: Ang, Kim, et al.
Publicado: (2020)

An asparagine residue at the N-terminus affects the maturation process of low molecular weight glutenin subunits of wheat endosperm
por: Egidi, Eleonora, et al.
Publicado: (2014)

A Cross between Bread Wheat and a 2D(2R) Disomic Substitution Triticale Line Leads to the Formation of a Novel Disomic Addition Line and Provides Information of the Role of Rye Secalins on Breadmaking Characteristics
por: Sestili, Francesco, et al.
Publicado: (2020)

The Triple Jags of Dietary Fibers in Cereals: How Biotechnology Is Longing for High Fiber Grains
por: Botticella, Ermelinda, et al.
Publicado: (2021)

Images of spaghettis
por: Lundin, M C, et al.
Publicado: (1993)

Glutamine synthetase in Durum Wheat: Genotypic Variation and Relationship with Grain Protein Content
por: Nigro, Domenica, et al.
Publicado: (2016)

Reduction of Allergenic Potential in Bread Wheat RNAi Transgenic Lines Silenced for CM3, CM16 and 0.28 ATI Genes
por: Kalunke, Raviraj M., et al.
Publicado: (2020)

Gelation and Retrogradation Mechanism of Wheat Amylose
por: Tamaki, Yukihiro, et al.
Publicado: (2011)

The Glycaemic and Insulinaemic Response of Pasta in Chinese and Indians Compared to Asian Carbohydrate Staples: Taking Spaghetti Back to Asia
por: Camps, Stefan Gerardus, et al.
Publicado: (2021)

Biotechnological Resources to Increase Disease-Resistance by Improving Plant Immunity: A Sustainable Approach to Save Cereal Crop Production
por: Bigini, Valentina, et al.
Publicado: (2021)

Epistasis and genotype-by-environment interaction of grain protein content in durum wheat
por: Bnejdi, Fethi, et al.
Publicado: (2010)

Identification of Durum Wheat Cultivars and Their Tetraploid Relatives with Low Cadmium Content
por: Tekin, Mehmet, et al.
Publicado: (2020)

Development of high amylose wheat through TILLING
por: Slade, Ann J, et al.
Publicado: (2012)

Bran-Enriched Milled Durum Wheat Fractions Obtained Using Innovative Micronization and Air-Classification Pilot Plants
por: Cammerata, Alessandro, et al.
Publicado: (2021)

Effect of high-amylose starch branching enzyme II wheat mutants on starch digestibility in bread, product quality, postprandial satiety and glycaemic response
por: Corrado, Marina, et al.
Publicado: (2022)

Variations in Content and Extractability of Durum Wheat (Triticum turgidum L. var durum) Arabinoxylans Associated with Genetic and Environmental Factors
por: Ciccoritti, Roberto, et al.
Publicado: (2011)

The spaghetti calorimeter project at CERN
por: Wigmans, R
Publicado: (1989)

Spaghetti calorimeter results and prospects
por: Desalvo, Riccardo
Publicado: (1992)

Use of Air-Classification Technology to Manage Mycotoxin and Arsenic Contaminations in Durum Wheat-Derived Products
por: Cammerata, Alessandro, et al.
Publicado: (2022)

Combined Effect of Cadmium and Lead on Durum Wheat
por: Aprile, Alessio, et al.
Publicado: (2019)

GABA Shunt in Durum Wheat
por: Carillo, Petronia
Publicado: (2018)

Cannot write session to /tmp/vufind_sessions/sess_rttan755l7o5vqua0vjsllp5f8