Characterization and food applications of high amylose and other varieties of starch

Abstract

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Identification and Characterization of Waxy Bread Wheat Carrying a Novel <em>Wx-B1 </em>Allele

“…The particle size distribution was determined by measuring the cumulative volume of starch granules in 0.1 μm intervals ranging from 0 to 40 μm. The microstructure of the starch was observed using a scanning electron microscope (SEM, SN-3000, Hitachi, Tokyo, Japan) following the procedure described by Kasemsuwan et al [29]. The cold water retention capacity of starch was determined using the method described by Sollars [30].…”

Modificação dupla do amido de mandioca para estabilização de emulsões de >i<Pickering>/i< e produção de géis carregados: sistemas de encapsulação de curcumina à base de amido

“…Há uma grande variação de genótipos desse tubérculo cultivados hoje, assim, sua composição química e conteúdo de amilose também têm uma larga faixa de valores encontrados na literatura: cinzas, proteínas, lipídios, fósforo, fibras e amilose podem variar de 0,03-0,29%, 0,06-0,75%, 0,01-1,2%, 0,0029-0,0095%, 0,11-1,9% e 0-30,3%, respectivamente (ZHU, 2015). Em comparação com outros amidos comerciais (batata, trigo, feijão, milho), o amido de mandioca contém uma quantidade muito menor de fósforo, além de menos lipídeos quando comparado aos amidos de cereais (KASEMSUWAN et al, 1995).…”