A5033590704- Food composition and properties
- Microbial Metabolites in Food Biotechnology
- Polysaccharides Composition and Applications
- Biofuel production and bioconversion
- Phytase and its Applications
- Proteins in Food Systems
- Enzyme Production and Characterization
- Advanced Cellulose Research Studies
- Microencapsulation and Drying Processes
- biodegradable polymer synthesis and properties
- Polysaccharides and Plant Cell Walls
- GABA and Rice Research
- Bioenergy crop production and management
- Nanocomposite Films for Food Packaging
- Phytochemicals and Antioxidant Activities
- Rice Cultivation and Yield Improvement
- Diet and metabolism studies
- Nutrition and Health in Aging
- Heavy Metals in Plants
- Spectroscopy Techniques in Biomedical and Chemical Research
- Phytoestrogen effects and research
- Meat and Animal Product Quality
- Lignin and Wood Chemistry
- Seed and Plant Biochemistry
- Microbial Metabolic Engineering and Bioproduction
Kansas State University
2016-2025
John Jay College of Criminal Justice
2010
Center for Grain and Animal Health Research
2008
Ingredion (United States)
1998-2006
Starches were isolated from grains of waxy, heterowaxy, and normal sorghum. To study the relationship between starch structure functionality guide applications these starches, amylose content, amylopectin chain-length distributions, gelatinization retrogradation, pasting properties, dynamic rheological in vitro enzyme digestion raw starches analyzed. Heterowaxy sorghum had intermediate properties. Stress relaxation was a useful indicator cooked cohesiveness. Cooked heterowaxy (10% solids)...
Summary A high‐amylose rice with 64.8% amylose content (AC) was developed by transgenic inhibition of two isoforms starch branching enzyme (SBE), SBEI and SBEIIb, in an indica cultivar. The expression SBEIIb completely inhibited the line, whereas granule‐bound synthase normal. Compared wild‐type rice, drastic reductions both SBEs increased apparent AC flour from 27.2% to 64.8%, resistant (RS) 0% 14.6% total dietary fibre (TDF) 6.8% 15.2%. Elevated proportion long unit chains amylopectin...
Abstract Wheat bran (WB) is a well‐known and valuable source of dietary fiber. Arabinoxylan (AX) the primary hemicellulose in WB can be isolated used as functional component various food products. Typically, AX extracted from whole using different processes after mechanical treatments. However, composed layers, namely, aleurone layer, pericarp, testa, hyaline layer. The distribution, structure, extractability vary within these layers. Modern fractionation technologies, such debranning...
A novel process combining enzymatic debranching, melting, and crystallization was developed to produce spherulites from short linear α-1,4-linked glucans (short-chain amylose, SCA) with controlled enzyme digestibility. SCA obtained by completely debranching waxy maize starch at 50 °C 25% solids in 0.01 M sodium acetate buffer. The mixture then heated 180 followed cooling form well-developed spherulites. Multiple analytical techniques including light microscopy, scanning electron differential...
Acetylated waxy, normal, and high-amylose maize starches with intermediate degrees of substitution (DS) were prepared in aqueous solution 20% (w/w) sodium hydroxide as a catalyst. The level DS was the order starch > waxy normal starch. Settling volume indicated that during early reaction, swelled to lesser extent compared starches. settling all three increased initially but decreased after long reaction time. Aggregation granules observed increased. A-type X-ray diffraction pattern...