A5101823886- Food composition and properties
- Microbial Metabolites in Food Biotechnology
- Minerals Flotation and Separation Techniques
- Biofuel production and bioconversion
- Phytase and its Applications
- Polysaccharides Composition and Applications
- Proteins in Food Systems
- Gas Sensing Nanomaterials and Sensors
- Nanocomposite Films for Food Packaging
- Analytical Chemistry and Sensors
- Seed and Plant Biochemistry
- Advanced Chemical Sensor Technologies
- GABA and Rice Research
- biodegradable polymer synthesis and properties
- Iron oxide chemistry and applications
- Advanced Cellulose Research Studies
- Metallurgical Processes and Thermodynamics
- Groundwater and Isotope Geochemistry
- Methane Hydrates and Related Phenomena
- Peanut Plant Research Studies
- Geochemistry and Elemental Analysis
- Iron Metabolism and Disorders
- Agriculture, Soil, Plant Science
- Clay minerals and soil interactions
- Railway Systems and Energy Efficiency
Kansas State University
2010-2024
Northeastern University
2017-2022
State Key Laboratory of Oil and Gas Reservoir Geology and Exploitation
2022
Shenzhen Nanshan Center for Chronic Disease Control
2017-2021
University of Idaho
2017-2018
Huazhong University of Science and Technology
2013
Yangzhou University
2009-2012
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...
A high-amylose transgenic rice line (TRS) modified by antisense RNA inhibition of starch branching enzymes revealed a resistant starch-rich quality. Compound granules in whole grains the regular cultivar Teqing (TQ) were readily split during fracturing, whereas TRS structurally intact and showed large voluminous, non-angular rounded bodies elongated, filamentous structures tolerant fracturing. In isolated preparation, TQ broke up into separate polygonal granules, kept their intactness....
C-type starch, which is a combination of both A-type and B-type crystal usually found in legumes rhizomes. We have developed high-amylose transgenic line rice (TRS) by antisense RNA inhibition starch branching enzymes. The the endosperm this TRS was identified as typical crystalline but its fine granular structure allomorph distribution remained unclear. In study, we conducted morphological spectroscopic studies on during acid hydrolysis to determine A- allomorphs. morphology granules after...
High-amylose starch is a source of resistant (RS) which has great benefit on human health. A transgenic rice line (TRS) enriched amylose and RS had been developed by antisense RNA inhibition branching enzymes. In this study, the native granules were isolated from TRS grains as well wild type, their crystalline type was carefully investigated before after acid hydrolysis. high-amylose rice, C-type starch, might result combination both A-type B-type observed subsequently confirmed multiple...
Abstract BACKGROUND To understand the reasons for low starch viscosity in rice variety Q11 (Qing‐lu‐zhan 11), physiochemical and structural characteristics of flours starches were investigated compared with another cultivar similar high amylose but normal viscosity. RESULTS Our results showed that residual α‐amylase activity proteins not major causes rice. Homogeneous small granule size lower swelling power high‐amylose was one reason volume thus pasting property. paste contained some...
The quantification of total starch content (TS) or degree gelatinization (DG) in animal feed is always challenging because the potential interference from other ingredients. In this study, differences TS DG measurement pelleted swine due to variations analytical methodology were quantified. Pelleted was used create 6 different diets manufactured with various processing conditions a 2 × 3 factorial design (2 conditioning temperatures, 77 88°C, and retention times, 15, 30, 60 s). Samples at...
This study evaluated the refinement of sorghum, corn, and cowpea grains using processing steps equipment originally designed for wheat milling that consists a conventional gradual reduction system. The need to mill these resulted from desire produce alternative ingredients developing new fortified blended extruded foods used food aid programming. Milling white sorghum grain in crude protein content 7.4% (wb) both whole coarse-milled flour. fine-milled was 6.8% (wb), which significantly lower...
Wheat is the most common grain in temperate region. Modifying its constituent through food processing improves functionality and nutrient access. In this study, combined effect of germination extrusion on physicochemical properties nutritional qualities extrudates tortilla from wheat was evaluated. Results showed that significantly increased (P <0.05) γ-aminobutyric acid content germinated whole (GW) extruded (EGW) as compared to control (WW). Germination also protein content, reducing sugar...