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Journal articles on the topic 'Wheat dextrin'

Author: Grafiati

Published: 4 June 2021

Last updated: 10 February 2022

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1

Bailey, B. A., K. P. Hebbar, R. D. Lumsden, N. R. O'Neill, and J. A. Lewis. "Production of Pleospora papaveracea biomass in liquid culture and its infectivity on opium poppy (Papaver somniferum)." Weed Science 52, no. 1 (2004): 91–97. http://dx.doi.org/10.1614/ws-03-020r.

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The fungus Pleospora papaveracea is a potential biocontrol agent for opium poppy. The objective of this study was to characterize the growth and production of propagules of P. papaveracea on various substrates and determine their infectivity on opium poppy. Pleospora papaveracea was grown on agar media containing wheat bran, corn cobs, soy fiber, cottonseed meal, rice flour, cornstarch, pectin, dextrin, or molasses, all with the addition of brewer's yeast (BY). Maximum radial growth of P. papaveracea occurred on molasses, soy fiber, and wheat bran media. Pleospora papaveracea produced chlamydo

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2

Sumaiyah, Selvia Wiliantari, and Karsono. "Preparation and Characterization of Dextrin in Xanthosoma sagittifolium (L.) Schott Starch with Acid Catalyst and Enzymatic Methods." Indonesian Journal of Pharmaceutical and Clinical Research 1, no. 2 (2018): 48–54. http://dx.doi.org/10.32734/idjpcr.v1i2.346.

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Abstract. Taro produces carbohydrate. It has the potential as a substitute material for wheat and rice or as diversification into food and raw materials for pharmaceutical industrial. The aim of this study is to prepare and characterize dextrin in Xanthosoma sagittifolium starch with acid catalyst and enzymatic methods. Xanthosoma sagittifolium was mashed and decanted with distilled water. Dextrin was made by acid catalyst method using HCl 1 N and enzymatic method using α-amylase enzyme. Dextrin was characterized and tested according to the Indonesian National Standard (SNI) 01-2593-1992. The

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3

McRorie, Johnson W., Roger D. Gibb, Joyce B. Womack, and Daniel J. Pambianco. "Psyllium Is Superior to Wheat Dextrin for Lowering Elevated Serum Cholesterol." Nutrition Today 52, no. 6 (2017): 289–94. http://dx.doi.org/10.1097/nt.0000000000000243.

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4

Xu, Jin, Qiang Wang, Mohanad Bashari, et al. "Branched limit dextrin impact on wheat and waxy starch gels retrogradation." Food Hydrocolloids 39 (August 2014): 136–43. http://dx.doi.org/10.1016/j.foodhyd.2013.12.027.

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5

Xu, Jin, Xuerong Fan, Yawei Ning, et al. "Effect of spring dextrin on retrogradation of wheat and corn starch gels." Food Hydrocolloids 33, no. 2 (2013): 361–67. http://dx.doi.org/10.1016/j.foodhyd.2013.03.013.

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6

Miyazaki, M., T. Maeda, and N. Morita. "Effect of various dextrin substitutions for wheat flour on dough properties and bread qualities." Food Research International 37, no. 1 (2004): 59–65. http://dx.doi.org/10.1016/j.foodres.2003.08.007.

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7

Sumida, Rika, Seiichiro Kishishita, Akiko Yasuda та ін. "A novel dextrin produced by the enzymatic reaction of 6-α-glucosyltransferase. Ⅱ. Practical advantages of the novel dextrin as a food modifier". Bioscience, Biotechnology, and Biochemistry 85, № 7 (2021): 1746–52. http://dx.doi.org/10.1093/bbb/zbab076.

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ABSTRACT High-molecular-weight dextrin (WS-1000) was produced from waxy corn starch and enzymatically modified to link glucose by α-1,6 glycosidic bond at the terminal point of the glucose chain, forming MWS-1000. In this study, the physical properties of MWS-1000 were characterized, and the advantages of its use as a food modifier were described. From rheological and calorimetric studies, it was found that MWS-1000 does not undergo retrogradation, but it does not prevent the retrogradation of WS-1000, suggesting that they have no intermolecular interaction in solution. Investigation of the ef

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8

Chong, Raymond Wei Wern, Malcolm Ball, Christopher McRae, and Nicolle H. Packer. "Comparing the chemical composition of dietary fibres prepared from sugarcane, psyllium husk and wheat dextrin." Food Chemistry 298 (November 2019): 125032. http://dx.doi.org/10.1016/j.foodchem.2019.125032.

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9

Slavin, JL, V. Savarino, A. Paredes-Diaz, and G. Fotopoulos. "A Review of the Role of Soluble Fiber in Health with Specific Reference to Wheat Dextrin." Journal of International Medical Research 37, no. 1 (2009): 1–17. http://dx.doi.org/10.1177/147323000903700101.

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10

Timm, Derek A., Maria L. Stewart, Ashok Hospattankar, and Joanne L. Slavin. "Wheat Dextrin, Psyllium, and Inulin Produce Distinct Fermentation Patterns, Gas Volumes, and Short-Chain Fatty Acid ProfilesIn Vitro." Journal of Medicinal Food 13, no. 4 (2010): 961–66. http://dx.doi.org/10.1089/jmf.2009.0135.

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11

Slavin, Joanne L., Ashley Januszweski, Alberto Paredes-Diaz, Vincenzo Savarino, and Maria L. Stewart. "Fermentation of Wheat Dextrin, Psyllium, and Inulin Are Altered but Not Improved by the Addition of Lactobacillus reuteri." American Journal of Gastroenterology 102 (September 2007): S251. http://dx.doi.org/10.14309/00000434-200709002-00370.

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12

Armas, LAG, K. Rafferty, A. Hospattankar, SA Abrams, and RP Heaney. "Chronic Dietary Fiber Supplementation with Wheat Dextrin does not Inhibit Calcium and Magnesium Absorption in Premenopausal and Postmenopausal Women." Journal of International Medical Research 39, no. 5 (2011): 1824–33. http://dx.doi.org/10.1177/147323001103900525.

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13

KETTLEWELL, P. S., and M. M. CASHMAN. "Alpha-amylase activity of wheat grain from crops differing in grain drying rate." Journal of Agricultural Science 128, no. 2 (1997): 127–34. http://dx.doi.org/10.1017/s0021859696004066.

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The hypothesis was tested that slow grain drying stimulates pre-maturity alpha-amylase activity in wheat (Triticum aestivum L.). Grain drying rate in 91 commercial crops of cultivars Avalon or Mercia grown over the years 1988–90 was estimated from the slope of linear regressions of moisture content on time. Incipient sprouting was detected in some samples from 1988 using the fluoroscein dibutyrate test, but results from a beta-limit dextrin gel assay indicated that pre-maturity alpha-amylase was probably the major source of alpha-amylase activity in these samples. Although year-to-year differe

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14

Carlson, Justin, Ashok Hospattankar, Ping Deng, Kelly Swanson, and Joanne Slavin. "Prebiotic Effects and Fermentation Kinetics of Wheat Dextrin and Partially Hydrolyzed Guar Gum in an In Vitro Batch Fermentation System." Foods 4, no. 4 (2015): 349–58. http://dx.doi.org/10.3390/foods4030349.

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15

Hobden, Mark R., Agustin Martin-Morales, Laetitia Guérin-Deremaux, et al. "In Vitro Fermentation of NUTRIOSE® FB06, a Wheat Dextrin Soluble Fibre, in a Continuous Culture Human Colonic Model System." PLoS ONE 8, no. 10 (2013): e77128. http://dx.doi.org/10.1371/journal.pone.0077128.

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16

Timm, Derek, Maria Stewart, Alberto Paredes-Diaz, Ashok Hospattankar, Vincenzo Savarino, and Joanne Slavin. "Wheat Dextrin, Psyllium, and Inulin Produce Distinct Short-Chain Fatty Acid (SCFA) Profiles, Fermentation Patterns, and Gas Volumes In Vitro." American Journal of Gastroenterology 103 (September 2008): S173. http://dx.doi.org/10.14309/00000434-200809001-00449.

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17

Armas, Laura, Karen Rafferty, Susan Dowell, Ashok Hospattankar, Steven Abrams, and Robert Heaney. "Dietary Fiber Supplementation With Wheat Dextrin Does Not Inhibit Calcium and Magnesium Absorption in Pre and Post Menopausal Women: 2010 Presidential Poster." American Journal of Gastroenterology 105 (October 2010): S127. http://dx.doi.org/10.14309/00000434-201010001-00345.

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18

Pyle, S., R. A. Rastall, and G. R. Gibson. "Metabolism of Wheat Dextrin, Partially Hydrolysed Guar Gum and Inulin by Bifidobacterium lactis or Lactobacillus acidophilus in an In Vitro Gut Model Fermentation System." International Journal of Probiotics and Prebiotics 16, no. 1 (2021): 22–30. http://dx.doi.org/10.37290/ijpp2641-7197.16:22-30.

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Combining the fibres wheat dextrin (WD), partially hydrolysed guar gum (PHGG) and inulin with probiotics Lactobacillus acidophilus NCFM (NCFM) or Bifidobacterium lactis HN019 (HN019) may enhance bacterial metabolites leading to a healthier gut community. The aim of this study was to determine whether WD, PHGG and inulin or NCFM and HN019 alone generate a more favourable gut bacterial community than when combined. A secondary aim was to assess organic acid production following prebiotics, probiotics and synbiotic fermentation. An in vitro gut model batch culture fermentation was run for 72h. Sa

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19

Noack, Jackie, Derek Timm, Ashok Hospattankar, and Joanne Slavin. "Fermentation Profiles of Wheat Dextrin, Inulin and Partially Hydrolyzed Guar Gum Using an in Vitro Digestion Pretreatment and in Vitro Batch Fermentation System Model." Nutrients 5, no. 5 (2013): 1500–1510. http://dx.doi.org/10.3390/nu5051500.

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20

Noack, Jacqueline, Derek A. Timm, Ashok Hospattankar, and Joanne L. Slavin. "Sa2055 Comparison of Fermentation and Fecal Microbiota Profiles of Wheat Dextrin, Inulin and Partially Hydrolyzed Guar Gum Using an In Vitro Digestion Pretreatment and In Vitro Batch Fermentation System Model." Gastroenterology 142, no. 5 (2012): S—391. http://dx.doi.org/10.1016/s0016-5085(12)61481-4.

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21

Lewicka, Kamila, Piotr Rychter, Małgorzata Pastusiak, Henryk Janeczek, and Piotr Dobrzynski. "Biodegradable Blends of Grafted Dextrin with PLGA-block-PEG Copolymer as a Carrier for Controlled Release of Herbicides into Soil." Materials 13, no. 4 (2020): 832. http://dx.doi.org/10.3390/ma13040832.

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The presented work aimed to test influence of poly(L-lactide-co-glycolide)-block-poly (ethylene oxide) copolymer modification by blending with grafted dextrin or maltodextrin on the course of degradation in soil and the usefulness of such material as a matrix in the controlled release of herbicides. The modification should be to obtain homogenous blends with better susceptibility to enzymatic degradation. Among all tested blends, which were proposed as a carrier for potential use in the controlled release of plant protection agents, PLGA-block-PEG copolymer blended with grafted dextrin yielded

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22

CAGRI, ARZU, ZEYNEP USTUNOL, and ELLIOT T. RYSER. "Antimicrobial Edible Films and Coatings." Journal of Food Protection 67, no. 4 (2004): 833–48. http://dx.doi.org/10.4315/0362-028x-67.4.833.

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Increasing consumer demand for microbiologicallysafer foods, greater convenience,smaller packages, and longer product shelf life is forcing the industry to develop new food-processing,cooking, handling, and packaging strategies. Nonfluid ready-to-eat foods are frequently exposed to postprocess surface contamination, leading to a reduction in shelf life. The food industry has at its disposal a wide range of nonedible polypropylene- and polyethylene-based packaging materials and various biodegradable protein- and polysaccharide-based edible films that can potentially serve as packaging materials

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23

Jiang, L. W., and M. Schindler. "Chemical factors that influence nucleocytoplasmic transport: a fluorescence photobleaching study." Journal of Cell Biology 102, no. 3 (1986): 853–58. http://dx.doi.org/10.1083/jcb.102.3.853.

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The technique of fluorescence redistribution after photobleaching was used to measure the translocation rate of fluorescein-labeled dextrans across the nuclear pore complex in isolated rat liver nuclei. A transport assay system was established that could monitor the effect of biologically active molecules, e.g., ATP, GTP, cAMP on the translocation process. The results show that ATP, phosphoinositides, RNA, and insulin can enhance transport rates from 195 to 432%. It was further demonstrated that concanavalin A, but not wheat germ or soybean agglutinin, can block dextran transport completely. T

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24

Persson, A., B. Johansson, H. Olsson, and B. Jergil. "Purification of rat liver plasma membranes by wheat-germ-agglutinin affinity partitioning." Biochemical Journal 273, no. 1 (1991): 173–77. http://dx.doi.org/10.1042/bj2730173.

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Rat liver plasma membranes were separated from other cellular membranes by affinity partitioning in an aqueous polymer two-phase system by using the lectin wheat-germ agglutinin covalently bound to dextran as the affinity ligand. In borate buffer the bulk of membranes partitioned in the poly(ethylene glycol)-rich top phase, whereas plasma membranes were pulled selectively into the dextran-rich bottom phase in the presence of ligand. The purity and yield of plasma membranes prepared by lectin affinity partitioning and by conventional sucrose-density-gradient centrifugation was similar, as judge

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25

Lee, G. M. "Measurement of volume injected into individual cells by quantitative fluorescence microscopy." Journal of Cell Science 94, no. 3 (1989): 443–47. http://dx.doi.org/10.1242/jcs.94.3.443.

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Pressure microinjection is frequently used to introduce substances into mammalian cells, but precise quantitation of the volume injected into individual cells has been difficult. A simple and reliable procedure for determining the volume injected was developed in order to determine what intracellular concentration of AMP-PNP was necessary to inhibit specific cellular processes. The technique uses fluorescent Lucifer Yellow-labeled dextrans in the microinjection buffer and quantitative fluorescence microscopy to measure the fluorescence intensity of the injected cell. The volume injected is com

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26

Perri, Giuseppe, Carlo Giuseppe Rizzello, Marco Ampollini, et al. "Bioprocessing of Barley and Lentil Grains to Obtain In Situ Synthesis of Exopolysaccharides and Composite Wheat Bread with Improved Texture and Health Properties." Foods 10, no. 7 (2021): 1489. http://dx.doi.org/10.3390/foods10071489.

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A comprehensive study into the potential of bioprocessing techniques (sprouting and sourdough fermentation) for improving the technological and nutritional properties of wheat breads produced using barley and lentil grains was undertaken. Dextran biosynthesis in situ during fermentation of native or sprouted barley flour (B or SB) alone or by mixing SB flour with native or sprouted lentil flour (SB-L or SB-SL) by Weissella paramesenteroides SLA5, Weissella confusa SLA4, Leuconostoc pseudomesenteroides DSM 20193 or Weissella confusa DSM 20194 was assessed. The acidification and the viscosity in

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27

Martínez-Anaya, M. A., and O. Rouzaud. "Influence of flour, bacterial starter and breadmaking stages on total starch, sugars and low-molecular-weight dextrins/ Influencia de la harina, del iniciador microbiano y de la etapa del proceso de panificación sobre el almidón total, azúcares y dextrinas de bajo peso molecular." Food Science and Technology International 2, no. 1 (1996): 35–43. http://dx.doi.org/10.1177/108201329600200105.

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Wheat flours and bacterial starters were used in sourdough and straight breadmaking processes. The effect of the processing stage on levels of starch, sugars and low-molecular-weight dextrins (LMWD) with degrees of polymerization (DP) 3-7 were studied. The breadmaking step and type of flour affected the majority of the variables. The type of microorganism influenced only sugar contents. In factor analysis, the first two factors correlated with LMWD and the third factor with starch. Sourdough and fermentation mainly influenced changes in LMWD; baking did not result in further differences. Sourd

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28

Katina, Kati, Ndegwa Henry Maina, Riikka Juvonen, et al. "In situ production and analysis of Weissella confusa dextran in wheat sourdough." Food Microbiology 26, no. 7 (2009): 734–43. http://dx.doi.org/10.1016/j.fm.2009.07.008.

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29

Safitri, Ratu, Lelani Reniarti, Madihah Madihah, Lila Delia, Mas Rizky A. A. Syamsunarno, and Ramdan Panigoro. "The Effect of Sappan Wood Extract (Caesalpinia sappan), Wheat grass and Vitamin E Treatment on the Liver Structure of Iron overload of Rat (Rattus norvegicus)." KnE Life Sciences 3, no. 6 (2017): 497. http://dx.doi.org/10.18502/kls.v3i6.1159.

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This research was carried out to detect the effect of Sappan Wood Extract (Caesalpinia sappan), Wheat grass and Vitamin E Treatment on the liver structure of iron overload rat (Rattus norvegicus).The method of experimental used Completely Random Design (CRD in triple repetition. The treatment had been carried out orally. Iron dextran with total dose of 1.5 g kg-1 of body were given to rat on the first, fourth, seventh, ten and thirteenth day. Sappan Wood Extract (Caesalpinia sappan)200 mg kg-1 bw, 400 mg kg-1 bw, Wheat grass extract 100 mg kg-1 bw and Vitamin E 60 mg kg-1 bw were given to rat

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30

Prosky, Leon. "What is Dietary Fiber?" Journal of AOAC INTERNATIONAL 83, no. 4 (2000): 985–87. http://dx.doi.org/10.1093/jaoac/83.4.985.

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Abstract Dietary fiber consists of the remnants of the edible plant cell, polysaccharides, lignin, and associated substances resistant to digestion (hydrolysis) by human alimentary enzymes. This physiological definition has been translated into a chemical method (AOAC Method 985.29), which has recently been shown to miss substances of 10, 11, and 12 degrees of polymerization. It also fails to precipitate some hydrolysis-resistant oligosaccharides which contain many physiological properties expected in dietary fiber, such as inulin and oligofructose, indigestible dextrin (Fibersol-2™), galactoo

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31

Zhang, Yao, Lunan Guo, Dandan Li, Zhengyu Jin, and Xueming Xu. "Roles of dextran, weak acidification and their combination in the quality of wheat bread." Food Chemistry 286 (July 2019): 197–203. http://dx.doi.org/10.1016/j.foodchem.2019.01.196.

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32

Zhang, Yao, Lunan Guo, Dan Xu, et al. "Effects of dextran with different molecular weights on the quality of wheat sourdough breads." Food Chemistry 256 (August 2018): 373–79. http://dx.doi.org/10.1016/j.foodchem.2018.02.146.

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33

Sandra, Galle, Clarissa Schwab, Fabio Dal Bello, Aidan Coffey, Michael Gänzle, and Elke Arendt. "Comparison of the impact of dextran and reuteran on the quality of wheat sourdough bread." Journal of Cereal Science 56, no. 3 (2012): 531–37. http://dx.doi.org/10.1016/j.jcs.2012.07.001.

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34

Pepe, Olimpia, Valeria Ventorino, Silvana Cavella, Massimo Fagnano, and Rachele Brugno. "Prebiotic Content of Bread Prepared with Flour from Immature Wheat Grain and Selected Dextran-Producing Lactic Acid Bacteria." Applied and Environmental Microbiology 79, no. 12 (2013): 3779–85. http://dx.doi.org/10.1128/aem.00502-13.

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ABSTRACTIn the last few years the need to produce food with added value has fueled the search for new ingredients and health-promoting compounds. In particular, to improve the quality of bakery products with distinct nutritional properties, the identification of new raw materials, appropriate technologies, and specific microbial strains is necessary. In this study, different doughs were prepared, with 10% and 20% flour from immature wheat grain blended with type “0 America” wheat flour. Immature flour was obtained from durum wheat grains harvested 1 to 2 weeks after anthesis. Doughs were obtai

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35

Palomba, Simona, Silvana Cavella, Elena Torrieri, et al. "Polyphasic Screening, Homopolysaccharide Composition, and Viscoelastic Behavior of Wheat Sourdough from a Leuconostoc lactis and Lactobacillus curvatus Exopolysaccharide-Producing Starter Culture." Applied and Environmental Microbiology 78, no. 8 (2012): 2737–47. http://dx.doi.org/10.1128/aem.07302-11.

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ABSTRACTAfter isolation from different doughs and sourdoughs, 177 strains of lactic acid bacteria were screened at the phenotypic level for exopolysaccharide production on media containing different carbohydrate sources. Two exopolysaccharide-producing lactic acid bacteria (Lactobacillus curvatus69B2 andLeuconostoc lactis95A) were selected through quantitative analysis on solid media containing sucrose and yeast extract. The PCR detection of homopolysaccharide (gtfandlev) and heteropolysaccharide (epsA,epsB,epsDandepsE, andepsEFG) genes showed different distributions within species and strains

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36

Wang, Yaqin, Ndegwa Henry Maina, Rossana Coda, and Kati Katina. "Challenges and opportunities for wheat alternative grains in breadmaking: Ex-situ- versus in-situ-produced dextran." Trends in Food Science & Technology 113 (July 2021): 232–44. http://dx.doi.org/10.1016/j.tifs.2021.05.003.

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37

Pickert, Geethanjali, Rosario Heck, Johanna Krandick, Dorothe Thies, and Detlef Schuppan. "Nutritional Wheat Alpha-Amylase/Trypsin Promote Azoxymethane/Dextran Sulfate Sodium-Induced Colonic Tumorigenesis via Enhancing Mucosal Inflammation." Gastroenterology 152, no. 5 (2017): S736. http://dx.doi.org/10.1016/s0016-5085(17)32557-x.

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38

Kajala, Ilkka, Jari Mäkelä, Rossana Coda, et al. "Rye bran as fermentation matrix boosts in situ dextran production by Weissella confusa compared to wheat bran." Applied Microbiology and Biotechnology 100, no. 8 (2015): 3499–510. http://dx.doi.org/10.1007/s00253-015-7189-6.

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39

Wang, Yaqin, Päivi Sorvali, Arja Laitila, Ndegwa Henry Maina, Rossana Coda, and Kati Katina. "Dextran produced in situ as a tool to improve the quality of wheat-faba bean composite bread." Food Hydrocolloids 84 (November 2018): 396–405. http://dx.doi.org/10.1016/j.foodhyd.2018.05.042.

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40

Li, Na, and Mark R. Etzel. "Hydrolysis of Whey Protein-Dextran Glycates Made Using the Maillard Reaction." Foods 8, no. 12 (2019): 686. http://dx.doi.org/10.3390/foods8120686.

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Protein-polysaccharide glycates are food ingredients that use the Maillard reaction to form a Schiff base linkage between the carbonyl of a polysaccharide and the free amino moiety of a protein. Glycates are excellent emulsification, foaming, and gelling agents in foods and improve protein solubility and heat stability. The present work examined if glycates dissociate by hydrolysis, returning to free un-glycated protein and dextran due to the reversibility of the Schiff base linkage. Hydrolysis of glycates made from whey protein isolate and dextran was measured versus time and temperature, all

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41

Zhang, Yao, Dandan Li, Na Yang, Zhengyu Jin, and Xueming Xu. "Comparison of dextran molecular weight on wheat bread quality and their performance in dough rheology and starch retrogradation." LWT 98 (December 2018): 39–45. http://dx.doi.org/10.1016/j.lwt.2018.08.021.

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42

Wolter, Anika, Anna-Sophie Hager, Emanuele Zannini, Michael Czerny, and Elke K. Arendt. "Influence of dextran-producing Weissella cibaria on baking properties and sensory profile of gluten-free and wheat breads." International Journal of Food Microbiology 172 (February 2014): 83–91. http://dx.doi.org/10.1016/j.ijfoodmicro.2013.11.015.

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43

Moerschbacher, B., K. H. Kogel, U. Noll, and H. J. Reisener. "An Elicitor of the Hypersensitive Lignification Response in Wheat Leaves Isolated from the Rust Fungus Puccinia graminis f. sp. tritici I. Partial Purification and Characterization." Zeitschrift für Naturforschung C 41, no. 9-10 (1986): 830–38. http://dx.doi.org/10.1515/znc-1986-9-1006.

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Several biotic and abiotic clicitors of the hypersensitive reaction in wheat leaves are described. The elicitors induce enhanced activity of phenylalanine ammonia-lyase with subsequent lignification, visible as a yellow autofluorescence. The deposited material stains positively with phloroglucinol. DEAE-dextran, epoxystearic acid and chitosan are strong elicitors, while the glucans tested have no activity.A biotic elicitor (genuine Pgt-elicitor) was isolated from the germ tube walls of uredospores of Puccinia graminis f. sp. tritici. The high molecular weight, water soluble elicitor is heat s

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44

Haas, Wolfgang, and Jeffrey A. Banas. "Ligand-Binding Properties of the Carboxyl-Terminal Repeat Domain of Streptococcus mutans Glucan-Binding Protein A." Journal of Bacteriology 182, no. 3 (2000): 728–33. http://dx.doi.org/10.1128/jb.182.3.728-733.2000.

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ABSTRACT Streptococcus mutans glucan-binding protein A (GbpA) has sequence similarity in its carboxyl-terminal domain with glucosyltransferases (GTFs), the enzymes responsible for catalyzing the synthesis of the glucans to which GbpA and GTFs can bind and which promote S. mutans attachment to and accumulation on the tooth surface. It was predicted that this C-terminal region, comprised of what have been termed YG repeats, represents the GbpA glucan-binding domain (GBD). In an effort to test this hypothesis and to quantitate the ligand-binding specificities of the GbpA GBD, several fusion prote

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45

Mccleary, Barry V., Trevor S. Gibson, David C. Mugford та ін. "Measurement of Total Starch in Cereal Products by Amyloglucosidase-α-Amylase Method: Collaborative Study". Journal of AOAC INTERNATIONAL 80, № 3 (1997): 571–79. http://dx.doi.org/10.1093/jaoac/80.3.571.

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Abstract American Association of Cereal Chem- ists/AOAC collaborative study was conducted to evaluate the accuracy and reliability of an enzyme assay kit procedure for measurement of total starch in a range of cereal grains and products. The flour sample is incubated at 95°C with thermostable α-amylase to catalyze the hydrolysis of starch to maltodextrins, the pH of the slurry is adjusted, and the slurry is treated with a highly purified amyloglucosidase to quantitatively hydrolyze the dextrins to glucose. Glucose is measured with glucose oxidase-peroxidase reagent. Thirty-two collaborators we

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Ferguson, Ian A., Cory Xian, Ernesta Barati, and Robert A. Rush. "Comparison of wheat germ agglutinin–horseradish peroxidase and biotinylated dextran for anterograde tracing of corticospinal tract following spinal cord injury." Journal of Neuroscience Methods 109, no. 2 (2001): 81–89. http://dx.doi.org/10.1016/s0165-0270(01)00380-6.

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Rao, Theertham Pradyumna, Mariko Hayakawa, Tadayasu Minami, et al. "Post-meal perceivable satiety and subsequent energy intake with intake of partially hydrolysed guar gum." British Journal of Nutrition 113, no. 9 (2015): 1489–98. http://dx.doi.org/10.1017/s0007114515000756.

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Partially hydrolysed guar gum (PHGG), a soluble dietary fibre, has been shown to provide many health benefits. Previous studies had suggested that the combination of PHGG with protein provided a significant satiation effect on visual analogue scales (VAS). What was lacking was only the effect of administration of small doses of PHGG on post-meal satiation and subsequent energy intake. The objectives of the present investigations were to find the subjective perception of post-meal satiety with acute and long term administration of small amounts of PHGG alone with food, its effects on subsequent

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Nigam, R., and N. Khare. "The reciprocity between coiling direction and dimorphic reproduction in benthic foraminifera." Journal of Micropalaeontology 11, no. 2 (1992): 221–28. http://dx.doi.org/10.1144/jm.11.2.221.

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Abstract. There are various opinions as to what parameter influences the coiling directions in foraminifera. “Do microspheric and megalospheric generations have different coiling ratios?” is an unanswered question in foraminiferal studies. Per view of this, an attempt is made to study the relationship between mode of reproduction (sexual/asexual) and coiling direction (dextral/sinistral) in the benthic foraminiferal species Rotalidium annectens (Parker &amp; Jones). Proloculus (initial chamber) size is taken as an indicator of changes in reproductive behaviour.The present study is based on

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Martinez-Anaya, M. A., and O. Rouzaud. "Influence of wheat flour and Lactobacillus strains on the dynamics of by-products from amylolytic activities / Influencia de la harina de trigo y de la especie de Lactobacilo en la dinámicade subproductos de la actividad amilolítica." Food Science and Technology International 3, no. 2 (1997): 123–36. http://dx.doi.org/10.1177/108201329700300207.

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Amylolytic activity of six flours from three European wheat cultivars (Obelisk, Camp Remy and Fresco, at 70 and 100% extraction level), and five lactobacilli strains (Lactobacillus plantaracm B-39, L-73; L. brevis 25a, L-62, and L. sanfrancisco L-99), as well as the dynamics of by-products from amylolytic degrading action in mixed flour-lactobacilli systems have been investigated. α-Amylase activity of flours depended on ash content; whole flours from the three cultivars had similar values, which were of the order of three to ten times that of white flours. L. sanfrancisco showed the lowest α-

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Every, D., and M. Ross. "The Role of Dextrins in the Stickiness of Bread Crumb made from Pre-Harvest Sprouted Wheat or Flour Containing ExogenousAlpha-Amylase." Journal of Cereal Science 23, no. 3 (1996): 247–56. http://dx.doi.org/10.1006/jcrs.1996.0025.

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