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Artykuły w czasopismach na temat „Amylose”

Autor: Grafiati

Data publikacji: 4 czerwca 2021

Data aktualizacji: 25 lipca 2025

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1

Kamasaka, Hiroshi, Kazuhisa Sugimoto, Hiroki Takata, Takahisa Nishimura, and Takashi Kuriki. "Bacillus stearothermophilus Neopullulanase Selective Hydrolysis of Amylose to Maltose in the Presence of Amylopectin." Applied and Environmental Microbiology 68, no. 4 (2002): 1658–64. http://dx.doi.org/10.1128/aem.68.4.1658-1664.2002.

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ABSTRACT The specificity of Bacillus stearothermophilus TRS40 neopullulanase toward amylose and amylopectin was analyzed. Although this neopullulanase completely hydrolyzed amylose to produce maltose as the main product, it scarcely hydrolyzed amylopectin. The molecular mass of amylopectin was decreased by only one order of magnitude, from approximately 108 to 107 Da. Furthermore, this neopullulanase selectively hydrolyzed amylose when starch was used as a substrate. This phenomenon, efficient hydrolysis of amylose but not amylopectin, was also observed with cyclomaltodextrinase from alkaliphi

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2

Yanase, Michiyo, Hiroki Takata, Takeshi Takaha, Takashi Kuriki, Steven M. Smith, and Shigetaka Okada. "Cyclization Reaction Catalyzed by Glycogen Debranching Enzyme (EC 2.4.1.25/EC 3.2.1.33) and Its Potential for Cycloamylose Production." Applied and Environmental Microbiology 68, no. 9 (2002): 4233–39. http://dx.doi.org/10.1128/aem.68.9.4233-4239.2002.

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ABSTRACT Glycogen debranching enzyme (GDE) has 4-α-glucanotransferase and amylo-1,6-glucosidase activities in the single polypeptide chain. We analyzed the detailed action profile of GDE from Saccharomyces cerevisiae on amylose and tested whether GDE catalyzes cyclization of amylose. GDE treatment resulted in a rapid reduction of absorbance of iodine-amylose complex and the accumulation of a product that was resistant to an exo-amylase (glucoamylase [GA]) but was degraded by an endo-type α-amylase to glucose and maltose. These results indicated that GDE catalyzed cyclization of amylose to prod

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3

Rendleman, Jr., Jacob A. "Hydrolytic action of α‐amylase on high‐amylose starch of low molecular mass". Biotechnology and Applied Biochemistry 31, № 3 (2000): 171–78. http://dx.doi.org/10.1111/j.1470-8744.2000.tb00570.x.

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High‐amylose starches of low average degree of polymerization (đp 61–71), formed as fine granules by interaction of Bacillus macerans cyclodextrin glucanotransferase with α‐cyclodextrin (CD) at 2–70 °C, are highly insoluble in water and not gelatinizable under normal cooking conditions (100 °C). Samples of CD‐derived starches, both cooked and uncooked, were subjected to hydrolysis in vitro by human salivary α‐amylase at 37 °C under conditions chosen to resemble those in the human intestinal lumen. Released low‐molecular‐mass saccharides were determined quantitatively by HPLC and the results co

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4

Xiang, Yu, and Wanda W. Collins. "Clone and Growth Season Effects on Seven Carbohydrate-related Components and Their Correlation in Sweetpotato." HortScience 33, no. 3 (1998): 456a—456. http://dx.doi.org/10.21273/hortsci.33.3.456a.

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Approximately 50% of the world's total sweetpotato output is used for producing starch or starch-derived products and for animal feeding. Knowledge of cultivar and environmental effects on carbohydrate-related components and the correlation among these components is essential for improving the raw products utilization and providing an expanded market for sweetpotato. The objective of this study was to investigate the variation of amylose content and β-amylase activity as well as their correlation with other starch-related components. Dry matter, starch, total sugar, amylose and phosphate conte

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5

Dipnaik, Kavita, and Praneeta Kokare. "Ratio of Amylose and Amylopectin as indicators of glycaemic index and in vitro enzymatic hydrolysis of starches of long, medium and short grain rice." International Journal of Research in Medical Sciences 5, no. 10 (2017): 4502. http://dx.doi.org/10.18203/2320-6012.ijrms20174585.

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Background: Rice (Oryzasativa L.) is the staple food of over half the world’s population. The major carbohydrate of rice is starch, which is about 72 to 75%. Rice can be classified into three different types: long-grain, medium-grain and short-grain rice based upon their length as compared to their width. Aim of the study was to predict the glycemic index of long, medium and short grain rice based on amylose, amylopectin ratio and to study in vitro hydrolysis of starch of long, medium and short grain rice by salivary and pancreatic amylases and formulate the right type of rice to be consumed b

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6

Hirota, Sachiko, and Umeo Takahama. "Suppression of Pancreatin-Induced Digestion of Starch in Starch Granules by Starch/Fatty Acid and Starch/Flavonoid Complexes in Retrograding Rice Flour." Foods 7, no. 8 (2018): 128. http://dx.doi.org/10.3390/foods7080128.

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Adzuki beans are used to prepare foods with glutinous and non-glutinous rice in Japan, and adzuki bean pigments are able to color rice starch a purplish red. This study deals with the adzuki bean extract-dependent suppression of starch digestion of non-glutinous rice flour (joshinko in Japanese), which was gelatinized in boiling water and then cooled to 37 °C. Accompanying the treatment of joshinko with pancreatin, amylose and amylopectin were released from the joshinko particles, and the released amylose and amylopectin were further digested. The adzuki extract suppressed the release and dige

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7

Totani, Masayasu, Aina Nakamichi, and Jun-ichi Kadokawa. "Enzymatic Assembly of Chitosan-Based Network Polysaccharides and Their Encapsulation and Release of Fluorescent Dye." Molecules 29, no. 8 (2024): 1804. http://dx.doi.org/10.3390/molecules29081804.

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We prepared network polysaccharide nanoscopic hydrogels by crosslinking water-soluble chitosan (WSCS) with a carboxylate-terminated maltooligosaccharide crosslinker via condensation. In this study, the enzymatic elongation of amylose chains on chitosan-based network polysaccharides by glucan phosphorylase (GP) catalysis was performed to obtain assembly materials. Maltoheptaose (Glc7) primers for GP-catalyzed enzymatic polymerization were first introduced into WSCS by reductive amination. Crosslinking of the product with the above-mentioned crosslinker by condensation was then performed to prod

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8

Winger, Moritz, Markus Christen, and Wilfred F. van Gunsteren. "On the Conformational Properties of Amylose and Cellulose Oligomers in Solution." International Journal of Carbohydrate Chemistry 2009 (June 14, 2009): 1–8. http://dx.doi.org/10.1155/2009/307695.

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Molecular dynamics (MD) simulations were used to monitor the stability and conformation of double-stranded and single-stranded amyloses and single-stranded cellulose oligomers containing 9 sugar moieties in solution as a function of solvent composition, ionic strength, temperature, and methylation state. This study along with other previous studies suggests that hydrogen bonds are crucial for guaranteeing the stability of the amylose double helix. Single-stranded amylose forms a helical structure as well, and cellulose stays highly elongated throughout the simulation time, a behavior that was

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9

Hofman, M., and M. Shaffar. "Fluorescence depolarization assay for quantifying alpha-amylase in serum and urine." Clinical Chemistry 31, no. 9 (1985): 1478–80. http://dx.doi.org/10.1093/clinchem/31.9.1478.

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Abstract We have developed a new method for quantifying alpha-amylase (EC 3.2.1.1) in serum and urine by fluorescence depolarization. Amylase in the sample catalyzes the hydrolysis of the substrate, a fluorescein-labeled amylose. This results in decreased fluorescence polarization, owing to the increased rate of rotation of the amylose fragment relative to the intact substrate. The TDx amylase assay is calibrated with six human-serum-based pancreatic amylase calibrators. Amylase activities are determined by interpolation from the calibration curve, which is stored in the TDx analyzer's memory.

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10

Srividya, N., and Poorna B. Sri Devi. "Bio-Diversity in Neem (Azadirachta ndica A. Juss) with special Emphasis on Seed Yield Parameters." Mapana - Journal of Sciences 2, no. 2 (2004): 35–45. http://dx.doi.org/10.12723/mjs.4.5.

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The raw a-amylase Produced by Bacillus c«eus 306 'o by and chrornohgrgphy. The Molecular weight of a-amylose wos estimated 58KDo. enzyme displayedmaximum activity 85 Unifs/rn' pH of 5.0-9.0. Ach.•åy was inhibited in the pæsence Of Hg'v, Cua•. no inhibition u•os Observed in the presence Of Zn?•. Medium containirv CaCJ2.2HaO enhanced amylase production over 'hat on Ca2*deiicient medium. The deiergen' Tween-80 ond Iraon increased Biomass but Significantly Suppressed amylose production. The enzynE released large of glucose and maltose on Fo•drdysis of starch

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11

Jia, Xinge, Jingwen Xu, Yan Cui та ін. "Effect of Modification by β-Amylase and α-Glucosidase on the Structural and Physicochemical Properties of Maize Starch". Foods 13, № 23 (2024): 3763. http://dx.doi.org/10.3390/foods13233763.

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Single enzymatic modifications are limited to starch. Complex modification with synergistic amylases will improve starch properties more significantly. In this study, maize starch was compound modified by β-amylase and α-glucosidase. The structure and physicochemical properties of the corn starch were determined by scanning electron microscopy (SEM), X-ray diffractometry (XRD), Fourier transform infrared spectroscopy (FT–IR), proton nuclear magnetic resonance hydrogen spectroscopy (1HNMR), high-performance anion-exchange chromatography (HPAEC–PAD), differential scanning calorimetry (DSC) and R

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12

Lin, Ruo Hui, Ke Gang Wu, Xiang Hua Chai, and Shao Shu Zhong. "The Study of the Preparation of Linolenic Acid-Amylose Complexes and their Oxidation Stability." Advanced Materials Research 317-319 (August 2011): 194–200. http://dx.doi.org/10.4028/www.scientific.net/amr.317-319.194.

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Experimental study had been done to investigate the fatty acid (FA) content of the linolenic acid-amylose complexes which were prepared at different crystallization temperatures, holding time and amylase-linolenic acid ratio. The results showed the optimum conditions to make linolenic acid-amylose complexes were as followed: 80°C of crystallization temperature and 1.5h of the holding time，amylase-linolenic acid ratio of 9:1. Fatty acid composition of the complexes and physical mixtures before and after the heating destruction was detected by Gas chromatography-mass spectrometry (GC-MS). The re

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13

Adedayo, Bukola C., Ganiyu Oboh, Sunday I. Oyeleye, and Tosin A. Olasehinde. "Antioxidant and Antihyperglycemic Properties of Three Banana Cultivars (Musaspp.)." Scientifica 2016 (2016): 1–7. http://dx.doi.org/10.1155/2016/8391398.

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Background. This study sought to investigate the antioxidant and antihyperglycemic properties ofMusa sapientum(Latundan banana) (MSL),Musa acuminata(Cavendish banana) (MAC), andMusa acuminate(Red Dacca) (MAR).Materials and Methods.The sugar, starch, amylose, and amylopectin contents and glycemic index (GI) of the three banana cultivars were determined. Furthermore, total phenol and vitamin C contents andα-amylase andα-glucosidase inhibitory effects of banana samples were also determined.Results. MAC and MAR had the highest starch, amylose, and amylopectin contents and estimated glycemic index

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14

Yu, S., J. Xu, Y. Zhang, and N. K. Kopparapu. "Relationship between intrinsic viscosity, thermal and retrogradation properties of amylose and amylopectin." Czech Journal of Food Sciences 32, No. 5 (2014): 514–20. http://dx.doi.org/10.17221/394/2013-cjfs.

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The relationships between intrinsic viscosity and some properties of amylose and amylopectin were investigated. The intrinsic viscosities determined by Ubbelohde viscometer for rice, maize, wrinkled pea and potato amyloses were 46.28 &plusmn; 0.30, 123.94 &plusmn; 0.62, 136.82 &plusmn; 0.70, and 167.00 &plusmn; 1.10 ml/g, respectively; and the intrinsic viscosities of rice, maize, wrinkled pea and potato amylopectins were 77.28 &plusmn; 0.90, 154.50 &plusmn; 1.10, 162.56 &plusmn; 1.20 and 178.00 &plusmn; 1.00 ml/g, respectively. The thermal and retrogradation pr

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15

Kadokawa, Jun-ichi. "Chemoenzymatic synthesis of functional amylosic materials." Pure and Applied Chemistry 86, no. 5 (2014): 701–9. http://dx.doi.org/10.1515/pac-2013-1116.

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AbstractIn this article, a review of the chemoenzymatic synthesis of functional amylosic materials by means of a-glucan phosphorylase-catalyzed enzymatic polymerization is presented. The first topic of this review deals with the synthesis of amylose-grafted heteropolysaccharides composed of abundant polysaccharide main chains, such as chitin/chitosan, cellulose, alginate, xanthan gum, and carboxymethyl cellulose. The synthesis was achieved by combining the a-glucan phosphorylase-catalyzed enzymatic polymerization forming amylose with the appropriate chemical reaction (chemoenzymatic method). T

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16

Artignan, B., B. Martignac, C. Robin, et al. "Pleurésie amyloïde révélatrice d’une amylose généralisée." Revue des Maladies Respiratoires 36, no. 5 (2019): 643. http://dx.doi.org/10.1016/j.rmr.2019.05.026.

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17

Roesser, David S., Richard A. Gross та Stephen P. Mccarthy. "Modified amylose biodegradability by α-amylases". Macromolecular Symposia 118, № 1 (1997): 747–52. http://dx.doi.org/10.1002/masy.19971180196.

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18

Sghaier, F., W. Baya, J. Anoun, et al. "Goitre amyloïde révélant une amylose systémique." La Revue de Médecine Interne 44 (December 2023): A433—A434. http://dx.doi.org/10.1016/j.revmed.2023.10.184.

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19

Shen, G. J., B. C. Saha, Y. E. Lee, L. Bhatnagar та J. G. Zeikus. "Purification and characterization of a novel thermostable β-amylase from Clostridium thermosulphurogenes". Biochemical Journal 254, № 3 (1988): 835–40. http://dx.doi.org/10.1042/bj2540835.

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An extracellular beta-amylase from Clostridium thermosulphurogenes was purified 811-fold to homogeneity, and its general molecular, physico-chemical and catalytic properties were determined. The native enzyme was a tetramer of 210 kDa composed of a single type subunit; its 20 amino acid N-terminus displayed 45% homology with Bacillus polymyxa beta-amylase. The beta-amylase was enriched in both acidic and hydrophobic amino acids. The pure enzyme displayed an isoelectric point of 5.1 and a pH activity optimum of 5.5. The optimum temperature for beta-amylase activity was 75 degrees C, and enzyme

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20

ALTUNER, Ergin Murat. "IN SILICO PROOFS FOR PHLORIDZIN, NARINGENIN, AND CINNAMIC ACID AS ALPHA-AMYLASE ACTIVATORS, WHICH IS IMPORTANT IN INDUSTRIAL MICROBIOLOGY OR BIOCHEMICAL ENGINEERING." Communications Faculty of Science University of Ankara Series C Biology Geological Engineering and Geophysical Engineering 30, no. 2 (2021): 134–47. http://dx.doi.org/10.53447/communc.934706.

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Enzymes are commonly defined as biological catalysts, regulating particular biochemical reactions. α-Amylase (EC 3.2.1.1) is one of the industrially important enzymes, which are extensively used in starch hydrolyzing processes, such as brewing, fermentation, detergent production, food processing, etc. This enzyme breaks down α-1,4 glycosidic bonds in amylose or amylopectin. The end products from amylose are maltotriose and maltose. Maltose, glucose, and limit dextrin are formed from amylopectin. There are many studies in the literature regarding the α-amylase inhibitors, which have the potenti

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21

Kadokawa, Jun-ichi. "Fabrication of Nanostructured Supramolecules through Helical Inclusion of Amylose toward Hydrophobic Polyester Guests, Biomimetically through Vine-Twining Polymerization Process." Biomimetics 8, no. 7 (2023): 516. http://dx.doi.org/10.3390/biomimetics8070516.

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This review article presents the biomimetic helical inclusion of amylose toward hydrophobic polyesters as guests through a vine-twining polymerization process, which has been performed in the glucan phosphorylase (GP)-catalyzed enzymatic polymerization field to fabricate supramolecules and other nanostructured materials. Amylose, which is a representative abundant glucose polymer (polysaccharide) with left-handed helical conformation, is well known to include a number of hydrophobic guest molecules with suitable geometry and size in its cavity to construct helical inclusion complexes. Pure amy

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22

Fermand, Jean-Paul, and Jean Sibilia. "Amylose." EMC - Hématologie 6, no. 2 (1995): 1. https://doi.org/10.1016/s1155-1984(95)13202-1.

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23

Kwaśniewska-Karolak, I., E. Nebesny, and J. Rosicka-Kaczmarek. "Characterization of Amylose-lipid Complexes Derived from Different Wheat Varieties and their Susceptibility to Enzymatic Hydrolysis." Food Science and Technology International 14, no. 1 (2008): 29–37. http://dx.doi.org/10.1177/1082013208089986.

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Starches from eight wheat varieties were analyzed for contents of dry matter, protein, pentosans, apparent and total amylose, total lipids, starch lipids, phosphorus, lysophospholipids and amylose-lipid complex (AML). Processes of starch gelatinization, reversible dissociation of AMLs and its susceptibility to degradation by α-amylase were monitored by differential scanning calorimetry (DSC). Degree of crystallinity of starches were evaluated based on X-ray diffraction pattern. Starches from different wheat varieties show some slight differences in terms of chemical composition, thermal proper

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24

Kadokawa, Jun-ichi. "Synthesis of Amylosic Supramolecular Materials by Glucan Phosphorylase-Catalyzed Enzymatic Polymerization According to the Vine-Twining Approach." Synlett 31, no. 07 (2020): 648–56. http://dx.doi.org/10.1055/s-0039-1690804.

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This article overviews the synthesis of amylosic supramolecular materials through inclusion complexation in glucan phosphorylase (GP)-catalyzed enzymatic polymerization. Amylose is a polysaccharide that is known to form inclusion complexes with a number of hydrophobic small guest molecules. A pure amylose can be synthesized by the enzymatic polymerization of α-d-glucose 1-phosphate monomer with a maltooligosaccharide primer catalyzed by GP. The author has reported that the propagating amylosic chain in the enzymatic polymerization twines around hydrophobic polymers present in aqueous reaction

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25

Alqah, Hesham, M. S. Alamri, A. A. Mohamed, et al. "The Effect of Germinated Sorghum Extract on the Pasting Properties and Swelling Power of Different Annealed Starches." Polymers 12, no. 7 (2020): 1602. http://dx.doi.org/10.3390/polym12071602.

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Starches were extracted from chickpea (C.P.), corn (C.S.), Turkish bean (T.B.), sweet potato (S.P.S.), and wheat starches (W.S.). These starches exhibited different amylose contents. The extracted starches were annealed in excess water and in germinated sorghum extract (GSE) (1.0 g starch/9 mL water). The α-amylase concentration in the GSE was 5.0 mg/10 mL. Annealing was done at 40, 50, and 60 °C for 30 or 60 min. The pasting properties of annealed starches were studied using Rapid Visco-Analyzer (RVA), in addition to the swelling power. These starches exhibited diverse pasting properties as e

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26

Umemoto, Takayuki, and Kazuo Terashima. "Research note: Activity of granule-bound starch synthase is an important determinant of amylose content in rice endosperm." Functional Plant Biology 29, no. 9 (2002): 1121. http://dx.doi.org/10.1071/pp01145.

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Effects of temperature on amylose synthesis in rice endosperm were investigated using 13 cultivars known to differ in amylose contents in endosperm. Both amylose content and granule-bound starch synthase (GBSS) activity was increased when endosperms were developed under lower temperature in low- and medium-amylose cultivars, while this was not the case for high-amylose cultivars. Amylose content in high-amylose cultivars was stable under different temperature, with varying GBSS activity. A nearly linear correlation between GBSS activity and amylose content was observed as far as activity level

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27

Chebil, A., M. Tibini, M. Ghabi, et al. "Amylose systémique révélée par un goitre amyloïde." Annales d'Endocrinologie 82, no. 5 (2021): 294. http://dx.doi.org/10.1016/j.ando.2021.08.107.

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Chraibi, A., L. Msyah, O. Laaribi, A. Marrakchi, and A. Hafidi. "Goitre amyloïde : première manifestation d’une amylose systémique." Annales d'Endocrinologie 70, no. 1 (2009): 80–82. http://dx.doi.org/10.1016/j.ando.2007.10.002.

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Lagha, E. K., I. M'sakni, F. Bougrine, B. Laabidi, D. B. Ghachem, and A. Bouziani. "Goitre amyloïde : première manifestation d’une amylose systémique." Annales françaises d'Oto-rhino-laryngologie et de Pathologie Cervico-faciale 127, no. 3 (2010): 134–36. http://dx.doi.org/10.1016/j.aforl.2010.02.013.

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Quek, Wei Ping, Wenwen Yu, Glen P. Fox, and Robert G. Gilbert. "Molecular structure-property relations controlling mashing performance of amylases as a function of barley grain size." Amylase 3, no. 1 (2019): 1–18. http://dx.doi.org/10.1515/amylase-2019-0001.

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Abstract In brewing, amylases are key enzymes in hydrolyzing barley starch to sugars, which are utilized in fermentation to produce ethanol. Starch fermentation depends on sugars produced by amylases and starch molecular structure, both of which vary with barley grain size. Grain size is a major industrial specification for selecting barley for brewing. An in-depth study is given of how enzyme activity and starch structure vary with grain size, the impact of these factors on fermentable sugar production, and the underlying mechanisms. Micro-malting and mashing experiments were based on commerc

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Bertolotti, A., G. Dupire, E. Amazan, et al. "Amylose unguéale : manifestation révélatrice d’une amylose systémique ?" Annales de Dermatologie et de Vénéréologie 139, no. 12 (2012): B202. http://dx.doi.org/10.1016/j.annder.2012.10.340.

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СУЛЕЙМЕНОВА, Ж. Б., Р. К. БЛИЕВА, Г. Б. НАРМУРАТОВА та ін. "α-AMYLASE AND ITS APPLICATIONS IN INDUSTRY". МИКРОБИОЛОГИЯ ЖӘНЕ ВИРУСОЛОГИЯ, № 3(42) (20 вересня 2023): 52–67. http://dx.doi.org/10.53729/mv-as.2023.03.03.

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Амилазы представляют собой группу ферментов, которые широко распространены в микробном, растительном и животном мире. Они разлагают крахмал и родственные полимеры с образованием олигосахаридов. По субстратной специфичности амилазы классифицируются на α- и β- амилазу, которые катализируют гидролиз гликозидных связей в амилозе и амилопектине. Настоящий обзор посвящен ферменту α-амилаза, который составляет основную долю ферментов на мировом рынке и находит широкое применение в разных отраслях промышленности, таких как пищевая, текстильная, бумажная, крахмалоперерабатывающая, где он полностью заме

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Wang, Chaofan, Na Ji, Lei Dai, et al. "The Mechanism Underlying the Amylose-Zein Complexation Process and the Stability of the Molecular Conformation of Amylose-Zein Complexes in Water Based on Molecular Dynamics Simulation." Foods 12, no. 7 (2023): 1418. http://dx.doi.org/10.3390/foods12071418.

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The aim of this study was to employ molecular dynamics simulations to elucidate the mechanism involved in amylose–zein complexation and the stability of the molecular conformation of amylose–zein complexes in water at the atomic and molecular levels. The average root mean square deviation and radius of gyration were lower for amylose–zein complexes (1.11 nm and 1 nm, respectively) than for amylose (2.13 nm and 1.2 nm, respectively), suggesting a significantly higher conformational stability for amylose–zein complexes than for amylose in water. The results of radial distribution function, solve

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34

Rani, Anam, and Usman Ali. "Degree-Based Topological Indices of Polysaccharides: Amylose and Blue Starch-Iodine Complex." Journal of Chemistry 2021 (April 1, 2021): 1–10. http://dx.doi.org/10.1155/2021/6652014.

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Starch is a polymer of glucose where alpha-linkages are associated with glucopyranose units. It comprises a mixture of amylose and amylopectin. Furthermore, amylose is a linear chain of hundreds of glucose molecules. Starches are not allowed to be dissolved in water. They can be digested by breaking down alpha bonds (glycosidic bonds). Its cyclic degradation products, called cyclodextrins, are the best role models for amylose. They can be considered simple turns of the amylose propeller that has imploded into a circular path. Both humans and animals have amylases, which allow them to digest st

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Liu, Haiying, Yongcai Lai, Zhenhua Xu, Zhonliang Yang, Yanmin Yu, and Ping Yan. "Expression Characteristics and Sequence Variation Analysis of Rice Starch Regulator 1 Gene in Japonica Rice With Transgressive Variation." International Journal of Agricultural and Environmental Information Systems 14, no. 1 (2023): 1–12. http://dx.doi.org/10.4018/ijaeis.317417.

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The parents and transgressive variation lines of hybrids with significant difference in amylose content were selected to compare and analyze the accumulation characteristics of amylose and the change of OsRSR1 expression in grains in the process of grain filling, and the PCR technology was used to clone the OsRSR1 gene base sequence of four varieties. The results showed that the amylose content in grains increased gradually with grain filling process, the amylose content of offspring and parents with high amylose content were higher than the offspring and parents with low amylose content, hybr

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Iwamoto, Masa-aki, та Jun-ichi Kadokawa. "Vine-Twining Inclusion Behavior of Amylose towards Hydrophobic Polyester, Poly(β-propiolactone), in Glucan Phosphorylase-Catalyzed Enzymatic Polymerization". Life 13, № 2 (2023): 294. http://dx.doi.org/10.3390/life13020294.

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This study investigates inclusion behavior of amylose towards, poly(β-propiolactone) (PPL), that is a hydrophobic polyester, via the vine-twining process in glucan phosphorylase (GP, isolated from thermophilic bacteria, Aquifex aeolicus VF5)-catalyzed enzymatic polymerization. As a result of poor dispersibility of PPL in sodium acetate buffer, the enzymatically produced amylose by GP catalysis incompletely included PPL in the buffer media under the general vine-twining polymerization conditions. Alternatively, we employed an ethyl acetate–sodium acetate buffer emulsion system with dispersing P

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Wang, Yamei, Yixiong Tian, Xiaofeng Ban та ін. "Substrate Selectivity of a Novel Amylo-α-1,6-glucosidase from Thermococcus gammatolerans STB12". Foods 11, № 10 (2022): 1442. http://dx.doi.org/10.3390/foods11101442.

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Amylo-α-1,6-glucosidase (EC 3.2.1.33, AMY) exhibits hydrolytic activity towards α-1,6-glycosidic bonds of branched substrates. The debranching products of maltodextrin, waxy corn starch and cassava starch treated with AMY, pullulanase (EC 3.2.1.41, PUL) and isoamylase (EC 3.2.1.68, ISO), were investigated and their differences in substrate selectivity and debranching efficiency were compared. AMY had a preference for the branched structure with medium-length chains, and the optimal debranching length was DP 13–24. Its optimum debranching length was shorter than ISO (DP 25–36). In addition, the

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Ang, Kim, Carla Bourgy, Haelee Fenton, et al. "Noodles Made from High Amylose Wheat Flour Attenuate Postprandial Glycaemia in Healthy Adults." Nutrients 12, no. 8 (2020): 2171. http://dx.doi.org/10.3390/nu12082171.

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Previous research has not considered the effect of high amylose wheat noodles on postprandial glycaemia. The aim of the study is to investigate the effect of consumption of high amylose noodles on postprandial glycaemia over 2-h periods by monitoring changes in blood glucose concentration and calculating the total area under the blood glucose concentration curve. Twelve healthy young adults were recruited to a repeated measure randomised, single-blinded crossover trial to compare the effect of consuming noodles (180 g) containing 15%, 20% and 45% amylose on postprandial glycaemia. Fasting bloo

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Grateau, G. "Amylose AA." EMC - Néphrologie 1, no. 1 (2006): 1–6. http://dx.doi.org/10.1016/s1762-0945(06)75731-x.

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Ferré, Romuald, Marie-Christine Mathieu, and Corinne Balleyguier. "Amylose mammaire." Imagerie de la Femme 18, no. 1 (2008): 58–61. http://dx.doi.org/10.1016/s1776-9817(08)71703-6.

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Stojanovic, Katia Stankovic, Sophie Georgin-Lavialle, and Gilles Grateau. "Amylose AA." Néphrologie & Thérapeutique 13, no. 4 (2017): 258–64. http://dx.doi.org/10.1016/j.nephro.2017.03.001.

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Stankovic, Katia, and Gilles Grateau. "Amylose AA." Néphrologie & Thérapeutique 4, no. 4 (2008): 281–87. http://dx.doi.org/10.1016/j.nephro.2008.02.002.

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Elyes, Hamayed, Pierre-Yves Brillet, and Jacques Foucher. "Amylose pulmonaire." La Presse Médicale 35, no. 3 (2006): 547–48. http://dx.doi.org/10.1016/s0755-4982(06)74632-2.

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Jaccard, A., E. Desport, D. Mohty, and F. Bridoux. "Amylose AL." La Revue de Médecine Interne 36, no. 2 (2015): 89–97. http://dx.doi.org/10.1016/j.revmed.2014.08.003.

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Dao, T., K. Bouhier, R. Gloro, V. Rouleau, and P. Rousselot. "Amylose hépatique." EMC - Hépato-Gastroenterologie 2, no. 4 (2005): 330–38. http://dx.doi.org/10.1016/j.emchg.2005.07.004.

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Dao, T., K. Bouhier, R. Gloro, V. Rouleau, and P. Rousselot. "Amylose hépatique." EMC - Hépatologie 1, no. 1 (2006): 1–6. http://dx.doi.org/10.1016/s1155-1976(05)40573-2.

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Grateau, G. "Amylose AA." EMC - Néphrologie 18, no. 2 (2006): 1–6. https://doi.org/10.1016/s1155-1917(06)43994-5.

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Stankovic Stojanovic, K., and G. Grateau. "Amylose AA." EMC - Néphrologie 26, no. 4 (2014): 1–7. https://doi.org/10.1016/s1762-0945(13)60591-4.

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Dao, Thông, Christian Even, Marie-Astrid Piquet, and Françoise Galateau. "Amylose hépatique." EMC - Hépatologie 12, no. 4 (1997): 1. https://doi.org/10.1016/s1155-1976(97)07863-7.

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Clavière, Christophe, and Marc-André Bigard. "Amylose digestive." EMC - Gastro-entérologie 15, no. 1 (1998): 1. https://doi.org/10.1016/s1155-1968(98)09749-1.

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