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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 p...
The bread-making quality of flour made from two new Japanese bread wheat varieties, Haruyokoi and Kitanokaori, was evaluated, and the staling and texture of bread made from these flour types were comp...
Amylose is a functional biomaterial and is expected to be used for various industries. However at present, manufacturing of amylose is not done, since the purification of amylose from starch is very d...
The formation of amylose complexes with eight lysophosphatidylcholines; 1-capryl lysophosphatidylcholine (LPC-C 10 : 0), 1-lauroyl LPC (LPC-C 12 : 0), 1-myristoyl LPC (LPC-C 14 : 0), 1-palmitoyl LPC (...
Effects of sodium dodecyl sulfate (SDS) on the pasting properties of waxy corn starch (WCS) dispersed in amylose solution were studied by using a Rapid Visco-Analyzer. At an amylose/WCS ratio of 20/80...
Branching enzyme (BE, 1,4-α-D-glucan: 1,4-α-D-glucan 6-α-D-(1,4-α-D-glucano)-transferase, EC 2.4.1.18) catalyzes transglycosylation to form α-1,6-glucosidic linkages of amylopectin or glycogen in vivo...

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