polysaccharide/بطاطس

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Interaction of Pseudomonas solanacearum Lipopolysaccharide and Extracellular Polysaccharide with Agglutinin from Potato Tubers.

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In vitro binding assays were used to study the possible role of a cell wall agglutinin in the attachment to plant cell walls of avirulent strains of the wilt pathogen, Pseudomonas solanacearum. In a nitrocellulose filter assay, radioactively labeled lipopolysaccharide (LPS) from the virulent strain,

[Binding of lactones by polysaccharides of corn and potato starches].

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Sorption of gamma- and delta-lactones from aqueous solutions by cryotropic gels of corn and potato starches was studied using capillary gas-liquid chromatography and Fourier transform infrared spectroscopy. The sorption patterns were similar for both types of starch. However, the sorption of

Influence of anionic, neutral, and cationic polysaccharides on the in vitro digestibility of raw and gelatinized potato starch.

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The polysaccharides has been expected to have a suppressive effect on starch digestibility by blending. The objective of this study was to investigate the effects of anionic (xanthan gum), neutral (guar gum) and cationic (chitosan) polysaccharides on the in vitro digestibility of raw

Formation of a soluble amylopectin-like polysaccharide in potato tubers.

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When potato sprouts or potato tuber slices were incubated with 0.1 m glucose 1-phosphate, a soluble amylopectin-like polysaccharide was excreted to the medium. This polysaccharide was found to be a very good primer for phosphorylase and a poor one for starch synthetase. Beside the formation of this

Definition and characterization of enzymes for maximal biocatalytic solubilization of prebiotic polysaccharides from potato pulp.

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Potato pulp is a high-volume co-processing product resulting from industrial potato starch manufacturing. Potato pulp is particularly rich in pectin, notably galactan branched rhamnogalacturonan I polysaccharides, which are highly bifidogenic when solubilized. The objective of the present study was

Transgenic modification of potato pectic polysaccharides also affects type and level of cell wall xyloglucan.

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BACKGROUND Genes encoding pectic enzymes were introduced into wild-type potato Karnico. Cell wall materials were extracted from Karnico and transgenic lines expressing β-galactosidase (β-Gal-14) or rhamnogalacturonan lyase (RGL-18). Pectic polysaccharides from the β-Gal-14 transgenic line exhibited

Alkynyl polysaccharides: synthesis of propargyl potato starch followed by subsequent derivatizations.

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Potato starch propargyl ethers (PgS) with degrees of substitution (DS) from 0.1 to 2.2 have been prepared by etherification of starch with sodium hydroxide or Li dimsyl in Me(2)SO and propargyl bromide. DS values and substituent distribution were determined after hydrolysis and acetylation by GC-MS.

Digestion of polysaccharides of potato in the small intestine of man.

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Digestion and absorption from the small intestine of starch and nonstarch polysaccharides (NSP) (dietary fiber) from potato cooked and treated in various ways have been studied in ileostomy subjects. Test meals (300 g) of potato were fed following 24 h on a plant polysaccharide-free diet. Regardless

O-Acetylation of plant cell wall polysaccharides: identification and partial characterization of a rhamnogalacturonan O-acetyl-transferase from potato suspension-cultured cells.

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A microsomal preparation from suspension-cultured potato stem cells (Solanum tuberosum L. cv. AZY) was incubated with [14C]acetyl-CoA resulting in a precipitable radiolabeled product. Analysis of the product revealed that it consisted mostly of acetylated proteins and cell wall polysaccharides,

Effects of ionic polysaccharides and egg white protein complex formulations on dough rheological properties, structure formation and in vitro starch digestibility of wet sweet potato vermicelli.

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Effects of ionic polysaccharides [chitosan (C), sodium alginate (A) and xanthan (X)] and egg white protein (EP) complex formulations on dough rheology, structure formation and in vitro starch digestibility of wet sweet potato vermicelli (SPV) were investigated. Linear viscoelastic region (LVR) with

[Isolation and identification of polysaccharide from sweet potato vines].

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China is the largest country of cultivating sweet potato in the world. The resources of sweet potato vines (SPV) are huge. To exploit the rich resources, SPV of XuShu 18 was selected as raw materials since it is cultivated in China widely. Polysaccharide from SPV was extracted by pilot instrument

Optimization of Polysaccharide Ultrasonic Extraction Conditions Using Purple Sweet Potato Tubers Based on Free Radical Scavenging and Glycosylation Inhibitory Bioactivities.

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BACKGROUND The purple sweet potato, Ipomoea batatas, belongs to the family Convolvulaceae. It is one of the most widely consumed tubers in Asia and is found in many dishes. Many people with diabetes eat purple sweet potato tubers to help reduce blood glucose in China. OBJECTIVE To predict the

[Anti-tumor activity of components isolated from purple sweet potato polysaccharides].

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OBJECTIVE To isolate and purify components from polysaccharides of purple sweet potato (PPSP) and to test their anti-tumor activity. METHODS DEAE-Cellulose and CM-Cellulose exchange chromatography were applied to separate components of PPSP. The anti-tumor activities of each component were measured

Control of starch and exocellular polysaccharides biosynthesis by gibberellic acid with cells of sweet potato cultured in vitro.

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The regulation of starch synthesis and exocellular polysaccharide synthesis by GA3 was studied with cells of sweet potato grown as suspension in glycerol medium. In the presence of GA3, and under normal cell growth, starch formation was inhibited. The incorporation activity (starch synthesis) from

Effects of different polysaccharides and proteins on dough rheological properties, texture, structure and in vitro starch digestibility of wet sweet potato vermicelli.

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The effects of polysaccharides (chitosan, xanthan and sodium alginate) and proteins (gluten, egg white protein) on dough rheological properties, texture, structure and in vitro starch digestibility of wet sweet potato vermicelli (SPV) were investigated. All starch doughs exhibited a linear

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