Página 1 desde 263 resultados
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,
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
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 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
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
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
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 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
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 [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
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
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
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
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
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