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	Provedor de dados Thai Agricultural (1) Ciênc. Tecnol. Aliment. (1) OMA (1) Autor Arndt, A. (1) FAN,Xiaoxu (1) Geets, A. (1) HU,Pan (1) Hellemans, B. (1) LIN,Lingshang (1) Natdanai Fafaungwithayakul (1) Parichat Hongsprabhas (1) Teerarat Likitwattanasade (1) Volckaert, F.A.M.J. (1) WANG,Juan (1) WEI,Cunxu (1) ZHANG,Long (1) Zietara, M.S. (1) Mais... Palavra-chave Molecular structure (3) DNA (1) Enzymatic hydrolysis (1) Gasterosteus aculeatus (1) High temperature (1) Nucleotide sequence (1) Paddy aging (1) Protien (1) Relative humidity (1) Rice flour (1) Rice starch (1) Surface proteins and lipids (1) Taxonomy (1) Thermal properties (1) Viscosity (1) การบ่ม (1) ข้าวเปลือก (1) ความชื้นสัมพัทธ์ (1) ความหนืด (1) อุณหภูมิ (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Collection (1) Ano 2018 (1) 2012 (1) 2000 (1) País Belgium (1) Brazil (1) Thailand (1) Idioma Inglês (2) Thailandês (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 3 Primeira ... 1 ... Última The nuclear rDNA region of <i>Gyrodactylus arcuatus</i> and <i>G. branchicus</i> (Monogenea: Gyrodactylidae) OMA Zietara, M.S.; Arndt, A.; Geets, A.; Hellemans, B.; Volckaert, F.A.M.J.. The primary structure of the ribosomal DNA internal transcribed spacers (ITS-1 and ITS-2) and 5.8S rRNA gene were used to characterize and identify 2 monogenean species of <i>Gyrodactylus</i> living externally on the threespine stickleback (<i>Gasterosteus aculeatus</i>). The ITS region was amplified by PCR from freshwater, brackish, and marine isolates of <i>Gyrodactylus arcuatus</i> and <i>G. branchicus</i>, and the ends of the coding regions were identified by comparative alignment. No intraspecific and very low interspecific variation were observed in the 5.8S rRNA gene; high inter- and low intraspecific variation were revealed in the ITS-1 and ITS-2 regions. The morphological species identification was... Tipo: Info:eu-repo/semantics/article Palavras-chave: DNA; Molecular structure; Nucleotide sequence; Taxonomy; Gasterosteus aculeatus. Ano: 2000 URL: http://www.vliz.be/nl/open-marien-archief?module=ref&refid=8482 ผลของการบ่มข้าวเปลือกที่อุณหภูมิและความชื้นสัมพัทธ์สูงต่อความหนืดและโครงสร้างโมเลกุลขององค์ประกอบในแป้งข้าวเหนียวและแป้งข้าวเจ้า Thai Agricultural Parichat Hongsprabhas; Natdanai Fafaungwithayakul; Teerarat Likitwattanasade. This study investigated the influences of paddy aging at 60 C and 70% relative humidity for 5 days on pasting properties of rice flours and molecular structures of major constituents in rice grain. The rice cultivars investigated included waxy rice Sanpah-Tawng 1 (SPT1), which contained 1.3% amylose and 8.3% protein. Non-waxy rice paddies; namely Pathum Thani 1 (PTT1), which had 14.1% amylose and 6.7% protein, as well as and Leuang Pratew 123 (LPT123), which contained 28.6% amylose and 9.6% protein, were also investigated. Paddy aging significantly changed the RVA pasting characteristics of rice flour pastes from all cultivars investigated (p<0.05). All aged rice flour pastes had higher final viscosity than that of new rice flour paste. Fourier... Tipo: Collection Palavras-chave: Paddy aging; Molecular structure; Protien; Rice flour; High temperature; Relative humidity; Viscosity; ข้าวเปลือก; การบ่ม; โครงสร้างโมเลกุล; โปรตีน; แป้งข้าว; อุณหภูมิ; ความชื้นสัมพัทธ์; ความหนืด. Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5327 Effects of surface proteins and lipids on molecular structure, thermal properties, and enzymatic hydrolysis of rice starch Ciênc. Tecnol. Aliment. HU,Pan; FAN,Xiaoxu; LIN,Lingshang; WANG,Juan; ZHANG,Long; WEI,Cunxu. Abstract Rice starches with different amylose contents were treated with sodium dodecyl sulfate (SDS) to deplete surface proteins and lipids, and the changes in molecular structure, thermal properties, and enzymatic hydrolysis were evaluated. SDS treatment did not significantly change the molecular weight distribution, crystalline structure, short-range ordered degree, and gelatinization properties of starch, but significantly altered the pasting properties and increased the swelling power of starch. The removal of surface proteins and lipids increased the enzymatic hydrolysis and in vitro digestion of starch. The influences of removing surface proteins and lipids from starch on swelling power, pasting properties, and enzymatic hydrolysis were different... Tipo: Info:eu-repo/semantics/article Palavras-chave: Enzymatic hydrolysis; Molecular structure; Rice starch; Surface proteins and lipids; Thermal properties. Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000100084 Registros recuperados: 3 Primeira ... 1 ... Última

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