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|Stability:||> 10 years under recommended storage conditions|
|Monosaccharides (%):||Glucose = 98|
|Main Chain Glycosidic Linkage:||α-1,4|
|Substrate For (Enzyme):||Amyloglucosidase, endo-Arabinanase, α-amylase|
High purity Amylose (potato) for use in research, biochemical enzyme assays and in vitro diagnostic analysis.
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Glycerol Free E-AMGDFPD - Amyloglucosidase (Aspergillus niger) Powder E-AMGFR-100MG - Amyloglucosidase (Aspergillus niger) E-AMGPU - Amyloglucosidase (Rhizopus sp.) E-GAMP - Glucoamylase P (H. resinae)
Influence of infrared heating on the functional properties of processed lentil flours: A study focusing on tempering period and seed size.
Liu, S., Yin, H., Pickard, M. & Ai, Y. (2020). Food Research International, 136, 109568.
Lentils are an important member of the nutritious Leguminous crops, and the functional properties of lentil flours can be effectively improved by infrared heating, an efficient and short-time thermal processing method. This research primarily focused on the effects of tempering time (24-96 h) and seed size on the modification of lentils using infrared heating. Lentil seeds of three varieties, including CDC Greenstar (large green), CDC Imvincible (small green), and CDC Maxim (small red), were tempered at 25% moisture for 24, 48 and 96 h and then infrared heated to a surface temperature of 130 and 150°C. Overall, under the same infrared heating treatment, a longer tempering period and a smaller seed size led to greater degrees of starch gelatinization and protein denaturation. In addition, a smaller seed size and a higher surface temperature tended to cause a higher level of photodegradation of amylose (possibly amylopectin too). Due to these physicochemical changes, the combined treatment of tempering and infrared heating noticeably reduced the average particle sizes, enhanced the water-holding capacity, diminished the peak and final viscosities, and decreased the gel hardness of the processed lentil flours. Generally, more obvious effects were found with higher levels of starch gelatinization, protein denaturation, and breakdown of amylose. The present study advanced our understanding of how extended tempering and seed size influenced the techno-functional properties of lentil flours modified using infrared heating. The new findings from the research are meaningful for the utilization of infrared heating to process lentil seeds for the development of novel food ingredients.Hide Abstract
Development, structure and in vitro digestibility of type 3 resistant starch from acid-thinned and debranched pea and normal maize starches.
Li, L., Yuan, T. Z. & Ai, Y. (2020). Food Chemistry, 318, 126485.
Type 3 resistant starch (RS3) was developed from native pea starch through acid thinning, debranching and recrystallization, and the resultant pea RS3 was then characterized and compared with that generated from native normal maize starch. Starting from the respective native starches, the modification method yielded 68.1% of RS3 from pea and 59.6% from normal maize. The particles of pea and normal maize RS3 showed a coarse surface and irregular shapes and sizes. Both pea and normal maize RS3 displayed the B-type X-ray diffraction pattern, with 41.0% and 37.7% relative crystallinity, respectively. In vitro starch digestibility assay revealed that pea RS3 - in both uncooked and cooked states – was less digestible by amylolytic enzymes than normal maize RS3 because the former possessed double-helical crystallites of a more compact structure. The information presented in the study is valuable for the development of RS ingredient from pea starch for food applications.Hide Abstract