Food composition and properties

Pasting behaviour of Australian native grain flours: effects of particle size, flour blending, and temperature

This study examines how particle size, flour blending, and temperature affect the pasting behavior of four Australian native grains, revealing species-specific responses and implications for gluten-free and composite flour applications.

Loss of starch synthase IIa alleviates the negative impact of high temperature on rice starch during grain filling

This study shows that the ss2a mutation in rice increases short amylopectin chains, counteracting high-temperature-induced long-chain increases and maintaining starch quality.

Analysis of the conformational dynamics of amylose oligomers using molecular dynamics simulations

This study uses molecular dynamics simulations to show that longer amylose oligomers are more stable in hot water than shorter ones, with structural collapse observed in shorter chains.

Targeting granule initiation and amyloplast structure to create giant starch granules in wheat

This paper creates giant starch granules in wheat by modifying amyloplast size and granule initiation, resulting in starch with altered physicochemical properties.

Maize kernel composition and morphology influences pericarp retention during nixtamalization

This study identifies compositional and morphological traits of maize kernels that predict pericarp retention during nixtamalization using stain-based scoring and correlation analysis.

Wheat mutants lacking Starch Synthase 1 have altered starch composition and cell wall content

This study examines the effects of SS1 deficiency in wheat, finding altered starch composition and cell wall polysaccharides but normal starch content and grain weight.

Promoter editing of starch branching enzyme IIb and granule-bound starch synthase I balances resistant starch content and amylose content in rice

This study uses promoter editing to balance resistant starch content and amylose content in rice by modifying BEIIb and Wx genes, resulting in improved germplasms with higher RSC and controlled AC.

Macronutrient composition of Button Grass, Curly Mitchell Grass, Native Millet and Weeping Grass grains for their potential in modern food applications

This study evaluates the macronutrient profiles of four Australian native grass grains compared to wheat, barley, and sorghum, identifying their potential for functional food applications.

A curve fitting method for analysing starch granule size distributions in cereals

The paper develops a curve fitting method using Python to analyze starch granule size distributions in cereals, finding that mixed distributions best describe wheat and barley, while unimodal distributions apply to maize and rice.

Quantifying and Characterizing the Fiber in Hass Avocados During the Ripening Process

This study quantifies and characterizes dietary fiber in Hass avocados across ripening stages, showing a decrease in total fiber with ripening and changes in fiber composition.

The Ruminococcus bromii amylosome protein Sas6 binds single and double helical α-glucan structures in starch.

This study presents the crystal structures of Sas6 and RbCBM74 bound to maltodecaose, showing their binding specificity for single and double helical α-glucan structures in starch.