High Levels of Sugars and Fructan in Mature Seed of Sweet Wheat Lacking GBSSI and SSIIa Enzymes-Reference-Cited by-同舟云学术

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High Levels of Sugars and Fructan in Mature Seed of Sweet Wheat Lacking GBSSI and SSIIa Enzymes

Published:2011-04-12 Issue:9 Volume:59 Page:4794-4800
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Shimbata Tomoya¹,Inokuma Takayuki¹,Sunohara Ai¹,Vrinten Patricia²,Saito Mika³,Takiya Toshiyuki¹,Nakamura Toshiki³

Affiliation:

1. Central Laboratory, Nippon Flour Mills Co., Ltd., 5-1-3 Midorigaoka, Atsugi 243-0041, Japan

2. Bioriginal Food & Science Corp., 102 Melville Street, Saskatoon, SK S7J 0R1, Canada

3. Tohoku National Agriculture Research Center, 4 Akahira, Shimo-kuriyagawa, Morioka 020-0198, Japan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf200468c

Reference55 articles.

1. Production of waxy (amylose-free) wheats

2. Quality Characteristics of Waxy Hexaploid Wheat (Triticum aestivumL.): Properties of Starch Gelatinization and Retrogradation

3. High-amylose wheat generated by RNA interference improves indices of large-bowel health in rats

4. Genetic elimination of a starch granule protein, SGP-1, of wheat generates an altered starch with apparent high amylose

5. Dough and Baking Properties of High-Amylose and Waxy Wheat Flours

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2. High fructan barley lines produced by selective breeding may alter β-glucan and amylopectin molecular structure;Carbohydrate Polymers;2023-09

3. Achieving of high-diet-fiber barley via managing fructan hydrolysis;Scientific Reports;2022-11-09

4. The effect of flours of different immature cereal grains on sourdough and sourdough bread: Microbiological, rheological, textural and sugar profiles;Journal of Food Processing and Preservation;2022-09-05

5. GC-MS Analysis of Metabolites in Filling Grains of Rice-Tartary Buckwheat (Fagopyrum tataricum) in Comparison to Conventional Tartary Buckwheat;Phyton;2021

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