{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"omics_type":["Unknown"],"volume":["14(23)"],"submitter":["Zaman WU"],"pubmed_abstract":["This study investigated how amylopectin (AP) chain-length distribution (CLD) influences the structural and functional properties of ten waxy rice varieties through a multiscale analysis. The fitting CLD parameters revealed that varieties such as YN12 and GMN2 contained the highest proportions of intermediate chains (h<sub>iii</sub>~14.5~10.2) and long chains (h<sub>v</sub>~0.552~0.477), resulting in higher gelatinization temperatures, including onset temperatures (T<sub>o</sub>~60.2~66.4 °C), temperature peak (T<sub>p</sub>~72.0~72.2 °C), and the conclusion temperatures (T<sub>c</sub>~80.8~79.4 °C). Sample YN12 exhibited the lowest breakdown viscosity (BDV~748 cP), indicating higher thermal stability and stable pasting behavior. All of the samples showed relative crystallinity (Rc%) rangin"],"journal":["Foods (Basel, Switzerland)"],"pagination":["4130"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC12692052"],"repository":["biostudies-literature"],"pubmed_title":["Investigating the Impact of Amylopectin Chain-Length Distribution on the Structural and Functional Properties of Waxy Rice Starch."],"pmcid":["PMC12692052"],"pubmed_authors":["Ijaz Z","Zaman WU","Ahmed S","Nadeem MY","Li E"],"additional_accession":[]},"is_claimable":false,"name":"Investigating the Impact of Amylopectin Chain-Length Distribution on the Structural and Functional Properties of Waxy Rice Starch.","description":"This study investigated how amylopectin (AP) chain-length distribution (CLD) influences the structural and functional properties of ten waxy rice varieties through a multiscale analysis. The fitting CLD parameters revealed that varieties such as YN12 and GMN2 contained the highest proportions of intermediate chains (h<sub>iii</sub>~14.5~10.2) and long chains (h<sub>v</sub>~0.552~0.477), resulting in higher gelatinization temperatures, including onset temperatures (T<sub>o</sub>~60.2~66.4 °C), temperature peak (T<sub>p</sub>~72.0~72.2 °C), and the conclusion temperatures (T<sub>c</sub>~80.8~79.4 °C). Sample YN12 exhibited the lowest breakdown viscosity (BDV~748 cP), indicating higher thermal stability and stable pasting behavior. All of the samples showed relative crystallinity (Rc%) rangin","dates":{"release":"2025-01-01T00:00:00Z","publication":"2025 Dec","modification":"2026-05-26T17:04:25.616Z","creation":"2026-05-24T03:11:38.774Z"},"accession":"S-EPMC12692052","cross_references":{"pubmed":["41376066"],"doi":["10.3390/foods14234130"]}}