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Bacterial protein produced in starch granules of transgenic maize kernels.
2003 NOV 19 - (NewsRx.com & NewsRx.net) -- Bacterial proteins were produced in starch granules of transgenic maize kernels.
"The B subunit of Escherichia coli heat labile enterotoxin (LT-B) is a potent oral immunogen with potential for use as a vaccine, a carrier molecule to deliver antigens to gut-associated lymphoid tissues, and possibly an adjuvant to make co-administered vaccines more effective. LT-B produced in plants was shown to be functional and immunogenic in animals and humans. In this work, we show that maize-derived LT-B is strongly associated with starch granules in endosperm," scientists in the United States report.
"Using immunogold labeling/electron microscopy, cell fractionation, and protein analysis techniques, we observed that LT-B protein could be detected both internally and externally in starch granules," stated Rachel K. Chikwamba and collaborators at Iowa State University and Arizona State University. "This strong association confers an effective copurification of the antigen with the starch fraction of maize ...
- Use starch granules to carry flavor
- Newspaper article from: Emerging Food R&D Report October 1, 1994 700+ words
...Building, West Lafayette, IN 47906) tell us that small starch granules combine into porous spheres when spray-dried with small...make a slurry of starch and water to form the spheres. Starch granules are dispersed to 30% solids in water containing 0.1...
- Starch granules are key in determining rheology.
- Newspaper article from: Emerging Food R&D Report November 1, 2005 700+ words
As you know, corn starch is used to thicken foods. Adding a gum modifies the texture of the end product and minimizes syneresis. Xanthan gum produced from Xanthomonas campestris is being used extensively as a thickening agent. Cornell University scientists wanted to determine the effects of
- Starch granules are key to determining rheology.
- Newspaper article from: Emerging Food R&D Report January 1, 2007 700+ words
As you know, corn starch is used to thicken foods. Adding a gum modifies the texture of the end product and minimizes syneresis. Xanthan gum produced from Xanthomonas campestris is being used extensively as a thickening agent. Cornell University scientists wanted to determine the impact of
- Research conducted at Kansas State University has provided new information...
- Newspaper article from: Agriculture Week August 20, 2009 700+ words
...individual starch granules had a large...colleagues, Kansas State University. The researchers...the native starch granules.." Bai...of Single Starch Granules for Octenyl...Shi, Kansas State University, Microbeam...
- Research from Iowa State University in the area of agricultural and food...
- Newspaper article from: Agriculture Week March 26, 2009 700+ words
...chains in the B-type starch granules resulted in greater gelatinization...Yoo and colleagues, Iowa State University. The researchers concluded...contact J.L. Jane, Iowa State University, Dept. of Food Science...and Food Chemistry, Iowa State University. This article was ...
- Research from Kansas State University has provided new data on cereal chemistry.
- Newspaper article from: Chemicals & Chemistry July 3, 2009 700+ words
...unique pasting properties of starch granules. With nitrogen supplementation...and colleagues, Kansas State University. The researchers concluded...contact D. Wang, Kansas State University, Dept. of Biology &...Food Science, Kansas State University. This article was ...
- Researchers from Iowa State University describe findings in botany.
- Newspaper article from: Science Letter September 15, 2009 700+ words
...shown to accumulate in starch granules of transgenic maize kernels...Moeller and colleagues, Iowa State University (see also Botany). The...contact K. Wang, Iowa State University, Dept. of Agron, Ames...Botany, Biochemical, Iowa State University. This article was ...
- The Monster Mash
- Newspaper article from: The Washington Post Candy Sagon February 22, 1995 700+ words
...giving potatoes that gummy consistency. "The starch granules in potatoes swell during cooking," explains Jerry...professor of food science and nutrition at Michigan State University in East Lansing. This swelling makes them firm...
Source: HighBeam Research, Bacterial protein produced in starch granules of transgenic maize...