Amylose percentage and distribution of unit chain-length of maize starches having a specific genetic background

Ikawa, Yoshiko; Sugimoto, Yoshimi; Fuwa, Hidetsugu

doi:10.1016/s0008-6215(00)84481-x

Cited by 51 publications

(7 citation statements)

References 9 publications

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“…It is apparent that the carbohydrate portion in FrI corresponds to the amylose content of the original starches and the portion contained in FrII and FrIII to molecules formed by debranching of amylopectin, as reported by Inouchi et al [12] and Ikawa et al [13]. FrInt was observed in considerable quantity in Matai and potato starches but could not be detected in Huaishan and Yamanoimo starches.…”

Section: Examination By Debranchingmentioning

confidence: 57%

Physicochemical Property of Huaishan (Rhizoma Dioscorea) and Matai (Eleocharis dulcis) Starches

Fujii

Kishihara

et al. 1999

Starch/Stärke

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the starch into amylose and amylopectin, may still contain amylose and amylopectin. IntCom of Matai starch has an intermediate nature between amylose and amylopectin. It is concluded that the amylopectin molecules of Huaishan starch contain a larger amount of longer branched chains and those of Matai starch contain a larger amount of shorter branched chains. Amylograms of Matai and Huaishan starches suggest that the gelatinized starches are difficult to retrograde. Digestibility of Huaishan starch by an α-amylase was the highest among the tested starches.

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Section: Examination By Debranchingmentioning

confidence: 57%

Physicochemical Property of Huaishan (Rhizoma Dioscorea) and Matai (Eleocharis dulcis) Starches

Fujii

Kishihara

et al. 1999

Starch/Stärke

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“…7, and Supplementary Table S3), consistent with either significantly elevated levels of amylopectin B3 and B4 chains (Hizukuri, 1986) or the presence of short amylose branches. Longer average chain lengths and increased proportions of intermediate fractions were also observed in ae mutants of maize (Ikawa et al , 1978; Yeh et al , 1981). …”

Section: Discussionmentioning

confidence: 92%

Impact of down-regulation of starch branching enzyme IIb in rice by artificial microRNA- and hairpin RNA-mediated RNA silencing

Butardo

Fitzgerald

Bird

et al. 2011

Journal of Experimental Botany

200

202

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The inactivation of starch branching IIb (SBEIIb) in rice is traditionally associated with elevated apparent amylose content, increased peak gelatinization temperature, and a decreased proportion of short amylopectin branches. To elucidate further the structural and functional role of this enzyme, the phenotypic effects of down-regulating SBEIIb expression in rice endosperm were characterized by artificial microRNA (amiRNA) and hairpin RNA (hp-RNA) gene silencing. The results showed that RNA silencing of SBEIIb expression in rice grains did not affect the expression of other major isoforms of starch branching enzymes or starch synthases. Structural analyses of debranched starch showed that the doubling of apparent amylose content was not due to an increase in the relative proportion of amylose chains but instead was due to significantly elevated levels of long amylopectin and intermediate chains. Rices altered by the amiRNA technique produced a more extreme starch phenotype than those modified using the hp-RNA technique, with a greater increase in the proportion of long amylopectin and intermediate chains. The more pronounced starch structural modifications produced in the amiRNA lines led to more severe alterations in starch granule morphology and crystallinity as well as digestibility of freshly cooked grains. The potential role of attenuating SBEIIb expression in generating starch with elevated levels of resistant starch and lower glycaemic index is discussed.

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“…Gelatinized starch (28 mg) suspended in 3.5 mL of milli Q water and kept at 100°C for 6 min was added to 100 µL of a solution of 1 M acetate buffer (pH 3.5) and 10 µL of Pseudomonas isoamylase (10 µg protein/10 µL, 590 units/µg protein, supplied by Hayashibara Biochemical Laboratories, Okayama, Japan), and incubated at 45°C for 2.5 h. The reaction mixture was added to a mixture of 200 µL of 1 N aqueous sodium hydroxide solution, 1.0 mL of 0.5 M phosphate buffer (pH 8.5), 0.1% sodium azide solution and 190 µL of milli Q water, and filtered through a 0.22 µm filter (Millipore) [12]. The filtrate (1.0 mL) was separated in an HPLC apparatus with five columns -TSKgel G3000PWXL (7.6 × 30 mm, Tosho Co. Ltd., Tokyo, Japan), two Asahipak GS-320H columns (7.6 × 250 mm, Asahi Kasei Co. Ltd., Kanagawa, Japan), TSKgel G2500 PWXL (7.6 × 300 mm, Tosoh), and TSKgel G-Oligo PW (7.6 × 300 mm, Tosoh).…”

Section: Gel Permeation Hplc Of Isoamylase-debranched Starchmentioning

confidence: 99%

“…Gelatinized starch (5 mg) suspended in 4.96 mL of milli Q water and tempered at 100°C for 6 min was added to 100 µL of 1 M acetate buffer (pH 3.5) and 10 µL of Pseudomonas isoamylase (10 µg protein/10 µL, 590 units/µg protein), and incubated at 45°C for 2.5 h. The reaction mixture was added to 200 µL of 1 N aqueous sodium hydroxide solution and filtered through a 0.22 µm filter (Millipore) [12].…”

Section: Hpaec-pad Of Isoamylase-debranched Starch Materialsmentioning

confidence: 99%

The Effect of Environmental Temperature on Distribution of Unit Chains of Rice Amylopectin

Inouchi¹,

Ando

Asaoka³

et al. 2000

Starch/Stärke

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The effects of environmental temperature during the early development of seeds on the structural characteristics of the endosperm starch were investigated using near‐isogenic lines of rice plants (Taichung 65, waxy), grown under temperature controlled conditions. High performance gel permeation chromatography (HPLC) demonstrated that Pseudomonas isoamylase‐debranched amylopectins of rice plants grown at lower temperature (25°C) contain increased amounts of short chains and decreased amounts of long chains as compared with amylopectins obtained from rice plants grown at higher temperature (30°C). By high performance anion exchange chromatography with pulsed amperometric detection (HPAEC‐PAD) of isoamylase‐debranched amylopectins it was detected that the amount of unit chains with degree of polymerization (DP) 6 and 11‐13, in the amylopectin of rice plants grown at lower temperature (25°C) had significantly increased and the amount of unit chains with DP 8, 22‐24 and 29 had significantly decreased, as compared with the amylopectin of rice plants grown at higher temperature (30°C). It was confirmed that the environmental temperature between 5 and 10 d after pollination strongly influenced the structure characteristics of the endosperm starch of rice plants.

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Amylose percentage and distribution of unit chain-length of maize starches having a specific genetic background

Cited by 51 publications

References 9 publications

Physicochemical Property of Huaishan (Rhizoma Dioscorea) and Matai (Eleocharis dulcis) Starches

Physicochemical Property of Huaishan (Rhizoma Dioscorea) and Matai (Eleocharis dulcis) Starches

Impact of down-regulation of starch branching enzyme IIb in rice by artificial microRNA- and hairpin RNA-mediated RNA silencing

The Effect of Environmental Temperature on Distribution of Unit Chains of Rice Amylopectin

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