Analyzing Starch Molecular Structure

Bertoft, Eric

doi:10.1016/b978-0-08-100868-3.00002-0

Cited by 15 publications

(14 citation statements)

References 342 publications

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“…In contrast, for the determination of the chain length distribution pattern (CLD, see below) for glycogen and starch, the selective hydrolysis of α 1,6 glycosidic linkages by a direct debranching enzyme, e.g., isoamylase is necessary. Also sequential hydrolyses in combination with phosphorylase a and/or β-amylases and/or α-amylases to get different kinds of limit-dextrins are in use to get information about structural organization of branching points and glucan chain lengths [193].…”

Section: Enzymatic Treatments Of Starch and Glycogenmentioning

confidence: 99%

Starch and Glycogen Analyses: Methods and Techniques

2020

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For complex carbohydrates, such as glycogen and starch, various analytical methods and techniques exist allowing the detailed characterization of these storage carbohydrates. In this article, we give a brief overview of the most frequently used methods, techniques, and results. Furthermore, we give insights in the isolation, purification, and fragmentation of both starch and glycogen. An overview of the different structural levels of the glucans is given and the corresponding analytical techniques are discussed. Moreover, future perspectives of the analytical needs and the challenges of the currently developing scientific questions are included.

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Section: Enzymatic Treatments Of Starch and Glycogenmentioning

confidence: 99%

Starch and Glycogen Analyses: Methods and Techniques

2020

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“…Thus, the basic principle of this assay is that, as the starch or amylose is hydrolysed by α ‐amylase into smaller carbohydrate units, the reduction in the intensity of blue colour is considered proportional to α ‐amylase activity. The colour of the starch–I 2 complex depends on the size of the amylose chain, where, with an increase in chain length, the colour of the maltosaccharide–I 2 complex changes from brown (DP 21–24) to red (DP 25–29), red–violet (DP 30–38), blue–violet (DP 39–46), and finally blue (DP ≥47) . Amylose chains with ≤20 glucose units do not produce a colour with the I 3 − , whereas the amylopectin chain produces a red colour with the I 3 − .…”

Section: Methods Used To Assess α‐Amylase Activitymentioning

confidence: 99%

“…are widely used industrially, accounting to about 25–30% of the world's total enzyme production and are the first enzyme to be prepared on a commercial scale . α ‐Amylases are endo‐acting enzymes that catalyse the initial hydrolysis of starch into shorter oligosaccharides through the cleavage of internal α ‐ d ‐1,4‐glycosidic bonds with the retention of α ‐anomeric configuration in the products . They act at random locations of the starch molecule, yielding oligosaccharides with varying chain length, which constitute a mixture of maltose, maltotriose, and branched oligosaccharides of six to eight glucose units that contain both α ‐1,4 and α ‐1,6 linkages (Fig.…”

Section: Introductionmentioning

confidence: 99%

Critical review on conventional spectroscopic α‐amylase activity detection methods: merits, demerits, and future prospects

et al. 2020

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α‐Amylase is an endoenzyme that catalyses the hydrolysis of internal α‐l,4 glycosidic linkages in polysaccharides to produce maltose, maltotriose, and α‐limit dextrins. It is widely used in the laboratorial and industrial workflow for several applications. There are several methods utilizing different techniques and substrates to assess α‐amylase activity, among which the spectroscopic methods have found widespread applicability due to their ease of use and cost‐effectiveness. Depending upon the reaction principle, these assays are classified into four groups: reducing sugar, enzymatic, chromogenic, and amyloclastic methods. Despite the presence of numerous methods, there is no general reliable method to assess α‐amylase activity. Each method is shown to have its own merits and demerits. Many improvements have been made to make the available methods more accurate, reliable, and easy. This communication briefly discusses the basic reaction mechanisms and critically reviews the advantages and shortcomings associated with each method. Further recommendations are made for future development. © 2020 Society of Chemical Industry

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“…The blue value (BV) which indicates the complex ability of starch and I 2 is defined as the absorbance at 680 nm of 1 mg starch in 100 mL solution containing 2 mg I 2 and 20 mg KI. Absolutely, amylose has higher BV at 1.01-1.63, whereas BV of amylopectin is low, ranking 0.08-0.38 (Bertoft 2018). Besides, amylopectin and amylose display other different properties, such as viscosity and crystallization behavior.…”

Section: Chemical Structure Of Starchmentioning

confidence: 99%

Starch

Hu¹,

Miao²

2019

Handbook of Dietary Phytochemicals

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Starch, a common constituent of higher plants, is the major form in which carbohydrates are stored. This chapter first introduces chemistry structure, synthesis, digestion, metabolism, and bioavailability of starch. Based on its digestion rate and extent, starch is classified into rapidly digestible starch, slowly digestible starch, and resistant starch. Resistant starch cannot be digested in the small intestine but can be fermented in the large intestine. This chapter introduces five kinds of resistant starch and commercially manufactured products and describes the fermentation process of resistant starch in detail, including the metabolism pathways, the bacteria involved, and end products. The fermentability of resistant starch depends on its physical and chemical structure. Particularly, short-chain fatty acids, mainly acetate, butyrate, and propionate, are produced during fermentation of resistant starch. These short-chain fatty acids have considerable bioactives. As a result, consumption of resistant starch has many benefits, including the prebiotic effect, decreasing protein fermentation, keeping colon healthy, the hypoglycemic effect, the anti-obesity effect, reducing inflammation and oxidative stress, improving mineral absorption, etc.

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Analyzing Starch Molecular Structure

Cited by 15 publications

References 342 publications

Starch and Glycogen Analyses: Methods and Techniques

Starch and Glycogen Analyses: Methods and Techniques

Critical review on conventional spectroscopic α‐amylase activity detection methods: merits, demerits, and future prospects

Starch

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