Annealing of normal and mutant wheat starches. LM, SEM, DSC, and SAXS studies

Kiseleva, Valentina I.; Кривандин, А. В.; Fornal, J.; Błaszczak, Wioletta; Jeliński, Tomasz; Yuryev, Vladimir P.

doi:10.1016/j.carres.2004.10.012

Cited by 77 publications

(82 citation statements)

References 29 publications

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“…Amylose introduces defects into the crystalline lamellae, which affects the stability of the crystals in the wheat starch granules [71,142,143]. This is also the case in rice and potato, and the involvement of amylose in the crystalline lamellae increases with amylose content in the granules [69,70,144].…”

Section: Amylose In the Granulementioning

confidence: 99%

“…The result suggests that the branches are mostly confined to the amorphous parts and connects to the short chains in the crystalline parts. (ii) The periodic length of 9-10 nm revealed by SAXS corresponds to one amorphous and one crystalline lamella [66], in which the thickness of the latter closely match the DP of the short chains in the acid-treated starch [69,142,143]. (iii) Gel-permeation chromatography shows that amylopectin consists of two major groups of chains (S-and L-chains) [244].…”

Section: Organisation Of Structural Units In Amylopectinmentioning

confidence: 99%

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Understanding Starch Structure: Recent Progress

Bertoft¹

2017

Agronomy

561

299

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Starch is a major food supply for humanity. It is produced in seeds, rhizomes, roots and tubers in the form of semi-crystalline granules with unique properties for each plant. Though the size and morphology of the granules is specific for each plant species, their internal structures have remarkably similar architecture, consisting of growth rings, blocklets, and crystalline and amorphous lamellae. The basic components of starch granules are two polyglucans, namely amylose and amylopectin. The molecular structure of amylose is comparatively simple as it consists of glucose residues connected through α-(1,4)-linkages to long chains with a few α-(1,6)-branches. Amylopectin, which is the major component, has the same basic structure, but it has considerably shorter chains and a lot of α-(1,6)-branches. This results in a very complex, three-dimensional structure, the nature of which remains uncertain. Several models of the amylopectin structure have been suggested through the years, and in this review two models are described, namely the "cluster model" and the "building block backbone model". The structure of the starch granules is discussed in light of both models.

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Section: Amylose In the Granulementioning

confidence: 99%

Section: Organisation Of Structural Units In Amylopectinmentioning

confidence: 99%

Understanding Starch Structure: Recent Progress

Bertoft¹

2017

Agronomy

561

299

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“…It is apparent that there was a peak positioned at around q = 0.6 nm , which corresponds to the average repeat distance (d = 2π/q) of the semi-crystalline lamellae in native high-amylose starch granules being 10 nm [40]. The semi-crystalline lamellae in 10 nm are important information, as they are formed by the periodic appearance of the branched points and the branched chains of amylopectin, and contribute to the structures of blocklets and growth rings [41].…”

Section: Structural Changes Of High-amylose Starch After Hydrothermalmentioning

confidence: 99%

Understanding the structural features of high-amylose maize starch through hydrothermal treatment

Yang

Xie

Wen

et al. 2016

International Journal of Biological Macromolecules

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Understanding the structural features of high-amylose maize starch through hydrothermal treatment, International Journal of Biological Macromolecules http://dx.doi.org/10.1016/j.ijbiomac. 2015.12.033 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. Abstract:In this study, high-amylose starches were hydrothermally-treated and the structural changes were monitored with time (up to 12 h) using scanning electron microscopy (SEM), confocal laser scanning microscopy (CLSM), small-angle X-ray scattering (SAXS), X-ray diffraction (XRD), and differential scanning calorimetry (DSC). When high-amylose starches were treated in boiling water, half-shell-like granules were observed by SEM, which could be due to the first hydrolysis of the granule inner region (CLSM). This initial hydrolysis could also immediately (0.5 h) disrupt the semi-crystalline lamellar regularity (SAXS) and dramatically reduce the crystallinity (XRD); but with prolonged time of hydrothermal treatment (≥ 2 h), might allow the perfection or formation of amylose single helices, resulting in slightly increased crystallinity (XRD and DSC). These results show that the inner region of granules is composed of mainly loosely-packed amylopectin growth rings with semi-crystalline lamellae, which are vulnerable under gelatinization or hydrolysis. In contrast, the periphery is demonstrated to be more compact, possibly composed of amylose and amylopectin helices intertwined with amylose molecules, which require greater energy input (higher temperature) for disintegration.

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“…Blue circles symbolize A-chains, red circles external B-chains, gray circles are glucose residues involved in a branch linkage (arrows), and yellow circles are residues in internal segments of B-chains. Note that the chain segment that carries the reducing end (/) is regarded as an internal segment Bertoft et al (2008) c Kalinga et al (2013) d Hanashiro et al (2002) e Zhu et al (2011a) ECL corresponds rather well to the reported thickness of the crystalline lamellae in starch granules (Table 1.1) (Kiseleva et al 2005;Genkina et al 2007;Koroteeva et al 2007a;Kozlov et al 2007a).…”

Section: Major Chain Categoriesmentioning

confidence: 91%

“…The strands of the double helix are left handed and consist of six glucose residues per turn and a pitch of 2.1 nm. The length of the double helices corresponds approximately to the experimentally estimated thickness of the crystalline lamellae, i.e., 4.0-6.5 nm, depending on the type of starch (Table 1.1) (Kiseleva et al 2005;Genkina et al 2007;Koroteeva et al 2007a;Kozlov et al 2007a). …”

Section: Lamellar Structurementioning

confidence: 97%

Fine Structure of Amylopectin

Bertoft

2015

Starch

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Starch granules consist of two major polyglucans, namely, branched amylopectin and essentially linear amylose. In all nonmutant starches, amylopectin is the major component and is responsible for the internal structure of starch granules, which is the native, semicrystalline form of starch. The granules, irrespective of the plant source, consist of granular rings of alternating amorphous and semicrystalline polymers. On a smaller scale, blocklets as well as crystalline and amorphous lamellae have been identified. Amylopectin is generally accepted as the contributor to the lamellar structure, but the nature of blocklets is only beginning to be resolved. Amylopectin consists of numerous chains of glucosyl units that are divided into short and long chains. These chains are organized as clusters that have been isolated by using endo-acting enzymes, and the fine structure of the clusters have been investigated. The clusters consist of still smaller, tightly branched units known as building blocks. The organization of the clusters and building blocks in the macromolecular structure of amylopectin is to date uncertain, and two schools exist at present suggesting that amylopectin either has a treelike branched cluster structure or a building block backbone structure. The structural features of amylopectin and the two models presently in debate are discussed in this chapter.

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Annealing of normal and mutant wheat starches. LM, SEM, DSC, and SAXS studies

Cited by 77 publications

References 29 publications

Understanding Starch Structure: Recent Progress

Understanding Starch Structure: Recent Progress

Understanding the structural features of high-amylose maize starch through hydrothermal treatment

Fine Structure of Amylopectin

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