Branch-structure difference in starches of A- and B-type X-ray patterns revealed by their Naegeli dextrins

Jane, Jay‐lin; Wong, Kit-Sum; McPherson, A.

doi:10.1016/s0008-6215(97)00056-6

Cited by 437 publications

(309 citation statements)

References 34 publications

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“…It was found that branched regions were substituted nearly at random. All these results are in excellent agreement with the current model of a starch granule, in which branched regions are located in the amorphous (sub)domains of starch [4,15,16].…”

Section: Discussionsupporting

confidence: 89%

“…Amylopectin is a (1 6) branched (1 4)-a-D-glucan with a molecular mass approximately 10 2 -10 4 times higher than that of amylose. Enzymatic and X-ray studies have shown that branching points, linking short-, long-, and average-length (1 4)-chains, are not distributed at random [13,14], but are located in the disordered amorphous domains between the crystallites [15,16]. The supramolecular model of amylopectin [17], in which parts of the double-helical side chains participate in a continuous, crystalline network that functions as a skeleton for all other starch chains, still needs more experimental evidence.…”

Section: Introductionmentioning

confidence: 99%

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Distribution of methyl substituents over crystalline and amorphous domains in methylated starches

Burgt

Bergsma²,

Bleeker³

et al. 1999

Carbohydrate Research

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Granular potato starch and amylopectin potato starch were methylated in aqueous suspension with dimethyl sulfate to molar substitution (MS) up to 0.29. The percentage of amorphous starch compared with crystalline domains increased with increasing MS. Prolonged treatment of these methylated starches with hydrochloric acid below the swelling temperature resulted in the release of D-glucose and small D-glucose-oligomers from the amorphous domains. The granular structure was maintained during the acidic treatment, indicating that the crystalline lamellae were less affected by acid. The amorphous domains contained on average about twice as many substituents per glucose unit as the remaining crystalline network. The distributions of methyl substituents in trimers and tetramers, released from amorphous domains and prepared from crystalline fractions, were determined by FABMS and compared to the outcome of a statistically random distribution. Quantification of the degree of heterogeneity of the thus-obtained trimers and tetramers showed a much larger deviation from random substitution in the crystalline fractions compared with the amorphous ones. These results are in agreement with our previous study that describes substitution patterns in branched and linear regions of methylated starch granules.

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Section: Discussionsupporting

confidence: 89%

Section: Introductionmentioning

confidence: 99%

Distribution of methyl substituents over crystalline and amorphous domains in methylated starches

Burgt

Bergsma²,

Bleeker³

et al. 1999

Carbohydrate Research

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“…Starch samples were equilibrated in a chamber with 100% relative humidity at 25°C for 24 h (Jane, Wong, & Mcpherson, 1997). X-ray diffractometer (D8 Advance, Bruker, Germany) was operated at 40 kV and 40 mA with Cu Kα radiation (λ=0.154 nm).…”

Section: Wide Angle X-ray Diffraction (Xrd)mentioning

confidence: 99%

“…The branching points of potato starch are mostly located in the amorphous regions, whereas branch linkages of maize starch are more located inside the crystalline region (Jane, et al, 1997). The access to the location of branch points could also be a rate-limiting step which further controls the hydrolysis rate of A-type (maize) and B-type (potato) polymorphic starches.…”

Section: Degree Of Hydrolysismentioning

confidence: 99%

Structural and physicochemical properties of granular starches after treatment with debranching enzyme

Dhital

et al. 2017

Carbohydrate Polymers

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Please cite this article as: Li, Ping., He, Xiaowei., Dhital, Sushil., Zhang, Bin., & Huang, Qiang., Structural and physicochemical properties of granular starches after treatment with debranching enzyme.Carbohydrate Polymers http://dx.doi.org/10. 1016/j.carbpol.2017.04.036 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. Highlights -Maize and potato granular starches were successfully debranched at 60ºC.-Pullulanase was much effective on hydrolyzing potato starch compared to the maize starch.-Debranched potato starches showed markedly decrease of pasting viscosities and enthalpy changes compared to the debranched maize starches. Abstract:The present study modified maize and potato granular starches by partial debranching treatment below the gelatinization temperature, and investigated their structural and physicochemical properties. Pullulanase was much effective (more than three times) on hydrolyzing potato starch compared to maize starch as measured from total carbohydrate values in the supernatant. The pullulanase hydrolysis decreased the amount of double helices as observed from DSC measurement. These effects were dependent upon the time of enzyme hydrolysis (24h>8h>1h) as well as type of starch (potato>maize). The pullulanase hydrolysis decreased the peak viscosity of the potato starch paste, whereas the effect was very less pronounced for maize starch. The current results showed that it is possible to achieve the starches with desired physicochemical properties by varying the starch type as well as modification process.

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“…In addition, due to the structure difference, the A-type starch granules have a higher susceptibility to hydrolysis than that of the B-type starch granules [48][49][50]. The A-type starch granule is more easily digestible than the B-type starch granule since it contains more short double helices than the B-type starch granule [48,51,52]. Depending on the digestible property of starch granules, the starch can be classified to rapidly digestible starch (RDS) and slowly digestible starch (SDS) [45].…”

Section: Accepted M Manuscriptmentioning

confidence: 99%

Comparative proteome analysis of A- and B-type starch granule-associated proteins in bread wheat (Triticum aestivum L.) and Aegilops crassa

Cao

Xing

Chen

et al. 2015

Journal of Proteomics

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Comparative proteome analysis of A-and B-type starch granule-associated proteins in bread wheat (Triticum aestivum L.) and Aegilops crassa, Journal of Proteomics (2014Proteomics ( ), doi: 10.1016Proteomics ( /j.jprot.2014 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. A C C E P T E DM A N U S C R I P T Our results demonstrated that the large granule size is associated with higher activities of multiple starch biosynthesis enzymes. The phosphorylation of starch biosynthesis enzymes is related with the formation of B-type starch granules. Biological significanceAnalysed the proteome, transcriptome and phosphorylation of core starch granule biosynthesis enzymes and provided new insights into the differential mechanisms underlying the A-and B-type starch granules biosyntheses. A C C E P T E D

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Branch-structure difference in starches of A- and B-type X-ray patterns revealed by their Naegeli dextrins

Cited by 437 publications

References 34 publications

Distribution of methyl substituents over crystalline and amorphous domains in methylated starches

Distribution of methyl substituents over crystalline and amorphous domains in methylated starches

Structural and physicochemical properties of granular starches after treatment with debranching enzyme

Comparative proteome analysis of A- and B-type starch granule-associated proteins in bread wheat (Triticum aestivum L.) and Aegilops crassa

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