Determination of A and B Chains of Shellfish Glycogen

Umeki, Kimio; Yamamoto, Takehiko

doi:10.1080/00021369.1977.10862706

Cited by 2 publications

(2 citation statements)

References 3 publications

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“…For example, amylopectin had an A:B of 2.6 for waxy sorghum and waxy corn while it was 1.7 for nonwaxy corn (Marshall and Whelan, 1974), suggesting that waxy amylopectin might have a different branching pattern with nonwaxy amylopectin. Furthermore, the A:B in this study was consistent w ith previously reported values using gel chromatography (Enevoldsen and Juliano, 1988;Umeki and Yamamoto, 1977), which was a complex method and could only roughly separate chains with different degree of polymerization in the debranched amylopectin but inapplicable in comparison of amylopectin fine structures (Hizukuri, 1986). Thus, the improved enzymatic method was suitable for the determination of amylopectin fine structure in rice and the results of structural analysis suggested that the fine structure of rice starch highly varied with cultivars.…”

Section: Resultssupporting

confidence: 92%

Characterization of Amylopectin Fine Structure and its Role on Pasting Properties of Starches in Rice (<i>Oryza sativa</i> L.)

Zhou

Zhang

et al. 2018

FSTR

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The characteristics of amylopectin fine structure in rice starches are still elusive and the effect of amylopectin fine structure on starch physicochemical properties remains to be determined. In this paper, the fine structure of amylopectin especially the ratio of A-chains to B-chains was investigated using the improved enzymatic method.The influences of amylopectin fine structure on pasting properties of 91 rice accessions were also analyzed. The statistics results showed that the fine structure of rice starches highly varied with cultivars and these accessions were representative in terms of rice quality. Further correlation studies suggested that the ratio of A-chains to B-chains was negatively correlated with setback viscosity and pasting temperature, while average chain length and average external chain length was positively correlated with them, which indicated that the length of external chain and proportion of long and short chain of amylopectin played an important role in determining the rice cooking quality and functionality.

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Section: Resultssupporting

confidence: 92%

Characterization of Amylopectin Fine Structure and its Role on Pasting Properties of Starches in Rice (<i>Oryza sativa</i> L.)

Zhou

Zhang

et al. 2018

FSTR

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show abstract

“…The ratio of A chains to B chains is one method being used to characterize the structure of amylopectin. The ratio in rice amylopectins was reported to be 1.1 to 1.5 (Marshall and Whelan, 1974;Umeki and Yamamoto, 1977;Asaoka et al, 1985;Enevoldsen and Juliano, 1988).…”

Section: Amylopectinmentioning

confidence: 99%

Effects of amylose and amylopectin on the functional properties of starch

Chen

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Determination of A and B Chains of Shellfish Glycogen

Cited by 2 publications

References 3 publications

Characterization of Amylopectin Fine Structure and its Role on Pasting Properties of Starches in Rice (<i>Oryza sativa</i> L.)

Characterization of Amylopectin Fine Structure and its Role on Pasting Properties of Starches in Rice (<i>Oryza sativa</i> L.)

Effects of amylose and amylopectin on the functional properties of starch

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