Effects of Amylopectin Structure on the Organization and Properties of Starch Granules

Jane, Jay‐lin; Atichokudomchai, Napaporn; Park, Jin Hee; Suh, Dong-Soon

doi:10.1021/bk-2006-0935.ch010

Cited by 4 publications

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“…It was also reported that amylopectin of normal starch has a lower molecular weight than that of waxy starch counterpart. It is probably attributed to the carbon flux which is not directed exclusively to amylopectin in the biosynthesis of normal starch [18]. Extra-long branch chains of amylopectin are found in normal starches while amylopectins of waxy starches have more branch-chains.…”

Section: Introductionmentioning

confidence: 99%

Molecular Dispersion of Starch as a Crucial Parameter during Size-Exclusion Chromatography

Szwengiel

Kubiak

2020

Foods

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Starch, α-polyglucan consisting of a large number of anhydroglucose units joined by α-1,4- and α-1,6-glycosidic bonds, seems to be characterized by a simple structure when compared to other natural polymers. Nevertheless, starches of various botanical origins have different physicochemical properties that are related to the differences in molecular and supramolecular structure of this polymer. In terms of the functional value of starch, the behavior of its macromolecules in solution is the most important result of its structural features. Extremely high molecular mass is the fundamental structural property of starch. Water, considered simply as a solvent for solubilization, does not provide molecular dispersion of starch without its degradation. The objectives of this study are to characterize the suitability of a new aqueous media (urea/NaOH) for enhancing the dispersion of native corn and potato starches and its effect on the consequent size-exclusion chromatography (SEC) analysis. The results were referred to other aqueous base solvents used for dispersing starch (NaOH and KOH). The samples were separated using SEC with triple detection and phosphate buffer (pH 8.0) with urea as the eluent. The characteristics of tested normal and waxy starches were compared. The results revealed that urea/NaOH did not degrade starch during the dispersion process. The recovery of starches, however, was not higher than 42%. These results prove that while the urea/NaOH solvent allows to obtain cold-water-soluble starch, the degree of disintegration of the intramolecular interactions of amylopectin chains is still insufficient.

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Section: Introductionmentioning

confidence: 99%

Molecular Dispersion of Starch as a Crucial Parameter during Size-Exclusion Chromatography

Szwengiel

Kubiak

2020

Foods

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Production and characterization of digestion‐resistant starch by the reaction of Neisseria polysaccharea amylosucrase

et al. 2010

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Recombinant amylosucrase (200 U/mL) from Neisseria polysaccharea was used to produce digestion-resistant starch (RS) using 1-3% (w/v) corn starches and 0.1-0.5 M sucrose incubated at 358C for 24 h. Characterization of the obtained enzyme-modified starches was investigated. Results show that the yields of the enzyme-modified starches were inversely proportional to the original amylose contents of corn starches. After enzymatic reaction, insoluble RS contents increased by 22.3 and 20.7% from 6.9% of waxy and 7.7% of normal corn starches, respectively, using 3.0% starch as acceptor and 0.3 M sucrose as donor, while amylomaize VII showed the lowest increase (8.5%) in RS content. The crystalline polymorph of these enzyme-modified starches resulted in the B-type immediately after enzymatic reaction. The enzyme-modified starches displayed higher melting peak temperatures (85.6-100.68C) compared to their native starch counterparts (70.1-78.48C). After enzymatic reaction, pasting temperature increased in waxy (71.9 ! 77.68C) and normal corn starches (75.3 ! 80.68C), and the peak viscosity of waxy corn starches increased from 264 to 349 RVU, whereas that of normal corn starches decreased from 235 to 66 RVU.

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Structural modification of waxy, regular, and high‐amylose maize and hulless barley starches on partial acid hydrolysis and their impact on physicochemical properties and chemical modification

et al. 2012

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Waxy (WX), regular (RA), and high-amylose (HA) maize and hulless barley (HB) starches were subjected to partial acid hydrolysis with 1.0 and 2.2 N HCl for 30-240 min. In both starches, the extent of hydrolysis with 1.0 N HCl followed the order: HA>WX>RA, whereas with 2.2 N HCl, the order was: HA>WX>RA (maize) and WX>HA>RA (HB), respectively. The relative crystallinity increased (HA>WX>RA) and the X-ray pattern remained unchanged, whereas the swelling factor decreased (WX>RA>HA in maize and WX>HA>RA in HB) at both acid concentrations. Starches hydrolyzed with 1.0 N HCl exhibited increased gelatinization temperatures (WX>RA>HA in maize, WX>HA $ RA in HB), a narrower gelatinization temperature range (WX>RA>HA in maize, WX>RA $ HA in HB) and a decreased gelatinization enthalpy (WX>HA>RA in maize and HB). Acid hydrolysis increased the accessibility of the phosphorylating reagent into the amorphous regions. The extent of phosphorylation was more pronounced (maize>HB) in starches hydrolyzed with 1.0 N HCl for 60-90 min. The bound phosphorus content (BPC) followed the order: HA>WX>RA in maize and HB starches hydrolyzed with 1.0 N HCl for 240 min. In both starches, the extent of cationization was not influenced either by acid concentration or hydrolysis time. In general, acid hydrolysis significantly affected the reactivity of starch towards phosphorylation, where the optimum hydrolysis condition differed with starch source. The results would benefit the starch industry, since the amount of the phosphorylating reagent required for increasing thermal stability and/or freeze-thaw stability could be decreased substantially, if starches are subjected to partial acid hydrolysis prior to derivatization.

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Effects of Amylopectin Structure on the Organization and Properties of Starch Granules

Cited by 4 publications

References 0 publications

Molecular Dispersion of Starch as a Crucial Parameter during Size-Exclusion Chromatography

Molecular Dispersion of Starch as a Crucial Parameter during Size-Exclusion Chromatography

Production and characterization of digestion‐resistant starch by the reaction of Neisseria polysaccharea amylosucrase

Structural modification of waxy, regular, and high‐amylose maize and hulless barley starches on partial acid hydrolysis and their impact on physicochemical properties and chemical modification

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