Molecular Structure of a Low-Amylopectin Starch and Other High-Amylose Maize Starches

Shi, Yong‐Cheng; Capitani, Terri; Trzasko, Peter; Jeffcoat, Roger

doi:10.1006/jcrs.1997.9998

Cited by 243 publications

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“…And the most accepted model of amylose location in starch granules is as individual, radially oriented chains randomly distributed and could disrupt the structural order within the amylopectin crystallites [1]. Research has also suggested that amylose could form double helical crystallites in high-amylose starch [31][32]. Therefore, it could be rather considered here that the more compact periphery is composed by both amylopectin and amylose helical crystallites (with the amylose helices longer than amylopectin helices [32]) intertwined with amylose molecules.…”

Section: Further Discussion Regarding the Structural Features Of Highmentioning

confidence: 99%

“…Leach and Schoch [25] found that different types of starches showed different degrees of enzyme susceptibility, with waxy maize starch granules being the most susceptible and high-amylose maize starch the least susceptible. It has been proposed that amylose concentrated at the periphery of starch granules could interacts with amylopectin to form a hard shell [28][29][30], and that amylose could form crystalline structure especially in high-amylose starch granules [31][32], both of which could make the starch granules more compact. In addition, some researchers [33][34] showed that there was no correlation between crystallinity and enzyme susceptibility, and the hydrolysis residues were composed of both amorphous material and B-type crystallites; therefore, they proposed that the distribution of B-type crystallites within the granule and their influence on local granule organization is important.…”

Section: Introductionmentioning

confidence: 99%

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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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Section: Further Discussion Regarding the Structural Features Of Highmentioning

confidence: 99%

Section: Introductionmentioning

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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“…confirmando os resultados observados na literatura (KARIM; NORZIAH; SEOW, 2000;SHI et al, 1998). Hizuruki (1985) estudou a correlação entre o tamanho e arranjo das cadeias de amilopectina e a estrutura cristalina dos grânulos de amido.…”

Section: Determinação Das Propriedades De Pastaunclassified

“…Este pesquisador concluiu que as amilopectinas do amido tipo A têm em média uma proporção maior de moléculas com cadeias curtas do que as amilopectinas dos amidos tipo B. Shi et al (1998) mostraram que a amilopectina do amido ceroso e normal tem uma proporção maior de moléculas com cadeias curtas (ramificações) e estes amidos possuem um dos valores de temperatura e ΔH mais altos do amido com alto teor de amilose.…”

Section: Determinação Das Propriedades De Pastaunclassified

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Caracterização físico-química, reológica, morfológica e térmica dos amidos de milho normal, ceroso e com alto teor de amilose

Weber¹,

Collares-Queiroz²,

Chang³

2009

Ciênc. Tecnol. Aliment.

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O amido é um polissacarídeo que, dentro das inúmeras aplicações, apresenta propriedades favoráveis decorrentes da segurança fisiológica, biodegradabilidade e que, pela própria abundância, já possui um papel comercial importante. Ele é a principal substância de reserva em plantas, sendo responsável por 70-80% da energia calórica consumida mundialmente. É obtido de sementes de milho, trigo, arroz, de tubérculos e raízes, particularmente de batata, batata-doce e mandioca. Os amidos naturais e os modificados têm várias aplicações em produtos alimentares como agentes adesivos, ligantes e formadores de filmes, além de atuarem como gelificantes, espessantes, retentores de umidade e retardadores da retrogradação de alguns alimentos (ZOBEL; STEFHEN, 1995;FREITAS et al., 2003).O teor de amilose nos grânulos de amido varia de acordo com a fonte vegetal de origem, mas, geralmente, encontra-se nos intervalos de 20-30% em amidos normais de cereais. O amido de milho contém entre 25-28% de amilose, enquanto o de mandioca possui apenas 17%. Algumas variedades de milho, cevada e arroz, referidas pelo termo ceroso ("waxy") são constituídas totalmente AbstractThe objective of this work was to evaluate normal, waxy, and high amylose corn starches from National Starch, through the determination of the physicochemical, morphological, thermal, and rheological properties. The high amylose corn starch (AM) presented amylose content of 71%, and the value of this component for the normal (M) and waxy (AP) corn starch was 27.8 and 1.8%, respectively. Traces of protein and lipids were observed in all samples. The waxy corn starch presented higher peak viscosity and lower tendency to retrogradation when compared with the normal corn starch. The (AP) starch presented the lowest gelatinization enthalpy. This can be observed in the DSC analysis, in which the gelatinization temperature obtained was 71 °C and the enthalpy was 3.34 J.g -1 . In the RVA analysis, the paste temperature was also equal to 71 °C. The retrogradation enthalpy of AP starch was 25.8% lower than the M starch. The AM starch presented a retrogradation enthalpy value equal to 26.38 J.g -1 validating the higher interaction of amylose molecule on the retrogradation process. This was also observed in the force of gels, in which the AM gel presented force 99.18% higher than other starches. The normal and waxy corn starches presented A X-ray diffraction pattern and the high amylose starch presented B X-ray diffraction pattern determined by X-ray diffraction analysis. Keywords: corn; starch; amylase; paste properties; DSC; microscopy. ResumoO objetivo do presente estudo foi avaliar os amidos de milho normal, ceroso e com alto teor de amilose, fabricados pela National Starch, por meio da determinação das suas características físico-químicas, morfológicas, térmicas e reológicas. O amido de milho com alto teor de amilose (AM) apresentou teor de amilose igual a 71%, sendo que os valores obtidos para o amido de milho normal (M) e o amido de milho ceroso (AP) foram de 27,8 e 1,8%, respectiv...

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Starch

Tester

Karkalas

2002

Biopolymers Online

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Introduction and Historical Perspective Occurrence, Sources and Production Morphology and Composition of the Starch Granule Morphology Polysaccharides Lipids Proteins Minerals Biosynthesis and Granule Deposition Biosynthesis Granule Deposition The Structure of Starch Granules Major Features of the Granule Crystallinity Architecture of the Granule Physical Properties Microscopy of Starch Granules Gelatinization and Swelling Rheological Properties of Starch Helical Complexes of Amylose Retrogradation of Starch Resistant Starch Modification of Starch Properties The Need for Modification Analysis of Starch Early Methods of Determination of Starch Quantitative Enzymatic Methods Industrial Production of Starch General Principles Uses of Starch Hydrolysis Products of Starch Introduction Other Products of Hydrolysis Uses of Hydrolyzed Products Concluding Remarks

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Molecular Structure of a Low-Amylopectin Starch and Other High-Amylose Maize Starches

Cited by 243 publications

References 0 publications

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

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

Caracterização físico-química, reológica, morfológica e térmica dos amidos de milho normal, ceroso e com alto teor de amilose

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