On the Multiple Amylose Concept on Starch. III. The Isolation of an Amylose in Crystalline Form

Kerr, Ralph W.; Severson, G. M.

doi:10.1021/ja01242a015

Cited by 46 publications

(12 citation statements)

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“…These exist at the surfaces of the micelles and along non-crystalline regions of molecules. The presence of such reactive groups explains the limited water sorption of cellulose (Z), its affinity for amylose (4,6,7,9) and very likely for other hydroxyl-containing compounds, such as sugars. Less highly crystalline polysaccharides, such as pectic materials and hemicelluloses, would have even greater sorptive capacity than cellulose.…”

Section: Resultsmentioning

confidence: 99%

SUGAR DISTRIBUTION IN PLANT TISSUES COOKED IN SYRUP^a,^b

Sterling

Chichester

1960

Journal of Food Science

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During a study (3) of the penetration of maltosaccharides into canned cling-stone peaches, distribution of the radioactive sugars was followed by using the method of autoradiography.According to that study, sugar penetration into the fruit occurs "in mass." However, higher concentrations of sugar were found in the vascular bundles than in the neighboring parenchymatous tissues.Because of the intrinsic theoretical value, it was found desirable to investigate the precise cellular distribution of the radioactive sugars. It would be of interest to know if this distribution were.random or localized. MATERIALS AND METHODSMicroscope slides and nuclear track plates of an earlier investigation (8) were studied. In that investigation, fresh cling-stone peaches were peeled manually and cooked in a 30% syrup of glucose in distilled water. A small amount of the glucose was radioactive with carbon-14. Segments of the peaches were prepared for autoradiography, and nuclear track plates were exposed to thin sections of these segments (8). In addition, the exposed plates and sections used in the study of sugar penetration by Hughes et al (3) were reexamined. Photomicrographs were made of the peach sections and their autoradiographs. RESULTS AND DISCUSSIONWhen a close examination was made, it became apparent that cellular outlines were rather distinct on the autoradiographs (Figs. 2, 4, 6, S) of the cooked peaches. Corresponding regions of the unstained peach sections are given in Figures 1, 3, 5, and 7. On careful inspection, a point to point agreement of cell configurations becomes obvious. Note that the cell lumen is much lighter than the cell wall in the autoradiographs. Note also that the intercellular spaces likewise show much lower radioactivity than do the cell walls.Generally, the vascular bundles have the highest concentration of radioactive sugar. (The nuclear track plate of Figure 8 has been somewhat overexposed.) However, the sugar is not abundant in the lumina of the vascular cells. In the autoradiograph of the tracbeary element in Figure 4 (at arrow), the far greater sugar concentration is in the cell wall. In Figure S (at arrow), there is shown the autoradiograph of an intercellular duct, which has been created by cellular lysis in the center of a vascular bundle. The duct is weakly radioactive. Nevertheless, the cell walls surrounding the duct are regions of strong radioactivity.It could be supposed that sugar particles, derived from syrup in the cell lumen, might be deposited on interior cell surfaces during lyophilization

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Section: Resultsmentioning

confidence: 99%

SUGAR DISTRIBUTION IN PLANT TISSUES COOKED IN SYRUP^a,^b

Sterling

Chichester

1960

Journal of Food Science

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“…The optical micrographs of Wiegel showed spherulitic and flowerlike aggregates of starch precipitated with isobutyl alcohol and isopropanol, respectively 47. While the V n ‐butanol complexes seen in the same paper had ill‐defined shapes, the images made by Kerr and Severson revealed rectangular platelet crystals25 and those of Schoch, recorded after staining the crystals with iodine, showed flowerlike planar aggregates 23…”

Section: Structural Studies Of V‐amylose Crystalline Complexesmentioning

confidence: 91%

“…The optical micrographs of Wiegel showed spherulitic and flowerlike aggregates of starch precipitated with isobutyl alcohol and isopropanol, respectively. [47] While the V n-butanol complexes seen in the same paper had illdefined shapes, the images made by Kerr and Severson revealed rectangular platelet crystals [25] and those of Schoch, recorded after staining the crystals with iodine, showed flowerlike planar aggregates. [23] In 1963-64, Hirai et al, [48] Yamashita [49] and Manley [50] simultaneously published the first transmission electron microscopy (TEM) images of 8-10 nm-thick lamellar single crystals of V n-butanol and their corresponding electron diffraction patterns.…”

Section: Introductionmentioning

confidence: 94%

“…While Meyer et al had shown that native starch could be fractionated into two components (linear amylose and branched amylopectin) in hot water,22 a more efficient route for extracting linear amylose, based on the selective precipitation/crystallization of amylose with n ‐butanol, was described by Schoch23 and Kerr et al 24, 25. Alternative protocols to extract linear amylose, based on a complexation with thymol and cyclohexanol26 or l ‐menthone27 were proposed later on.…”

Section: Structural Studies Of V‐amylose Crystalline Complexesmentioning

confidence: 99%

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Helical Conformation in Crystalline Inclusion Complexes of V‐Amylose: A Historical Perspective

Putaux

Nishiyama

Mazeau

et al. 2011

Macromolecular Symposia

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Summary: Amylose forms V-type crystalline inclusion complexes with a large variety of small molecules. Several authors have proposed models for these complexes based on amylose single helices with 6, 7 and 8 glucosyl units per turn. However, so far, only a small number of crystal structures have been solved and several models are still hypothetical. We have recently shown that in the unit cell of such complex with isopropanol, the amylose molecules were organized in 7-fold left-handed helices, with isopropanol and water molecules located as guests both within and between the helices.

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“…On the other hand, the incompleteness of its conversion by ,-amylase suggests that it should be classified with amylopectin (a-amyl6se, erythroamylose; Samec & Waldschmidt-Leitz, 1931;Hanes, 1937;Hassid & McCready, 1943). It seems likely that yeast starch is a substance intermediate between oc-amylose and fl-amylose, and possibly identical with the y-amylose component of corn starch described by Kerr & Severson (1943). However, the possibility cannot be ruled out that the properties of yeast starch in the examined preparations were dependent on the close association of the starch fraction with capsular substance.…”

Section: Discussionmentioning

confidence: 99%

Studies on the polysaccharides of capsulated yeasts

Mager

1947

Biochemical Journal

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On the Multiple Amylose Concept on Starch. III. The Isolation of an Amylose in Crystalline Form

Cited by 46 publications

References 0 publications

SUGAR DISTRIBUTION IN PLANT TISSUES COOKED IN SYRUP^a,^b

SUGAR DISTRIBUTION IN PLANT TISSUES COOKED IN SYRUP^a,^b

Helical Conformation in Crystalline Inclusion Complexes of V‐Amylose: A Historical Perspective

Studies on the polysaccharides of capsulated yeasts

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On the Multiple Amylose Concept on Starch. III. The Isolation of an Amylose in Crystalline Form

Cited by 46 publications

References 0 publications

SUGAR DISTRIBUTION IN PLANT TISSUES COOKED IN SYRUPa,b

SUGAR DISTRIBUTION IN PLANT TISSUES COOKED IN SYRUPa,b

Helical Conformation in Crystalline Inclusion Complexes of V‐Amylose: A Historical Perspective

Studies on the polysaccharides of capsulated yeasts

Contact Info

Product

Resources

About

SUGAR DISTRIBUTION IN PLANT TISSUES COOKED IN SYRUP^a,^b

SUGAR DISTRIBUTION IN PLANT TISSUES COOKED IN SYRUP^a,^b