Physicochemical and morphological characterization of different starches with variable amylose/amylopectin ratio

Schirmer, Markus; Höchstötter, Agnes; Jekle, Mario; Arendt, Elke K.; Becker, Thomas

doi:10.1016/j.foodhyd.2012.11.032

Cited by 231 publications

(166 citation statements)

References 64 publications

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“…It has been noted that there is a correlation between the gelatinization properties of starch granules and the molecular structure of amylopectin (Kalichevsky et al, 1990;Tester and Morrison, 1990;Shi and Seib, 1992;Fredriksson et al, 1998;Jane et al, 1999;Singh et al, 2003;Sodhi and Singh, 2003;Schirmer et al, 2013). The chains of amylopectin are grouped into A chains that carry no additional chains, B chains that carry A chains or other B chains, and a single C chain that possesses the sole reducing end group.…”

Section: Discussionmentioning

confidence: 99%

“…Several studies have shown that the size and appearance of starch granules, granule-granule interactions, amylose content, and the fine structure of amylopectin exert effects on the pasting properties of starch collectively (Okechukwu and Rao, 1995;Singh et al, 2003;Singh and Kaur, 2004;Cai et al, 2006;Schirmer et al, 2013). Under DPE1 suppression, the decreased A chains, increased B1 chains, and elevated amylose content were able to restrain the swelling of starch granules and maintain the integrity of swollen starch granules (Tester and Morrison, 1990;Jane et al, 1999;Singh et al, 2003), which is mostly associated with the higher pasting viscosity (Hermansson and Svegmark, 1996;Schirmer et al, 2013).…”

Section: Discussionmentioning

confidence: 99%

“…Under DPE1 suppression, the decreased A chains, increased B1 chains, and elevated amylose content were able to restrain the swelling of starch granules and maintain the integrity of swollen starch granules (Tester and Morrison, 1990;Jane et al, 1999;Singh et al, 2003), which is mostly associated with the higher pasting viscosity (Hermansson and Svegmark, 1996;Schirmer et al, 2013). However, heterogeneous granule size and irregular granule appearance could destroy granule-granule interactions, which are predominately related to the lower pasting viscosity.…”

Section: Discussionmentioning

confidence: 99%

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Plastidial Disproportionating Enzyme Participates in Starch Synthesis in Rice Endosperm by Transferring Maltooligosyl Groups from Amylose and Amylopectin to Amylopectin

et al. 2015

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Plastidial disproportionating enzyme1 (DPE1), an a-1,4-D-glucanotransferase, has been thought to be involved in storage starch synthesis in cereal crops. However, the precise function of DPE1 remains to be established. We present here the functional identification of DPE1 in storage starch synthesis in rice (Oryza sativa) by endosperm-specific gene overexpression and suppression. DPE1 overexpression decreased amylose content and resulted in small and tightly packed starch granules, whereas DPE1 suppression increased amylose content and formed heterogeneous-sized, spherical, and loosely packed starch granules. Chains with degree of polymerization (DP) of 6 to 10 and 23 to 38 were increased, while chains with DP of 11 to 22 were decreased in amylopectin from DPE1-overexpressing seeds. By contrast, chains with DP of 6 to 8 and 16 to 36 were decreased, while chains with DP of 9 to 15 were increased in amylopectin from DPE1-suppressed seeds. Changes in DPE1 gene expression also resulted in modifications in the thermal and pasting features of endosperm starch granules. In vitro analyses revealed that recombinant DPE1 can break down amylose into maltooligosaccharides in the presence of Glc, while it can transfer maltooligosyl groups from maltooligosaccharide to amylopectin or transfer maltooligosyl groups within and among amylopectin molecules in the absence of Glc. Moreover, a metabolic flow of maltooligosyl groups from amylose to amylopectin was clearly identifiable when comparing DPE1-overexpressing lines with DPE1-suppressed lines. These findings demonstrate that DPE1 participates substantially in starch synthesis in rice endosperm by transferring maltooligosyl groups from amylose and amylopectin to amylopectin.Starch is important for plant development and is critical for crop quality and nutrition. The starch accumulated in cereal endosperm is the most important dietary source of energy for humans. Starch consists of two types of D-Glc homopolymers, amylose and amylopectin, accounting for 15% to 30% and 70% to 85%, respectively (Hermansson and Svegmark, 1996;Tester et al., 2004). Amylose is a largely linear polymer, in which glucosyl monomers are joined via a-1,4-glycoside bonds. Amylopectin is a highly branched molecule with 5% to

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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Plastidial Disproportionating Enzyme Participates in Starch Synthesis in Rice Endosperm by Transferring Maltooligosyl Groups from Amylose and Amylopectin to Amylopectin

et al. 2015

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“…Populations with high amylose content showed a trend toward greater PST and lesser VFc in relation to the materials with low amylose content. The amylose content in maize starch affects its pasting properties, starches high in this carbohydrate tend to have higher PST than those starches with lower proportion (Schirmer et al, 2013).…”

Section: Amylose Content and Pasting Propertiesmentioning

confidence: 99%

“…Las poblaciones con alto contenido de amilosa presentaron tendencia hacia mayor TIFp y menor VFe, en relación con los materiales con contenidos de amilosa bajos. El contenido de amilosa en el almidón de maíz afecta sus propiedades de formación de pasta, almidones con alto contenido de este carbohidrato tienden a tener TIFp más elevadas que aquellos almidones con menor proporción (Schirmer et al, 2013).…”

Section: Amylose Content and Pasting Propertiesunclassified

Calidad pozolera en poblaciones de maíz Cacahuacintle de los Valles Altos de Puebla, México

Galeno¹,

Moreno

López

et al. 2018

Remexca

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La raza de maíz Cacahuacintle (MC) está confinada en nichos ecológicos específicos y ha sido mínimamente estudiada a nivel intra-racial en sus aspectos de calidad para pozole, no obstante que su uso culinario específico en la gastronomía mexicana lo ubica como una opción agrícola rentable para los agricultores de los Valles Altos de México. El objetivo del estudio fue identificar poblaciones sobresalientes en calidad para pozole (CPP) en colectas de maíz Cacahuacintle de Valles Altos de Puebla (MCVAP). Se utilizaron poblaciones de MCVAP, poblaciones de MC del Estado de México, y como testigos para calidad, una población de maíz Cónico y otra de maíz Ancho. La caracterización morfológica y física de grano se aplicó en todas las poblaciones; la evaluación de la calidad para pozole, contenido de amilosa y propiedades de formación de pasta (PFP) sólo en poblaciones seleccionadas por forma de grano y en los testigos. La forma de grano predominante fue redondeada globosa (86%), que es la típica del maíz Cacahuacintle. Los valores promedio de las variables físicas del grano en las poblaciones de MC fueron: peso de mil granos de 540.6 g, peso hectolítrico de 60.5 kg hL-1, y color de grano con 83.8% de ref lectancia. El grupo formado por las poblaciones CPue-00473,00 474,00477 y 00487 se consideró como de mejor calidad para pozole, por presentar equilibrio en las variables de calidad consideradas. El contenido de amilosa no mostró correlación significativa con ninguna de las variables tecnológicas analizadas. Sin embargo, el perfil viscoamilográfico mostró una clara diferencia entre los maíces Cacahuacintle y el maíz Ancho.

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Sweet potato amylose and amylopectin with narrower distribution of molar mass and chain length obtained by a repeated retrogradation–hydrolysis procedure

Lian

Dong

Gao³

et al. 2016

J of Applied Polymer Sci

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The wide molar mass distribution of native starch creates obstacles in investigating the physicochemical characteristics of starch, such as retrogradation, because samples thought to be the same are actually compounds containing many chains with different molar masses. In this paper, the sweet potato amylose and amylopectin isolated from retrograded starch were treated with the retrogradation–hydrolysis method three times, and their physicochemical changes in this process were determined by absorbance of the starch–iodine complex, light microscopy, and molar mass and chain length distributions. The results showed that repeated retrogradation and hydrolysis caused the molar mass distribution of sweet potato amylose and amylopectin to reduce from 4.2 × 107–205 and 7971–223 to 6.0 × 104–730 and 4533–211 g mol−1, respectively. This retrogradation–hydrolysis cut the chain length distribution of sweet potato amylose from DP 9–35 to DP 3–13, but that of amylopectin remained unchanged. The double helix in sweet potato amylopectin will not form if the percentage of chain length with DP ≥ 4 is less than 25%. Repeated retrogradation and hydrolysis was an appropriate method to obtain amylose or amylopectin with a narrower molar mass distribution. © 2016 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2016, 133, 43849.

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Physicochemical and morphological characterization of different starches with variable amylose/amylopectin ratio

Cited by 231 publications

References 64 publications

Plastidial Disproportionating Enzyme Participates in Starch Synthesis in Rice Endosperm by Transferring Maltooligosyl Groups from Amylose and Amylopectin to Amylopectin

Plastidial Disproportionating Enzyme Participates in Starch Synthesis in Rice Endosperm by Transferring Maltooligosyl Groups from Amylose and Amylopectin to Amylopectin

Calidad pozolera en poblaciones de maíz Cacahuacintle de los Valles Altos de Puebla, México

Sweet potato amylose and amylopectin with narrower distribution of molar mass and chain length obtained by a repeated retrogradation–hydrolysis procedure

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