Physicochemical properties of amylose-free and high-amylose starches from transgenic sweetpotatoes modified by RNA interference

Morphological, structural, and functional properties of maranta (Maranta arundinacea L) starch

“…The starch phosphorus content of 75.10 mg/100 g has been reported (23), and it is comparable to that of maranta starch ( Table 2). The presence of phosphate weakens intermolecular relationship of the starch molecules, which lowers the energy requirements for gelatinization (27). In spite of the obvious importance, very few studies have been reported with respect to the mineral composition of various starches.…”

“…The amylose content of maranta starch (24.8%) is in the normal range (18-30%) as reported for other starches (25). Amylose content in a starch has been known to influence its physicochemical properties and reactivity (26,27).…”

Physico-chemical and degradative properties of in-planta re-structured potato starch

“…Among them, the granule structure; granule shape and size (MacGregor & Ballance, 1980;Noda et al, 2008;Valetudie, Colonna, Boucht, & Gallant, 1993), crystalline structure (Zhang & Oates, 1999;Zhou, Hoover, & Liu, 2004) are well known factors controlling the rate and extent of enzymatic hydrolysis. Such factors are in turn directed by the molecular constituents of the starch, especially the presence of amylose (Fuwa, Nakajima, & Hamada, 1977;Kitahara et al, 2007;Noda et al, 2002;Sandstedt, Strahan, Ueda, & Abbot, 1962), amylopectin chain length ( Srichuwong et al, 2005), and starch phosphate content (Abe, Takeda, & Hizukuri, 1982;Absar et al, 2009;Noda et al, 2008). However, it is unlikely that such structures per se are responsible for these correlations.…”

Causal Relations Among Starch Biosynthesis, Structure, and Properties

“…In addition to its role in amylose biosynthesis, GBSSI is also involved in amylopectin biosynthesis, especially in forming the extra-long chain fraction [3,35,69]. The involvement of GBSSI in the synthesis of extra-long chains of amylopectin is supported by the fact that the reduction of GBSSI activity results in a decrease or loss of extra-long chains of amylopectin [78,103,116,206].…”