Recent developments in our understanding of amylopectin structure

Manners, D. J.

doi:10.1016/0144-8617(89)90018-0

Cited by 389 publications

(185 citation statements)

References 39 publications

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“…The enzymatic modification utilizes the ability of enzyme to hydrolyze/synthesize α-(1,4) and/or α-(1,6) linkages of starch molecules. For example, the branch chains of amylopectin and amylose can be selectively cleaved at α-(1,6) linkages by either isoamylase or pullulanase (Cai, Shi, Rong, & Hsiao, 2010;Manners, 1989). The pullulanase debranched starches contained a large number of short branch chains (Liu, Hong, & Gu, 2013), showing a strong retrogradation tendency in a aqueous system .…”

Section: Introductionmentioning

confidence: 99%

Structural and physicochemical properties of granular starches after treatment with debranching enzyme

Dhital

et al. 2017

Carbohydrate Polymers

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Please cite this article as: Li, Ping., He, Xiaowei., Dhital, Sushil., Zhang, Bin., & Huang, Qiang., Structural and physicochemical properties of granular starches after treatment with debranching enzyme.Carbohydrate Polymers http://dx.doi.org/10. 1016/j.carbpol.2017.04.036 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. Highlights -Maize and potato granular starches were successfully debranched at 60ºC.-Pullulanase was much effective on hydrolyzing potato starch compared to the maize starch.-Debranched potato starches showed markedly decrease of pasting viscosities and enthalpy changes compared to the debranched maize starches. Abstract:The present study modified maize and potato granular starches by partial debranching treatment below the gelatinization temperature, and investigated their structural and physicochemical properties. Pullulanase was much effective (more than three times) on hydrolyzing potato starch compared to maize starch as measured from total carbohydrate values in the supernatant. The pullulanase hydrolysis decreased the amount of double helices as observed from DSC measurement. These effects were dependent upon the time of enzyme hydrolysis (24h>8h>1h) as well as type of starch (potato>maize). The pullulanase hydrolysis decreased the peak viscosity of the potato starch paste, whereas the effect was very less pronounced for maize starch. The current results showed that it is possible to achieve the starches with desired physicochemical properties by varying the starch type as well as modification process.

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Section: Introductionmentioning

confidence: 99%

Structural and physicochemical properties of granular starches after treatment with debranching enzyme

Dhital

et al. 2017

Carbohydrate Polymers

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“…It is believed that it is the supramolecular organization of the amylopectin branches in starch that is responsible for its crystallinity [38]. Due to the well-ordered structure, the starch granules are very resistant to amylolytic degradation [39].…”

Section: Introductionmentioning

confidence: 99%

TARGET GENES FOR DEVELOPMENT OF POTATO (Solanum tuberosum L.)CULTIVARS WITH DESIRED STARCH PROPERTIES (review)

Khlestkin¹,

Peltek²,

Kolchanov³

2017

S-h. biol.

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A b s t r a c tStarch is an important organic feedstock easily available for human in industrial scale. Optimal physical and chemical properties of amylose and amylopectin molecules comprising starch significantly vary in dependence on the technical scope. Molecular and supramolecular composition as well as structure of the molecules are genetically regulated and may be considered as traits for selection. Combining genes in certain composition one may program potato plant to produce starch of predetermined structure and properties. The main goal of the review is analysis of chain sequence industrial applicationstarch propertiesenzymescoding genes and discussion of genes and gene compositions programming synthesis of certain starch modifications in potato tubers. Potato genotype may be changed in a controlled manner by classical combination breeding or marker-assisted selection as well as genetic engineering approaches, including the new breakthrough genome editing technologies. Starch biosynthetic pathway in tuber cells requires participation of at least seven main enzymes in cytosol and plastids and of about ten more enzymes in starch granule surface or inner space. Thus, granule-bound starch synthase gene (GBSS) knockout drastically increases amylopectin content up to > 98 %. That is the namely reason why cultivars with GBSS knockout turned out the first genetically modified forms of potato with corrected starch, field-tested as a technical crop. High amylopectin starch gives gels with high optical clearance, stability during centrifugation, and demonstrates valuable increase of maximum and final gelatinization temperature as well as different rheological behavior. If both GBSS and starch synthases genes SSII and SSIII are inhibited, the starch gives the gel, which is much more stable in prolonged freezing, or multiple freeze-thaw cycles compared to ordinary starch gel. The SBEI gene encoding the main starch branching enzyme being inhibited does not increase amylose content in modified potato. But simultaneous inhibition of both SBEI and SBEII genes results in high (60-89 %) amylose starch with minor amylopectin content. Elevation of SBEII expression allows obtaining starch characterized by increased amylopectin branching with shorter end chains. On contrary, amylopectin from potato plants with inhibited SBE synthesis has longer polysaccharide chains with lower branching. GWD gene knockout results in amylopectin with reduced phosphate content and, accordingly, reduced viscosity gels from the modified starch. Low phosphate starch demonstrates also a reduced rate of biocatalytic hydrolysis. Overexpression of SSIV results in increased tuber starch content in both greenhouse and field grown plants. Starch granule morphology and crystallinity may be corrected on genetic level as well. Typically, morphological traits including physical and chemical properties of starch are regulated by not one or two genes, but a certain gene network. So, discovery of qualitative trait loci and identification of diagnostic marker...

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“…al., 2010;SINGH et al, 2003). Ele é o carboidrato de reserva de muitas plantas e é depositado como grânulo insolúvel e semicristalino em tecidos de reserva como grãos, tubérculos e raízes e seu tamanho e forma dependem da espécie e da maturidade da planta (MANNERS, 1988;COPELAND et al, 2009 …”

Section: Amido Nativounclassified

“…A região cristalina é composta por polímeros de amilopectina que se ligam para formar cristais durante a gelatinização (TESTER et al, 2004); já a região amorfa é composta por pontos de ramificação de amilose e amilopectina (DONALD, 2001). A maior porção presente no grânulo de amido é de amilopectina, que corresponde a cerca de 70% a 80% do grânulo (MANNERS, 1988).…”

Section: Composição Do Amido E Estrutura Dos Componentesunclassified

Estudo das alterações na microestrutura de partículas de amido de milho em processos de granulação

Hubinger¹

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Recent developments in our understanding of amylopectin structure

Cited by 389 publications

References 39 publications

Structural and physicochemical properties of granular starches after treatment with debranching enzyme

Structural and physicochemical properties of granular starches after treatment with debranching enzyme

TARGET GENES FOR DEVELOPMENT OF POTATO (Solanum tuberosum L.)CULTIVARS WITH DESIRED STARCH PROPERTIES (review)

Estudo das alterações na microestrutura de partículas de amido de milho em processos de granulação

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