Rice Amylopectin Fine Structure Variability Affects Starch Digestion Properties

Benmoussa, Mustapha; Moldenhauer, K. A. K.; Hamaker, Bruce R.

doi:10.1021/jf062349x

Cited by 166 publications

(107 citation statements)

References 24 publications

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“…Studies on cooked rice flour showed that SDS is negatively correlated to short amylopectin branches but positively correlated to intermediate and long amylopectin branches, and the opposite trends were observed for RDS [8]. Similarly, a study on cooked rice grains found that digestion rate tends to increase with the increase of the chain length of long amylose chains, and tends to decrease with the proportions of long amylose chains and long amylopectin chains [163].…”

Section: Digestibilitymentioning

confidence: 97%

Causal Relations Among Starch Biosynthesis, Structure, and Properties

Wang

Henry

Gilbert

2014

Springer Science Reviews

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Starch, an important carbohydrate with widespread applications in human foods, animal feeds, and many industrial products, is synthesized by plants by the action of a complex system involving many enzymes. The differing activities of these enzymes contribute to variations in starch structure among different plant species, botanical organs, and genetic backgrounds, and thus affect the physicochemical properties and end-use functions of starch. The demand for starches with particular functional properties is increasing, but the ability to produce novel starches is still limited. Starches with specific properties can potentially be produced by biotechnical modification of the starch biosynthetic pathway; however, this requires further understanding of the starch biosynthesis-structureproperties relationships. This review summarizes the state of the art in the understanding of these causal relationships: the roles of the main starch-synthesizing enzymes on starch structure, hierarchical structure of starch, advanced molecular structure characterization methods, and impact of starch structure on some functional properties. A better understanding of these relationships among starch biosynthesis, structure, and properties provides direction for genetic modification and targeted breeding programs to produce starch with desired characteristics.

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Section: Digestibilitymentioning

confidence: 97%

Causal Relations Among Starch Biosynthesis, Structure, and Properties

Wang

Henry

Gilbert

2014

Springer Science Reviews

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“…Many studies have shown that the proportion and the chain length of the long chains of amylopectin have special effects on its functional properties (Benmoussa, Moldenhauer, & Hamaker, 2007;Gudmundsson & Eliasson, 1990;Han & Hamaker, 2001;Jane & Chen, 1992;Jane, Xu, Radosavljevic, & Seib, 1992;Jane et al, 1999;Kalichevsky, Orford, & Ring, 1990;Lu, Chen, & Lii, 1997;Matalanis, Campanella, & Hamaker, 2009;Miles, Morris, Orford, & Ring, 1985;Shi & Seib, 1992;Shi & Seib, 1995;Wang, White, & Pollak, 1993;Yuan, Thompson, & Boyer, 1993). A greater extent of retrogradation of waxy starches was found to be directly proportional to the mole fraction of the unit chains of DP 14-24 by Shi and Seib (1992).…”

Section: Introductionmentioning

confidence: 99%

Iodine binding to explore the conformational state of internal chains of amylopectin

Shen

Bertoft

Zhang

et al. 2013

Carbohydrate Polymers

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“…Studies have demonstrated that the structure of amylose affects the digestibility rate (Table 27.1). 20,21 Long-chain amylose is associated with slowly digestible starch. It is thought that much of the variation in the GI of rice is due to differences in the proportion of starch present as amylose -i.e., the amylose : amylopectin ratio.…”

Section: Gi and The Amylose Content Of Ricementioning

confidence: 99%