Starch Debranching Enzyme Activity and Its Effects on Some Starch Physicochemical Characteristics in Developing Substituted and Complete Triticales (X Triticosecale Wittmack)

Abstract

Cereal Chem. 93(1):64-70The present work was carried out to make a comparison between the starch debranching enzyme activity and the synthesis of total carbohydrates, starch, amylose, and amylopectin in developing kernels of two sets of triticales differing in genome composition (complete and substituted triticales). The results showed that the carbohydrate and starch accumulation observed in both genotypes of triticales increased rapidly at the early stage, reaching the maximum at the medium stage and decreasing slightly or remaining relatively constant at the last stage of kernel development. At the end of the development stage, the mature grains of complete and substituted triticales accumulated 62.5 and 54.6% starch, respectively. Both sets of triticales showed the same amylose accumulation profile as well as degree of polymerization; however, at the maturity stage there was a small but significant difference between the two sets. The final polymerization values of amylose chains in mature seeds of complete and substituted triticales were DP 1,549 and 1,313. A and B 1 amylopectin chains of the complete triticales were approximately 19 and 33% shorter than those of the substituted triticales. The complete triticales showed higher isoamylase and pullulanase activities than the substituted triticales, which coincided with the highest starch and amylose contents observed in kernels under development. The results of this study demonstrate that the synthesis of starch differs between the triticale genotypes used in the study, which influences their chemical structure and physicochemical properties. † Corresponding

Dynamic rheology and microstructure of starch gels affected by triticale genomic composition and developing stage

“…Based on the results provided by the X-ray diffraction analysis of inorganic crystals, carried out by Inoue and Hirasawa (2013), the total area, and the longitude and latitude of crystals affect the X-ray peak intensities. As shown by Cornejo-Ramírez et al (2016), reduction in the intensity of the X-ray diffraction patterns of triticale starches might be due to reduction in the volume of the A-type starch granules at the end of the maturation period. Additionally, the crystallinity of those starches increases due to a compaction of the amylopectin chains to form the crystalline areas.…”

“…ADP-glucose pyrophosphorylase, starch synthase, as well as branching and debranching enzymes (Cao et al, 2012). The action of these enzymes is influenced by cultivar and environmental conditions, which in turn affects the amount and size of the synthesized starch granules as well as the chain-length (Ulbrich et al, 2015), the amylose: amylopectin ratio (Altenbach et al, 2003;Cornejo-Ramírez et al, 2016;Jiamjariyatam et al, 2015) and the fine structure of amylopectin (Jane et al, 1999). All these properties influence the functional properties of starches, thus contributing to the final quality of food and non-food products.…”

The structural characteristics of starches and their functional properties

“…In this regard, the amylopectin consists of highly branched chains formed by α-1,6 linked to linear glucans units, which form an organized structure by themselves (Smith & Martin, 1993). Cornejo-Ramírez et al (2016). d) Glucose unit of the structure of both polymers and e) the α-1,4 glycosides links of linear chains and α-1,6 links of the branches.…”

“…a Determinada midiendo la afinidad al yodo de los almidones desgrasados sin corregir la interferencia causada por la amilopectina. References: 1 Song & Jane, 2000;2 Yoo & Jane, 2002;3 Stawski, 2008;4 Lü et al, 2008;5 Cornejo-Ramírez et al, 2016. Branched chains of amylopectin are known as large (A), long (B 1 ), mid-length (B 2 ), short (B 3 ) (Cao, Hu, & Wang, 2012;Cornejo-Ramírez et al, 2016), and B 4 chains (Lü, Guo, & Liang, 2008). The branch chain length may vary depending on the starch source (Table 1).…”

“…The branch chain length may vary depending on the starch source (Table 1). The branches of amylopectin link each 20-25 glucose linear units (Smith & Martin, 1993), nevertheless, the length or degree of polymerization (DP) of the glucan chains varies according to the starch source, the action of the enzymes responsible for the synthesis of the starch granules due to genetic differences, and the environmental and nutritional conditions prevailing during the growth of the plants and seed formation (Cornejo-Ramírez et al, 2016).…”