Starch granules: structure and biosynthesis

Buléon, Alain; Colonna, Paul; Planchot, Véronique; Ball, Steven

doi:10.1016/s0141-8130(98)00040-3

Cited by 1,704 publications

(1,216 citation statements)

References 174 publications

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“…In one study, swelling power values at 60°C were higher for the wheat and rye starches than for the millet starches 26 . The starch granules of proso millet have a size of 1.3-8.0 µm (barley average size 20 µm) 9,23 . This leads to the assumption that there are differences in the structure of starch and therefore the reduction of this starch during germination and the later mashing process runs diverse, or slower with, for example barley malt.…”

Section: Amylolytic Specificationsmentioning

confidence: 99%

The Use of Response Surface Methodology to Optimise Malting Conditions of Proso Millet (Panicum miliaceum L.) as a Raw Material for Gluten-Free Foods

Zarnkow¹,

Kessler²,

Burberg³

et al. 2007

Journal of the Institute of Brewing

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Response surface methodology was used to investigate the influence of the three malting parameters, i.e. degree of steeping, germination time, and temperature on the quality of proso millet malt. Each predictor variable was tested at three levels. Germination times varied from 5, 6, and 7 days, degrees of steeping were 44, 48, and 52%, and germination temperatures were 16, 20, and 24°C. A set kilning temperature of 65°C was used for all malts. A series of malt quality parameters were investigated including extract, apparent attenuation limit, gelatinisation temperature, ␣-amylase activity, ␤-amylase activity, limit dextrinase activity, Kolbach index, ␣-amino nitrogen, viscosity, and colour. The optimal malting program was achieved after the fifth day of germination, 44% degree of steeping, and a 22°C steeping and germination temperature. The obtained values for the amylolytic and cytolytic attributes were 64.8% extract, 1.383 mPa × s viscosity, 76.0% apparent attenuation limit, 111 U /g ␣-amylase activity, and 102 U /g ␤-amylase activity.

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Section: Amylolytic Specificationsmentioning

confidence: 99%

The Use of Response Surface Methodology to Optimise Malting Conditions of Proso Millet (Panicum miliaceum L.) as a Raw Material for Gluten-Free Foods

Zarnkow¹,

Kessler²,

Burberg³

et al. 2007

Journal of the Institute of Brewing

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“…Amylopectin aggregates into semicrystalline granules of potentially unlimited diameter. This organization results from an asymmetrical distribution of branches, allowing the formation of double helical structures that align and crystallize into two different allomorphs (the so-called A and B) or a mixture of both (Buléon et al, 1998). This aggregation directly affects the properties of most food sources, including their digestibility as well as the functional properties in all nonfood uses of the polymer.…”

Section: Introductionmentioning

confidence: 99%

Convergent Evolution of Polysaccharide Debranching Defines a Common Mechanism for Starch Accumulation in Cyanobacteria and Plants

et al. 2013

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Starch, unlike hydrosoluble glycogen particles, aggregates into insoluble, semicrystalline granules. In photosynthetic eukaryotes, the transition to starch accumulation occurred after plastid endosymbiosis from a preexisting cytosolic host glycogen metabolism network. This involved the recruitment of a debranching enzyme of chlamydial pathogen origin. The latter is thought to be responsible for removing misplaced branches that would otherwise yield a water-soluble polysaccharide. We now report the implication of starch debranching enzyme in the aggregation of semicrystalline granules of single-cell cyanobacteria that accumulate both glycogen and starch-like polymers. We show that an enzyme of analogous nature to the plant debranching enzyme but of a different bacterial origin was recruited for the same purpose in these organisms. Remarkably, both the plant and cyanobacterial enzymes have evolved through convergent evolution, showing novel yet identical substrate specificities from a preexisting enzyme that originally displayed the much narrower substrate preferences required for glycogen catabolism.

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“…[73] Starch is biodegradable, renewable and inexpensive, it is one of the most abundant carbohydrates in the nature, and to date, it has been heavily investigated for tissue engineering applications. [52,74] However, starch also has some disadvantages such as strong hydrophilicity, high brittleness, and low thermal stability.…”

Section: (7 Of 22)mentioning

confidence: 99%

Graphene Oxide/Polymer‐Based Biomaterials

2017

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Since its discovery in 2004, derivatives of graphene have been developed and heavily investigated in the field of tissue engineering. Among the most extensively studied forms of graphene, graphene oxide (GO), and GO/ polymer-based nanocomposites have attracted great attention in various forms such as films, 3D porous scaffolds, electrospun mats, hydrogels, and nacre-like structures. In this review, the most actively investigated GO/ polymer nanocomposites are presented and discussed, these nanocomposites are based on chitosan, cellulose, starch, alginate, gellan gum, poly(vinyl alcohol) (PVA), poly(acrylamide), poly(e-caprolactone) (PCL), poly(lactic acid) (PLLA), poly(lactide-co-glycolide) (PLGA), gelatin, collagen, and silk fibroin (SF). The biological and mechanical performance of such nanocomposites are comprehensively scrutinized and ongoing research questions are addressed. The analysis of the literature reveals overall the great potential of GO/ polymer nanocomposites in tissue engineering strategies and indicates also a series of challenges requiring further research efforts.

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Starch granules: structure and biosynthesis

Cited by 1,704 publications

References 174 publications

The Use of Response Surface Methodology to Optimise Malting Conditions of Proso Millet (Panicum miliaceum L.) as a Raw Material for Gluten-Free Foods

The Use of Response Surface Methodology to Optimise Malting Conditions of Proso Millet (Panicum miliaceum L.) as a Raw Material for Gluten-Free Foods

Convergent Evolution of Polysaccharide Debranching Defines a Common Mechanism for Starch Accumulation in Cyanobacteria and Plants

Graphene Oxide/Polymer‐Based Biomaterials

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