Structural and thermodynamic properties of rice starches with different genetic background

Koroteeva, Dasha A.; Kiseleva, Valentina I.; Sriroth, Klanarong; Piyachomkwan, Kuakoon; Bertoft, Eric; Yuryev, Pavel V.; Yuryev, Vladimir P.

doi:10.1016/j.ijbiomac.2007.05.010

Cited by 57 publications

(40 citation statements)

References 55 publications

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“…However, the conclusion needs additional evidences from subjects of a single origin by using different methods and approaches. As shown in our previous work, rice starches with different amylose content and chain-length distribution of amylopectin chains are promising subjects for finding the evidence to support this hypothesis [21].…”

Section: Introductionmentioning

confidence: 80%

“…Unlike such chains, amylose-lipid complexes and amylose "tie-chains" exert destabilizing effect on structure organization of crystalline lamellae and decrease their melting temperature. Amylopectin chains with DP < 13 and DP 25-36, disordered ends of double helices and double helices unpacked inside crystallites (molecular ordered structures) could be considered as defects arranged inside crystalline lamellae or at the boundaries to the amorphous lamellae [1][2][3][4][5][6][7][8][9]12,[17][18][19][20][21]. Such defects promote the decrease in melting temperature of crystalline lamellae.…”

Section: Introductionmentioning

confidence: 99%

“…An increase in amylose level under passing from amylopectin-rich to amylose-rich starches, or a decrease of environmental temperature during the development of starchcontaining plants, is accompanied by an increase of the content of amylose defects in crystalline lamellae [4][5][6][7]9,22,23]. However, the increase in defectiveness of crystalline lamellae can be compensated by a rise of the relative amounts of amylopectin chains with DP 13-24 and >37, shown for rice starches [21].…”

Section: Introductionmentioning

confidence: 99%

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Structural and thermodynamic properties of rice starches with different genetic background

Koroteeva¹,

Kiseleva²,

Кривандин³

et al. 2007

International Journal of Biological Macromolecules

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Section: Introductionmentioning

confidence: 80%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Structural and thermodynamic properties of rice starches with different genetic background

Koroteeva¹,

Kiseleva²,

Кривандин³

et al. 2007

International Journal of Biological Macromolecules

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“…Amylose introduces defects into the crystalline lamellae, which affects the stability of the crystals in the wheat starch granules [71,142,143]. This is also the case in rice and potato, and the involvement of amylose in the crystalline lamellae increases with amylose content in the granules [69,70,144].…”

Section: Amylose In the Granulementioning

confidence: 99%

Understanding Starch Structure: Recent Progress

Bertoft¹

2017

Agronomy

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Starch is a major food supply for humanity. It is produced in seeds, rhizomes, roots and tubers in the form of semi-crystalline granules with unique properties for each plant. Though the size and morphology of the granules is specific for each plant species, their internal structures have remarkably similar architecture, consisting of growth rings, blocklets, and crystalline and amorphous lamellae. The basic components of starch granules are two polyglucans, namely amylose and amylopectin. The molecular structure of amylose is comparatively simple as it consists of glucose residues connected through α-(1,4)-linkages to long chains with a few α-(1,6)-branches. Amylopectin, which is the major component, has the same basic structure, but it has considerably shorter chains and a lot of α-(1,6)-branches. This results in a very complex, three-dimensional structure, the nature of which remains uncertain. Several models of the amylopectin structure have been suggested through the years, and in this review two models are described, namely the "cluster model" and the "building block backbone model". The structure of the starch granules is discussed in light of both models.

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“…b Jenkins et al (1993) c Genkina et al (2007) d Kalinga et al (2013) e Vermeylen et al (2004) f Jenkins and Donald (1995) g Koroteeva et al (2007b) h Srichuwong et al (2005b) i Kozlov et al (2007a) defect with a lot of elongated granules (Banks and Greenwood 1973;Tester et al 2004;Kubo et al 2010;Jane et al 1994;Glaring et al 2006). The granules in waxy plants, however, are indistinguishable from those of normal amylose-containing granules (Fuwa et al 1978;Jane et al 1994;Song and Jane 2000).…”

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confidence: 99%

Fine Structure of Amylopectin

Bertoft

2015

Starch

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Starch granules consist of two major polyglucans, namely, branched amylopectin and essentially linear amylose. In all nonmutant starches, amylopectin is the major component and is responsible for the internal structure of starch granules, which is the native, semicrystalline form of starch. The granules, irrespective of the plant source, consist of granular rings of alternating amorphous and semicrystalline polymers. On a smaller scale, blocklets as well as crystalline and amorphous lamellae have been identified. Amylopectin is generally accepted as the contributor to the lamellar structure, but the nature of blocklets is only beginning to be resolved. Amylopectin consists of numerous chains of glucosyl units that are divided into short and long chains. These chains are organized as clusters that have been isolated by using endo-acting enzymes, and the fine structure of the clusters have been investigated. The clusters consist of still smaller, tightly branched units known as building blocks. The organization of the clusters and building blocks in the macromolecular structure of amylopectin is to date uncertain, and two schools exist at present suggesting that amylopectin either has a treelike branched cluster structure or a building block backbone structure. The structural features of amylopectin and the two models presently in debate are discussed in this chapter.

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Structural and thermodynamic properties of rice starches with different genetic background

Cited by 57 publications

References 55 publications

Structural and thermodynamic properties of rice starches with different genetic background

Structural and thermodynamic properties of rice starches with different genetic background

Understanding Starch Structure: Recent Progress

Fine Structure of Amylopectin

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