Structural Features of Starch Granules I

Pérez, Serge; Baldwin, Paul M.; Gallant, Daniel J.

doi:10.1016/b978-0-12-746275-2.00005-7

Cited by 153 publications

(161 citation statements)

References 119 publications

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“…It is widely accepted that amylopectin is responsible for the supramolecular structure of granules [1][2][3]. And the most accepted model of amylose location in starch granules is as individual, radially oriented chains randomly distributed and could disrupt the structural order within the amylopectin crystallites [1]. Research has also suggested that amylose could form double helical crystallites in high-amylose starch [31][32].…”

Section: Further Discussion Regarding the Structural Features Of Highmentioning

confidence: 99%

“…These particular behaviors of high-amylose starch can hardly be explained by the theories obtained from waxy and regular starches, of which the structural features have been more intensively studied [1][2][3]. Despite the lower crystallinity, high-amylose starches have a rather compact structure without weak points or voids, which may explain those behaviors to some degree [16][17][20][21].…”

Section: Introductionmentioning

confidence: 90%

“…While the reason for this was normally ascribed to the more compact structure of high-amylose starch granules, why the granule is compact and maintains a better integrity has not been well elaborated. It is widely accepted that amylopectin is responsible for the supramolecular structure of granules [1][2][3]. And the most accepted model of amylose location in starch granules is as individual, radially oriented chains randomly distributed and could disrupt the structural order within the amylopectin crystallites [1].…”

Section: Further Discussion Regarding the Structural Features Of Highmentioning

confidence: 99%

“…Starch is a biopolymer that naturally exists in the form of granules in plants; and the granule is structured in a highly complex way, which has not been fully understood so far [1][2][3]. Starch has great potentials in a diversity of applications, with some new applications in foods (resistant starch, microporous starch, etc.)…”

Section: Introductionmentioning

confidence: 99%

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Understanding the structural features of high-amylose maize starch through hydrothermal treatment

Yang

Xie

Wen

et al. 2016

International Journal of Biological Macromolecules

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Understanding the structural features of high-amylose maize starch through hydrothermal treatment, International Journal of Biological Macromolecules http://dx.doi.org/10.1016/j.ijbiomac. 2015.12.033 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. Abstract:In this study, high-amylose starches were hydrothermally-treated and the structural changes were monitored with time (up to 12 h) using scanning electron microscopy (SEM), confocal laser scanning microscopy (CLSM), small-angle X-ray scattering (SAXS), X-ray diffraction (XRD), and differential scanning calorimetry (DSC). When high-amylose starches were treated in boiling water, half-shell-like granules were observed by SEM, which could be due to the first hydrolysis of the granule inner region (CLSM). This initial hydrolysis could also immediately (0.5 h) disrupt the semi-crystalline lamellar regularity (SAXS) and dramatically reduce the crystallinity (XRD); but with prolonged time of hydrothermal treatment (≥ 2 h), might allow the perfection or formation of amylose single helices, resulting in slightly increased crystallinity (XRD and DSC). These results show that the inner region of granules is composed of mainly loosely-packed amylopectin growth rings with semi-crystalline lamellae, which are vulnerable under gelatinization or hydrolysis. In contrast, the periphery is demonstrated to be more compact, possibly composed of amylose and amylopectin helices intertwined with amylose molecules, which require greater energy input (higher temperature) for disintegration.

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Section: Further Discussion Regarding the Structural Features Of Highmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 90%

Section: Further Discussion Regarding the Structural Features Of Highmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Understanding the structural features of high-amylose maize starch through hydrothermal treatment

Yang

Xie

Wen

et al. 2016

International Journal of Biological Macromolecules

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“…The semi-crystalline region is more abundant in amylopectin and is more impervious to enzymatic attack because of its resistance to entry of water. The amorphous region is rich in amylose and has lower density than the crystalline area, which facilitates water flow and enzyme attack; however, it is abundant in hydrogen bonds (Perez et al, 2009). .000 1 x 10 5 -1 x 10 6 g/mol~1 0.000-100.000 1 x 10 7 -1 x 10 9 g/mol Stability in solution Low High a There is a type of branched amylose with 1 or 2 α-1,6 links per molecule.…”

Section: Structurementioning

confidence: 99%

Starch in ruminant diets: a review

Gómez

Posada²,

Olivera³

2016

Rev Colomb Cienc Pecu

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SummaryBackground: starch is an important energy source for ruminants nutrition. This carbohydrate is often used to improve rumen fermentation, optimizing digestion of structural carbohydrates and increasing protein flow to the small intestine. Microbial and digestive enzymes are involved in starch digestion, generating products that can positively or negatively affect animal performance and health, depending on the starch contents of the diet. Objective: to describe the basic characteristics of starches, the factors affecting its nutritional availability, and its effects in ruminants. Conclusion: a number of factors affect starch digestibility, including granule size, amylose/amylopectin ratio, proportion of farinaceous and vitreous endosperm, presence of starch-lipid and starch-protein complexes, and physical-chemical processing of the feed. Ingestion of large amounts of starch can trigger ruminal acidosis. However, its rational use in the diet has positive effects on methane emissions, and in milk yield and composition.

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