Structures of rice amylopectins with low and high affinities for iodine

Takeda, Yasuhito; Hizukuri, Susumu; Juliano, Bienvenido O.

doi:10.1016/0008-6215(87)80008-3

Cited by 364 publications

(218 citation statements)

References 22 publications

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“…8) The coding region of Wx a−Y224S is identical to that of Wx in , which has been proposed as the putative allele that is responsible for intermediate amylose content. 20) Appar- 10,22) and Nipponbare 23,24) were comparable with those reported in the literature except for 6% lower content of cv. Yumetoiro.…”

Section: Amylose Contentssupporting

confidence: 79%

Structures of Endosperm Starch from a Rice wx Cultivar Expressing Wx.ALPHA. Transgene

Hanashiro¹,

Wakayama²,

Hasegawa³

et al. 2009

J. Appl. Glycosci.

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Amylose content of starch is a crucial factor determining various properties of starch and grains of rice (Oryza sativa L.). For example, correlation with amylose content and pasting properties of starch 1 3) or cooked rice textures 4,5) have been reported in the literature. Thus, as in other crops, attempts to manipulate amylose content have been common practice for generating rice starches with novel functionalities. Since rice has a relatively narrow range of amylose contents among major cereal crops, generating a real "high amylose" rice starch is expected to confer unique properties. In the previous studies, transgenic lines expressing the Wx a (WxR ) transgene, which encodes granule bound starch synthase I (GBSSI), in endosperms of wx cultivars were generated, 6,7) and we examined the effects of the transgene on the structures and pasting properties of starch, showing that the expressed GBSSI synthesized amylose and extra long chains (ELC) of amylopectin. 8) The aim of this study is to confirm the effects of the introduced GBSSI on structures of the starch components, using a transgenic line established independently from the lines used in the previous study 9) with a different vector and transformation method. Some selected starches were also examined for comparison: Wx b carrying cv. Nipponbare, Wx a−Y224S carrying cv. Labelle, and Wx a carrying cvs. IR36 and Yumetoiro, among which only cv. Labelle was used in the previous study. Further, besides ELC content, some structural characteristics, including difference in branched nature, of ELC synthesized in the transgenic line are compared with those of cvs. IR36 and Yumetoiro, both of which have been shown to have a significant amount of ELC. 10,11) MATERIALS AND METHODS Materials

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Section: Amylose Contentssupporting

confidence: 79%

Structures of Endosperm Starch from a Rice wx Cultivar Expressing Wx.ALPHA. Transgene

Hanashiro¹,

Wakayama²,

Hasegawa³

et al. 2009

J. Appl. Glycosci.

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“…Apparent amylose content of starches was determined by measuring iodine affinities of defatted whole starch using a potentiometric autotitrator (888 SM Titrino, Brinkmann Instrument, Westbury, NY, USA) following the method reported elsewhere (Stevenson, Domoto, & Jane, 2006;Takeda, Hizukuri, & Juliano, 1987). Starch samples were dissolved and defatted in 90% dimethyl sulfoxide (DMSO) solution, and followed by alcohol precipitation.…”

Section: Apparent Amylose Contentmentioning

confidence: 99%

Structural and physicochemical properties of granular starches after treatment with debranching enzyme

Dhital

et al. 2017

Carbohydrate Polymers

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Please cite this article as: Li, Ping., He, Xiaowei., Dhital, Sushil., Zhang, Bin., & Huang, Qiang., Structural and physicochemical properties of granular starches after treatment with debranching enzyme.Carbohydrate Polymers http://dx.doi.org/10. 1016/j.carbpol.2017.04.036 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. Highlights -Maize and potato granular starches were successfully debranched at 60ºC.-Pullulanase was much effective on hydrolyzing potato starch compared to the maize starch.-Debranched potato starches showed markedly decrease of pasting viscosities and enthalpy changes compared to the debranched maize starches. Abstract:The present study modified maize and potato granular starches by partial debranching treatment below the gelatinization temperature, and investigated their structural and physicochemical properties. Pullulanase was much effective (more than three times) on hydrolyzing potato starch compared to maize starch as measured from total carbohydrate values in the supernatant. The pullulanase hydrolysis decreased the amount of double helices as observed from DSC measurement. These effects were dependent upon the time of enzyme hydrolysis (24h>8h>1h) as well as type of starch (potato>maize). The pullulanase hydrolysis decreased the peak viscosity of the potato starch paste, whereas the effect was very less pronounced for maize starch. The current results showed that it is possible to achieve the starches with desired physicochemical properties by varying the starch type as well as modification process.

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“…It was reported that long chains having DP.100 were found in amylopectins e.g. from Indica rice [7], wheat [18] and maize [19]. The chain-length distributions of the sweetpotato amylopectins showed that all amylopectins had long chains (DP.100) eluting at Fr.1, and the amount of the long chains increased with decrease in the gelatinization temperature.…”

Section: Digestibility Of Starch Granules By Pancreatinmentioning

confidence: 99%

“…Amylopectin was fractionated from the defatted starch by the method of Takeda et al [6]. The amylopectin sample was free of amylose, as shown by Takeda et al [7]. Commercial starches from normal maize and potato were obtained from Nihon Starch Co., Ltd., Kagoshima, Japan.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical Properties of Sweetpotato Starches with Different Gelatinization Temperatures

et al. 2005

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Physicochemical properties of five sweetpotato starches differing in gelatinization temperature were examined. The gelatinization temperature of Koganesengan starch, an ordinary cultivar of sweetpotato in Japan, was 73.67C, whereas those of the other starches were measured to be 71.67C for Kyukei 96162-1, 65.87C for Kyushu No.127, 63.97C for Kyukei 240, and 54.97C for Quick Sweet. Some relationships of the primary structural properties with the gelatinization temperature have been found. As the gelatinization temperature decreased: i) the content of phosphate groups attached to the glucosyl residues decreased, ii) the amylose content, which was determined as difference in long chains of debranched original starch and of its amylopectin, decreased, iii) the proportion of unit chains with DP . 100 in the amylopectin fraction increased, iv) the proportion of unit chains with DP 6 to 10 in the amylopectin fraction increased, whereas that of unit chains with DP 12 to 24 decreased, v) the B-type crystallinity of the starch granules was enhanced, and vi) the proportion of longer chains constituting each Nägeli amylodextrin increased. Moreover, it was found that thin pastes of the low temperaturegelatinizing starches retrograded slower during cold storage than the ordinary starch. Among the starches, Quick Sweet starch granules, having the lowest gelatinization temperature, were digested rapidly by pancreatin.

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Structures of rice amylopectins with low and high affinities for iodine

Cited by 364 publications

References 22 publications

Structures of Endosperm Starch from a Rice wx Cultivar Expressing Wx.ALPHA. Transgene

Structures of Endosperm Starch from a Rice wx Cultivar Expressing Wx.ALPHA. Transgene

Structural and physicochemical properties of granular starches after treatment with debranching enzyme

Physicochemical Properties of Sweetpotato Starches with Different Gelatinization Temperatures

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