The crystalline domains in potato starch granules are arranged in a helical fashion

Oostergetel, Gert T.; Bruggen, E.F.J. Van

doi:10.1016/0144-8617(93)90110-p

Cited by 183 publications

(114 citation statements)

References 17 publications

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“…The amorphous region has received scant attention, though it accounts for -70% of the granule (Oostergetel & Van Bruggen, 1993). It has been shown that the amorphous regions are less dense, thus more susceptible to chemical and enzyme attack (Biliaderis, 1982).…”

Section: Amorphous Region Of the Granulementioning

confidence: 99%

“…1995. Oostergetel & Van Bruggen (1993) proposed a superhe lcal lamellar structure ( Fig. 2.14) for potato amylopectin, using electron optical tomography and cryoelectron diffraction data from non disrupted granule fragments The linear segments of double helices ( Cereal starches (rice, normal maize, wheat) show 'A' type X-ray pattem ( Fig. 2.15a), whereas tuber starches (potato, tulip, canna, lily) and high amylose maize show 'B' type X-ray pattern (Fig 2.15b).…”

Section: Occurrence Of Amylose-lipid Complexmentioning

confidence: 99%

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The effect of hydroxypropylation on the structure and physicochemical properties of native, defatted and heat-moisture treated potato starches

Perera

Hoover

Martı́n

1997

Food Research International

119

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Native potato starch was physically modified by heat-moisture treatment (1WC, 16h, 30% moisture) and defatting (75%. n-propanol water, 7h). The changes in structure and physicochemical properties on heat-moisture treatment and defatting were monitored by scanning eleclron microscopy (SEM), X-ray diffraction, differential scanning calorimetry (OSC), Brabender viscosities, swelling fador (SF) and amylose leaching (AML). SEM showed that neither defatting nor heat-moisture treatment altered the size, shape or the surface appearance of the native starch granule. Heat-moisture treatment decreased Xray diffraction intensities and altered the 'B' type X-ray diffraction pattern to 'A+B'. The clecrease in X-ray intensities on heat-moisture treatment is indicative of aystallite disruption and/or rearrangement of double helices. The gelatinization enthalpy (aH), Brabender viscosity (at 95°C), SF and AML decreased on heat-moisture treatment. whereas gelatinization transition temperatures (GTT), and thermal stability inaeased. Defatting inaeased the Xray diffraction intensities and altered the X-ray pattern from 'B' to 'A+B'. The increased X-ray intensities on defatting is indicative of interactions between amylose -amylose (AM-AM), amylopectin -amylopectin (AMP-AMP) and amylose -amylopectin (AM-AMP) chains. These interactions in tum, increased

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Section: Amorphous Region Of the Granulementioning

confidence: 99%

Section: Occurrence Of Amylose-lipid Complexmentioning

confidence: 99%

The effect of hydroxypropylation on the structure and physicochemical properties of native, defatted and heat-moisture treated potato starches

Perera

Hoover

Martı́n

1997

Food Research International

119

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“…14,51) The distance of the crystalline region of the A type polymorphic starch is similar to that of the B type starch despite the significant differences in the branch chain length of the two type starches. 14,45,51) When the branch linkages are scattered in the amorphous and the crystalline regions, those in the amorphous region are readily susceptible to the acid hydrolysis and produce linear chains. Whereas those located in the crystalline region are protected and remain as branched chains (Fig.…”

Section: )mentioning

confidence: 99%

“…The branch chain lengths of amylopectin and the polymorphism of the starch granules are in agreement with the results of in vitro studies using short amylose of different DP s as the substrate. 43,44) A super helical structure of amylopectin has been proposed by Oostergetel and van Bruggen, 45) and blocklet structures of amylopectin have also been pro- The branch chains of amylopectin were debranched by isoamylase and separated using high performance anion exchange chromatography equipped with an on line enzyme reactor and a pulse amperometric detector (HPAEC ENZ PAD). 35) A PA 100 column was used for the separation.…”

Section: )mentioning

confidence: 99%

Current Understanding on Starch Granule Structures

2006

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Starch is the second largest biomass, next to cellulose, produced on earth and is the most available and economical commodity product. One major reason for starch being economically competitive is its semi crystalline granular structure. Starch is produced in the granular form; therefore, it is easily isolated through wet milling. The starch can then be derivatized and modified with various chemical reagents, washed to remove by products and residual chemicals, and centrifuged to recover the modified starch that provides improved properties for various end uses and market needs.Starch granules from different botanical sources have different characteristic shapes, sizes and morphology.1)The sizes of starch granules vary from submicron to more than 100 microns in diameter. The shapes of starch granules include spherical, disk, oval, polygonal, dome shape, elongated rod shape and compound starch. Most starch granules consist of two types of glucan, amylose and amylopectin. Amylopectin in the granule is present in the semi crystalline structure, whereas amylose is amorphous. Starch granules possess different types of crystallinity, displaying A , B and C type X ray patterns, depending on their amylopectin branch chain length.2) The A type polymorphic starch has a monoclinic unit cell, and the B type starch has a hexagonal unit cell.3,4) The C type polymorphic starch consists of a combination of the A type and the B type unit cells. Starches of different polymorphisms are known to display different enzyme digestibility.5 9) The A type polymorphic starch is easily digestible, but the B type and some C type starches are very resistant to enzyme hydrolysis. The aim of this paper is to review some of the recent advances on the understanding of the structure of starch granules and its impact on starch properties.Structure and location of amylose in the starch granule. The structure of amylose has been extensively analyzed and is shown to have multiple branches; the number of branches of amylose molecules depends on the molecular size and botanical source of the starch.10,11) Cereal starches have amylose of smaller molecular sizes than tuber and root starches. 12,13)Locations of amylose versus amylopectin. Relative locations of amylose and amylopectin were a matter of debate among scientists for decades. On the basis of different properties of starch granules isolated from different botanical sources, including amylose leaching, iodine vapor complexing with amylose, amylose formation of the V complex, and DMSO solubilization of starch granules, amylose is proposed of being separated from amylopectin in normal maize starch and being interspersed among amylopectin in potato starch. 14) Because amylose was known as linear molecules not being branched by starch branching enzymes during biosynthesis, it was hypothesized that amylose was synthesized in bundles, which was isolated from amylopectin and, thus, was not accessible to the starch branching enzymes. During the process of high temperature ethanol treatments to convert na...

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“…Enzymatic and X-ray studies have shown that branching points, linking short-, long-, and average-length (1 4)-chains, are not distributed at random [13,14], but are located in the disordered amorphous domains between the crystallites [15,16]. The supramolecular model of amylopectin [17], in which parts of the double-helical side chains participate in a continuous, crystalline network that functions as a skeleton for all other starch chains, still needs more experimental evidence.…”

Section: Introductionmentioning

confidence: 99%

Distribution of methyl substituents over crystalline and amorphous domains in methylated starches

Burgt

Bergsma²,

Bleeker³

et al. 1999

Carbohydrate Research

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Granular potato starch and amylopectin potato starch were methylated in aqueous suspension with dimethyl sulfate to molar substitution (MS) up to 0.29. The percentage of amorphous starch compared with crystalline domains increased with increasing MS. Prolonged treatment of these methylated starches with hydrochloric acid below the swelling temperature resulted in the release of D-glucose and small D-glucose-oligomers from the amorphous domains. The granular structure was maintained during the acidic treatment, indicating that the crystalline lamellae were less affected by acid. The amorphous domains contained on average about twice as many substituents per glucose unit as the remaining crystalline network. The distributions of methyl substituents in trimers and tetramers, released from amorphous domains and prepared from crystalline fractions, were determined by FABMS and compared to the outcome of a statistically random distribution. Quantification of the degree of heterogeneity of the thus-obtained trimers and tetramers showed a much larger deviation from random substitution in the crystalline fractions compared with the amorphous ones. These results are in agreement with our previous study that describes substitution patterns in branched and linear regions of methylated starch granules.

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The crystalline domains in potato starch granules are arranged in a helical fashion

Cited by 183 publications

References 17 publications

The effect of hydroxypropylation on the structure and physicochemical properties of native, defatted and heat-moisture treated potato starches

The effect of hydroxypropylation on the structure and physicochemical properties of native, defatted and heat-moisture treated potato starches

Current Understanding on Starch Granule Structures

Distribution of methyl substituents over crystalline and amorphous domains in methylated starches

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