The effects of amylose content on the molecular size of amylose, and on the distribution of amylopectin chain length in maize starches

Changes of Thermodynamic and Structural Properties of Wrinkled Pea Starches (Z-301 andParamazent varieties) During Biosynthesis

“…The value calculated for ϑ is in agreement with results published earlier [15,51] where it was shown that the length of the amylopectin A-chains in high amylose maize starches could vary from 31 to 35 anhydroglucose residues. The value calculated for ϑ is in agreement with results published earlier [15,51] where it was shown that the length of the amylopectin A-chains in high amylose maize starches could vary from 31 to 35 anhydroglucose residues.…”

The molecular deposition of transgenically modified starch in the starch granule as imaged by functional microscopy

“…In contrast to the other starches, the amylose and amylopectin of this line were not readily separated by SEC indicating that this starch has a very low molecular weight amylopectin and a rather high molecular weight amylose. The reason for fissuring may thus be similar to the case for the anti SBE starch granules since high molecular weight amylose has been shown to contain more branch points than low molecular weight amylose (Cheetham and Tao, 1997;Mua and Jackson, 1997), This type of amylose would favour amylose-amylopectin interaction by providing amylopectin-like flexible short chain segments in the amylose molecules. It may also be argued that amylopectin with low molecular weight would not be capable of keeping the granule intact, especially in cases where minor stress is built in during biosynthesis of the granule as indicated by the appearance of concave surfaces obtained after mechanical sectioning (Ridout et al, 2002;Whitworth et al, 1998).…”

Effect of annealing on the structure and physicochemical properties of barley starches of varying amylose content

“…This could be attributed to the higher amylose content of the high amylose maize starches (61.5-78.3%) and to larger diVerences in amylopectin structure among normal, waxy and high amylose maize starches (Cheetham and Tao, 1997). The higher (T c -T o ) exhibited by native CDC Fibar can be attributed to its higher amylopectin content (100%) and/or to a higher degree of variation in crystalline stability.…”