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

Blennow, Andreas; Hansen, Marianne; Schulz, Alexander; Jørgensen, Kirsten; Donald, Athene M.; Sanderson, James S.

doi:10.1016/j.jsb.2003.08.009

Cited by 166 publications

(139 citation statements)

References 64 publications

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“…Birefringence patterns on starch showed molecular order and composition of starch. Strong birefringence pattern indicated to high structural regularity of the amylopectin, whereas weak contrast back grown of birefringence showed that the starch had higher amylose content [23] that can be seen in yam (Fig. 1A).…”

Section: A Starch Granule Morphologymentioning

confidence: 94%

Characterization of Physicochemical and Functional Properties of Starch from Five Yam (Dioscorea Alata) Cultivars in Indonesia

Nadia¹

2014

IJCEA

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Section: A Starch Granule Morphologymentioning

confidence: 94%

Characterization of Physicochemical and Functional Properties of Starch from Five Yam (Dioscorea Alata) Cultivars in Indonesia

Nadia¹

2014

IJCEA

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“…This is because amylose has a lower molecular weight than amylopectin and contains a much higher mole ratio of reducing ends per anhydrous glucose residues, resulting in a higher by-weight labeling of amylose [39].…”

Section: Morphological Changes Of High-amylose Starch After Hydrothermentioning

confidence: 99%

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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“…Taken together, we propose that a sufficient amount of phosphate esters existed in amylopectin which may act as identifiers to distinguish amylopectin chains from amylose chains, which prevents the erroneous interactions between amylose and amylopectin segments and keeps the normal assembly of starch granules. This model confirms the hypothesis proposed by Blennow et al (2002Blennow et al ( & 2003.…”

Section: Phosphate Esters May Act As Identifiers Of Amylose and Amylosupporting

confidence: 92%

“…Suppression of starch phosphorylation by knock-down or knock-out of GWDs leads to starch excess phenotypes in leaves and cold-sweetening inhibition in potato tubers, indicating the essential role of starch phosphorylation in starch-degrading machinery (Blennow et al, 2003;Kozlov et al, 2007;Lorberth et al, 1998;Mahlow et al, 2014;Yu et al, 2001b). In our study, the association between starch phosphorylation and starch degradation was reflected in the simultaneous change in transcript level of GWDs and that of other degrading genes (Chapters 3, 4 and 6), which re-enforces the effect of starch phosphorylation on starch degradation.…”

Section: Starch Phosphorylation An Indispensable Piece For Starch Mementioning

confidence: 99%

Starch meets biotechnology : in planta modification of starch composition and functionalities

Xu¹

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

Cited by 166 publications

References 64 publications

Characterization of Physicochemical and Functional Properties of Starch from Five Yam (Dioscorea Alata) Cultivars in Indonesia

Characterization of Physicochemical and Functional Properties of Starch from Five Yam (Dioscorea Alata) Cultivars in Indonesia

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

Starch meets biotechnology : in planta modification of starch composition and functionalities

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