The relationship between thermodynamic and structural properties of low and high amylose maize starches

Matveev, Yu. I.; Soest, J.J.G. van; Nieman, C; Wasserman, L. A.; Protserov, Vladislav A.; Ezernitskaja, M; Yuryev, Vladimir P.

doi:10.1016/s0144-8617(00)00211-3

Cited by 180 publications

(159 citation statements)

References 25 publications

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“…The crystallinity of corn starch hydrolyzed for 0 h was the largest, the crystallinity decreased with the hydrolyzed time, hydrolyzed process destroyed the amorphous region in the corn granules, the ratio of crystalline region decreased during hydrolyzed process and the crystallinity degree decreased. This result was in accordance with corn starch of different amylose content (Matveev et al, 2001).…”

Section: Effects Of Hydrolyzed Time On Amylose Content Of Corn Starchsupporting

confidence: 88%

Impact of enzymatic hydrolysis on the crystal structure, and thermal and textural properties of corn starch

Ma¹,

Li²

2011

Afr. J. Biotechnol.

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Corn starch has been widely used in biomaterial industry as one of the raw materials. The properties of starch such as annealing and the different ratio of amylose and amylopectin in different starch limit its application in production. These properties play a vital role in establishing relationships between other starches in structures and functions. Normal corn starches were treated with isoamylase for different hours and the gelatinization phenomena was observed with differential scanning calorimetry (DSC). The parameters of fracturability, cohesiveness, springiness and adhesive force were all detected by textural profiles analysis. After treatment with isoamylase, the content of amylose chains was increased, hardness and springiness of starch were all enhanced, while cohesiveness and adhesive presented an opposite trend. It was the different ratio of amylose and amylopectin that led to changes in physicochemical properties.

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Section: Effects Of Hydrolyzed Time On Amylose Content Of Corn Starchsupporting

confidence: 88%

Impact of enzymatic hydrolysis on the crystal structure, and thermal and textural properties of corn starch

Ma¹,

Li²

2011

Afr. J. Biotechnol.

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“…In addition, in contrast to starch from WT and rolB plants, melting thermogram of crystalline lamellae in rolC starch was extended and asymmetric ( Fig. 2), which is characteristic of high amylose starch [23]. It is possible that the tubers of rolC plants contain storage starch most rich in amylose among all investigated samples.…”

Section: Discussionmentioning

confidence: 92%

Agrobacterial rol genes modify thermodynamic and structural properties of starch in microtubers of transgenic potato

Aksenova

Wasserman

Сергеева

et al. 2010

Russ J Plant Physiol

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INTRODUCTIONTuber formation in potato is regulated by numerous external and internal factors with phytohormones being of special importance [1]. In order to investigate the hormonal control over tuber formation, some researchers used transformed potato plants expressing rolB and rolC genes of Agrobacterium rhizogenes [2]. Biochemical mechanism of the operation of rol trans genes remains debatable; however, it was shown that their role in higher plants resembles to the effect of phytohormones: auxins in case rolB and cytokinins in case rolC [3]. It is assumed that hormone like effect of rol genes may be related to their influence on the metabolism of auxins and cytokinins or to the changes in plant cell sensitivity to these phytohormones [3]. It was also shown that the intensity of the effect of rol genes on morphogenesis of potato plants greatly depends on the used promoter governing organospec ificity of gene expression [4].It order to investigate the effect of genes rolB and rolC on tuber formation, we used B33 class I patatin promoter, which ensured preferred expression of B33::rolC and B33::rolB in growing potato tubers [5]. These experiments showed that transgenes induced numerous morphological changes accompanied by changes in the activity of some enzymes of carbohy drate metabolism, the content of soluble sugars [6], and the number and size of starch granules [7]. The obtained data suggested that transgenes rolB and rolC might also modify qualitative characteristics of storage starch, which by volume and biological role is the Abstract-Wild type (WT) plants of potato (Solanum tuberosum L.) and their transgenic forms carrying agro bacterial genes rolB or rolC under the control of B33 class I patatin promoter were cultured in vitro on MS medium with 2% sucrose in a controlled climate chamber at 16 h illumination and 22°C. These plants were used as a source of single node stem cuttings, which were cultured in darkness on the same medium supple mented with 8% sucrose. The tubers formed on them were used for determination of the structure of native starch using the methods of differential scanning microcalorimetry (DSC), X ray scattering, and scanning electron microscopy. It was found that, in starch from the tubers of rolB plants, the temperature of crystalline lamella melting was lower and their thickness was less than in WT potato. In tubers of rolC plants, starch dif fered from starch in WT plants by a higher melting temperature, considerably reduced melting enthalpy, and a greater thickness of crystalline lamellae. Deconvolution of DSC thermogram makes it possible to interpret the melting of starch from the tubers of rolC plants as the melting of two independent crystalline structures with melting temperatures of 65.0 and 69.8°C. Electron microscopic examination confirmed the earlier obtained data indicating that, in the tubers of rolC plants, starch granules are smaller and in the tubers of rolB plants larger than in WT plants. Possible ways of influence of rol transgenes on structural properties of star...

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“…The ratio of the two polysaccharides varies according to the botanical origin of the starch; normal starches contain 70-80 % amylopectin and 20-30 % amylose (Jane, 2009 andTester et al, 2004). In mutant lines of diploid species originating from crops such as maize, starches can be obtained with amylose contents in the range of 0% (waxy maize) to 84% (amylomaize) (Matveev et al, 2001). …”

Section: Starch and Its Classificationmentioning

confidence: 99%

Resistant Starch: A Potential Impact on Human Health

Garg¹,

Singh²,

Chaudhary³

2017

Int.J.Curr.Microbiol.App.Sci

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The relationship between thermodynamic and structural properties of low and high amylose maize starches

Cited by 180 publications

References 25 publications

Impact of enzymatic hydrolysis on the crystal structure, and thermal and textural properties of corn starch

Impact of enzymatic hydrolysis on the crystal structure, and thermal and textural properties of corn starch

Agrobacterial rol genes modify thermodynamic and structural properties of starch in microtubers of transgenic potato

Resistant Starch: A Potential Impact on Human Health

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