Building block organisation of clusters in amylopectin from different structural types

Bertoft, Eric; Koch, Kristine; Åman, Per

doi:10.1016/j.ijbiomac.2012.03.004

Cited by 92 publications

(144 citation statements)

References 46 publications

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“…In all samples analysed so far, group 2 building blocks predominate in the clusters: roughly 40-65% of all building blocks (on a number basis) have only two chains. The abundance then decreases with increasing number of chains, so that group 6 only represents a few per cent or less of the blocks, and the size-distribution is surprisingly similar regardless the structural type of amylopectin (Table 3) [191,211,223,[229][230][231][232][234][235][236][237]. It is noted that the largest building blocks in group 6 contains as many chains as is found in a large part of the clusters.…”

Section: Branched Unitsmentioning

confidence: 95%

“…The limit dextrins of the clusters or domains can then be structurally characterised. The size-distribution of clusters is large, varying from approximately DP 15 up to DP 500 or more, and depends on the source of the amylopectin [224,[227][228][229]. The largest clusters are found in type 1 and 2 amylopectins, which include the cereals, having average size around DP 66-73 [229].…”

Section: Branched Unitsmentioning

confidence: 99%

“…As a result, new shorter chains are formed, some of which are similar to those already existing in the amylopectin, others apparently representing new categories, which is especially significant around the characteristic groove in the chromatograms between short and long chains of amylopectin. The chains in the α-amylolysis products were therefore assigned lower case letters to emphasise their difference from chains in amylopectin (assigned capital letters) [229].…”

Section: Branched Unitsmentioning

confidence: 99%

“…However, the chains in the building blocks are much shorter and the density of branches (DB) is higher (14~20%) [211,229,234,235,239] than in clusters (11~15%) [211,225,229,230,234,239] due to very short distances between the branches: ICL is only 1.4~2.3. The large clusters in cereals have typically 4-6 building blocks, whereas small clusters (many roots and tubers) contain 3~5 blocks on average (Table 3) [229]. Interestingly, the average chain length between the building blocks (the inter-block CL, IB-CL) increases successively in clusters from type 1 to type 4 amylopectins from IB-CL ~5.7 to 8.0 [229].…”

Section: Branched Unitsmentioning

confidence: 99%

“…The large clusters in cereals have typically 4-6 building blocks, whereas small clusters (many roots and tubers) contain 3~5 blocks on average (Table 3) [229]. Interestingly, the average chain length between the building blocks (the inter-block CL, IB-CL) increases successively in clusters from type 1 to type 4 amylopectins from IB-CL ~5.7 to 8.0 [229]. In only few cases so far the inter-cluster CL (IC-CL) has been estimated in isolated domains from amylopectins.…”

Section: Branched Unitsmentioning

confidence: 99%

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Understanding Starch Structure: Recent Progress

Bertoft¹

2017

Agronomy

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Starch is a major food supply for humanity. It is produced in seeds, rhizomes, roots and tubers in the form of semi-crystalline granules with unique properties for each plant. Though the size and morphology of the granules is specific for each plant species, their internal structures have remarkably similar architecture, consisting of growth rings, blocklets, and crystalline and amorphous lamellae. The basic components of starch granules are two polyglucans, namely amylose and amylopectin. The molecular structure of amylose is comparatively simple as it consists of glucose residues connected through α-(1,4)-linkages to long chains with a few α-(1,6)-branches. Amylopectin, which is the major component, has the same basic structure, but it has considerably shorter chains and a lot of α-(1,6)-branches. This results in a very complex, three-dimensional structure, the nature of which remains uncertain. Several models of the amylopectin structure have been suggested through the years, and in this review two models are described, namely the "cluster model" and the "building block backbone model". The structure of the starch granules is discussed in light of both models.

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Section: Branched Unitsmentioning

confidence: 95%

Section: Branched Unitsmentioning

confidence: 99%

Section: Branched Unitsmentioning

confidence: 99%

Section: Branched Unitsmentioning

confidence: 99%

Section: Branched Unitsmentioning

confidence: 99%

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Understanding Starch Structure: Recent Progress

Bertoft¹

2017

Agronomy

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604

299

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The Generic Extrusion Process I

Bouvier¹,

Campanella

2014

Extrusion Processing Technology

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Influence of amylopectin structure and degree of phosphorylation on the molecular composition of potato starch lintners

et al. 2013

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Morphology, molecular structure, and thermal properties of potato starch granules with low to high phosphate content were studied as an effect of mild acid hydrolysis (lintnerization) to 80% solubilization at two temperatures (25 and 45°C). Light microscopy showed that the lintners contained apparently intact granules, which disintegrated into fragments upon dehydration. Transmission electron microscopy of rehydrated lintners revealed lacy networks of smaller subunits. The molecular composition of the lintners suggested that they largely consisted of remnants of crystalline lamellae. When lintnerization was performed at 45°C, the lintners contained more of branched dextrins compared to 25°C in both low and intermediate phosphate-containing samples. High-phosphate-containing starch was, however, unaffected by temperature and this was probably due to an altered amylopectin structure rather than the phosphate content. After lintnerization, the melting endotherms were broad with decreased onset and increased peak melting temperatures. The relative crystallinity was lower in lintners prepared at 45°C. A hypothesis that combines the kinetics of lintnerization with the molecular and thermal characteristics of the lintners is presented.

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Building block organisation of clusters in amylopectin from different structural types

Cited by 92 publications

References 46 publications

Understanding Starch Structure: Recent Progress

Understanding Starch Structure: Recent Progress

The Generic Extrusion Process I

Influence of amylopectin structure and degree of phosphorylation on the molecular composition of potato starch lintners

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