Cereal Grains: A Study of Their α‐1,4‐α‐1,6 Glucopolysaccharide Composition

Curá, José A.; Krisman, Clara R.

doi:10.1002/star.19900420503

Cited by 14 publications

(9 citation statements)

References 11 publications

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“…Hizukuri and cow orkers ( 198 1) determined that amylose contains between9 and20 branchpoints per mo lecule . More recent evidence (Curi &: Krisman, 1990) indicates that approximately I.G-Z.OO/e of the glucose in amylose is coatained in 1l-{1--6 ) branch points. Fractionation studies (Krisman &: Cura, 1991 ) indicate that the amylose population may vary between strictly linear and somewhat branched in various starches.…”

Section: Amylosementioning

confidence: 98%

Effect of heat—moisture treatment on the structure and physicochemical properties of legume starches

Hoover

Manuel

1996

Food Research International

146

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This manuscript bas been reproduced from. the microfilm master. UMI filmsthe te:x:J: directly from the original or co py submitted. Thus. some thesisaDddissertation copies are in typewriter fitce, while othen:may be from any type ofcomputer priDt",.The quality of this reproductioa is depeadeat UpoD the quLity or the copy submitted. Broken or indistinct print. colored or poor quality iIlumati= om! photo grap hs, print blcedthrougll, submndanl awgins.andimproper alignment can advcnefy affect reproduction.In the unIikely event that the author did not send UMI a complete manusaipt and there are missing Pagel, these will be noted. Also, if unauth orized co pyri ght material bad to be removed, a note will indicate the deletion. Icntil-Express field pees-Green Arrow pea>black bean-pinto bean) . The Xeay diffraction intensities increased in Green Arrow pea starch,but decreased in the other starc hes (Exp ress field pea>b lack bean>p into bean>Eston lentil). However, the X-ray pattern of aUstarc hes remained unchanged after beat treatm ent. Differential scanning calorimetry of the heat treat ed samples showed broad ening afthe gelatinization temperature range and a shifting of the end othermal tn:nsitio n to wards a higher tem perature (EstOR lentil-Express field pea>black bean-pinto bean) .However, the gelatiniz:ati o n enthalpy ( AH) of all starchesremai ned unchan ged . The suscep tibility towards hydrolysis by porcine panaeatic a -amylase increased o n heat treatment (black bean> Esto n Ientil>Express field pea>pinto bean>Grten Arrow pea ). The action of e -amy laseon the statebesdecreased &H in Est on lentil andExpress field pea starches. How ever,.ili decreased only marginall y in pinto bean and black beanstan::bes . Acid hydrolysis (2.2N Ha ) increasedo n heat treatment (black. bean>.Expressfield pea-Bstco lentil-pinto bean>Green Arrow pea). The results sho wed tha t bonding forces within the amorp hous regions of the granul e. aystallite orientation and the granule surface(in Green Arrow pea and Eston lentil) are altered during hea t trea tment . The magnitud e ofthese changes being depend ent u pon the starchsource . ACKNOWLEDGEMENTS

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Section: Amylosementioning

confidence: 98%

Effect of heat—moisture treatment on the structure and physicochemical properties of legume starches

Hoover

Manuel

1996

Food Research International

146

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“…Amylose is a-(1,4)-glucan with a-1,6-divergence of around 1.0-2.0%, and amylopectin is a-(1,4)-glucan with a-1,6-divergence of around 2.1-5.9% [27]. On the other hand, the proportion of a-1,6-divergence in the IA-a fraction in the present study was approximately 13%, and this is higher when compared with amylose and amylopectin, thus suggesting that the structure of IA-a polysaccharide is probably similar to that of glycogen rather than amylopectin.…”

Section: Activation Of Macrophage Phagocytosis By Ia-a and Ia-bmentioning

confidence: 99%

Structural analysis of glycogen-like polysaccharides having macrophage-activating activity in extracts of Lentinula edodes mycelia

et al. 2009

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An extract of Lentinula edodes mycelia (L.E.M.) was obtained with hot water after culturing in medium comprising bagasse and rice bran. It has been reported that L.E.M. exhibits physiological effects such as anticancer activity and immunoregulatory activity, and that such effects involve macrophage activation. We examined the active components in L.E.M. by fractionation using an anion exchange carrier and gel chromatography, and determined whether they stimulate production of the cytokine tumor necrosis factor-alpha (TNF-alpha) in RAW264.7 cells. We obtained 2 polysaccharide fractions, IA-a and IA-b, which potently stimulated cytokine production. We also confirmed that IA-a and IA-b significantly stimulate phagocytosis in RAW264.7 cells. To determine the structures of these fractions, we performed sugar component analysis, methylation analysis, FT-IR, (13)C-NMR analysis, and molecular weight analysis. The results showed that the major component of IA-a is a 1,4-alpha-glucan exhibiting 1,6-branching and having a molecular weight of approximately 250,000. This branching structure suggests that IA-a has a glycogen-like structure. In addition, the major component of IA-b appears to be an arabinoxylan-like polysaccharide, mainly consisting of arabinose and xylose, with a molecular weight of approximately 8,500.

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“…When using complexing agents, it is critical to effectively remove Complex formation of AM with some agents leads to clear differences in solubility between the resultant AM inclusion complex and AP. The mechanisms of precipitation by thymol or nbutanol are similar (Kawada & Marchessault, 2004).When the solution is saturated with nbutanol, AM forms single helix inclusion complexes that organize into a fringed lamellar structure (Whittam et al, 1989;Curá & Krisman, 1990;Eerlingen et al, 1993;Hu et al, 2013).…”

Section: Amylose Complexes As Simple Helicesmentioning

confidence: 92%

Methodologies for producing amylose: A review

Doblado-Maldonado

Gomand

Goderis

et al. 2015

Critical Reviews in Food Science and Nutrition

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Three main in vitro approaches can be distinguished for obtaining amylose (AM): enzymatic synthesis, AM leaching, and AM complexation following starch dispersion. The first uses α-d-glucose-1-phosphate (G1P), a glucosyl primer with a degree of polymerization (DP) of at least 4 and phosphorylase (EC 2.4.1.1), commonly from potatoes. Such approach provides AM chains with low polydispersity, the average DP of which can be manipulated by varying the reaction time and the ratio between G1P, primer, and enzyme dose. AM leaching is the result of heating a starch suspension above the gelatinization temperature. This approach allows isolating AM on large scale. The AM DP, yield, and purity depend on the heating rate, leaching temperature, shear forces and botanical origin. High leaching temperatures (80-85°C) result in mostly pure AM of DP >1000. At higher temperatures, lower purity AM is obtained due to amylopectin leaching. Annealing as pretreatment and ultracentrifugation or repetitive organic solvent-based precipitations after leaching are strategies, which improve the purity of AM extracts. When AM is separated by complex formation, complete dispersion of starch is followed by bringing AM into contact with, e.g., n-butanol or thymol. The resultant complex is separated from amylopectin as a precipitate. Complete starch dispersion without degradation is critical for obtaining AM of high purity. Finally, higher DP AM can be converted enzymatically into AM fractions of lower DP.

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Cereal Grains: A Study of Their α‐1,4‐α‐1,6 Glucopolysaccharide Composition

Abstract: ~~ ~ _ _ _ _~ starch/stiirke 42 (1990) Nr. 5. S . 171 ~ 175 0 VCH Verlagsgesellschaft mbH, D-6940 Weinheim. 1990 0038-9056/90/0505-0171$02.50/0 starchhtarke 42 (1990) Nr. 5 , S.

Cited by 14 publications

References 11 publications

Effect of heat—moisture treatment on the structure and physicochemical properties of legume starches

Effect of heat—moisture treatment on the structure and physicochemical properties of legume starches

Structural analysis of glycogen-like polysaccharides having macrophage-activating activity in extracts of Lentinula edodes mycelia

Methodologies for producing amylose: A review

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