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

Composition, molecular structure, properties, and modification of pulse starches: A review

“…n Sandhu and Lim (2008), Zhou et al (2004), Hoover and Ratnayake (2002), Bogracheva et al (1999) and Davydova et al (1995). o Zhou et al (2004) and Kozhevnikov et al (2001). p Sandhu and Lim (2008) and Hoover et al (1993).…”

Structural and thermodynamic properties of starches extracted from GBSS and GWD suppressed potato lines

“…As was shown earlier such structures can result from the formation of crystallites with different thickness [32,43,59]. It is well known that: (i) at equilibrium and quasi-equilibrium conditions, melting of polymer crystal is the first-order phase transition for which T m is constant [45,57,60], (ii) melting of the crystalline structures located within crystalline lamellae is not reversible [43,54].…”

“…Hence, the origin of asymmetry of calorimetric peak for starch containing 12.6% amylose is supposedly a result of melting of two distinct ordered structures located within crystalline lamellae. Similar conclusions about the origin of DSC-curve asymmetry were made in the study of pea starches obtained at different stages of plant maturation [59] and for barley starches developed at low environmental temperatures [47]. However, additional studies are required to establish the origin of these two structures with different thermostability.…”

Structure of lintnerized starch is related to X-ray diffraction pattern and susceptibility to acid and enzyme hydrolysis of starch granules

“…Taking into account that a 0.35 nm rise per anhydroglucose residue in a double helix [31], the average thickness of crystalline lamellae can be estimated. The calculation showed that B-type starches (5.6 nm) have thicker crystallites than A-type starch (4.9 nm) and C-type starch (5.3 nm), which is in agreement with previous works [10][11][12][13][32][33][34]. The finding also supports that the proportion of either shorter chains (DP 6-12) or longer chains (DP 17-24) occurred in amylopectin clusters would critically affect the physico-chemical properties of starch granule [20,22,23] by influencing the stability of the crystallites.…”