Constituents of Corn, Development of Starch and Phytoglycogen in Golden Sweet Corn

Maywald, Eileen C.; Christensen, R. W.; Schoch, Thomas John

doi:10.1021/jf60052a007

Cited by 33 publications

(2 citation statements)

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“…absorptions of wheat starch (Bice, MacMasters, and Hilbert 1945;Wood 1960), corn starch (Wolf et al 1948;Maywald, Christensen, and Schoch 1955;Erlander 1960), and barley starch MacWilliam 1957, 1958) were found to increase with age of grain. In wheat and corn starches the intrinsic viscosities also increased with age.…”

Section: Introductionmentioning

confidence: 97%

Starch Changes in Developing and Senescing Tobacco Leaves

Matheson¹,

Wheatley²

1962

Aust. Jnl. Of Bio. Sci.

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SummaryThe quantitative changes in starch content during the growth and senescence of tobacco leaves have been followed. The starch content was low while the leaves were expanding but rapidly increased after expansion stopped. The maximum was reached when more than half of the original chlorophyll content had gone. The starch content was then reduced rapidly and when the leaf was all yellow there was only a small quantity of starch and this remained when the leaf turned brown.The viscosities, iodine affinities, fl-amylolysis limits, and granule sizes of isolated starch granules and the chain lengths of amylopectins at different ages of leaves have been determined. The viscosities and iodine affinities increased with increasing age of the leaf and the fl-amylolysis limits of the whole starch and chain length of the amylopectins were constant throughout the growth of the leaf. The average granule size increased as the leaf matured until maximum starch content was reached and decreased as the starch content decreased. It is suggested that in tobacco leaves another starch accumulation pattern of longer duration than 'diurnal accumulation exists. The degradation of the starch resembles the breakdown of starch in sprouting potato tubers and not that in germinating barley where amylases are the active enzymes.The residue after ethanol extraction of leaves at different stages of growth was fractionated into water-soluble material, a perchloric acid extract precipitated by iodine, and a perchloric acid extract not precipitated by iodine but precipitated by ethanol. Glucan was present in significant concentration only in the perchloric acid extract precipitated by iodine and this had the properties of starch. Paper chromatography indicated that non-starchy extracts were composed of galactose, arabinose, xylose, rhamnose, and uronic acid.

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Section: Introductionmentioning

confidence: 97%

Starch Changes in Developing and Senescing Tobacco Leaves

Matheson¹,

Wheatley²

1962

Aust. Jnl. Of Bio. Sci.

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“…Phytoglycogen (PhG) is a water-soluble, hyper-branched glucose dendrimer that can be sustainably derived from starches such as corn, barley, oats, and rice . While this material was first isolated from mutant corn in 1955, more efficient extractions have since been developed which yield monodisperse PhG nanoparticles (NPs) with a diameter of 35 nm, measured by small-angle neutron scattering . PhG is composed of glucose subunits connected by α-1,4 linkages, with an α-1,6 branch every 11–12 monomer units, giving this material significant internal porosity and a spherical structure.…”

Section: Introductionmentioning

confidence: 99%

Gas-Phase Functionalization of Phytoglycogen Nanoparticles and the Role of Reagent Structure in the Formation of Self-Limiting Hydrophobic Shells

Phillips,

Lankone,

O’Hagan

et al. 2024

Biomacromolecules

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A suite of acyl chloride structural isomers (C 6 H 11 OCl) was used to effect gas-phase esterification of starch-based phytoglycogen nanoparticles (PhG NPs). The surface degree of substitution (DS) was quantified using X-ray photoelectron spectroscopy, while the overall DS was quantified using 1 H NMR spectroscopy. Gas-phase modification initiates at the NP surface, with the extent of surface and overall esterification determined by both the reaction time and the steric footprint of the acyl chloride reagent. The less sterically hindered acyl chlorides diffuse fully into the NP interior, while the branched isomers are restricted to the near-surface region and form self-limiting hydrophobic shells, with shell thicknesses decreasing with increasing steric footprint. These differences in substitution were also reflected in the solubility of the NPs, with water solubility systematically decreasing with increasing DS. The ability to separately control both the surface and overall degree of functionalization and thereby form thin hydrophobic shells has significant implications for the development of polysaccharide-based biopolymers as nanocarrier delivery systems.

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Carbohydrates in Malting and Brewing Vi. Changes in the Carbohydrate Composition of Barley on Ripening and Corresponding Variations in Nitrogenous Constituents

Harris

MacWilliam

1957

Journal of the Institute of Brewing

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Examination of the carbohydrates of Carlsberg and Spratt-Archer barleys from the time of ear emergence to the period of full maturity of the grain revealed very similar patterns of behaviour during ripening. Thus, increases in the amounts of glucose and fructose present in individual corns just after ear-formation preceded large temporary rises in the quantities of sucrose and fructosans. On the other hand, rafflnose was not observed In the grain until the bulk of the synthesis of other carbohydrates was complete. The amounts of sucrose and fructosans later dimin ished as starch was synthesized, although the two processes were not necessarily interdependent. It is particularly noteworthy that, during the early phases of starch formation, the ratio of amylose to amylopectin in the total starch was lower than in the mature grain. The major part of the starch was synthesized during a period of 4-6 weeks after ear emergence. Among other changes, the total nitrogen content increased steadily over the 7 weeks after ear emergence, after which protein synthesis ceased. Simpler nitrogen compounds, soluble in aqueous ethanol, reached a maximum value after 5-6 weeks while the amino acids attained a transient peak value after 2-4 weeks, thereafter declining as more complex materials were synthesized.

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Constituents of Corn, Development of Starch and Phytoglycogen in Golden Sweet Corn

Cited by 33 publications

References 0 publications

Starch Changes in Developing and Senescing Tobacco Leaves

Starch Changes in Developing and Senescing Tobacco Leaves

Gas-Phase Functionalization of Phytoglycogen Nanoparticles and the Role of Reagent Structure in the Formation of Self-Limiting Hydrophobic Shells

Carbohydrates in Malting and Brewing Vi. Changes in the Carbohydrate Composition of Barley on Ripening and Corresponding Variations in Nitrogenous Constituents

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