Detection of Proteins in Starch Granule Channels

Han, Xusi; Benmoussa, Mustapha; Gray, Jonathan A.; BeMiller, James N.; Hamaker, Bruce R.

doi:10.1094/cc-82-0351

Cited by 85 publications

(49 citation statements)

References 19 publications

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“…Some of these channels even connect the surface to the interior voids, if present [29,80,84]. The channels are filled with proteins [25,29,83] and also phospholipids were found there [83]. The channels are important sites of penetration of different enzymes, such as α-amylases or glucoamylases, and diverse chemicals during modification of starch in vitro [85,86].…”

Section: Granular Ringsmentioning

confidence: 99%

Understanding Starch Structure: Recent Progress

Bertoft¹

2017

Agronomy

601

299

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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: Granular Ringsmentioning

confidence: 99%

Understanding Starch Structure: Recent Progress

Bertoft¹

2017

Agronomy

601

299

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“…These proteins were seen to be substantially higher in high amylose maize (over ten-fold higher than in waxy maize, and eight-fold higher than in normal maize). Similar proteins have also recently been shown to exist in channels within the starch granule (Han et al 2005), and it has been suggested that the manipulation of these proteins may have a significant impact on starch gelatinisation and digestibility.…”

Section: Starchmentioning

confidence: 99%

Multifunctional grains for the future: genetic engineering for enhanced and novel cereal quality

Godwin

Williams

Pandit

et al. 2008

In Vitro Cell.Dev.Biol.-Plant

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Cereals provide more than half the world population's calorific intake, and have a variety of other important uses as food and beverage ingredients, livestock feeds, and as sources of renewable energy and industrial components. The technology to genetically modify many important cereals is now well-established, thereby presenting new opportunities to produce cereals with enhanced quality and novel properties. In 2007, GM (genetically modified) maize with insect and herbicide resistance was grown on over 30 million hectares worldwide, yet to date, there are no GM cereals with enhanced or novel grain (enduse) qualities being grown in commercial farmers' fields. This review will discuss some of the latest GM technology developments reported to enhance the quality of cereals for food and other uses. Developments and opportunities involving gene manipulation for starch and protein quality, as well as non-starch polysaccharides, phenolic compounds and micronutrients will also be discussed. The current paucity of GM cereals with enhanced grain quality is not related to the absence of technological progress, rather it is the regulatory and consumer acceptance issues that have slowed the release of these crops.

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“…Flour preparations were performed on two plates, or eight families, at a time. Maltose standards (20,15,10,5, and 0 mg/ml maltose in distilled water) of 50 μl each were also included on each PCR plate.…”

Section: Plant Materialsmentioning

confidence: 99%

“…can influence starch digestibility [21,33,45,47]. Maize starch granules also interact with zein storage and other proteins [19], form lipid-complexed starch molecules [10] and have pores that serve as channels connecting the granule exterior surface with the central cavity [20,23].…”

Section: Introductionmentioning

confidence: 99%

High-throughput Screening of EMS Mutagenized Maize for Altered Starch Digestibility

et al. 2008

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Carbohydrate research increasingly is focused on changing the biochemical nature of starch to create more efficient substrates for biofuel production; parallel work is aimed at healthier foods for human consumption. A key factor in both of these efforts is the rate at which starch is digested by amylases. Starch digestibility is influenced heavily by genetically controlled factors including starch granular and molecular structure and composition. Maize mutant varieties with increased starch digestibility would help to make more cost-efficient biofuels. To identify such mutants among segregating families of ethyl methane sulfonate-mutagenized maize, we developed a miniaturized, high-throughput single kernel preparation and starch digestion assay that can process over 500 samples per week. In a preliminary screen of 480 families, we have identified 62 mutants with faster rates of digestion as compared to wild type and, in the same screen, an additional 53 lines with slower rates of digestion, thus tremendous potential health benefits. These mutants can be used for detailed structural analysis of starch and flour physical and chemical properties, factors that interact with starch in the cell and analysis of an apparently large number of genes that can impact rates of starch digestion.

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Detection of Proteins in Starch Granule Channels

Cited by 85 publications

References 19 publications

Understanding Starch Structure: Recent Progress

Understanding Starch Structure: Recent Progress

Multifunctional grains for the future: genetic engineering for enhanced and novel cereal quality

High-throughput Screening of EMS Mutagenized Maize for Altered Starch Digestibility

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