Distribution of the Binding of A Chains to a B Chain in Amylopectins

Hizukuri, Susumu; Maehara, Yasunobu

doi:10.1021/bk-1991-0458.ch015

Cited by 5 publications

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“…This means that the A-to B-chain ratio does not impose additional restrictions (other than already enforced by the percentage of b-hydrolysis) to the branch area and chance of branching. Since amylopectin is known to consist of heavily and sparsely branched regions [8,11,23,32,33,34,35], the values for the percentage of bhydrolysis in Table 1 should be interpreted as averages. So the best approximation of actual amylopectin is obtained by varying the branching characteristics of the modeled amylopectin.…”

Section: Evaluation Of Branch Area and Chance Of Branchingmentioning

confidence: 99%

Monte Carlo simulation of the α -amylolysis of amylopectin potato starch

Marchal¹,

Zondervan

Bergsma³

et al. 2001

Bioprocess and Biosystems Engineering

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The branched structure of potato amylopectin (degree of polymerization $200,000) was modeled in a computer matrix. The chain-length distribution and the length and width of a cluster of the amylopectin molecule were used as input variables in the model. Independent literature values related to the structure of amylopectin (percentage b-hydrolysis and ratio of A-to B-chains) were used for evaluation of the branching characteristics (length of branch area and chance of branching) of the modeled amylopectin. The structural parameters predicted by the model agreed very well with data from the literature. The chain-length distribution and values for the percentage of b-hydrolysis were the two most important parameters required to model the structure of amylopectin. This computer-generated model of potato amylopectin in solution can be used to simulate various enzymatic (i.e., a-amylase, b-amylase, glucoamylase, pullunanase) or chemical reactions (i.e., acid hydrolysis, hypochlorite oxidation). The modeling approach described in this paper is also suitable for starches from other botanical sources (i.e., corn, wheat, tapioca).

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Section: Evaluation Of Branch Area and Chance Of Branchingmentioning

confidence: 99%

Monte Carlo simulation of the α -amylolysis of amylopectin potato starch

Marchal¹,

Zondervan

Bergsma³

et al. 2001

Bioprocess and Biosystems Engineering

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“…B-chains carry A-and/or other B-chains. B-chains that only carry A-chains and another B-chain were classified into Ba and Bb, respectively (Hizukuri and Maehara, 1990;Hizukuri and Maehara, 1991).…”

Section: Structure and Properties Of Starchmentioning

confidence: 99%

Structures, properties, and biogenesis of starch and cyanobacterial glycogen

Yoo

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branch structures between APs of A-and B-type starches resulted in different dispersed molecular densities in dilute solutions. The APs of B-type starches had much longer but fewer branch-chains, which resulted in smaller dispersed molecular densities compared with the A-type APs. Individual glycogen synthases (GSI and II) and glycogen branching enzyme (GBE) of cyanobacterium Synechocystis sp. PCC6803 were insertionally mutagenized by homologous recombination. Branch chain-length distributions of glycogens produced by GSI" and GSII" mutants were different from each other. Prominent increases in intermediate-size chains (DP8-18) were observed in glycogen of the GSI" mutant compared with those of the wild-type and the GSII" mutant. The results indicated that the two GS isoforms had different specificities on glycogen structure. Because of the GBE deficiency, GBE" mutant strain produced less glucan that had negligible branch-linkages and was water-insoluble. The GBE increased overall rate of glycogen biosynthesis in cyanobacterium.

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“…The Hizukuri model (1986) suggested that amylopectin is composed of numerous clusters that may be randomly or regularly distributed and linked by long chains extending through two or more clusters. The B chains have also been classified as Ba or Bb chains if A chains were bound (Ba) or not boimd (Bb) Maehara 1990, Hizukuri andMaehara 1991). proposed models showing that branch points in A-type starches are scattered in both the amorphous and crystalline regions whereas branch points in B-type starches are located more in the amorphous regions.…”

Section: General Introductionmentioning

confidence: 99%

Physicochemical properties of selected root and tuber starches and characterization of extruded, chemically modified corn starches

McPherson

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Signature was redacted for privacy. Signature was redacted for privacy. Signature was redacted for privacy. Signature was redacted for privacy. Signature was redacted for privacy. Signature was redacted for privacy. Signature was redacted for privacy. iii TABLE OF CONTENTS GENERAL INTRODUCTION I Dissertation Organization LITERATURE REVIEW General Properties of Starch 4 Characteristics of Amylose 4 Characteristics of Amylopectin 6 Intermediate Component 9 Organization of the Starch Granule 10 Minor Components of Starch 11 Gelatinization and Retrogradation 14 Modification of Starches 16 Applications of Starch in Foods 21 References 22

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Distribution of the Binding of A Chains to a B Chain in Amylopectins

Cited by 5 publications

References 0 publications

Monte Carlo simulation of the α -amylolysis of amylopectin potato starch

Monte Carlo simulation of the α -amylolysis of amylopectin potato starch

Structures, properties, and biogenesis of starch and cyanobacterial glycogen

Physicochemical properties of selected root and tuber starches and characterization of extruded, chemically modified corn starches

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