Fine Structure of Corn Amylose and Amylopectin Fractions with Various Molecular Weights

Mua, J. P.; Jackson, David S.

doi:10.1021/jf960877a

Cited by 87 publications

(48 citation statements)

References 37 publications

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“…The A chains are the group of outer chains with no branches attached (Hizukuri, 1985(Hizukuri, , 1986, while B chains are the inner chains with few branches attached, which can be further divided into B1, B2, B3 and B4 chains based on the number of clusters they traverse, which depends on their chain length (Tester, Karkalas & Qi, 2004). The DP of B1, B2, B3 and B4 chains are commonly around 20 -24, 42 -48, 69 -75 and 101 -109 (Hizukuri, 1986;Mua & Jackson, 1997;Wang & White, 1994). It has been suggested that long B-chains do not influence the lamellar thickness, and that only the short B1-chains (and A-chains) are found in the crystalline lamellae (Bertoft, 2013;Witt & Gilbert, 2014).…”

Section: Discussionmentioning

confidence: 99%

“…There is then a small shoulder or maximum at DP ~ 22, which corresponds to the component from a second enzyme set in this region. The second peak is from DP 34 -67, with a local maximum at DP ~43 (Hizukuri, 1986;Mua & Jackson, 1997;Wang & White, 1994). This peak represents intermediate amylopectin chains spanning two crystalline lamellae.…”

Section: Clds Of Endosperm and Leaf Amylopectinmentioning

confidence: 99%

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Molecular structural differences between maize leaf and endosperm starches

Zhang

Cheng

et al. 2017

Carbohydrate Polymers

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Highlights Leaf starch has much shorter amylopectin chains than endosperm starch  Leaf starch has much smaller molecules than endosperm starch  Leaf starch granules are smaller than endosperm granules  Differences between leaf and endosperm starch related to their biosynthesis process 3 AbstractThe morphology, whole molecular size distribution and chain-length distribution of maize leaf starch have been characterized and compared to its endosperm starch, to better understand differences between leaf and endosperm starch structure, and the relationship with the functions of starch in these organs. Leaf starch is found to have amylopectin with much shorter chains (virtually none with a degree of polymerization, DP, above 70) than the endosperm amylopectin, which has significant numbers of chains with DP up to ~120, and has much smaller molecular size (and is present at a much lower amount) than endosperm starch. It is postulated that these pronounced differences arise from the distinct starch synthesis pathways in these organs, and are consistent with the starches" distinct botanical functions: short-term storage requiring relatively rapid degradation for leaf starch, and high crystallinity and high energy density requiring slow degradation for endosperm starch.

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Section: Discussionmentioning

confidence: 99%

Section: Clds Of Endosperm and Leaf Amylopectinmentioning

confidence: 99%

Molecular structural differences between maize leaf and endosperm starches

Zhang

Cheng

et al. 2017

Carbohydrate Polymers

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“…In order to concentrate amyloses from various corn starches, the procedure outlined by Mua and Jackson [1][2][3] was followed. One concentrated amylose fraction, each, was obtained from three types of corn starch.…”

Section: Preparation Of Amylose Fractionsmentioning

confidence: 99%

“…In recent studies, relationships between starch molecular structure and functional properties have been established, using relatively pure fractions of amylose and amylopectin with unique molecular weights or branching patterns [1][2][3].…”

Section: Introductionmentioning

confidence: 99%

The Impact of Thermal Events on Amylose-Fatty Acid Complexes

Ozcan

Jackson

2002

Starch/Stärke

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The molecular behavior of amylose-lipid complexes was studied using differential scanning calorimetry. rapid viscoanalysis and texture analysis methods. Three amyloses were fractionated, one each from regular, 50% amylose and 70% amylose corn starches. High performance size exclusion chromatography, coupled with multiple angle laser light scattering, was used to determine amylose molecular weight profiles; fractions differed statistically (P<0.05) in their z-average molecular weights (M z ). Each amylose fraction was complexed with five different fatty acids. After 12 days of storage, amylose-lipid complexes had recrystallization percentages ranging from 42.7 to 98.2%. Cohesiveness (r = -0.84) and adhesiveness (r = -0.75) decreased with increasing M z of amyloses (P<0.05). An inverse relationship was obtained between fatty acid chain length and percent recrystallization (r = -0.84, P<0.05). Percent recrystallization decreased when fatty acid chain length increased from C16:0 to C18:0. All complex samples, when adjusted to an equal total starch basis, had decreased viscosities when pasted compared to their native starch or amylose counterparts. Shear thinning of complexes increased with increasing molecular weight (M z ) of amyloses (r = 0.71, P<0.05). Lower recrystallization rates and decreased viscosity properties could be accomplished complexing by amylose and fatty acids.

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“…X-ray analysis of hydrolyzed corn starch Figure 1 shows the X-ray patterns of corn starch samples of different hydrolyzed time. Corn starch hydrolyzed for 0 and 5 h, showed an A-type diffraction (Norman et al, 1998), while others cross between A-and V-type patterns (Mua and Jackson, 1997b). Percent crystallinity with different hydrolyzed time was 23.56, 22.20, 19.18, 16.52, 12.01, 10.69 and 9.80%, respectively ( Table 2).…”

Section: Effects Of Hydrolyzed Time On Amylose Content Of Corn Starchmentioning

confidence: 98%

Impact of enzymatic hydrolysis on the crystal structure, and thermal and textural properties of corn starch

Ma¹,

Li²

2011

Afr. J. Biotechnol.

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Corn starch has been widely used in biomaterial industry as one of the raw materials. The properties of starch such as annealing and the different ratio of amylose and amylopectin in different starch limit its application in production. These properties play a vital role in establishing relationships between other starches in structures and functions. Normal corn starches were treated with isoamylase for different hours and the gelatinization phenomena was observed with differential scanning calorimetry (DSC). The parameters of fracturability, cohesiveness, springiness and adhesive force were all detected by textural profiles analysis. After treatment with isoamylase, the content of amylose chains was increased, hardness and springiness of starch were all enhanced, while cohesiveness and adhesive presented an opposite trend. It was the different ratio of amylose and amylopectin that led to changes in physicochemical properties.

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Fine Structure of Corn Amylose and Amylopectin Fractions with Various Molecular Weights

Cited by 87 publications

References 37 publications

Molecular structural differences between maize leaf and endosperm starches

Molecular structural differences between maize leaf and endosperm starches

The Impact of Thermal Events on Amylose-Fatty Acid Complexes

Impact of enzymatic hydrolysis on the crystal structure, and thermal and textural properties of corn starch

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