High-amylose starch: Structure, functionality and applications

Zhong, Yuyue; Tai, Lingyu; Blennow, Andreas; Ding, Li; Herburger, Klaus; Qu, Jianzhou; Xin, Anzhou; Guo, Dongwei; Hebelstrup, Kim H.; Liu, Xingxun

doi:10.1080/10408398.2022.2056871

Cited by 31 publications

(34 citation statements)

References 184 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Therefore, amylose content is an important parameter in utilizing starch for various applications, including food, drug delivery carriers, excipients of drugs, films and coating materials, biodegradable packaging, paper, and nanocomposites. [ 4,10 ]…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Physicochemical Properties of Sago Starch Fractionated by Butanol

et al. 2023

View full text Add to dashboard Cite

Amylose is one of the sago starch constituents which plays an important role in the processes of gelatinization, retrogradation, and the pasting process of starch texture. By separating amylose from amylopectin through a fractionation process, high-content amylose can be obtained. In this study, the process of fractionating sago starch is carried out using hot water and the addition of n-butanol dropwise with certain time variations (1, 2, 3, 4, and 5 h). The precipitate formed, which is the fractionated sago starch, is separated from the n-butanol fraction using centrifugation. The physicochemical properties of fractionated sago starch are characterized in terms of chemical change using Fourier transform infrared (FTIR), molecular weight using gel permeation chromatography (GPC), particle size, morphology, amylose content, crystallinity, water-solubility, swelling power, moisture, ash content, thermal stability using differential scanning calorimetry (DSC), crystallinity using X-ray diffraction (XRD), and morphology using field emission scanning electron microscopy (FESEM). The results show that the fractionation process using n-butanol increases the particle size, amylose content, and thermal stability compared to the native sago. The crystallinity, water solubility, and swelling power of the fractionated-sago starches are decreased. The highest amylose content and gelatinization temperature properties are achieved by the addition of n-butanol for 4 h.

show abstract

Section: Introductionmentioning

confidence: 99%

“…Amylose content is the key factor in starch gelatinization, retrogradation, pasting, and texture of starch. [4] The higher the amylose content in starch, the higher the gelatinization temperature. [5,6] The amylose content in starch has a positive correlation with the short-term retrogradation rate [7] and thermal stability.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical Properties of Sago Starch Fractionated by Butanol

et al. 2023

View full text Add to dashboard Cite

show abstract

“…High-amylose starches typically exhibit the B-or Ctype crystalline polymorph, agglomerated, elongated, and hollow granular morphology, and high gelatinization temperature. 11,13,15,17 As for high-amylose crops, rice high-amylose be2b mutant starches show lower yield than their parent lines. 10,18,19 The seed weight of the be2b mutant from cultivar rice Kinmaze was reduced by 35% but AC increased from 15.7 to 26.5% compared to control.…”

Section: Introductionmentioning

confidence: 99%

“…High-amylose rice genotypes can be easily identified in mutant germplasm generated by physical or chemical mutagenesis or by transgenic approaches overexpressing the granule-bound starch synthase (GBSS), the gene responsible for amylose synthesis, or inhibition of the expression of enzymes involved in amylopectin biosynthesis. ,− The maize amylose-extender ( ae ) mutant identified with mutated starch branching enzyme IIb ( be 2 b ) has a typical phenotype of an increased proportion of amylose and longer amylopectin chains with fewer branches. , This type of maize high-amylose mutant typically has an amylose content of approximately 60% compared to 30% of control . Rice starch branching enzyme IIb ( be 2 b ) mutants also show high AC and high RS. ,− The mutants generated with mutations in starch synthase 3a ( SS3a ) have high AC, not as high as that of be 2 b mutants . Thus, the knock-out of BEIIb in rice is an efficient way to produce starch with high AC and high RS.…”

Section: Introductionmentioning

confidence: 99%

“…The be 2 b mutants generally have lower seed weight and display altered starch granule morphology and physicochemical properties. High-amylose starches typically exhibit the B- or C-type crystalline polymorph, agglomerated, elongated, and hollow granular morphology, and high gelatinization temperature. ,,, As for high-amylose crops, rice high-amylose be 2 b mutant starches show lower yield than their parent lines. ,, The seed weight of the be 2 b mutant from cultivar rice Kinmaze was reduced by 35% but AC increased from 15.7 to 26.5% compared to control . The seed weight of be 2 b and the be1 be 2 b double mutant decreased by 40% and AC increased by 1.3- and 2.5-fold, respectively .…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Carbohydrate Repartitioning in the Rice Starch Branching Enzyme IIb Mutant Stimulates Higher Resistant Starch Content and Lower Seed Weight Revealed by Multiomics Analysis

Chen

Xu³

et al. 2022

J. Agric. Food Chem.

View full text Add to dashboard Cite

The starch branching enzyme IIb mutant (be2b) in rice significantly increases the resistant starch (RS) content and leads to reduced seed weight. However, the underlying metabolic mechanisms remain unclear. Proteomic analysis indicated that upregulation of starch synthase IIa (SSIIa) and SSIIIa and downregulation of BEI and SSI were possibly responsible for the decreased short amylopectin chains (DP 6–15) and increased longer chains (DP > 16) of be2b starch. The upregulation of granule-bound starch synthase led to increased amylose content (AC). These changes in the amylopectin structure and AC accounted for the increased RS content. α-Amylase 2A showed the strongest upregulation (up to 8.45-fold), indicating that the loss of BEIIb activity enhanced starch degradation. Upregulation of glycolysis-related proteins stimulated carbohydrate repartitioning through glycerate-3-phosphate and promoted the accumulation of tricarboxylic acid cycle intermediates, amino acids, and fatty acids. The unexpected carbohydrate partitioning and enhanced starch degradation resulted in the reduced seed weight in the be2b mutant.

show abstract

Biopolymer‐Based Nanocomposites for Active Food Packaging

Baidya,

Anandalakshmi

2024

Smart Food Packaging Systems

View full text Add to dashboard Cite

High-amylose starch: Structure, functionality and applications

Cited by 31 publications

References 184 publications

Physicochemical Properties of Sago Starch Fractionated by Butanol

Physicochemical Properties of Sago Starch Fractionated by Butanol

Carbohydrate Repartitioning in the Rice Starch Branching Enzyme IIb Mutant Stimulates Higher Resistant Starch Content and Lower Seed Weight Revealed by Multiomics Analysis

Biopolymer‐Based Nanocomposites for Active Food Packaging

Contact Info

Product

Resources

About