Molecular order and structure in enzyme-resistant retrograded starch

Gidley, Michael J.; Cooke, D.; Darke, A.; Hoffmann, Rainer A.; Russell, Alison L.; Greenwell, P.

doi:10.1016/0144-8617(96)81387-7

Cited by 166 publications

(98 citation statements)

References 33 publications

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“…This fraction is comparable with that found in amylose submitted to a thermal treatment 5 leading to a higher resistance to the amylase enzyme.…”

Section: Double Helix Fractionsupporting

confidence: 81%

“…Some higher values of ⌬H m (and T d ) are given for amylose but they referred to amylose modified by cycles of temperature. 5,10,11 Taking the range of values found for starch, the value of crystallinity ␣ (⌬H diss ) for amylose or starch is:…”

Section: Crystallinity From the Heat Of Dissolutionmentioning

confidence: 99%

“…The helical conformation of amylose and other polysaccharides has been investigated by 13 C NMR [3][4][5] and fluorescent polarization. 6 Amylose presents some features of synthetic polymers in solution but also some differences.…”

Section: Physico-chemical Characteristics Of Polyolefins and Amylose mentioning

confidence: 99%

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Double-helical network in amylose as seen by slow calorimetry and FTIR

Bernazzani

Chapados

Delmas

2000

J. Polym. Sci. B Polym. Phys.

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“…This fraction is comparable with that found in amylose submitted to a thermal treatment 5 leading to a higher resistance to the amylase enzyme.…”

Section: Double Helix Fractionsupporting

confidence: 81%

Section: Crystallinity From the Heat Of Dissolutionmentioning

confidence: 99%

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Double-helical network in amylose as seen by slow calorimetry and FTIR

Bernazzani

Chapados

Delmas

2000

J. Polym. Sci. B Polym. Phys.

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“…Several investigations have reported that the side chains (A and B 1 chains) of a unit cluster of amylopectin form double helices although the minimum chain length for such a double helix might be approximately 10 Glc units, and the length of each double helix correlated with the gelatinization temperature (Gidley and Bulpin, 1987;Cooke and Gidley, 1992;Gidley et al, 1995;Moates et al, 1997;Safford et al, 1998). The gelatinization properties in the gene dosage group were correlated with the extent of the decrease in the short chains with DP Ϲ 17 (Fig.…”

Section: Discussionmentioning

confidence: 78%

Biochemical and Genetic Analysis of the Effects ofAmylose-Extender Mutation in Rice Endosperm

et al. 2001

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Biochemical analysis of amylose-extender (ae) mutant of rice (Oryza sativa) revealed that the mutation in the gene for starch-branching enzyme IIb (BEIIb) specifically altered the structure of amylopectin in the endosperm by reducing short chains with degree of polymerization of 17 or less, with the greatest decrease in chains with degree of polymerization of 8 to 12. The extent of such change was correlated with the gelatinization properties of the starch granules, as determined in terms of solubility in urea solution. The ae mutation caused a dramatic reduction in the activity of BEIIb. The activity of soluble starch synthase I (SSI) in the ae mutant was significantly lower than in the wild type, suggesting that the mutation had a pleiotropic effect on the SSI activity. In contrast, the activities of BEI, BEIIa, ADP-Glc pyrophosphorylase, isoamylase, isoamylase, pullulanase, and Suc synthase were not affected by the mutation. Therefore, it is stressed that the function of BEIIb cannot be complemented by BEIIa and BEI. These results strongly suggest that BEIIb plays a specific role in the transfer of short chains, which might then be extended by SS to form the A and B 1 chains of amylopectin cluster in rice endosperm.Starch is composed of two types of molecule, namely amylose and amylopectin. Amylose is an essentially linear molecule composed of ␣(134)-linked glucosidic chains, whereas amylopectin is a highly branched glucan with ␣(136) glucosidic bonds that connect linear chains. The ␣-1,4 chains of amylopectin consist of A chains that carry no additional chains, B chains that carry A chains or other B chains, and a C chain that includes the reducing terminus (Peat et al., 1952). Hizukuri (1986) proposed a cluster model for amylopectin. In this model, A and B 1 chains form a single cluster, whereas B 2 and B 3 chains extend to two and three clusters, respectively. Hanashiro et al. (1996) proposed that, in amylopectin, chains of degree of polymerization (DP) Ϲ12, 13 Ϲ DP Ϲ 24, 25 Ϲ DP Ϲ 36, and DP м 37 correspond to A chains, B 1 chains, B 2 chains, and B 3 and longer chains, respectively.

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“…O grau de polimerização (DP) da amilose também afeta o rendimento do RS3; uma vez que o rendimento aumenta com DP maior que 100, mas permanece constante para DP superiores (EERLINGEN et al, 1993). O mínimo de DP de 10 e máximo de 100 parece ser necessário para formar dupla hélice (GIDLEY et al 1995). A apresentação sistemática da formação do RS3 em solução aquosa de amilose retratado como modelo de micela e lamela é mostrado nas figuras 10 e 11 (SAJILATA et al, 2006).…”

Section: Rs1 = Ts -(Rds + Sds) -Rs2 -Rs3unclassified

Estudo das alterações na microestrutura de partículas de amido de milho em processos de granulação

Hubinger¹

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Molecular order and structure in enzyme-resistant retrograded starch

Cited by 166 publications

References 33 publications

Double-helical network in amylose as seen by slow calorimetry and FTIR

Double-helical network in amylose as seen by slow calorimetry and FTIR

Biochemical and Genetic Analysis of the Effects ofAmylose-Extender Mutation in Rice Endosperm

Estudo das alterações na microestrutura de partículas de amido de milho em processos de granulação

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