Naegeli amylodextrin and its relationship to starch granule structure. II. Role of water in crystallization of B‐starch

Kainuma, Keiji; French, Dexter

doi:10.1002/bip.1972.360111105

Cited by 204 publications

(66 citation statements)

References 16 publications

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“…This could be explained in terms of the difference in location of branching points in maize and potato starches. In general, the branch chains of amylopectin form double helices and contribute to the starch crystallinity (Kainuma & French, 1972).…”

Section: X-ray Diffractionmentioning

confidence: 99%

Structural and physicochemical properties of granular starches after treatment with debranching enzyme

Dhital

et al. 2017

Carbohydrate Polymers

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Please cite this article as: Li, Ping., He, Xiaowei., Dhital, Sushil., Zhang, Bin., & Huang, Qiang., Structural and physicochemical properties of granular starches after treatment with debranching enzyme.Carbohydrate Polymers http://dx.doi.org/10. 1016/j.carbpol.2017.04.036 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. Highlights -Maize and potato granular starches were successfully debranched at 60ºC.-Pullulanase was much effective on hydrolyzing potato starch compared to the maize starch.-Debranched potato starches showed markedly decrease of pasting viscosities and enthalpy changes compared to the debranched maize starches. Abstract:The present study modified maize and potato granular starches by partial debranching treatment below the gelatinization temperature, and investigated their structural and physicochemical properties. Pullulanase was much effective (more than three times) on hydrolyzing potato starch compared to maize starch as measured from total carbohydrate values in the supernatant. The pullulanase hydrolysis decreased the amount of double helices as observed from DSC measurement. These effects were dependent upon the time of enzyme hydrolysis (24h>8h>1h) as well as type of starch (potato>maize). The pullulanase hydrolysis decreased the peak viscosity of the potato starch paste, whereas the effect was very less pronounced for maize starch. The current results showed that it is possible to achieve the starches with desired physicochemical properties by varying the starch type as well as modification process.

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Section: X-ray Diffractionmentioning

confidence: 99%

Structural and physicochemical properties of granular starches after treatment with debranching enzyme

Dhital

et al. 2017

Carbohydrate Polymers

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“…46,47) Naegeli dextrins, prepared by exhaustive acid hydrolysis of granular starch, consist of highly crystalline structures. 48) Fine structures of the Naegeli dextrin of waxy maize starch were analyzed using combinations of quantitative paper chromatography and selected enzymes, including saccharifying α amylase (from B. subtilis), β amylase (from soybean), and pullulanase. 49) The results show that the Naegeli dextrin of waxy maize starch consists of 47% (molar ratio) linear chains (DP 8 17), 16% branched chains that have the main unit chain length of DP 12 16 carrying a glucosyl or maltosyl branch at the reducing end, 26% singly branched chains carrying two unit chains with the peak chain length of DP 14 (ranging between DP 7 and DP 20), and about 5% chains having branches near the non reducing end.…”

Section: )mentioning

confidence: 99%

Current Understanding on Starch Granule Structures

2006

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Starch is the second largest biomass, next to cellulose, produced on earth and is the most available and economical commodity product. One major reason for starch being economically competitive is its semi crystalline granular structure. Starch is produced in the granular form; therefore, it is easily isolated through wet milling. The starch can then be derivatized and modified with various chemical reagents, washed to remove by products and residual chemicals, and centrifuged to recover the modified starch that provides improved properties for various end uses and market needs.Starch granules from different botanical sources have different characteristic shapes, sizes and morphology.1)The sizes of starch granules vary from submicron to more than 100 microns in diameter. The shapes of starch granules include spherical, disk, oval, polygonal, dome shape, elongated rod shape and compound starch. Most starch granules consist of two types of glucan, amylose and amylopectin. Amylopectin in the granule is present in the semi crystalline structure, whereas amylose is amorphous. Starch granules possess different types of crystallinity, displaying A , B and C type X ray patterns, depending on their amylopectin branch chain length.2) The A type polymorphic starch has a monoclinic unit cell, and the B type starch has a hexagonal unit cell.3,4) The C type polymorphic starch consists of a combination of the A type and the B type unit cells. Starches of different polymorphisms are known to display different enzyme digestibility.5 9) The A type polymorphic starch is easily digestible, but the B type and some C type starches are very resistant to enzyme hydrolysis. The aim of this paper is to review some of the recent advances on the understanding of the structure of starch granules and its impact on starch properties.Structure and location of amylose in the starch granule. The structure of amylose has been extensively analyzed and is shown to have multiple branches; the number of branches of amylose molecules depends on the molecular size and botanical source of the starch.10,11) Cereal starches have amylose of smaller molecular sizes than tuber and root starches. 12,13)Locations of amylose versus amylopectin. Relative locations of amylose and amylopectin were a matter of debate among scientists for decades. On the basis of different properties of starch granules isolated from different botanical sources, including amylose leaching, iodine vapor complexing with amylose, amylose formation of the V complex, and DMSO solubilization of starch granules, amylose is proposed of being separated from amylopectin in normal maize starch and being interspersed among amylopectin in potato starch. 14) Because amylose was known as linear molecules not being branched by starch branching enzymes during biosynthesis, it was hypothesized that amylose was synthesized in bundles, which was isolated from amylopectin and, thus, was not accessible to the starch branching enzymes. During the process of high temperature ethanol treatments to convert na...

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“…Amylopectin has a distinct highly ordered structure called a "tandem-cluster structure," in which most of the side chains are arranged in parallel and neighboring chains form double helices (Kainuma and French, 1972). Starch-debranching enzyme (DBE) has been considered to play an essential role in the synthesis of amylopectin, possibly by trimming the shape of the cluster .…”

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confidence: 99%

Functional Diversity of Isoamylase Oligomers: The ISA1 Homo-Oligomer Is Essential for Amylopectin Biosynthesis in Rice Endosperm

Utsumi

Sawada

et al. 2011

Plant Physiology

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Rice (Oryza sativa) endosperm has two isoamylase (ISA) oligomers, ISA1 homo-oligomer and ISA1-ISA2 hetero-oligomer. To examine their contribution to starch synthesis, expression of the ISA1 or ISA2 gene was differently regulated in various transgenic plants. Although suppression of ISA2 gene expression caused the endosperm to have only the homo-oligomer, no significant effects were detected on the starch phenotypes. In contrast, ISA2 overexpression led to endosperm having only the hetero-oligomer, and starch synthesis in the endosperm was drastically impaired, both quantitatively and qualitatively, because the starch was devoid of typical starch features, such as thermal and x-ray diffraction properties, and water-soluble highly branched maltodextrins were accumulated. In the ISA2 overexpressed line, about 60% to 70% of the ISA1-ISA2 heterooligomer was bound to starch, while the ISA homo-and hetero-oligomers from the wild type were mostly present in the soluble form at the early milking stage of the endosperm. Detailed analysis of the relative amounts of homo-and heterooligomers in various lines also led us to the conclusion that the ISA1 homo-oligomer is essential, but not the ISA1-ISA2 oligomer, for starch production in rice endosperm. The relative amounts of ISA1 and ISA2 proteins were shown to determine the ratio of both oligomers and the stoichiometry of both ISAs in the hetero-oligomer. It was noted when compared with the homo-oligomer that all the hetero-oligomers from rice endosperm and leaf and potato (Solanum tuberosum) tuber were much more stable at 40°C. This study provides substantial data on the structural and functional diversity of ISA oligomers between plant tissues and species.

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Naegeli amylodextrin and its relationship to starch granule structure. II. Role of water in crystallization of B‐starch

Cited by 204 publications

References 16 publications

Structural and physicochemical properties of granular starches after treatment with debranching enzyme

Structural and physicochemical properties of granular starches after treatment with debranching enzyme

Current Understanding on Starch Granule Structures

Functional Diversity of Isoamylase Oligomers: The ISA1 Homo-Oligomer Is Essential for Amylopectin Biosynthesis in Rice Endosperm

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