Nägeli amylodextrin and its relationship to starch granule structure. I. Preparation and properties of amylodextrins from various starch types

Kainuma, Keiji; French, Dexter

doi:10.1002/bip.360100920

Cited by 177 publications

(80 citation statements)

References 14 publications

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“…Isolation of amorphous and crystalline fractions.-Methylated starch granules (P10, P30, A10, A30) were treated below the swelling temperature (30°C) with 2.2 M HCl, resulting in the release of small (partially methylated) D-glucose-oligomers (degree of polymerisation (DP), mainly 2-4); HPLC analysis (data not shown)) and D-glucose from the amorphous domains [21][22][23]. The remaining insoluble residues are usually referred to as lintnerised starches that consist of acid-resistant crystalline parts of amylopectin.…”

Section: Resultsmentioning

confidence: 99%

Distribution of methyl substituents over crystalline and amorphous domains in methylated starches

Burgt

Bergsma²,

Bleeker³

et al. 1999

Carbohydrate Research

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Granular potato starch and amylopectin potato starch were methylated in aqueous suspension with dimethyl sulfate to molar substitution (MS) up to 0.29. The percentage of amorphous starch compared with crystalline domains increased with increasing MS. Prolonged treatment of these methylated starches with hydrochloric acid below the swelling temperature resulted in the release of D-glucose and small D-glucose-oligomers from the amorphous domains. The granular structure was maintained during the acidic treatment, indicating that the crystalline lamellae were less affected by acid. The amorphous domains contained on average about twice as many substituents per glucose unit as the remaining crystalline network. The distributions of methyl substituents in trimers and tetramers, released from amorphous domains and prepared from crystalline fractions, were determined by FABMS and compared to the outcome of a statistically random distribution. Quantification of the degree of heterogeneity of the thus-obtained trimers and tetramers showed a much larger deviation from random substitution in the crystalline fractions compared with the amorphous ones. These results are in agreement with our previous study that describes substitution patterns in branched and linear regions of methylated starch granules.

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Section: Resultsmentioning

confidence: 99%

Distribution of methyl substituents over crystalline and amorphous domains in methylated starches

Burgt

Bergsma²,

Bleeker³

et al. 1999

Carbohydrate Research

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“…The first more rapid phase is attributed to hydrolysis of amorphous regions of the starch granules, whether they be at the surface or in the interior. The second phase is attributed to a slower degradation of less accessible starch molecules present in the crystalline lamellae (Biliaderis et al, 1981;Hoover, 2000;Jacobs et al, 1998;Kainuma and French, 1971;Nakazawa, and Wang, 2003;Robin et aI., 1974;Robin etal., 1975;WatanabeandFrench,1980).…”

Section: Acid Hydrolysismentioning

confidence: 99%

The impact of heat-moisture treatment on the molecular structure and physicochemical properties of normal and waxy potato starches

Varatharajan

Hoover

Liu

et al. 2010

Carbohydrate Polymers

153

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Heat-moisture treatment (HMT) is a physical modification technique that modifies starch structure and properties without destroying its granular structure. HMT has been shown to cause starch chain interactions and crystallite disruption/reorientation within the amorphous and crystalline domains. However, the part played by amylose (AM) during HMT of starches is not properly understood. Furthermore, a systematic study has not been carried out to examine how variations in HMT temperatures influence molecular structure, physicochemical properties and digestibility of normal potato (NP) and waxy potato (WP) starches. Thus, the objective of this study was to determine changes to molecular structure, physicochemical properties and digestibility ofNP and WP starches on HMT at different temperatures (80,100,120 and l30°C) for 16 h at 27% moisture. Structural changes on HMT were monitored by scanning electron microscopy (SEM), confocal laser scanning microscopy (CLSM), polarized light microscopy (pLM), wide angle X-ray scattering (WAXS), attenuated total reflection-Fourier transform infrared (ATR-FTIR) spectroscopy, fluorophore assisted capillary electrophoresis (FACE) and KlS spectra. Changes to physicochemical properties on HMT were determined by granular swelling, amylose leaching, gelatinization parameters and pasting properties. Digestibility of normal and waxy potato starches before and after HMT by porcine pancreatic a-amylase (PPA) was monitored by measuring initial velocity and by exarninationofthe granular structure at different stages of hydrolysis by SEM, CLSM and PLM. The results showed that structural changes on HMT were influenced by differences in starch chain mobility at different temperatures of HMT. Starch chain mobility, in turn, was influenced by the interplay between the extent to which B-type crystallites were transformed into A+B-type crystallites, kinetic energy imparted to starch chains and amylose content. The main type of structural changes influencing physicochemical properties at different temperatures of HMT were starch chain interactions (at 80 and IOO°C), disruption of hydrogen bonds between amylose-amylopectin and amylopectin-amylopectin (at 120 and l30°C), disorganization of amylopectin chains near the vicinity of the hilum (at 100, 120 and l30°C)andformationofinterruptedhelices(atl30°C).The susceptibility ofNP and WP starches towards a-amylase decreased at 80°C, but increased in the range 100 to l30°C. NPand WPstarches exhibited heterogeneity in degradation (NP>WP) Most studies have been on the impact ofHMT on the thermal properties, crystallinity and pasting propertiesofnorrnalstarches. Some researchers (Hoover and Manuel, 1996; Kweon el al., 2000;Zavareze et al., 2010) have attempted to explain the impact of HMT on the structure and physicochemical properties of starches varying in amylose content. However, the part played by amylose during HMT of starches is still not properly understood. Unlike in cereal starches, amylose has been shown to be co-crystallized with amylopectin...

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“…3). The amylopectins of the low temperature gelatinizing starches had a higher proportion of unit chains with DP 6-10 and a lower proportion of unit chains Nägeli amylodextrin is an acid-resistant residue of the starch granule, which is considered to be the highly crystalline part made up of double helices after eroding away the amorphous parts [20,21]. The time for 40% degradation of the starch granules by 15% sulfuric acid to be achieved was 7 days for QS, 13 days for K127 and K240, 18 days for K96162-1, and 25 days for KS.…”

Section: Digestibility Of Starch Granules By Pancreatinmentioning

confidence: 99%

Physicochemical Properties of Sweetpotato Starches with Different Gelatinization Temperatures

et al. 2005

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Physicochemical properties of five sweetpotato starches differing in gelatinization temperature were examined. The gelatinization temperature of Koganesengan starch, an ordinary cultivar of sweetpotato in Japan, was 73.67C, whereas those of the other starches were measured to be 71.67C for Kyukei 96162-1, 65.87C for Kyushu No.127, 63.97C for Kyukei 240, and 54.97C for Quick Sweet. Some relationships of the primary structural properties with the gelatinization temperature have been found. As the gelatinization temperature decreased: i) the content of phosphate groups attached to the glucosyl residues decreased, ii) the amylose content, which was determined as difference in long chains of debranched original starch and of its amylopectin, decreased, iii) the proportion of unit chains with DP . 100 in the amylopectin fraction increased, iv) the proportion of unit chains with DP 6 to 10 in the amylopectin fraction increased, whereas that of unit chains with DP 12 to 24 decreased, v) the B-type crystallinity of the starch granules was enhanced, and vi) the proportion of longer chains constituting each Nägeli amylodextrin increased. Moreover, it was found that thin pastes of the low temperaturegelatinizing starches retrograded slower during cold storage than the ordinary starch. Among the starches, Quick Sweet starch granules, having the lowest gelatinization temperature, were digested rapidly by pancreatin.

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Nägeli amylodextrin and its relationship to starch granule structure. I. Preparation and properties of amylodextrins from various starch types

Cited by 177 publications

References 14 publications

Distribution of methyl substituents over crystalline and amorphous domains in methylated starches

Distribution of methyl substituents over crystalline and amorphous domains in methylated starches

The impact of heat-moisture treatment on the molecular structure and physicochemical properties of normal and waxy potato starches

Physicochemical Properties of Sweetpotato Starches with Different Gelatinization Temperatures

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