On the differences in the granular architecture and starch structure between pericarp and endosperm wheat starches

Kalinga, Danusha N.; Waduge, Renuka Nilmini; Liu, Qiang; Yada, Rickey Y.; Bertoft, Eric; Seetharaman, Koushik

doi:10.1002/star.201200240

Cited by 23 publications

(31 citation statements)

References 31 publications

(52 reference statements)

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“…Blue circles symbolize A-chains, red circles external B-chains, gray circles are glucose residues involved in a branch linkage (arrows), and yellow circles are residues in internal segments of B-chains. Note that the chain segment that carries the reducing end (/) is regarded as an internal segment Bertoft et al (2008) c Kalinga et al (2013) d Hanashiro et al (2002) e Zhu et al (2011a) ECL corresponds rather well to the reported thickness of the crystalline lamellae in starch granules (Table 1.1) (Kiseleva et al 2005;Genkina et al 2007;Koroteeva et al 2007a;Kozlov et al 2007a).…”

Section: Major Chain Categoriessupporting

confidence: 67%

“…The division was based on a collection of seventeen starches from diverse plant species (Bertoft et al 2008), and some structural characteristics in other samples may overlap between the types. Indeed, Zhu et al (2011a) found that amylopectin in sweet potatoes has a structure that is intermediate to types 2 and 3, and the structure of wheat amylopectin appears to be intermediate between types 1 and 2 (Kalinga et al 2013). Nevertheless, the results so far suggest a common, systematic division of the structure of amylopectins that is ubiquitous among plants with a normal starch anabolism.…”

Section: Internal Unit Chains and Structural Types Of Amylopectinmentioning

confidence: 99%

“…b Jenkins et al (1993) c Genkina et al (2007) d Kalinga et al (2013) e Vermeylen et al (2004) f Jenkins and Donald (1995) g Koroteeva et al (2007b) h Srichuwong et al (2005b) i Kozlov et al (2007a) defect with a lot of elongated granules (Banks and Greenwood 1973;Tester et al 2004;Kubo et al 2010;Jane et al 1994;Glaring et al 2006). The granules in waxy plants, however, are indistinguishable from those of normal amylose-containing granules (Fuwa et al 1978;Jane et al 1994;Song and Jane 2000).…”

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confidence: 99%

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Fine Structure of Amylopectin

Bertoft

2015

Starch

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Starch granules consist of two major polyglucans, namely, branched amylopectin and essentially linear amylose. In all nonmutant starches, amylopectin is the major component and is responsible for the internal structure of starch granules, which is the native, semicrystalline form of starch. The granules, irrespective of the plant source, consist of granular rings of alternating amorphous and semicrystalline polymers. On a smaller scale, blocklets as well as crystalline and amorphous lamellae have been identified. Amylopectin is generally accepted as the contributor to the lamellar structure, but the nature of blocklets is only beginning to be resolved. Amylopectin consists of numerous chains of glucosyl units that are divided into short and long chains. These chains are organized as clusters that have been isolated by using endo-acting enzymes, and the fine structure of the clusters have been investigated. The clusters consist of still smaller, tightly branched units known as building blocks. The organization of the clusters and building blocks in the macromolecular structure of amylopectin is to date uncertain, and two schools exist at present suggesting that amylopectin either has a treelike branched cluster structure or a building block backbone structure. The structural features of amylopectin and the two models presently in debate are discussed in this chapter.

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Section: Major Chain Categoriessupporting

confidence: 67%

Section: Internal Unit Chains and Structural Types Of Amylopectinmentioning

confidence: 99%

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confidence: 99%

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Fine Structure of Amylopectin

Bertoft

2015

Starch

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“…As a single amylopectin molecule only contains a single C-chain, this shows that the length of the C-chain greatly varies between individual molecules. Note: Values represent a summary from the literature [9,[189][190][191][192][193][194]. External chains are defined as segments extending from the outermost branch of a chain to its non-reducing end [195].…”

Section: Chain Categoriesmentioning

confidence: 99%

Understanding Starch Structure: Recent Progress

Bertoft¹

2017

Agronomy

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Starch is a major food supply for humanity. It is produced in seeds, rhizomes, roots and tubers in the form of semi-crystalline granules with unique properties for each plant. Though the size and morphology of the granules is specific for each plant species, their internal structures have remarkably similar architecture, consisting of growth rings, blocklets, and crystalline and amorphous lamellae. The basic components of starch granules are two polyglucans, namely amylose and amylopectin. The molecular structure of amylose is comparatively simple as it consists of glucose residues connected through α-(1,4)-linkages to long chains with a few α-(1,6)-branches. Amylopectin, which is the major component, has the same basic structure, but it has considerably shorter chains and a lot of α-(1,6)-branches. This results in a very complex, three-dimensional structure, the nature of which remains uncertain. Several models of the amylopectin structure have been suggested through the years, and in this review two models are described, namely the "cluster model" and the "building block backbone model". The structure of the starch granules is discussed in light of both models.

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“…49 It has been established that GBSS1 is responsible for the synthesis of the amylose component in starch granules. 50 A mutation that affects any of the SS enzymes could lead to lower amylopectin content and therefore a higher relative AAM content. Indeed, all mutants had higher AAM content compared with the wild type, and double mutants (ss1-ss2-and ss1-ss3-) had even higher AAM compared to single mutants ( Table 1).…”

Section: Amylose Compositionmentioning

confidence: 99%