Starch Solutions and Pastes and their Molecular Interpretation.

Meyer, Kurt H.; Bernfeld, P.; Boissonnas, R. A.; Gürtler, P.; Noelting, Gerald

doi:10.1021/j150468a001

Cited by 43 publications

(7 citation statements)

References 17 publications

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“…This finding shows that the average peak MW of amylose in oats increases with higher aqueous leaching temperatures ( Fig. 4) as was similarly reported for corn and wheat starches by Meyer et al [16], Schoch [17], and Banks et al [18]. In DMSO, both amylopectin and amylose MWs remained constant at 65-12OoC.…”

Section: Resultssupporting

confidence: 85%

Gelatinization and Solubility Properties of Commercial Oat Starch

Mua

Jackson

1995

Starch Stärke

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Gelatinization and solubility characteristics of starch contribute to unique functionality in foods. Corn and oat starch viscoamylographs (35g db) showed peak viscosities of 400 and 390B.U., respectively. Oat starch had a more rapid (89.7 vs 85.6°C) and higher set back (790 vs. 740B.U.) than corn. Data on soluble components of cooled (85°C) starch pastes, as collected and analyzed by high‐performance size exclusion chromatography (HPSEC), suggest that amylopectin plays a significant (P<0.05) role in oat paste set back; for corn starch, amylose is the dominant factor. Solubilities and apparent molecular weights (MW) of oat starch heated (65‐120°C) under shear and subsequent sonication (0‐40s) in water or 90% methyl sulfoxide (DMSO) were also determined by HPSEC. An intermediate MW fraction was eluted on the HPSEC chromatograms only when oat starch was heated in water (100‐120°C/30min) or DMSO and sonicated, suggesting that this fraction may not be inherent in the native granule. in water, polymer solubility and peak MW increased with temperature (65‐120°C), whereas in DMSO, solubility decreased with heating (65‐100°C), while peak MW remained basically constant. Aqueous (aq) leaching at 75°C solubilized more corn amylose than amylopectin, but amylopectin and amylose co‐leached from oat starch granules. Aq leaching, at 20°C above their DSC peak ends (85 and 95°C for oat and corn, resepctively), showed more amylopectin leached from oat starch granules whereas more amylose was leached from corn starch granules.

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Section: Resultssupporting

confidence: 85%

Gelatinization and Solubility Properties of Commercial Oat Starch

Mua

Jackson

1995

Starch Stärke

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“…Chem.. 40, 112 948). [1][2][3][4][5][6][7][8][9][10][11][12] L Sak.irada. A. Ntkajima and H. Fujiwara, J.…”

Section: Resultsmentioning

confidence: 99%

Water Sorption by Dextrans and Wheat Starch at High Humidities

Taylor¹,

Cluskey²,

Senti³

1961

J. Phys. Chem.

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“…Glycogen is a large complex polysaccharide of glucose residues linked in chains via α –1,4–glycosidic bonds, with branching occurring via α ‐1,6‐glycosidic bonds (Fig. ) . Glycogen exists as either small β particles (less than ~50 nm) or as larger α particles up to 300 nm in diameter that consist of many β particles aggregating together by an unknown mechanism .…”

Section: Glycogen Flux Pathways In the Heartmentioning

confidence: 99%

Myocardial glycogen dynamics: New perspectives on disease mechanisms

Chandramouli

Varma

Stevens

et al. 2015

Clin Exp Pharma Physio

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Cardiac glycogen regulation involves a complex interplay between multiple signalling pathways, allosteric activation of enzymes, and sequestration for autophagic degradation. Signalling pathways appear to converge on glycogen regulatory enzymes via insulin (glycogen synthase kinase 3β, protein phosphatase 1, allosteric action of glucose-6-phosphate), β-adrenergic (phosphorylase kinase protein phosphatase 1 inhibitor), and 5' adenosine monophosphate-activated protein kinase (allosteric action of glucose-6-phosphate, direct glycogen binding, insulin receptor). While cytosolic glycogen synthesis and breakdown are relatively well understood, recent findings relating to phagic glycogen degradation highlight a new area of investigation in the heart. It has been recently demonstrated that a specific glycophagy pathway is operational in the myocardium. Proteins involved in recruiting glycogen to the forming phagosome have been identified. Starch-binding domain-containing protein 1 is involved in binding glycogen and mediating membrane anchorage via interaction with a homologue of the phagosomal protein light-chain 3. Specifically, it has been shown that starch-binding domain-containing protein 1 and light-chain 3 have discrete phagosomal immunolocalization patterns in cardiomyocytes, indicating that autophagic trafficking of glycogen and protein cargo in cardiomyocytes can occur via distinct pathways. There is strong evidence from glycogen storage diseases that phagic/lysosomal glycogen breakdown is important for maintaining normal cardiac glycogen levels and does not simply constitute a redundant 'alternative' breakdown route for glycogen. Advancing understanding of glycogen handling in the heart is an important priority with relevance not only to genetic glycogen storage diseases but also to cardiac metabolic stress disorders such as diabetes and ischaemia.

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Starch Solutions and Pastes and their Molecular Interpretation.

Cited by 43 publications

References 17 publications

Gelatinization and Solubility Properties of Commercial Oat Starch

Gelatinization and Solubility Properties of Commercial Oat Starch

Water Sorption by Dextrans and Wheat Starch at High Humidities

Myocardial glycogen dynamics: New perspectives on disease mechanisms

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