Structure of the amylopectin fraction of amylomaize

Takeda, C.; Takeda, Yasuhito; Hizukuri, Susumu

doi:10.1016/0008-6215(93)84039-9

Cited by 107 publications

(54 citation statements)

References 26 publications

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“…The involvement of SBEII in the formation of amylopectin polymers is supported by analyses of starches produced in pea embryos and rice and maize endosperm with reduced SBEII activities. These studies have correlated the mutations with increased length of amylopectin chains and an apparent increase in amylose content (Bhattacharyya et al, 1990;Mizuno et al, 1993;Takeda et al, 1993b;Tomlinson et al, 1997). Similar results have also been obtained from studies of transgenic potato with reduced SBEII activity (Jobling et al, 1999).…”

supporting

confidence: 74%

Isolation of a cDNA Encoding a Granule-Bound 152-Kilodalton Starch-Branching Enzyme in Wheat

et al. 2000

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Screening of a wheat (Triticum aestivum) cDNA library for starch-branching enzyme I (SBEI) genes combined with 5Ј-rapid amplification of cDNA ends resulted in isolation of a 4,563-bp composite cDNA, Sbe1c. Based on sequence alignment to characterized SBEI cDNA clones isolated from plants, the SBEIc predicted from the cDNA sequence was produced with a transit peptide directing the polypeptide into plastids. Furthermore, the predicted mature form of SBEIc was much larger (152 kD) than previously characterized plant SBEI (80-100 kD) and contained a partial duplication of SBEI sequences. The first SBEI domain showed high amino acid similarity to a 74-kD wheat SBEI-like protein that is inactive as a branching enzyme when expressed in Escherichia coli. The second SBEI domain on SBEIc was identical in sequence to a functional 87-kD SBEI produced in the wheat endosperm. Immunoblot analysis of proteins produced in developing wheat kernels demonstrated that the 152-kD SBEIc was, in contrast to the 87-to 88-kD SBEI, preferentially associated with the starch granules. Proteins similar in size and recognized by wheat SBEI antibodies were also present in Triticum monococcum, Triticum tauschii, and Triticum turgidum subsp. durum.

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confidence: 74%

Isolation of a cDNA Encoding a Granule-Bound 152-Kilodalton Starch-Branching Enzyme in Wheat

et al. 2000

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“…6,7 Gels and dispersions from both native as well as purified amylose and Materials amylopectin starches show differences in properties such as phase separation, gelation, aggregaHigh-amylose maize starch (maize amylose with tion, and crystallization. [8][9][10][11][12][13][14][15][16][17][18] Starch crystallization 70% amylose labelled as CN70, with CN Å corn in starch films cast from solutions and their menative), technical grade, was obtained from chanical properties have been investigated preSigma Chemical Co. (St. Louis, Minnesota).…”

Section: Methodsmentioning

confidence: 99%

Structure and properties of compression-molded thermoplastic starch materials from normal and high-amylose maize starches

Soest

Borger

1997

J. Appl. Polym. Sci.

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ABSTRACT:The structural and mechanical properties of compression-molded normal and high-amylose maize starches were studied as a function of processing water content and ageing time. Rubbery thermoplastic starches were produced by compression molding of four maize starches with differences in amylose content and amylopectin structure. Glycerol (30% on the basis of dry starch) and water (between 10 and 35% on the basis of total mass) were used as plasticizers. After processing, the amorphous thermoplastic starch materials crystallized during ageing. The semicrystalline materials contained both E-type and V-type, as well as B-type crystallinity. The properties of the thermoplastic starch materials are dependent on water content during processing, starch source, and ageing time. The normal maize starch materials are highly flexible with elongations between 56 and 104%. The elongations of the high-amylose maize starch materials were between 5-35%. The tensile stress and E-modulus of the normal maize starch materials were in the range of 3.9-6.7 and 27-131 MPa, respectively. The tensile stress and E-modulus of the high-amylose maize starch materials increased from approximately 0.5 to 23 and 5 to 700 MPa, respectively, with increasing water content during processing from 10 to 35%. The differences in mechanical properties of the normal and high-amylose materials were explained by differences in the structure of the amylose and amylopectin structure. It was concluded that both lead to differences in the starch network.

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“…They increase its average branch length and cause the production of an intermediate material (e.g. Baba and Arai, 1984;Banks et aL, 1971;Mizuno et aL, 1993;Takeda et aL, 1993b;Yun and Matheson, 1993).…”

Section: The R Mutation Alters the Structure Of Amylopectin In Leaf Smentioning

confidence: 99%

Importance of isoforms of starch‐branching enzyme in determining the structure of starch in pea leaves

Tomlinson

Lloyd

Smith³

1997

The Plant Journal

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SummaryThe impact of a mutation at the r locus of peas (Pisum sativum L.) on the structure of starch in the leaf has been studied. The mutation specifically eliminates the A class of isoform of starch-branching enzyme (SBE A) from the leaf, causing a 10-fold reduction in the total activity of the enzyme. Gel-permeation chromatography and thymol precipitation show that wild-type leaf starch consists of polymers with the general characteristics of amylose and amylopectin, although amylose is only a very minor component of the starch. High-performance anion exchange chromatography (HPAEC) of debranched amylopectin reveals that the distribution profile of branch lengths is strongly polymodal, and distinctly different from that of the amylopectin of storage starches. The mutation at the r locus results in the appearance of an amylopectinlike glucan of low molecular weight in the starch. The absorbance of the iodine complex of the amylopectin and analysis by HPAEC both indicate that the mutation causes an increase in the average branch length of the amylopectin but does not affect the polymodal nature of the distribution of branch lengths. The extent to which these effects of the mutation are specifically due to the loss of SBE A is discussed. It is suggested that differences in properties between isoforms of SBE are not the main factors that determine the polymodal distribution of branch lengths in amylopectin.

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Structure of the amylopectin fraction of amylomaize

Cited by 107 publications

References 26 publications

Isolation of a cDNA Encoding a Granule-Bound 152-Kilodalton Starch-Branching Enzyme in Wheat

Isolation of a cDNA Encoding a Granule-Bound 152-Kilodalton Starch-Branching Enzyme in Wheat

Structure and properties of compression-molded thermoplastic starch materials from normal and high-amylose maize starches

Importance of isoforms of starch‐branching enzyme in determining the structure of starch in pea leaves

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