The effect of Ca2+-ions on the α-amylolysis of granular starches from oats and waxy-maize

Journal of Cereal Science

Volumn 24, Issue 2, 1996, Pages 139-150

  Manelius, Robin ^a   Bertoft, Eric ^a  

^a ÅBO AKADEMI UNIVERSITY   (Finland)

Author keywords

Oats; Starch granules; Waxy maize; amylolysis

Indexed keywords

AVENA; BACILLUS SUBTILIS; ZEA MAYS;

EID: 0000471505     PISSN: 07335210     EISSN: None     Source Type: Journal    
DOI: 10.1006/jcrs.1996.0047     Document Type: Article

References (34)

1. Leach, H.W. and Schoch, T.J. Structure of the starch granule. II. Action of various amylases on granular starches. Cereal Chemistry 38 (1961) 34-46.
2. Bertoft, E. and Manelius, R. A method for the study of the enzymatic hydrolysis of starch granules. Carbohydrate Research 227 (1992) 269-283.
3. Bertoft, E., Manelius, R. and Qin, Z. Studies on the structure of pea starches. Part 1: Initial stages in α-amylolysis of granular smooth pea starch. Starch/ Stärke 45 (1993) 215-220.
4. Bertoft, E., Manelius, R. and Qin, Z. Studies on the structure of pea starches. Part 2: α-Amylolysis of granular wrinkled pea starch. Starch/ Stärke 45 (1993) 258-263.
5. Wang, L.A. and White, P.J. Structure and properties of amylose, amylopectin, and intermediate material of oat starches. Cereal Chemistry 71 (1994) 263-268.
6. Mua, J.-P. and Jackson, D.S. Gelatinization and solubility properties of commercial oat starch. Starch/ Stärke 47 (1995) 2-7.
7. Morrison, W.R., Law, R.V. and Snape, C.E. Evidence for inclusion complexes of lipids with V-amylose in maize, rice and oat starches. Journal of Cereal Science 18 (1993) 107-109.
8. Manners, D.J. and Bathgate, G.N. α-1,4-Glucans. Part XX. The molecular structure of the starches from oats and malted oats. Journal of the Institute of Brewing 15 (1969) 169-175.
9. Lineback, D.R. and Ponpipom, S. Effects of germination of wheat, oats, and pearl millet on alpha-amylase activity and starch degradation. Starch/ Stärke 29 (1977) 52-60.
10. Knutson, C.A., Khoo, U., Cluskey, J.E. and Inglett, G.E. Variation in enzyme digestibility and gelatinization behavior of corn starch granule fractions. Cereal Chemistry 59 (1982) 512-515.
11. Fuwa, H., Nakajima, M., Hamada, A. and Glover, D.V. Comparative susceptibility to amylases of starches from different plant species and several single endosperm mutants and their double-mutant combinations with opaque2 inbred Oh43 maize. Cereal Chemistry 54 (1977) 230-237.
12. Gallant, D., Mercier, C. and Guilbot, A. Electron microscopy of starch granules modified by bacterial α-amylase. Cereal Chemistry 49 (1972) 354-365.
13. Morrison, W.R., Milligan, T.P. and Azudin, M.N. Relationship between the amylose and lipid contents of starches from diploid cereals. Journal of Cereal Science 2 (1984) 257-271.
14. Dubois, M., Gilles, K.A., Hamilton, J.K., Rebers, P.A. and Smith, F. Colorimetric method for determination of sugars and related substances. Analytical Chemistry 28 (1956) 350-356.
15. Krisman, C.R. A method for the colorimetric estimation of glycogen with iodine. Analytical Biochemistry 4 (1962) 17-23.
16. Morrison, W.R. and Laignelet, B. An improved colorimetric procedure for determining apparent and total amylose in cereal and other starches. Journal of Cereal Science 1 (1983) 9-20.
17. McFeeters, R.F. A manual method for reducing sugar determinations with 2,2′-bicinchoninate reagent. Analytical Biochemistry 103 (1980) 302-306.
18. Robyt, J. and French, D. Action pattern and specificity of an amylase from Bacillus subtilis. Archives of Biochemistry and Biophysics 100 (1963) 451-467.
19. Bertoft, E. Investigation of the fine structure of amylopectin using alpha- and beta-amylase. Carbohydrate Research 189 (1989) 195-207.
20. Yokobayashi, K., Misaki, A. and Harada, T. Purification and properties of Pseudomonas isoamylase. Biochimica et Biophysica Ada 212 (1970) 458-469.
21. Paton, D. Oat starch: Some recent developments. Starch/ Stärke 31 (1979) 184-187.
22. Lineback, D.R. Current concepts of starch structure and its impact on properties. Journal of the Japanese Society of Starch Science 33 (1986) 80-88.
23. Morrison, W.R. Starch lipids and how they relate to starch granule structure and functionality. Cereal Foods World 40 (1995) 437-446.
24. Manners, D.J. Recent developments in our understanding of amylopectin structure. Carbohydrate Polymers 11 (1989) 87-112.
25. Seneviratne, H.D. and Biliaderis, C.G. Action of α-amylases on amylose-lipid complex superstructures. Journal of Cereal Science 13 (1991) 129-143.
26. Wang, L.Z. and White, P.J. Structure and physicochemical properties of starches from oats with different lipid contents. Cereal Chemistry 71 (1994) 443-450.
27. Jane, J.-l., Kasemsuwan T., Leas, S., Zobel, H. and Robyt, J.F. Anthology of starch granule morphology by scanning electron microscopy. Starch/Stärke 46 (1994) 121-129.
28. Gallant, D.J. and Bouchet, B. Ultrastructure of maize starch granules. A review. Food Microstructure 5 (1986) 141-155.
29. Fannon, I.E., Shull, J.M. and BeMiller, J.N. Interior channels of starch granules. Cereal Chemistry 70 (1993) 611-613.
30. Colonna, P., Buléon, A. and Lemarié, F. Action of Bacillus subtillis α-amylase on native wheat starch. Biotechnology and Bioengineering 31 (1988) 895-904.
31. 13C-NMR study of interactions between amylodextrin and neutral salts. Starch/ Stärke 45 (1993) 172-175.
32. Jane, J.-l. Mechanism of starch gelatinization in neutral salt solutions. Starch/Stärke 45 (1993) 161-166.
33. Jane, J.-l. and Shen, J.J. Internal structure of the potato starch granule revealed by chemical gelatinization. Carbohydrate Research 247 (1993) 279-290.
34. Gough, B.M. and Pybus, J.N. Effect of metal cations on the swelling and gelatinization behaviour of large wheat starch granules. Starch/ Stärke 25 (1973) 123-130.