Correlations between the fine structure, physicochemical properties, and retrogradation of amylopectins from Taiwan rice varieties

Cereal Chemistry

Volumn 74, Issue 1, 1997, Pages 34-39

  Lu, Shin ^a   Chen, Ling Ni ^a   Lii, Cheng Yi ^b  

^a NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

^b INSTITUTE OF CHEMISTRY   (Taiwan)

Author keywords

[No Author keywords available]

Indexed keywords

AMYLOPECTINS; ATOMIC PHYSICS; CHAINS;

AVERAGE DEGREE; CHAINS LENGTH; DEGREES OF POLYMERIZATIONS; FINE STRUCTURES; INDICA RICE; LONG CHAINS; LOW MOLECULAR WEIGHT; LOWER AVERAGE; PHYSICOCHEMICAL PROPERTY; STRUCTURE PROPERTY;

GLUCOSE;

JAPONICA;

EID: 0030779827     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1997.74.1.34     Document Type: Article

References (26)

1. ATWELL, W. A., HOOD, L. F., LINEBACK, D. R., VARRIANO-MARSTON, E., and ZOBEL, H. F. 1988. The terminology and methodology associated with basic starch phenomena. Cereal Food World 33:306-311.
2. FRENCH, D. 1972. Fine structure of starch and its relationship to the organization of starch granules. J. Jpn. Soc. Starch Sci. 19:8-25.
3. FRENCH, D. 1984. Organization of starch granules. Page 183 in: Starch Chemistry and Technology, 2nd ed. R. L. Whistler, J. M. BeMiller, and E. F. Paschal, eds. Academic Press: New York.
4. GIDLEY, M. J., and BULPIN, P. V. 1987. Crystallization of maltooligosaccharides as models of the crystalline forms of starch. Minimum chain length requirement for the formation of double helices. Carbohydr. Res. 161:291-300.
5. GILBERT, G. A., and SPRAGG, S. P. 1964. Iodimetric determination of amylose. Page 168 in: Methods in Carbohydrate Chemistry, Vol. IV. R. L. Whistler, ed. Academic Press: New York.
6. GREENWOOD, C. T. 1964. Viscosity-molecular weight relations. Page 179 in: Methods in Carbohydrate Chemistry, Vol. IV. R. L. Whistler, ed. Academic Press: New York.
7. HIZUKURI, S. 1986. Polymodel distribution of the chain length of amylopectins and its significance. Carbohydr. Res. 147:342-347.
8. HIZUKURI, S. 1993. Towards an understanding of the fine structures of starch molecules. Denpun Kagaku 40:133-147.
9. HIZUKURI, S., KANEKO, T., and TAKEDA, Y. 1983a. Measurement of the chain length of amylopectin and its relevance to the origin of crystalline polymorphism of starch granules. Biochem. Biophys. Acta 760:188-191
10. HIZUKURI, S., SHIRASAKA, K., and JULIANO, B. O. 1983b. Phosphorus and amylose branching in the rice starch granules. Starch/Staerke 35:348-350.
11. HIZUKURI, S., TAKEDA, T., and MARUTA, N. 1989. Molecular structures of rice starches. Carbohydr. Res. 189:227-235.
12. KALICHEVSKY, M. T., ORFORD, P. D., and RING, S. G. 1990. The retrogradation and gelation of amylopectins from various botanical sources. Carbohydr. Res. 198:49-55.
13. KOIZUMI, K., FUKUDA, M., and HIZUKURI, S. 1991. Estimation of the distribution of chain length of amylopectins by high performance liquid chromatography with pulsed amperometric detection. J. Chromatogr. 585:233-238.
14. LEVINE, H., and SLADE, L. 1986. A polymer physicochemical approach to the study of commercial starch hydrolysis products (SHPs). Carbohydr. Polym. 6:213-244.
15. MANNERS, D. J. 1989. Recent development in our understanding of amylopectin structure. Carbohydr. Polym. 11:87-112.
16. NELSON, N. 1944. A photometric adaptation of the Somogyi method for the determination of glucose. J. Biol. Chem. 153:375-380.
17. PEAT, S., WHELAN, W. J., and THOMAS, G. J. 1952. Evidence of multiple branching in waxy maize starch. J. Chem. Soc. (London): 4546-4548.
18. RING, S. G., COLONNA, P., I'ANSON, K. J., KALICHEVSKY, M. T., MILES, M. J., MORRIS, V. J., and ORFORD, P. D. 1987. The gelation and crystallization of amylopectin. Carbohydr. Res. 162:277-293.
19. ROBIN, J. P., MERCIER, C., CHARBONNIERE, R., and GUILBOT, A. 1974. Lintnerized starches. Gel filtration and enzymatic studies of insoluble residues from prolonged acid treatment of potato starch. Cereal Chem. 51:389-406.
20. ROULET, P., MacINNES, W. M., GUMY, D., and WURSCH, P. 1990. Retrogradation kinetics of eight starches. Starch/Staerke 42:99-101.
21. SANDERS, E. B., THOMPSON, D. B., and BOYER, C. D. 1990. Thermal behavior during gelatinization and amylopectin fine structure for selected maize genotype as expressed in four inbred lines. Cereal Chem. 67:594-602.
22. SAS. 1986. User's Guide: Statistics, Vers. 5 ed. The Institute: Cary, NC.
23. SHI, Y. C., and SEIB, P. A. 1992. The structure of four waxy starches related to gelatinization and retrogradation. Carbohydr. Res. 227:131-145.
24. SUZUKI, A., TAKEDA, Y., and HIZUKURI, S. 1985. Relationship between the molecular structure and retrogradation properties of tapioca, potato, and kuzu starches. J. Jpn. Soc. Starch Sci. 32:205-212.
25. TAKEDA, Y., HIZUKURI, S., and JULIANO, B. O. 1987. Structure of rice amylopectins with low and high affinities for iodine. Carbohydr. Res. 168:79-88.
26. YANG, C. C., LAI, H. M., and LII, C. Y. 1984. The modified alkaline steeping method for the isolation of rice starch. Food Sci. (ROC) 11:158-171.