Characterization of internal structure of maize starch without amylose and amylopectin separation

Carbohydrate Polymers

Volumn 97, Issue 2, 2013, Pages 475-481

  Zhu, Fan ^a   Bertoft, Eric ^a   Seetharaman, Koushik ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Chromatography; Cluster; Structure; Whole maize starch

Indexed keywords

AMYLASES; BACTERIOLOGY; CHAINS; CHROMATOGRAPHY; CYCLODEXTRINS; GEL PERMEATION CHROMATOGRAPHY; HYDROLYSIS; SEPARATION; STARCH; STRUCTURE (COMPOSITION);

BACILLUS AMYLOLIQUEFACIENS; BLOCK CHAIN LENGTHS; CLUSTER; HIGH-PERFORMANCE ANION-EXCHANGE CHROMATOGRAPHY; INTERNAL STRUCTURE; MAIZE STARCH; PARTIAL HYDROLYSIS; WAXY MAIZE STARCH;

AMYLOPECTINS;

BACILLUS AMYLOLIQUEFACIENS; ZEA MAYS;

EID: 84885409746     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2013.04.092     Document Type: Article

References (37)

1. Ball, S., Colleoni, C., Cenci, U., Raj, J. N., & Tirtiaux, C. (2011). The evolution of glycogen and starch metabolism in eukaryotes gives molecular clues to understand the establishment of plastid endosymbiosis. Journal of Experimental Botany, 62, 1775-1801.
2. Bertoft, E. (1989). Partial characterisation of amylopectin alpha dextrins. Carbohydrate Research, 189, 181-193.
3. Bertoft, E. (1990). The use of alpha-amylase in structural studies of amylopectin. PhD thesis, Åbo Akademi, Åbo, Finland.
4. Bertoft, E. (2004). On the nature of categories of chains in amylopectin and their connection to the super helix model. Carbohydrate Polymers, 57, 211-224.
5. Bertoft, E. (2007a). Composition of clusters and their arrangement in potato amylopectin. Carbohydrate Polymers, 68, 433-446. (Pubitemid 46365950)
6. Bertoft, E. (2007b). Composition of building blocks in clusters from potato amylopectin. Carbohydrate Polymers, 70, 123-136. (Pubitemid 47087962)
7. Bertoft, E., Källman, A., Koch, K., Andersson, R., & Åman, P. (2011). The cluster structure of barley amylopectins of different genetic backgrounds. International Journal of Biological Macromolecules, 49, 441-453.
8. Bertoft, E., & Koch, K. (2000). Composition of chains in waxy-rice starch and its structural units. Carbohydrate Polymers, 41, 121-132. (Pubitemid 30509266)
9. Bertoft, E., Koch, K., & Åman, P. (2012a). Building block organisation of clusters in amylopectin from different structural types. International Journal of Biological Macromolecules, 50, 1212-1223.
10. Bertoft, E., Koch, K., & Åman, P. (2012b). Structure of building blocks in amylopectins. Carbohydrate Research, 361, 105-113.
11. Bertoft, E., Manelius, R., & Qin, Z. (1993). Studies on the structure of pea starches. Part 1: Initial stages in amylolysis of granular smooth pea starch. Starch-Stärke, 45, 215-220.
12. Bertoft, E., & Spoof, L. (1989). Fractional precipitation of amylopectin alpha-dextrins using methanol. Carbohydrate Research, 189, 169-180.
13. Buléon, A., Colonna, P., Planchot, V., & Ball, S. (1998). Starch granules: Structure and biosynthesis. International Journal of Biological Macromolecules, 23, 85-112. (Pubitemid 28396136)
14. Dubois, M., Gilles, K. A., Hamilton, J. K., Rebers, P. A., & Smith, F. (1956). Colorimetric method for determination of sugars and related substances. Analytical Chemistry, 28, 350-356.
15. Goesaert, H., Bijttebier, A., & Delcour, J. A. (2010). Hydrolysis of amylopectin by amylolytic enzymes: Level of inner chain attack as an important analytical differentiation criterion. Carbohydrate Research, 345, 397-401.
16. Hayashi, A., Kotani, Y., & Cho, C. H. (1984). The rate of amylose precipitation from a dilute solution. Agricultural and Biological Chemistry, 48, 949-954.
17. Koch, K., Andersson, R., & Åman, P. (1998). Quantitative analysis of amylopectin unit chains by means of high-performance anion-exchange chromatography with pulsed amperometric detection. Journal of Chromatography A, 800, 199-206. (Pubitemid 28164294)
18. Kong, X., Corke, H., & Bertoft, E. (2009). Fine structure characterization of amylopectins from grain amaranth starch. Carbohydrate Research, 344, 1701-1708.
19. Matheson, N. K. (1990). A comparison of the structures of the fractions of normal and high-amylose pea-seed starches prepared by precipitation with concanavalin A. Carbohydrate Research, 199, 195-205.
20. Matheson, N. K., & Welsh, L. A. (1988). Estimation and fractionation of the essentially un-branched (amylose) and branched (amylopectin) components of starches with concanavalin A. Carbohydrate Research, 180, 301-313.
21. O'Sullivan, A. C., & Pérez, S. (1999). The relationship between internal chain length of amylopectin and crystallinity in starch. Biopolymers, 50, 381-390. (Pubitemid 29390079)
22. Peat S., Whelan, W. J., & Thomas, G. J. (1952). Evidence of multiple branching in waxy maize starch. Journal of the Chemical Society, Chemical Communications, 4546-4548.
23. Poutanen, K., Lauro, M., Suortti, T., & Autio, K. (1996). Partial hydrolysis of gelatinized barley and waxy barley starches by alpha-amylase. Food Hydrocolloids, 10, 269-275. (Pubitemid 126818460)
24. Priest, F. G., Goodfellow, M., Shute, L. A., & Berkeley, R. C. W. (1987). Bacillus amyloliquefaciens sp. nov. nom. rev. International Journal of Systematic Bacteriology, 37, 69-71.
25. Sargeant, J. G. (1982). Determination of amylose:amylopectin ratios of starches. Starch-Stärke, 34, 89-92.
26. Schoch, T. J. (1942). Fractionation of starch by selective precipitation with butanol. Journal of the American Chemical Society, 64, 2957-2961.
27. Smith, A. M. (2012). Starch in the Arabidopsis plant. Starch-Stärke, 64, 421-434.
28. Takeda, Y., Hizukuri, S., Takeda, C., & Suzuki, A. (1987). Structures of branched molecules of amyloses of various origins, and molar fractions of branched and unbranched molecules. Carbohydrate Research, 165, 139-145.
29. Takeda, Y., Shitaozono, T., & Hizukuri, S. (1988). Molecular structure of corn starch. Starch-Stärke, 40, 51-54.
30. Takeda, Y., Shitaozono, T., & Hizukuri, S. (1990). Structures of sub-fractions of corn amylose. Carbohydrate Research, 199, 207-214.
31. Umeki, K., & Yamamoto, T. (1972). Enzymatic determination of structure of singly branched hexaose dextrins formed by liquefying amylase of Bacillus subtilis. Journal of Biochemistry, 72, 101-109.
32. Umeki, K., & Yamamoto, T. (1975). Structures of singly branched heptaoses produced by bacterial liquefying amylase. Journal of Biochemistry, 78, 889-896.
33. Vamadevan, V., Bertoft, E., & Seetharaman, K. (2013). On the importance of organization of glucan chains on thermal properties of starch. Carbohydrate Polymers, 92, 1653-1659.
34. Vilaplana, F., Hasjim, J., & Gilbert, R. G. (2012). Amylose content in starches: Toward optimal definition and validating experimental methods. Carbohydrate Polymers, 88, 103-111.
35. Zhu, F., Corke, H., & Bertoft, E. (2011). Amylopectin internal molecular structure in relation to physical properties of sweetpotato starch. Carbohydrate Polymers, 84, 907-918.
36. Zhu, F., Corke, H., Aman, P., & Bertoft, E. (2011a). Structures of clusters in sweetpotato amylopectin. Carbohydrate Research, 346, 1112-1121.
37. Zhu, F., Corke, H., Aman, P., & Bertoft, E. (2011b). Structures of building blocks in clusters of sweetpotato amylopectin. Carbohydrate Research, 346, 2913-2925