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Research on the Relationship between the Amylopectin Structure and the Physicochemical Properties of Starch Extracted from Glutinous Rice. Foods 2023; 12:foods12030460. [PMID: 36765989 PMCID: PMC9914191 DOI: 10.3390/foods12030460] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 01/10/2023] [Accepted: 01/12/2023] [Indexed: 01/21/2023] Open
Abstract
Glutinous rice has very low amylose content and is a good material for determining the structure and physicochemical properties of amylopectin. We selected 29 glutinous rice varieties and determined the amylopectin structure by high-performance anion exchange chromatography with the pulsed amperometric detection method. We also determined the correlation between amylopectin structure and the physicochemical properties of starch extracted from these varieties. The results showed that the amylopectin chain ratio Σdegree of polymerization (DP) ≤ 11/ΣDP ≤ 24 of 29 glutinous rice varieties was greater than 0.26, signifying that these varieties contained type II amylopectin. The results of the correlation analysis with gelatinization temperature showed that ΣDP 6-11 was significantly negatively correlated with the onset gelatinization temperature (GT) (TO), peak GT (TP), and conclusion GT (TC). Among the thermodynamic properties, ΣDP 12-24 was significantly positively correlated with To, Tp, and Tc, ΣDP 25-36 was significantly negatively correlated with To, Tp, and Tc, and ΣDP ≥ 37 had no correlation with the thermodynamic properties. The results of correlation analysis with RVA spectrum characteristic values showed that ΣDP 6-11 was significantly negatively correlated with hot paste viscosity (HPV), cool paste viscosity (CPV), consistency viscosity (CSV), peak time (PeT), and pasting temperature (PaT) among the Rapid Visco Analyzer (RVA) profile characteristics, ΣDP 12-24 was significantly positively correlated with HPV, CPV, CSV, PeT, and PaT, and ΣDP ≥ 25 had no correlation with the viscosity characteristics. Therefore, we concluded that the amylopectin structure had a greater effect on the TO, TP, TC, ΔH and peak viscosity, HPV, CPV, CSV, PeT, and PaT. The glutinous rice varieties with a higher distribution of short chains and a lower distribution of medium and long chains in the amylopectin structure resulted in lower GT and RVA spectrum characteristic values.
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Villwock VK, BeMiller JN. The architecture, nature, and mystery of starch granules. Part 1: A concise history of early investigations and certain granule parts. STARCH-STARKE 2022. [DOI: 10.1002/star.202100183] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- V. Kurtis Villwock
- Whistler Center for Carbohydrate Research Department of Food Science (NLSN) Purdue University West Lafayette IN USA
| | - James N. BeMiller
- Whistler Center for Carbohydrate Research Department of Food Science (NLSN) Purdue University West Lafayette IN USA
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Edwards CH, Maillot M, Parker R, Warren FJ. A comparison of the kinetics of in vitro starch digestion in smooth and wrinkled peas by porcine pancreatic alpha-amylase. Food Chem 2018; 244:386-393. [PMID: 29120798 DOI: 10.1016/j.foodchem.2017.10.042] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2017] [Revised: 09/15/2017] [Accepted: 10/09/2017] [Indexed: 11/19/2022]
Abstract
This study describes the impact of crop genetics and processing in two pea lines (Pisum sativum L.) on starch digestion kinetics. Mutation at the rugosus (r) locus leads to wrinkled pea seeds, a reduction in starch content and a lower extent of in vitro starch digestibility. The Logarithm of Slope (LOS) kinetic model was used to analyse digestion curves obtained using porcine pancreatic α-amylase for a range of particle size fractions. Changes in starch structure induced by the r mutation led to clear differences in starch digestion kinetics for purified starches and pea flours. Larger particle size fractions showed slower starch digestion relative to the purified starch, but significant differences still existed between r and wild type pea lines. It is expected that this work will help inform the design of future studies where both starch structure and food structure are important determinants of digestion behaviour.
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Affiliation(s)
- Cathrina H Edwards
- Food and Health, Quadram Institute Bioscience, Colney, Norwich NR4 7UA, UK
| | - Marie Maillot
- Food and Health, Quadram Institute Bioscience, Colney, Norwich NR4 7UA, UK; AgroSup Dijon, National Superior Institute of Agronomic Sciences, Food and the Environment, Dijon, France
| | - Roger Parker
- Food and Health, Quadram Institute Bioscience, Colney, Norwich NR4 7UA, UK
| | - Frederick J Warren
- Food and Health, Quadram Institute Bioscience, Colney, Norwich NR4 7UA, UK.
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Carpenter MA, Shaw M, Cooper RD, Frew TJ, Butler RC, Murray SR, Moya L, Coyne CJ, Timmerman-Vaughan GM. Association mapping of starch chain length distribution and amylose content in pea (Pisum sativum L.) using carbohydrate metabolism candidate genes. BMC PLANT BIOLOGY 2017; 17:132. [PMID: 28764648 PMCID: PMC5540500 DOI: 10.1186/s12870-017-1080-9] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/18/2017] [Accepted: 07/21/2017] [Indexed: 05/24/2023]
Abstract
BACKGROUND Although starch consists of large macromolecules composed of glucose units linked by α-1,4-glycosidic linkages with α-1,6-glycosidic branchpoints, variation in starch structural and functional properties is found both within and between species. Interest in starch genetics is based on the importance of starch in food and industrial processes, with the potential of genetics to provide novel starches. The starch metabolic pathway is complex but has been characterized in diverse plant species, including pea. RESULTS To understand how allelic variation in the pea starch metabolic pathway affects starch structure and percent amylose, partial sequences of 25 candidate genes were characterized for polymorphisms using a panel of 92 diverse pea lines. Variation in the percent amylose composition of extracted seed starch and (amylopectin) chain length distribution, one measure of starch structure, were characterized for these lines. Association mapping was undertaken to identify polymorphisms associated with the variation in starch chain length distribution and percent amylose, using a mixed linear model that incorporated population structure and kinship. Associations were found for polymorphisms in seven candidate genes plus Mendel's r locus (which conditions the round versus wrinkled seed phenotype). The genes with associated polymorphisms are involved in the substrate supply, chain elongation and branching stages of the pea carbohydrate and starch metabolic pathways. CONCLUSIONS The association of polymorphisms in carbohydrate and starch metabolic genes with variation in amylopectin chain length distribution and percent amylose may help to guide manipulation of pea seed starch structural and functional properties through plant breeding.
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Affiliation(s)
- Margaret A Carpenter
- The New Zealand Institute for Plant & Food Research Limited, PO Box 4704, Christchurch, New Zealand
| | - Martin Shaw
- The New Zealand Institute for Plant & Food Research Limited, PO Box 4704, Christchurch, New Zealand
| | - Rebecca D Cooper
- The New Zealand Institute for Plant & Food Research Limited, PO Box 4704, Christchurch, New Zealand
| | - Tonya J Frew
- The New Zealand Institute for Plant & Food Research Limited, PO Box 4704, Christchurch, New Zealand
| | - Ruth C Butler
- The New Zealand Institute for Plant & Food Research Limited, PO Box 4704, Christchurch, New Zealand
| | - Sarah R Murray
- The New Zealand Institute for Plant & Food Research Limited, PO Box 4704, Christchurch, New Zealand
| | - Leire Moya
- The New Zealand Institute for Plant & Food Research Limited, PO Box 4704, Christchurch, New Zealand
| | - Clarice J Coyne
- USDA-ARS Western Regional Plant Introduction Station, 59 Johnson Hall, WSU Pullman, Pullman, Washington, WA 99164-6402, USA
| | - Gail M Timmerman-Vaughan
- The New Zealand Institute for Plant & Food Research Limited, PO Box 4704, Christchurch, New Zealand.
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Rayner T, Moreau C, Ambrose M, Isaac PG, Ellis N, Domoney C. Genetic Variation Controlling Wrinkled Seed Phenotypes in Pisum: How Lucky Was Mendel? Int J Mol Sci 2017; 18:E1205. [PMID: 28587311 PMCID: PMC5486028 DOI: 10.3390/ijms18061205] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2017] [Revised: 05/23/2017] [Accepted: 05/25/2017] [Indexed: 02/07/2023] Open
Abstract
One of the traits studied by Mendel in pea (Pisum sativum L.) was the wrinkled-seeded phenotype, and the molecular basis for a mutation underlying this phenotype was discovered in the 1990s. Although the starch-branching enzyme gene mutation identified at the genetic locus r is most likely to be that in seeds available to Mendel in the mid-1800s, it has remained an open question as to whether or not additional natural mutations in this gene exist within Pisum germplasm collections. Here, we explore this question and show that all but two wrinkled-seeded variants in one such collection correspond to either the mutant allele described previously for the r locus or a mutation at a second genetic locus, rb, affecting the gene encoding the large subunit of Adenosine diphosphoglucose (ADP-glucose) pyrophosphorylase; the molecular basis for the rb mutation is described here. The genetic basis for the phenotype of one (JI 2110) of the two lines which are neither r nor rb has been studied in crosses with a round-seeded variant (JI 281); for which extensive genetic marker data were expected. In marked contrast to the trait studied by Mendel and the rb phenotype; the data suggest that the wrinkled-seeded phenotype in JI 2110 is maternally determined, controlled by two genetic loci, and the extent to which it is manifested is very sensitive to the environment. Metabolite analysis of the cotyledons of JI 2110 revealed a profile for sucrose and sucrose-derived compounds that was more similar to that of wild-type round-seeded, than that of wrinkled-seeded r, pea lines. However, the metabolite profile of the seed coat (testa) of JI 2110 was distinct from that of other round-seeded genotypes tested which, together with analysis of recombinant inbred progeny lines, suggests an explanation for the seed phenotype.
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Affiliation(s)
- Tracey Rayner
- John Innes Centre, Norwich Research Park, Norwich NR4 7UH, UK.
| | - Carol Moreau
- John Innes Centre, Norwich Research Park, Norwich NR4 7UH, UK.
| | - Mike Ambrose
- John Innes Centre, Norwich Research Park, Norwich NR4 7UH, UK.
| | - Peter G Isaac
- IDna Genetics Ltd, Centrum, Norwich Research Park, Norwich NR4 7UG, UK.
| | - Noel Ellis
- Department of Biology Sciences, University of Auckland, Auckland 1142, New Zealand.
- Department of Crop Physiology, International Centre for Agricultural Research in the Dry Areas (ICARDA), Rabat 10106, Morocco.
| | - Claire Domoney
- John Innes Centre, Norwich Research Park, Norwich NR4 7UH, UK.
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Amagliani L, O’Regan J, Kelly AL, O’Mahony JA. Chemistry, structure, functionality and applications of rice starch. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.06.014] [Citation(s) in RCA: 86] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Giuberti G, Gallo A, Masoero F, Ferraretto LF, Hoffman PC, Shaver RD. Factors affecting starch utilization in large animal food production system: A review. STARCH-STARKE 2013. [DOI: 10.1002/star.201300177] [Citation(s) in RCA: 65] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Gianluca Giuberti
- Institute of Feed and Food Science and Nutrition; Università Cattolica del Sacro Cuore; Piacenza Italy
| | - Antonio Gallo
- Institute of Feed and Food Science and Nutrition; Università Cattolica del Sacro Cuore; Piacenza Italy
| | - Francesco Masoero
- Institute of Feed and Food Science and Nutrition; Università Cattolica del Sacro Cuore; Piacenza Italy
| | | | | | - Randy D. Shaver
- Department of Dairy Science; University of Wisconsin; Madison WI USA
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Akuzawa S, Okada N, Tamaki Y, Ikegami A, Fujita N, Vilpoux O, Cereda MP, Jane JL. Physicochemical Properties of Starches Isolated from Five Cassava (Manihot esculenta Crantz) Landraces of Brazil. J Appl Glycosci (1999) 2012. [DOI: 10.5458/jag.jag.jag-2011_030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022] Open
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Matta Jr MDD, Sarmento SBS, Sarantópoulos CIGL, Zocchi SS. Propriedades de barreira e solubilidade de filmes de amido de ervilha associado com goma xantana e glicerol. POLIMEROS 2011. [DOI: 10.1590/s0104-14282011005000011] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
O objetivo do trabalho foi avaliar as propriedades de barreira e a solubilidade de biofilmes obtidos a partir de amido de ervilha de alto teor de amilose em associação à goma xantana e glicerol. Soluções filmogênicas (SF) com diferentes teores de amido de ervilha (3, 4 e 5%), goma xantana (0, 0,05 e 0,1%) e glicerol (proporção glicerol-amido de 1:5 P/P) foram estudadas. As SF foram obtidas por ebulição (5 minutos), seguida de autoclavagem por 1 hora a 120 ºC e os filmes foram preparados por casting. O aumento da concentração de amido e de glicerol na composição causou aumento da espessura e da solubilidade dos filmes em água. O plastificante gerou ainda elevação dos coeficientes de permeabilidade ao vapor d'água e ao oxigênio. O aumento da concentração da goma xantana não interferiu nas propriedades estudadas. Os biofilmes obtidos a partir de amido de ervilha verde, associado ou não à goma xantana e glicerol, se comparados com filmes de amido de ervilha amarelas e outras fontes de amido, apresentaram boa barreira ao oxigênio e ao vapor d'água e baixa solubilidade em água.
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Tahir R, Ellis PR, Bogracheva TY, Meares-Taylor C, Butterworth PJ. Study of the structure and properties of native and hydrothermally processed wild-type, lam and r variant pea starches that affect amylolysis of these starches. Biomacromolecules 2011; 12:123-33. [PMID: 21158380 DOI: 10.1021/bm101070r] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
Starches from WT, lam, and r pea mutants differing in amylopectin/amylose contents (70, 90, and 28% amylopectin, respectively) were used in kinetic studies of pancreatic α-amylase action at 37 °C and for investigations of their supramolecular structure and physicochemical properties during heating. For WT and lam starches, amylase accessibility and catalytic efficiencies (CE) increased following hydrothermal processing up to 100 °C. Accessibility changed relatively less in r during heating with increasing K(m) between 60-90 °C. Limiting values of K(m) after gelatinization were very similar for all three mutants, indicating that relative proportions of amylose/amylopectin have little influence on amylase accessibility once ordered structures are lost. For WT and lam, increases in enzyme accessibility and CE paralleled a rise in amorphous content. It is suggested that the complex behavior for r resulted from amylose gel formation between 60-90 °C. Amorphous amylopectin seems a better substrate for amylase than amorphous amylose.
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Affiliation(s)
- Rumana Tahir
- Department of Biochemistry, Biopolymers Group, Diabetes and Nutritional Sciences Division, King's College London, Franklin Wilkins Building, 150 Stamford Street, London SE1 9NH, United Kingdom
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Simsek S, Tulbek MC, Yao Y, Schatz B. Starch characteristics of dry peas (Pisum sativum L.) grown in the USA. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.12.093] [Citation(s) in RCA: 49] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Simão RA, Silva APFB, Peroni FHG, do Nascimento JRO, Louro RP, Lajolo FM, Cordenunsi BR. Mango starch degradation. I. A microscopic view of the granule during ripening. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:7410-7415. [PMID: 18656941 DOI: 10.1021/jf800467v] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
The starch content of unripe mango Keitt is around 7% (FW), and it is converted to soluble sugars during the ripening of the detached fruit. Despite the importance of starch-to-soluble sugar metabolism for mango quality, little literature is found on this subject and none concerning the physical aspects of starch degradation. This manuscript presents some changes in the physical aspects of the starch granule during ripening, as analyzed by light microscopy, scanning electron microscopy (SEM), and atomic force microscopy (AFM). According to the analysis, unripe Keitt-mango-starch being spherical in shape and measuring around 15 microm, has A-type X-ray diffraction pattern with a degree of crystallinity around 21% with slight changes after 8 days of ripening. AFM images of the surface of the granules showed ultra microstructures, which are in agreement with a blocklet-based organization of the granules. The AFM-contrast image of growing layers covering the granule showed fibril-like structures, having 20 nm in diameter, transversally connecting the layer to the granule. The appearance of the partially degraded granules and the pattern of degradation were similar to those observed as a result of amylase activity, suggesting a hydrolytic pathway for the degradation of starch from mango cultivar Keitt. These results provide clues to a better understanding of starch degradation in fruits.
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Affiliation(s)
- Renata Antoun Simão
- Programa de Engenharia Metalurgica e de Materiais, COPPE, Universidade Federal do Rio de Janeiro, CT-F 209, Cidade Universitaria, Ilha do Fundao, Caixa Postal 68.505, 21945-970, Rio de Janeiro, RJ, Brazil
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Atomic force microscopy of pea starch: Granule architecture of the rug3-a, rug4-b, rug5-a and lam-c mutants. Carbohydr Polym 2006. [DOI: 10.1016/j.carbpol.2005.12.016] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Al-Abbas S, Bogracheva TY, Topliff IO, Crosley I, Hedley CL. Separation and Characterisation of Starch-rich Fractions from Wild-type and Mutant Pea Seeds. STARCH-STARKE 2006. [DOI: 10.1002/star.200500419] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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Singh N, Kaur M, Sandhu KS, Guraya HS. Physicochemical, Thermal, Morphological and Pasting Properties of Starches from some Indian Black Gram (Phaseolus mungo L.) Cultivars. STARCH-STARKE 2004. [DOI: 10.1002/star.200400290] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Ridout MJ, Parker ML, Hedley CL, Bogracheva TY, Morris VJ. Atomic force microscopy of pea starch: origins of image contrast. Biomacromolecules 2004; 5:1519-27. [PMID: 15244473 DOI: 10.1021/bm0499280] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Atomic force microscopy (AFM) has been used to image the internal structure of pea starch granules. Starch granules were encased in a nonpenetrating matrix of rapid-set Araldite. Images were obtained of the internal structure of starch exposed by cutting the face of the block and of starch in sections collected on water. These images have been obtained without staining, or either chemical or enzymatic treatment of the granule. It has been demonstrated that contrast in the AFM images is due to localized absorption of water within specific regions of the exposed fragments of the starch granules. These regions swell, becoming "softer" and higher than surrounding regions. The images obtained confirm the "blocklet model" of starch granule architecture. By using topographic, error signal and force modulation imaging modes on samples of the wild-type pea starch and the high amylose r near-isogenic mutant, it has been possible to demonstrate differing structures within granules of different origin. These architectural changes provide a basis for explaining the changed appearance and functionality of the r mutant. The growth-ring structure of the granule is suggested to arise from localized "defects" in blocklet distribution within the granule. It is proposed that these defects are partially crystalline regions devoid of amylose.
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Affiliation(s)
- Michael J Ridout
- Institute of Food Research, Norwich Research Park, Colney, Norwich NR4 7UA, United Kingdom
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Ridout MJ, Parker ML, Hedley CL, Bogracheva TY, Morris VJ. Atomic force microscopy of pea starch granules: granule architecture of wild-type parent, r and rb single mutants, and the rrb double mutant. Carbohydr Res 2003; 338:2135-47. [PMID: 14505882 DOI: 10.1016/s0008-6215(03)00309-4] [Citation(s) in RCA: 46] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
AFM studies have been made of the internal structure of pea starch granules. The data obtained provides support for the blocklet model of starch granule structure (Carbohydr. Polym. 32 (1997) 177-191). The granules consist of hard blocklets dispersed in a softer matrix material. High-resolution images have yielded new insights into the detailed structure of growth rings within the granules. The blocklet structure is continuous throughout the granule and the growth rings originate from localised defects in blocklet production distributed around the surface of spheroidal shells within the granules. A mutation at the rb locus did not lead to significant changes in granule architecture. However, a mutation at the r locus led to loss of growth rings and changed blocklet structure. For this mutant the blocklets were distributed within a harder matrix material. This novel composite arrangement was used to explain why the granules had internal fissures and also changes in gelatinisation behaviour. It is suggested that the matrix material is the amylose component of the granule and that both amylose and amylopectin are present within the r mutant starch granules in a partially-crystalline form. Intermediate changes in granule architecture have been observed for the double mutant rrb.
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Affiliation(s)
- Michael J Ridout
- Institute of Food Research, Norwich Laboratory, Norwich Research Park, Colney, Norwich NR4 7UA, UK
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Ball SG, Morell MK. From bacterial glycogen to starch: understanding the biogenesis of the plant starch granule. ANNUAL REVIEW OF PLANT BIOLOGY 2003; 54:207-33. [PMID: 14502990 DOI: 10.1146/annurev.arplant.54.031902.134927] [Citation(s) in RCA: 441] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/18/2023]
Abstract
Plants, green algae, and cyanobacteria synthesize storage polysaccharides by a similar ADPglucose-based pathway. Plant starch metabolism can be distinguished from that of bacterial glycogen by the presence of multiple forms of enzyme activities for each step of the pathway. This multiplicity does not coincide with any functional redundancy, as each form has seemingly acquired a distinctive and conserved role in starch metabolism. Comparisons of phenotypes generated by debranching enzyme-defective mutants in Escherichia coli and plants suggest that enzymes previously thought to be involved in polysaccharide degradation have been recruited during evolution to serve a particular purpose in starch biosynthesis. Speculations have been made that link this recruitment to the appearance of semicrystalline starch in photosynthetic eukaryotes. Besides the common core pathway, other enzymes of malto-oligosaccharide metabolism are required for normal starch metabolism. However, according to the genetic and physiological system under study, these enzymes may have acquired distinctive roles.
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Affiliation(s)
- Steven G Ball
- Laboratoire de Chimie Biologique, UMR 8576 du CNRS, Université des Sciences et Technologies de Lille, Bâtiment C9-Cité Scientifique, France.
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