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Bertoft E, Blennow A, Hamaker BR. Perspectives on Starch Structure, Function, and Synthesis in Relation to the Backbone Model of Amylopectin. Biomacromolecules 2024; 25:5389-5401. [PMID: 39149775 DOI: 10.1021/acs.biomac.4c00369] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/17/2024]
Abstract
Understanding functionality of polysaccharides such as starch requires molecular representations that account for their functional characteristics, such as those related to gelatinization, gelation, and crystallization. Starch macromolecules are inherently very complex, and precise structures can only be deduced from large data sets to generate relational models. For amylopectin, the major, well-organized, branched part of starch, two main molecular representations describe its structure: the classical cluster model and the more recent backbone model. Continuously emerging data call for inspection of these models, necessary revisions, and adoption of the preferred representation. The accumulated molecular and functional data support the backbone model and it well accommodates our present knowledge related to the biosynthesis of starch. This Perspective focuses on our current knowledge of starch structure and functionality directly in relation to the backbone model of amylopectin.
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Affiliation(s)
- Eric Bertoft
- Bertoft Solutions, Gamla Sampasvägen 18, 20960 Turku, Finland
| | - Andreas Blennow
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, 1871 Frederiksberg, Denmark
| | - Bruce R Hamaker
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, Indiana 47907-2009, United States
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2
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Bertoft E, Annor G, Vamadevan V, Lin AHM. On the architecture of starch granules revealed by iodine vapor binding and lintnerization. Part 1: Microscopic examinations. Biopolymers 2024:e23610. [PMID: 38953406 DOI: 10.1002/bip.23610] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2024] [Revised: 05/28/2024] [Accepted: 06/14/2024] [Indexed: 07/04/2024]
Abstract
Structural nature of glucan chains in the amorphous part of granular starch was examined by iodine vapor treatment and lintnerization. Four iodine-stained amylose-containing normal starches and their waxy counterparts were examined under a microscope before, during, and after lintnerization. The presence of amylose retarded the lintnerization rate. The degree of retardation correlated with the structural type of the amylopectin component, suggesting that potato amylopectin (type 4 structure) interacts with amylose in the granules, whereas in barley granules (type 1 structure) the interaction is very weak. The inclusion complexes with iodine were not degraded by the acid treatment. Therefore, the iodine-glucan chain complex formation could be used to study the structural nature of the flexible, amorphous parts of the starch granules. Indeed, at the end of lintnerization, when 20%-30% of the granules remained, substantial amounts of blue-stained complexes were washed out from the granules especially from amylose-containing barley and maize starch, but also from both normal and waxy cassava and potato starch. The complexation with iodine did not affect the rate of lintnerization. This suggested that single helical structures were present during lintnerization also in the absence of iodine and this conformation was the reason for the acid resistance.
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Affiliation(s)
- Eric Bertoft
- Bi-State School of Food Science, University of Idaho, Moscow, Idaho, USA
| | - George Annor
- Department of Food Science and Nutrition, University of Minnesota, Saint Paul, Minnesota, USA
| | | | - Amy Hui-Mei Lin
- Bi-State School of Food Science, University of Idaho, Moscow, Idaho, USA
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3
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Zhang L, Zhao J, Li F, Jiao X, Zhang Y, Yang B, Li Q. Insight to starch retrogradation through fine structure models: A review. Int J Biol Macromol 2024; 273:132765. [PMID: 38823738 DOI: 10.1016/j.ijbiomac.2024.132765] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2024] [Revised: 05/25/2024] [Accepted: 05/28/2024] [Indexed: 06/03/2024]
Abstract
The retrogradation of starch is crucial for the texture and nutritional value of starchy foods products. There is mounting evidence highlighting the significant impact of starch's fine structures on starch retrogradation. Because of the complexity of starch fine structure, it is a formidable challenge to study the structure-property relationship of starch retrogradation. Several models have been proposed over the years to facilitate understanding of starch structure. In this review, from the perspective of starch models, the intricate structure-property relationship is sorted into the correlation between different types of structural parameters and starch retrogradation performance. Amylopectin B chains with DP 24-36 and DP ≥36 exhibit a higher tendency to form ordered crystalline structures, which promotes starch retrogradation. The chains with DP 6-12 mainly inhibit starch retrogradation. Based on the building block backbone model, a longer inter-block chain length (IB-CL) enhances the realignment and reordering of starch. The mathematical parameterization model reveals a positive correlation between amylopectin medium chains, amylose short chains, and amylose long chains with starch retrogradation. The review is structured according to starch models; this contributes to a clear and comprehensive elucidation of the structure-property relationship, thereby providing valuable references for the selection and utilization of starch.
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Affiliation(s)
- Luyao Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Jing Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Fei Li
- College of Life Sciences, Qingdao University, Qingdao 266071, China
| | - Xu Jiao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Yu Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Bingjie Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Quanhong Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China.
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4
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Roman L, Baylis B, Klinger K, de Jong J, Dutcher JR, Martinez MM. Changes to fine structure, size and mechanical modulus of phytoglycogen nanoparticles subjected to high-shear extrusion. Carbohydr Polym 2022; 298:120080. [DOI: 10.1016/j.carbpol.2022.120080] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2022] [Revised: 09/01/2022] [Accepted: 09/02/2022] [Indexed: 11/28/2022]
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5
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Zhong Y, Qu JZ, Liu X, Ding L, Liu Y, Bertoft E, Petersen BL, Hamaker BR, Hebelstrup KH, Blennow A. Different genetic strategies to generate high amylose starch mutants by engineering the starch biosynthetic pathways. Carbohydr Polym 2022; 287:119327. [DOI: 10.1016/j.carbpol.2022.119327] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2022] [Revised: 03/04/2022] [Accepted: 03/06/2022] [Indexed: 01/14/2023]
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6
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Villwock VK, BeMiller JN. The Architecture, Nature, and Mystery of Starch Granules. Part 2. STARCH-STARKE 2022. [DOI: 10.1002/star.202100184] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- V. Kurtis Villwock
- Whistler Center for Carbohydrate Research Department of Food Science (NLSN) Purdue University West Lafayette IN 47907 USA
| | - James N. BeMiller
- Whistler Center for Carbohydrate Research Department of Food Science (NLSN) Purdue University West Lafayette IN 47907 USA
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7
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Li G, Hemar Y, Zhu F. Relationships between supramolecular organization and amylopectin fine structure of quinoa starch. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106685] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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8
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Wang Y, Qian J, Liu D, Sun M, Chen H, Kong X, Qiu D. Cluster and building block structure of amylopectin from waxy maize starch. Cereal Chem 2021. [DOI: 10.1002/cche.10404] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Yajuan Wang
- School of Materials and Chemical Engineering Ningbo University of Technology Ningbo China
| | - Jin Qian
- School of Materials and Chemical Engineering Ningbo University of Technology Ningbo China
| | - Di Liu
- School of Materials and Chemical Engineering Ningbo University of Technology Ningbo China
| | - Mengwen Sun
- School of Materials and Chemical Engineering Ningbo University of Technology Ningbo China
| | - Hui Chen
- College of Biomass Science and Engineering Sichuan University Chengdu China
| | - Xiangli Kong
- Institute of Nuclear Agricultural Sciences College of Agriculture and Biotechnology Zhejiang University Hangzhou China
| | - Dan Qiu
- School of Materials and Chemical Engineering Ningbo University of Technology Ningbo China
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9
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Zhong Y, Li Z, Qu J, Bertoft E, Li M, Zhu F, Blennow A, Liu X. Relationship between molecular structure and lamellar and crystalline structure of rice starch. Carbohydr Polym 2021; 258:117616. [PMID: 33593533 DOI: 10.1016/j.carbpol.2021.117616] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2020] [Revised: 12/30/2020] [Accepted: 01/02/2021] [Indexed: 12/29/2022]
Abstract
The relationship between molecular structure and crystalline and lamellar structures of fifteen types of rice starches was studied. GPC and HPAEC were used for the molecular chain analysis and WAXS, SAXS, and CP/MAS 13C NMR were employed for aggregation structural analysis. The amylopectin content and the average lengths of fb1-chains (the degree of polymerization (DP) 13-24) were positively correlated with the amount of double helices (r2 = 0.92 and 0.57, respectively). In contrast, amylose content was positively correlated with the amounts of amorphous materials in starch (r2 = 0.77). The amount of double helices, which constitute a major part of the crystalline matrix, was positively correlated with the lamellar ordering (r2 = 0.81), and negatively correlated with the thickness of crystalline lamellae (r2 = 0.90) and lamellar repeat distance (r2 = 0.84). Conversely, the amount of the amorphous matrix was correlated with these parameters in the opposite way (r2 = 0.50, 0.75, and 0.75, respectively).
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Affiliation(s)
- Yuyue Zhong
- Lab of Food Soft Matter Structure and Advanced Manufacturing, College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, 210023, China; Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Denmark
| | - Zhihang Li
- Lab of Food Soft Matter Structure and Advanced Manufacturing, College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, 210023, China; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Jianzhou Qu
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, Ministry of Agriculture, College of Agronomy, Northwest A&F University, Yangling, Shaanxi, China
| | - Eric Bertoft
- Bertoft Solutions, Gamla Sampasvägen 18, 20960, Turku, Finland
| | - Ming Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Fan Zhu
- School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland, 1142, New Zealand
| | - Andreas Blennow
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Denmark.
| | - Xingxun Liu
- Lab of Food Soft Matter Structure and Advanced Manufacturing, College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, 210023, China.
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10
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Spinozzi F, Ferrero C, Perez S. The architecture of starch blocklets follows phyllotaxic rules. Sci Rep 2020; 10:20093. [PMID: 33208760 PMCID: PMC7674469 DOI: 10.1038/s41598-020-72218-w] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2020] [Accepted: 08/25/2020] [Indexed: 11/17/2022] Open
Abstract
The starch granule is Nature’s way to store energy in green plants over long periods. Irrespective of their origins, starches display distinct structural features that are the fingerprints of levels of organization over six orders of magnitude. We hypothesized that Nature retains hierarchical material structures at all levels and that some general rules control the morphogenesis of these structures. We considered the occurrence of a «phyllotaxis» like features that would develop at scales ranging from nano to micrometres, and developed a novel geometric model capable of building complex structures from simple components. We applied it, according to the Fibonacci Golden Angle, to form several Golden Spirals, and derived theoretical models to simulate scattering patterns. A GSE, constructed with elements made up of parallel stranded double-helices, displayed shapes, sizes and high compactness reminiscent of the most intriguing structural element: the ‘blocklet’. From the convergence between the experimental findings and the theoretical construction, we suggest that the «phyllotactic» model represents an amylopectin macromolecule, with a high molecular weight. Our results offer a new vision to some previous models of starch. They complete a consistent description of the levels of organization over four orders of magnitude of the starch granule.
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Affiliation(s)
- Francesco Spinozzi
- Department of Life and Environmental Sciences, Polytechnic University of Marche, Ancona, Italy
| | - Claudio Ferrero
- The European Synchrotron Radiation Facility, ESRF, Grenoble, France
| | - Serge Perez
- CNRS, CERMAV, University Grenoble Alpes, Grenoble, France.
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11
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Digestion kinetics of low, intermediate and highly branched maltodextrins produced from gelatinized starches with various microbial glycogen branching enzymes. Carbohydr Polym 2020; 247:116729. [PMID: 32829851 DOI: 10.1016/j.carbpol.2020.116729] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2020] [Revised: 06/15/2020] [Accepted: 07/03/2020] [Indexed: 12/19/2022]
Abstract
Twenty-four branched maltodextrins were synthesized from eight starches using three thermostable microbial glycogen branching enzymes. The maltodextrins have a degree of branching (DB) ranging from 5 % to 13 %. This range of products allows us to explore the effect of DB on the digestibility, which was quantified under conditions that mimic the digestion process in the small intestine. The rate and extent of digestibility were analyzed using the logarithm of the slope method, revealing that the branched maltodextrins consist of a rapidly and slowly digestible fraction. The amount of slowly digestible maltodextrin increases with an increasing DB. Surprisingly, above 10 % branching the fraction of slowly digestible maltodextrin remains constant. Nevertheless, the rate of digestion of the slowly digestible fraction was found to decline with increasing DB and shorter average internal chain length. These observations increase the understanding of the structural factors important for the digestion rate of branched maltodextrins.
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12
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13
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Liping Y, Xu L, Wei D, Du C, Yang J, Zhou Y. Fine structure of amylopectin and relation with physicochemical properties of three coloured potato starches. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14667] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Yang Liping
- Key laboratory of Agricultural products processing engineering of Anhui Province Anhui Agricultural University 130 Chang Jiang West Road Hefei230036China
- School of Food Engineering Anhui Science and Technology University 9 Donghua Road Fengyang233100China
| | - Li Xu
- Key laboratory of Agricultural products processing engineering of Anhui Province Anhui Agricultural University 130 Chang Jiang West Road Hefei230036China
| | - Dongmei Wei
- Key laboratory of Agricultural products processing engineering of Anhui Province Anhui Agricultural University 130 Chang Jiang West Road Hefei230036China
| | - Chuanlai Du
- School of Food Engineering Anhui Science and Technology University 9 Donghua Road Fengyang233100China
| | - Jianting Yang
- School of Food Engineering Anhui Science and Technology University 9 Donghua Road Fengyang233100China
| | - Yibin Zhou
- Key laboratory of Agricultural products processing engineering of Anhui Province Anhui Agricultural University 130 Chang Jiang West Road Hefei230036China
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14
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Roman L, Yee J, Hayes AMR, Hamaker BR, Bertoft E, Martinez MM. On the role of the internal chain length distribution of amylopectins during retrogradation: Double helix lateral aggregation and slow digestibility. Carbohydr Polym 2020; 246:116633. [PMID: 32747268 DOI: 10.1016/j.carbpol.2020.116633] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2020] [Revised: 06/10/2020] [Accepted: 06/10/2020] [Indexed: 12/22/2022]
Abstract
A structure-digestion model is proposed to explain the formation of α-amylase-slowly digestible structures during amylopectin retrogradation. Maize and potato (normal and waxy) and banana starch (normal and purified amylopectin through alcohol precipitation), were analyzed for amylose ratio and size (HPSEC) and amylopectin unit- and internal-chain length distribution (HPAEC). Banana amylopectin (BA), like waxy potato (WP), exhibited a larger number of B3-chains, fewer BS- and Bfp-chains and lower S:L and BS:BL ratios than maize, categorizing BA structurally as type-4. WP exhibited a significantly greater tendency to form double helices (DSC and 13C-NMR) than BA, which was attributed to its higher internal chain length (ICL) and fewer DP6-12-chains. However, retrograded BA was remarkably more resistant to digestion than WP. Lower number of phosphorylated B-chains, more S- and Bfp-chains and shorter ICL, were suggested to result in α-amylase-slowly digestible structures through further lateral packing of double helices (suggested by thermo-rheology) in type-4 amylopectins.
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Affiliation(s)
- Laura Roman
- School of Engineering, University of Guelph, 50 Stone Road East, Guelph, Ontario N1G 2W1, Canada
| | - Josephine Yee
- School of Engineering, University of Guelph, 50 Stone Road East, Guelph, Ontario N1G 2W1, Canada
| | - Anna M R Hayes
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA
| | - Bruce R Hamaker
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA
| | - Eric Bertoft
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA
| | - Mario M Martinez
- School of Engineering, University of Guelph, 50 Stone Road East, Guelph, Ontario N1G 2W1, Canada; Department of Food Science, iFOOD Multidisciplinary Center, Aarhus University, Agro Food Park 48, Aarhus N, 8200, Denmark.
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15
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Zhong Y, Mogoginta J, Gayin J, Annor GA. Structural characterization of intermediate wheatgrass (
Thinopyrum intermedium
) starch. Cereal Chem 2019. [DOI: 10.1002/cche.10196] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Yingxin Zhong
- Department of Food Science and Nutrition University of Minnesota Saint Paul MN USA
| | - Juan Mogoginta
- Department of Food Science and Nutrition University of Minnesota Saint Paul MN USA
| | - Joseph Gayin
- Department of Food Science University of Guelph Guelph ON Canada
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16
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17
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Li Y, Ren J, Liu J, Sun L, Wang Y, Liu B, Li C, Li Z. Modification by α-d-glucan branching enzyme lowers the in vitro digestibility of starch from different sources. Int J Biol Macromol 2018; 107:1758-1764. [DOI: 10.1016/j.ijbiomac.2017.10.049] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2017] [Revised: 09/19/2017] [Accepted: 10/09/2017] [Indexed: 12/15/2022]
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18
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Abstract
Starch is a major food supply for humanity. It is produced in seeds, rhizomes, roots and tubers in the form of semi-crystalline granules with unique properties for each plant. Though the size and morphology of the granules is specific for each plant species, their internal structures have remarkably similar architecture, consisting of growth rings, blocklets, and crystalline and amorphous lamellae. The basic components of starch granules are two polyglucans, namely amylose and amylopectin. The molecular structure of amylose is comparatively simple as it consists of glucose residues connected through α-(1,4)-linkages to long chains with a few α-(1,6)-branches. Amylopectin, which is the major component, has the same basic structure, but it has considerably shorter chains and a lot of α-(1,6)-branches. This results in a very complex, three-dimensional structure, the nature of which remains uncertain. Several models of the amylopectin structure have been suggested through the years, and in this review two models are described, namely the “cluster model” and the “building block backbone model”. The structure of the starch granules is discussed in light of both models.
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19
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Pasting and thermal properties of waxy corn starch modified by 1,4-α-glucan branching enzyme. Int J Biol Macromol 2017; 97:679-687. [DOI: 10.1016/j.ijbiomac.2017.01.087] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2016] [Revised: 11/16/2016] [Accepted: 01/17/2017] [Indexed: 11/21/2022]
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20
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The molecular structural features controlling stickiness in cooked rice, a major palatability determinant. Sci Rep 2017; 7:43713. [PMID: 28262830 PMCID: PMC5338010 DOI: 10.1038/srep43713] [Citation(s) in RCA: 74] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2016] [Accepted: 01/27/2017] [Indexed: 11/08/2022] Open
Abstract
The stickiness of cooked rice is important for eating quality and consumer acceptance. The first molecular understanding of stickiness is obtained from leaching and molecular structural characteristics during cooking. Starch is a highly branched glucose polymer. We find (i) the molecular size of leached amylopectin is 30 times smaller than that of native amylopectin while (ii) that of leached amylose is 5 times smaller than that of native amylose, (iii) the chain-length distribution (CLD: the number of monomer units in a chain on the branched polymer) of leached amylopectin is similar to native amylopectin while (iv) the CLD of leached amylose is much narrower than that of the native amylose, and (v) mainly amylopectin, not amylose, leaches out of the granule and rice kernel during cooking. Stickiness is found to increase with decreasing amylose content in the whole grain, and, in the leachate, with increasing total amount of amylopectin, the proportion of short amylopectin chains, and amylopectin molecular size. Molecular adhesion mechanisms are put forward to explain this result. This molecular structural mechanism provides a new tool for rice breeders to select cultivars with desirable palatability by quantifying the components and molecular structure of leached starch.
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21
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Dey KP, Mishra S, Chandra N. Colon targeted drug release studies of 5-ASA using a novel pH sensitive polyacrylic acid grafted barley. Polym Bull (Berl) 2017. [DOI: 10.1007/s00289-016-1898-6] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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22
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Peymanpour G, Marcone M, Ragaee S, Tetlow I, Lane CC, Seetharaman K, Bertoft E. On the molecular structure of the amylopectin fraction isolated from “high-amylose” ae maize starches. Int J Biol Macromol 2016; 91:768-77. [DOI: 10.1016/j.ijbiomac.2016.06.029] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2016] [Revised: 06/08/2016] [Accepted: 06/10/2016] [Indexed: 10/21/2022]
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23
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Morante N, Ceballos H, Sánchez T, Rolland-Sabaté A, Calle F, Hershey C, Gibert O, Dufour D. Discovery of new spontaneous sources of amylose-free cassava starch and analysis of their structure and techno-functional properties. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.12.025] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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24
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Bertoft E, Annor GA, Shen X, Rumpagaporn P, Seetharaman K, Hamaker BR. Small differences in amylopectin fine structure may explain large functional differences of starch. Carbohydr Polym 2016; 140:113-21. [DOI: 10.1016/j.carbpol.2015.12.025] [Citation(s) in RCA: 101] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2015] [Revised: 12/02/2015] [Accepted: 12/10/2015] [Indexed: 10/22/2022]
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25
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Gayin J, Abdel-Aal ESM, Manful J, Bertoft E. Unit and internal chain profile of African rice (Oryza glaberrima) amylopectin. Carbohydr Polym 2016; 137:466-472. [DOI: 10.1016/j.carbpol.2015.11.008] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2015] [Revised: 10/30/2015] [Accepted: 11/04/2015] [Indexed: 10/22/2022]
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26
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Thermal properties of barley starch and its relation to starch characteristics. Int J Biol Macromol 2015; 81:692-700. [DOI: 10.1016/j.ijbiomac.2015.08.068] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2015] [Revised: 08/28/2015] [Accepted: 08/30/2015] [Indexed: 11/20/2022]
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27
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Effect of granular characteristics on the viscoelastic and mechanical properties of native chestnut starch (Castanea sativa Mill). Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2015.05.021] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Källman A, Bertoft E, Koch K, Sun C, Åman P, Andersson R. Starch structure in developing barley endosperm. Int J Biol Macromol 2015; 81:730-5. [PMID: 26361866 DOI: 10.1016/j.ijbiomac.2015.09.013] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2015] [Revised: 08/15/2015] [Accepted: 09/04/2015] [Indexed: 11/29/2022]
Abstract
Barley spikes of the cultivars/breeding lines Gustav, Karmosé and SLU 7 were harvested at 9, 12 and 24 days after flowering in order to study starch structure in developing barley endosperm. Kernel dry weight, starch content and amylose content increased during development. Structural analysis was performed on whole starch and included the chain-length distribution of the whole starches and their β-limit dextrins. Karmosé, possessing the amo1 mutation, had higher amylose content and a lower proportion of long chains (DP ≥38) in the amylopectin component than SLU 7 and Gustav. Structural differences during endosperm development were seen as a decrease in molar proportion of chains of DP 22-37 in whole starch. In β-limit dextrins, the proportion of Bfp-chains (DP 4-7) increased and the proportion of BSmajor-chains (DP 15-27) decreased during development, suggesting more frequent activity of starch branching enzymes at later stages of maturation, resulting in amylopectin with denser structure.
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Affiliation(s)
- Anna Källman
- Department of Food Science, Swedish University of Agricultural Sciences, P.O. Box 7051, S-750 07 Uppsala, Sweden
| | - Eric Bertoft
- Food Science Department, University of Guelph, Guelph, ON N1G 2W1, Canada
| | - Kristine Koch
- Department of Food Science, Swedish University of Agricultural Sciences, P.O. Box 7051, S-750 07 Uppsala, Sweden
| | - Chuanxin Sun
- Department of Plant Biology and Forest Genetics, Swedish University of Agricultural Sciences and Linnean Center for Plant Biology, P.O. Box 7080, S-750 07 Uppsala, Sweden
| | - Per Åman
- Department of Food Science, Swedish University of Agricultural Sciences, P.O. Box 7051, S-750 07 Uppsala, Sweden
| | - Roger Andersson
- Department of Food Science, Swedish University of Agricultural Sciences, P.O. Box 7051, S-750 07 Uppsala, Sweden.
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Gayin J, Bertoft E, Manful J, Yada RY, Abdel-Aal ESM. Molecular and thermal characterization of starches isolated from African rice (Oryza glaberrima). STARCH-STARKE 2015. [DOI: 10.1002/star.201500145] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Joseph Gayin
- Department of Food Science; University of Guelph; Ontario Canada
| | - Eric Bertoft
- Department of Food Science and Nutrition; University of Minnesota; St. Paul MN USA
| | - John Manful
- Grain Quality Laboratory; Africa Rice Center; Cotonou Benin
| | - Rickey Y. Yada
- Faculty of Land and Food Systems; University of British Columbia; Vancouver British Columbia Canada
| | - El-Sayed M. Abdel-Aal
- Guelph Food Research Centre; Agriculture and Agri-Food Canada; Guelph Ontario Canada
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Kalinga DN, Bertoft E. Internal structure of amylopectin from the pericarp tissue of developing wheat kernels. STARCH-STARKE 2015. [DOI: 10.1002/star.201500187] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
| | - Eric Bertoft
- Department of Food Science and Nutrition; University of Minnesota; St Paul MN USA
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Hong JS, Huber KC. Derivatization patterns among starch chain populations assessed by ion-exchange chromatography: A model system approach. Carbohydr Polym 2015; 122:446-55. [DOI: 10.1016/j.carbpol.2015.01.083] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2014] [Revised: 01/20/2015] [Accepted: 01/26/2015] [Indexed: 10/24/2022]
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Zhu F. Composition, structure, physicochemical properties, and modifications of cassava starch. Carbohydr Polym 2015; 122:456-80. [DOI: 10.1016/j.carbpol.2014.10.063] [Citation(s) in RCA: 151] [Impact Index Per Article: 16.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2014] [Accepted: 10/23/2014] [Indexed: 12/20/2022]
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Branching patterns in leaf starches from Arabidopsis mutants deficient in diverse starch synthases. Carbohydr Res 2015; 401:96-108. [DOI: 10.1016/j.carres.2014.09.011] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2014] [Revised: 09/22/2014] [Accepted: 09/24/2014] [Indexed: 01/09/2023]
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Affiliation(s)
| | - Eric Bertoft
- Department of Food Science and Nutrition; University of Minnesota; St Paul MN
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35
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Sen G, Mishra S, Prasad Dey K, Bharti S. Synthesis, characterization and application of novel polyacrylamide-grafted barley. J Appl Polym Sci 2014. [DOI: 10.1002/app.41046] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Gautam Sen
- Department of Applied Chemistry; Birla Institute of Technology, Mesra; Ranchi 835215 Jharkhand India
| | - Sumit Mishra
- Department of Applied Chemistry; Birla Institute of Technology, Mesra; Ranchi 835215 Jharkhand India
| | - Kartick Prasad Dey
- Department of Applied Chemistry; Birla Institute of Technology, Mesra; Ranchi 835215 Jharkhand India
| | - Srijita Bharti
- Department of Applied Chemistry; Birla Institute of Technology, Mesra; Ranchi 835215 Jharkhand India
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36
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Annor GA, Marcone M, Bertoft E, Seetharaman K. Unit and Internal Chain Profile of Millet Amylopectin. Cereal Chem 2014. [DOI: 10.1094/cchem-08-13-0156-r] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | - Massimo Marcone
- Department of Food Science, University of Guelph, Guelph, ON N1G2W1, Canada
| | - Eric Bertoft
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108-1038, U.S.A
| | - Koushik Seetharaman
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108-1038, U.S.A
- Corresponding author. Phone: (612) 624-1764. Fax: (612) 625-5272. E-mail:
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Affiliation(s)
- Eric Bertoft
- Department of Food Science, University of Guelph, Guelph, ON, Canada. Phone: (519) 824-4120, ext. 58054. Fax: (519) 824-6631. E-mail:
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Källman A, Bertoft E, Koch K, Åman P, Andersson R. On the interconnection of clusters and building blocks in barley amylopectin. Int J Biol Macromol 2013; 55:75-82. [DOI: 10.1016/j.ijbiomac.2012.12.032] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2012] [Revised: 12/10/2012] [Accepted: 12/14/2012] [Indexed: 11/25/2022]
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39
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Rolland-Sabaté A, Sanchez T, Buléon A, Colonna P, Ceballos H, Zhao SS, Zhang P, Dufour D. Molecular and supra-molecular structure of waxy starches developed from cassava (Manihot esculenta Crantz). Carbohydr Polym 2013; 92:1451-62. [DOI: 10.1016/j.carbpol.2012.10.048] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2012] [Revised: 10/12/2012] [Accepted: 10/19/2012] [Indexed: 11/29/2022]
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Bertoft E, Koch K, Åman P. Building block organisation of clusters in amylopectin from different structural types. Int J Biol Macromol 2012; 50:1212-23. [DOI: 10.1016/j.ijbiomac.2012.03.004] [Citation(s) in RCA: 83] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2011] [Revised: 02/24/2012] [Accepted: 03/09/2012] [Indexed: 11/28/2022]
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41
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The building block structure of barley amylopectin. Int J Biol Macromol 2011; 49:900-9. [DOI: 10.1016/j.ijbiomac.2011.08.001] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2011] [Revised: 08/02/2011] [Accepted: 08/03/2011] [Indexed: 11/24/2022]
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42
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Bertoft E, Källman A, Koch K, Andersson R, Åman P. The cluster structure of barley amylopectins of different genetic backgrounds. Int J Biol Macromol 2011; 49:441-53. [DOI: 10.1016/j.ijbiomac.2011.04.014] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2011] [Revised: 04/19/2011] [Accepted: 04/22/2011] [Indexed: 11/27/2022]
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43
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Zhu F, Corke H, Åman P, Bertoft E. Structures of clusters in sweetpotato amylopectin. Carbohydr Res 2011; 346:1112-21. [DOI: 10.1016/j.carres.2011.03.001] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2010] [Revised: 02/15/2011] [Accepted: 03/02/2011] [Indexed: 10/18/2022]
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44
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Phosphate esters in amylopectin clusters of potato tuber starch. Int J Biol Macromol 2011; 48:639-49. [DOI: 10.1016/j.ijbiomac.2011.02.005] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2011] [Revised: 02/07/2011] [Accepted: 02/08/2011] [Indexed: 01/19/2023]
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45
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Zhu F, Corke H, Bertoft E. Amylopectin internal molecular structure in relation to physical properties of sweetpotato starch. Carbohydr Polym 2011. [DOI: 10.1016/j.carbpol.2010.12.039] [Citation(s) in RCA: 72] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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46
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Bertoft E, Laohaphatanalert K, Piyachomkwan K, Sriroth K. The fine structure of cassava starch amylopectin. Part 2: Building block structure of clusters. Int J Biol Macromol 2010; 47:325-35. [DOI: 10.1016/j.ijbiomac.2010.05.018] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2010] [Accepted: 05/24/2010] [Indexed: 11/25/2022]
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47
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Pérez S, Bertoft E. The molecular structures of starch components and their contribution to the architecture of starch granules: A comprehensive review. STARCH-STARKE 2010. [DOI: 10.1002/star.201000013] [Citation(s) in RCA: 897] [Impact Index Per Article: 64.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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