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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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A Review of In Vitro Methods for Measuring the Glycemic Index of Single Foods: Understanding the Interaction of Mass Transfer and Reaction Engineering by Dimensional Analysis. Processes (Basel) 2022. [DOI: 10.3390/pr10040759] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The Glycemic Index (GI) has been described by an official method ISO (International Organization for Standardization) 26642:2010 for labeling purposes. The development of in vitro methods for GI measurement has faced significant challenges. Mass transfer and reaction engineering theory may assist in providing a quantitative understanding of in vitro starch digestion and glycemic response from an engineering point of view. We suggest that in vitro GI measurements should consider the mouth and the stomach in terms of fluid mechanics, mass transfer, length scale changes, and food-solvent reactions, and might consider a significant role for the intestine as an absorption system for the glucose that is generated before the intestine. Applying mass transfer and reaction engineering theory may be useful to understand quantitative studies of in vitro GI measurements. The relative importance of reactions and mass-transfer has been estimated from literature measurements through estimating the Damköhler numbers (Da), and the values estimated of this dimensionless group (0.04–2.9) suggest that both mass transfer and chemical reaction are important aspects to consider.
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Nakamura Y, Kainuma K. On the cluster structure of amylopectin. PLANT MOLECULAR BIOLOGY 2022; 108:291-306. [PMID: 34599732 DOI: 10.1007/s11103-021-01183-3] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/03/2021] [Accepted: 08/15/2021] [Indexed: 05/21/2023]
Abstract
Two opposing models for the amylopectin structure are historically and comprehensively reviewed, which leads us to a better understanding of the specific fine structure of amylopectin. Amylopectin is a highly branched glucan which accounts for approximately 65-85 of starch in most plant tissues. However, its fine structure is still not fully understood due to the limitations of current methodologies. Since the 1940 s, many scientists have attempted to elucidate the distinct structure of amylopectin. One of the most accepted concepts is that amylopectin has a structural element known as "cluster", in which neighboring side chains with a degree of polymerization of ≥ 10 in the region of their non-branched segments form double helices. The double helical structures are arranged in inter- and intra-clusters and are the origin of the distinct physicochemical and crystalline properties of starch granules. Several models of the cluster structure have been proposed by starch scientists worldwide during the progress of analytical methods, whereas no direct evidence so far has been provided. Recently, Bertoft and colleagues proposed a new model designated as "the building block and backbone (BB) model". The BB model sharply contrasts with the cluster model in that the structural element for the BB model is the building block, and that long chains are separately synthesized and positioned from short chains constituting the building block. In the present paper, we conduct the historical review of the cluster concept detailing how and when the concept was established based on experimental results by many scientists. Then, differences between the two opposing concepts are explained and both models are critically discussed, particularly from the point of view of the biochemical regulation of amylopectin biosynthesis.
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Affiliation(s)
- Yasunori Nakamura
- Starch Technologies, Co., Ltd, Akita Prefectural University, Shimoshinjo-Nakano, Akita-city, Akita, 010-0195, Japan.
- Akita Natural Science Laboratory, 25-44 Oiwake-Nishi, Tennoh, Katagami, Akita, 010-0101, Japan.
| | - Keiji Kainuma
- Science Academy of Tsukuba, 2-20-3 Takezono, Tsukuba, Ibaraki, 305-0032, Japan
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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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Crini G, French AD, Kainuma K, Jane JL, Szente L. Contributions of Dexter French (1918-1981) to cycloamylose/cyclodextrin and starch science. Carbohydr Polym 2021; 257:117620. [PMID: 33541648 DOI: 10.1016/j.carbpol.2021.117620] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2020] [Revised: 01/02/2021] [Accepted: 01/02/2021] [Indexed: 11/29/2022]
Abstract
Professor Dexter French (1918-1981) was an American chemist and biochemist at Iowa State College (University in 1959). He devoted his career to advance knowledge of polysaccharides and oligosaccharides, in particular starch, cyclodextrins, and enzymes. Cyclodextrins are oligosaccharides obtained from starch and are typically cage molecules with a hydrophobic cavity that can encapsulate other compounds nowadays the basis for many industrial applications. Since the 1960s, he has been recognized as an outstanding authority in the field of starches and cyclodextrins and has inspired researchers in laboratories around the world. This review, on the fortieth anniversary of his death, commemorates his remarkable contribution to starch and cyclodextrin chemistry. Firstly, we give an overview of his personal life and career. Secondly, we highlight some of the results on starch and cyclodextrins from Professor French and his group. A third part discusses his impact on the modern chemistry of cyclodextrins and starch.
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Affiliation(s)
- Grégorio Crini
- Chrono-environnement, Faculté Sciences & Techniques, Université Bourgogne Franche-Comté, 16 route de Gray, 25000, Besançon, France.
| | - Alfred D French
- Southern Regional Research Center, USDA, New Orleans, LO, 70124, United States
| | - Keiji Kainuma
- Honorary member, The Agricultural Society of Japan, 2-29-4, Higashi, Tsukuba, 305-0046, Japan
| | - Jay-Lin Jane
- Charles F. Curtiss Distinguished Professor, Emeritus, Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, 50011, United States
| | - Lajos Szente
- CycloLab Cyclodextrin Research & Development Ltd., Illatos 7, Budapest, H-1097, Hungary
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Oh SM, Lee BH, Seo DH, Choi HW, Kim BY, Baik MY. Starch nanoparticles prepared by enzymatic hydrolysis and self-assembly of short-chain glucans. Food Sci Biotechnol 2020; 29:585-598. [PMID: 32419957 PMCID: PMC7221041 DOI: 10.1007/s10068-020-00768-w] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2020] [Revised: 04/07/2020] [Accepted: 04/20/2020] [Indexed: 12/21/2022] Open
Abstract
Enzymatic hydrolysis and self-assembly are considered promising methods for preparation of starch nanoparticles (SNPs) because they are environmentally friendly, and time- and cost-effective. These methods are based on the self-assembly of short-chain glucans released from the α-1,6 bonds in amylopectin. Since their discovery, many studies have described the structural and physicochemical properties of self-assembled SNPs. Self-assembled SNPs can be prepared by two methods: using only the soluble portion containing the short-chain glucans, or using the whole hydrolyzate including both insoluble and soluble fractions. Although the structural and physical properties of self-assembled SNPs can be attributed to the composition of the hydrolyzates that participate in self-assembly, this aspect has not yet been discussed. This review focuses on SNPs self-assembled with only soluble short-chain glucans and addresses their characteristics, including formation mechanisms as well as structural and physicochemical properties, compared with SNPs prepared with total hydrolyzates.
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Affiliation(s)
- Seon-Min Oh
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Graduate School of Biotechnology, Kyung Hee University, Yongin, 17104 Republic of Korea
| | - Byung-Hoo Lee
- Department of Food Science and Biotechnology, Gachon University, Seongnam, Republic of Korea
| | - Dong-Ho Seo
- Department of Food Science and Technology, Jeonbuk National University, Jeonju, Republic of Korea
| | - Hyun-Wook Choi
- Department of Functional Food and Biotechnology, Jeonju University, Jeonju, Republic of Korea
| | - Byung-Yong Kim
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Graduate School of Biotechnology, Kyung Hee University, Yongin, 17104 Republic of Korea
| | - Moo-Yeol Baik
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Graduate School of Biotechnology, Kyung Hee University, Yongin, 17104 Republic of Korea
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Goren A, Ashlock D, Tetlow IJ. Starch formation inside plastids of higher plants. PROTOPLASMA 2018; 255:1855-1876. [PMID: 29774409 DOI: 10.1007/s00709-018-1259-4] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/28/2018] [Accepted: 05/03/2018] [Indexed: 05/09/2023]
Abstract
Starch is a water-insoluble polyglucan synthesized inside the plastid stroma within plant cells, serving a crucial role in the carbon budget of the whole plant by acting as a short-term and long-term store of energy. The highly complex, hierarchical structure of the starch granule arises from the actions of a large suite of enzyme activities, in addition to physicochemical self-assembly mechanisms. This review outlines current knowledge of the starch biosynthetic pathway operating in plant cells in relation to the micro- and macro-structures of the starch granule. We highlight the gaps in our knowledge, in particular, the relationship between enzyme function and operation at the molecular level and the formation of the final, macroscopic architecture of the granule.
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Affiliation(s)
- Asena Goren
- Department of Mathematics and Statistics, University of Guelph, Guelph, ON, N1G 2W1, Canada
| | - Daniel Ashlock
- Department of Mathematics and Statistics, University of Guelph, Guelph, ON, N1G 2W1, Canada
| | - Ian J Tetlow
- Department of Molecular and Cellular Biology, College of Biological Sciences, University of Guelph, Guelph, ON, N1G 2W1, Canada.
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Shi J, Sweedman MC, Shi YC. Structural changes and digestibility of waxy maize starch debranched by different levels of pullulanase. Carbohydr Polym 2018; 194:350-356. [DOI: 10.1016/j.carbpol.2018.04.053] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2018] [Revised: 04/11/2018] [Accepted: 04/12/2018] [Indexed: 11/27/2022]
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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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Magallanes-Cruz PA, Flores-Silva PC, Bello-Perez LA. Starch Structure Influences Its Digestibility: A Review. J Food Sci 2017; 82:2016-2023. [PMID: 28753728 DOI: 10.1111/1750-3841.13809] [Citation(s) in RCA: 125] [Impact Index Per Article: 17.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2017] [Revised: 05/24/2017] [Accepted: 06/14/2017] [Indexed: 12/21/2022]
Abstract
Twenty-five years ago, it was found that a significant fraction of the starch present in foods is not digested in the small intestine and continues to the large intestine, where it is fermented by the microbiota; this fraction was named resistant starch (RS). It was also reported that there is a fraction of starch that is slowly digested, sustaining a release of glucose in the small intestine. Later, health benefits were found to be associated with the consumption of this fraction, called slowly digestible starch (SDS). The authors declare both fractions to be "nutraceutical starch." An overview of the structure of both fractions (RS and SDS), as well as their nutraceutical characteristics, is presented with the objective of suggesting methods and processes that will increase both fractions in starchy foods and prevent diseases that are associated with the consumption of glycemic carbohydrates.
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Affiliation(s)
- Perla A Magallanes-Cruz
- Inst. Politécnico Nacional, CEPROBI. Km. 6.6 Carr. Yautepec-Jojutla Col. San Isidro, 62731, Yautepec, Morelos, México
| | - Pamela C Flores-Silva
- Inst. Politécnico Nacional, CEPROBI. Km. 6.6 Carr. Yautepec-Jojutla Col. San Isidro, 62731, Yautepec, Morelos, México
| | - Luis A Bello-Perez
- Inst. Politécnico Nacional, CEPROBI. Km. 6.6 Carr. Yautepec-Jojutla Col. San Isidro, 62731, Yautepec, Morelos, México
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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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Bertoft E, Henriksnäs H. INITIAL STAGES IN α-AMYLOLYSIS OF BARLEY STARCH. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/j.2050-0416.1982.tb04104.x] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Bertoft E, Henriksnäs H. STARCH HYDROLYSIS IN MALTING AND MASHING. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/j.2050-0416.1983.tb04186.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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Bertoft E, ÅVall AK. STRUCTURAL ANALYSIS ON THE AMYLOPECTIN OF WAXY-BARLEY LARGE STARCH GRANULES. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/j.2050-0416.1992.tb01128.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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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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17
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Igura M, Okazaki M. Selective sorption of heavy metal on phosphorylated sago starch-extraction residue. J Appl Polym Sci 2011. [DOI: 10.1002/app.34899] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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18
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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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Cai L, Shi YC, Rong L, Hsiao BS. Debranching and crystallization of waxy maize starch in relation to enzyme digestibility. Carbohydr Polym 2010. [DOI: 10.1016/j.carbpol.2010.02.036] [Citation(s) in RCA: 86] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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20
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Appelqvist IAM, Debet MRM. Starch‐biopolymer interactions—a review. FOOD REVIEWS INTERNATIONAL 2009. [DOI: 10.1080/87559129709541105] [Citation(s) in RCA: 93] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Matheson N, Caldwell R. Modeling of α(1–4) chain arrangements in α(1–4)(1–6) glucans: The action and outcome of β-amylase and Pseudomonas stutzeri amylase on an α(1–4)(1–6) glucan model. Carbohydr Polym 2008. [DOI: 10.1016/j.carbpol.2007.10.006] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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22
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Ayoub A, Ohtani T, Sugiyama S. Atomic Force Microscopy Investigation of Disorder Process on Rice Starch Granule Surface. STARCH-STARKE 2006. [DOI: 10.1002/star.200500471] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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de Leder Kremer RM, Gallo-Rodriguez C. Naturally occurring monosaccharides: properties and synthesis. Adv Carbohydr Chem Biochem 2005; 59:9-67. [PMID: 15607763 DOI: 10.1016/s0065-2318(04)59002-9] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- Rosa M de Leder Kremer
- CIHIDECAR, Departamento de Química Orgánica, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Pabellón 2, Ciudad Universitaria, 1428 Buenos Aires, Argentina
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Ichinose I, Hashimoto Y, Kunitake T. Wrapping of Bio-macromolecules (Dextran, Amylopectin, and Horse Heart Cytochromec) with Ultrathin Silicate Layer. CHEM LETT 2004. [DOI: 10.1246/cl.2004.656] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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25
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Caldwell R, Matheson N. α-(1–4) Chain distributions of three-dimensional, randomly generated models, amylopectin and mammalian glycogen: comparisons of chromatograms of debranched chains of these polysaccharides and models with random dendrimeric models with the same chain lengths (CL, ICL, ECL) and fractions of A chains. Carbohydr Polym 2003. [DOI: 10.1016/s0144-8617(03)00161-9] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Wojciechowski PM, Koziol A, Noworyta A. Iteration model of starch hydrolysis by amylolytic enzymes. Biotechnol Bioeng 2001; 75:530-9. [PMID: 11745128 DOI: 10.1002/bit.10092] [Citation(s) in RCA: 20] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
An elaborate computer program to simulate the process of starch hydrolysis by amylolytic enzymes was been developed. It is based on the Monte Carlo method and iteration kinetic model, which predict productive and non-productive amylase complexes with substrates. It describes both multienzymatic and multisubstrate reactions simulating the "real" concentrations of all components versus the time of the depolymerization reaction the number of substrates, intermediate products, and final products are limited only by computer memory. In this work, it is assumed that the "proper" substrate for amylases is the glucoside linkages in starch molecules. Dynamic changes of substrate during the simulation adequately influence the increase or decrease of reaction velocity, as well as the kinetics of depolymerization. The presented kinetic model, can be adapted to describe most enzymatic degradations of a polymer. This computer program has been tested on experimental data obtained for alpha- and beta-amylases.
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Affiliation(s)
- P M Wojciechowski
- Institute of Inorganic Chemistry, Technical University of Wrocław, Wybrzeze St. Wyspiańskiego 27, 50-370 Wrocław, Poland.
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van der Burgt YE, Bergsma J, Bleeker IP, Mijland PJ, van der Kerk-van Hoof A, Kamerling JP, Vliegenthart JF. Distribution of methyl substituents in amylose and amylopectin from methylated potato starches. Carbohydr Res 2000; 325:183-91. [PMID: 10795809 DOI: 10.1016/s0008-6215(99)00329-8] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Granular potato starches were methylated in aqueous suspension with dimethyl sulfate to molar substitution (MS) values up to 0.29. Fractions containing mainly amylose or amylopectin were obtained after aqueous leaching of the derivatised starch granules. Amylopectin in these fractions was precipitated with Concanavalin A to separate it from amylose. Amylose remained in solution and was enzymatically converted into D-glucose for quantification, thereby taking into account the decreased digestibility due to the presence of methyl substituents. It was found that the MS of amylose was 1.6-1.9 times higher than that of amylopectin in methylated starch granules. The distributions of methyl substituents in trimers and tetramers, prepared from amylose- or amylopectin-enriched fractions, were determined by FAB mass spectrometry and compared with the outcome of a statistically random distribution. It turned out that substituents in amylopectin were distributed heterogeneously, whereas substitution of amylose was almost random. The results are rationalised on the basis of an organised framework that is built up from amylopectin side chains. The crystalline lamellae are less accessible for substitution than amorphous branching points and amylose.
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Affiliation(s)
- Y E van der Burgt
- Bijvoet Center, Department of Bio-Organic Chemistry, Utrecht University, The Netherlands
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Matheson N, Caldwell R. α(1-4) Glucan chain disposition in models of α(1-4)(1-6) glucans: comparison with structural data for mammalian glycogen and waxy amylopectin. Carbohydr Polym 1999. [DOI: 10.1016/s0144-8617(99)00054-5] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Abstract
The emphasis of this review is on starch structure and its biosynthesis. Improvements in understanding have been brought about during the last decade through the development of new physicochemical and biological techniques, leading to real scientific progress. All this literature needs to be kept inside the general literature about biopolymers, despite some confusing results or discrepancies arising from the biological variability of starch. However, a coherent picture of starch over all the different structural levels can be presented, in order to obtain some generalizations about its structure. In this review we will focus first on our present understanding of the structures of amylose and amylopectin and their organization within the granule, and we will then give insights on the biosynthetic mechanisms explaining the biogenesis of starch in plants.
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Preiss J, Sivak MN. Biochemistry, molecular biology and regulation of starch synthesis. GENETIC ENGINEERING 1998; 20:177-223. [PMID: 9666561 DOI: 10.1007/978-1-4899-1739-3_10] [Citation(s) in RCA: 46] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Affiliation(s)
- J Preiss
- Department of Biochemistry, Michigan State University, East Lansing 48824, USA
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34
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Molecular characterization of starch by SEC: dependance of the performances on the amylopectin content. Carbohydr Polym 1997. [DOI: 10.1016/s0144-8617(97)00002-7] [Citation(s) in RCA: 33] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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37
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Hisamatsu M, Hirata M, Sakamoto A, Teranishi K, Yamada T. Partial Hydrolysis of Waxy Maize Amylopectin by Isoamylase Immobilized on Magnetic Support. STARCH-STARKE 1996. [DOI: 10.1002/star.19960480104] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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38
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Determination of the effect of r and rb mutations on the structure of amylose and amylopectin in pea (Pisum sativum L.). Carbohydr Polym 1996. [DOI: 10.1016/0144-8617(95)00155-7] [Citation(s) in RCA: 34] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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39
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Swelling behaviour of cell wall and starch in potato (Solanum tuberosum L.) tuber cells — I. Starch leakage and structure of single cells. Carbohydr Polym 1995. [DOI: 10.1016/0144-8617(95)98834-4] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Park JT, Rollings JE. Effects of substrate branching characteristics on kinetics of enzymatic depolymerizaion of mixed linear and branched polysaccharides: I. Amylose/amylopectin ?-amylolysis. Biotechnol Bioeng 1994; 44:792-800. [DOI: 10.1002/bit.260440704] [Citation(s) in RCA: 39] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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Baldwin PM, Adler J, Davies MC, Melia CD. Holes in Starch Granules: Confocal, SEM and Light Microscopy Studies of Starch Granule Structure. STARCH-STARKE 1994. [DOI: 10.1002/star.19940460906] [Citation(s) in RCA: 79] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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Helbert W, Chanzy H, Planchot V, Buléon A, Colonna P. Morphological and structural features of amylose spherocrystals of A-type. Int J Biol Macromol 1993; 15:183-7. [PMID: 8329330 DOI: 10.1016/0141-8130(93)90021-d] [Citation(s) in RCA: 28] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Abstract
Amylose spherocrystals of A-type were grown by mixing ethanol with hot aqueous solutions of short chain amylose followed by slow cooling to 4 degrees C. The spherocrystals which had a diameter of the order of 10 microns were observed by scanning electron microscopy and analysed by X-ray diffraction. They were also cross-sectional for transmission electron microscopy and electron diffraction investigation. These techniques showed that each spherocrystal consisted of an assembly of thin elongated single crystal-like domains of A-type amylose radiating from the centre of the spherocrystal. In each of these domains, the chain axis of amylose was found to be aligned with the long axis of the domain, in agreement with the overall positive optical birefringence observed for the spherocrystals. The spherocrystals which were rather fragile broke easily along the boundaries of the crystalline domains. This could explain the susceptibility of these structures to alpha-amylase digestion.
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Affiliation(s)
- W Helbert
- Centre de Recherches sur les Macromolécules Végétales, CNRS, Grenoble, France
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Yun SH, Matheson NK. Structures of the amylopectins of waxy, normal, amylose-extender, and wx:ae genotypes and of the phytoglycogen of maize. Carbohydr Res 1993; 243:307-21. [PMID: 8348543 DOI: 10.1016/0008-6215(93)87035-q] [Citation(s) in RCA: 87] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Abstract
Average chain lengths and beta-amylolysis limits have been determined for the waxy and ae/wx genotypes of mature maize starch, and for the amylopectin fractions of normal and amylose-extender starches (prepared by precipitation with concanavalin A), rabbit-liver glycogen, phytoglycogen, and waxy rice starch. All amylopectin samples had similar A:B chain ratios of > 1 and the two glycogens had ratios of < 1. This finding led to average frequencies of substitution of B chains over the whole molecule of > 2 for the amylopectins and < 2 for the glycogens. An equation for the number of tiers for a molecule with various frequencies of substitution of B chains and chain lengths has been used to determine the effect of variation in average frequency of branching and average chain length on structure.
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Affiliation(s)
- S H Yun
- Department of Agricultural Chemistry, University of Sydney, NSW, Australia
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Finch P, Sebesta DW. The amylase of Pseudomonas stutzeri as a probe of the structure of amylopectin. Carbohydr Res 1992. [DOI: 10.1016/0008-6215(92)85090-m] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Yun SH, Matheson NK. Structural changes during development in the amylose and amylopectin fractions (separated by precipitation with concanavalin A) of starches from maize genotypes. Carbohydr Res 1992. [DOI: 10.1016/0008-6215(92)85062-5] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Bertoft E. Investigation of the fine structure of alpha-dextrins derived from amylopectin and their relation to the structure of waxy-maize starch. Carbohydr Res 1991; 212:229-44. [PMID: 1959119 DOI: 10.1016/0008-6215(91)84060-r] [Citation(s) in RCA: 57] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
Alpha-dextrins, obtained by fractional precipitation with methanol of the products of the action of Bacillus subtilis alpha-amylase on waxy-maize amylopectin, were debranched with isoamylase and the distributions of the unit chains were analysed by gel-permeation chromatography. The large alpha-dextrins still contained long B-chains after hydrolysis for 60 min, but these were absent from the small dextrins with chain numbers of approximately 11 or less. The small dextrins contained increased amounts of chains with lengths intermediate of those of the long B-chains and the main part of the short chains. After hydrolysis for 210 min, almost all of the long B-chains had disappeared and the chains with intermediate lengths had been shortened further. The distributions of the unit chains of the internal chains, obtained by debranching of the phosphorolysis (phi)-limit dextrins, gave similar results and showed that the ratio of A- to B-chains was unchanged during the alpha-amylolysis. Models for the fine structure of the intermediate alpha-dextrins are proposed.
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Affiliation(s)
- E Bertoft
- Department of Biochemistry and Pharmacy, Abo Akademi University, Porthansgatam 3, Turku, Finland
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