Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
Two-dimensional macromolecular distributions reveal detailed architectural features in high-amylose starches
KTH, School of Biotechnology (BIO), Glycoscience. Huazhong University of Science and Technology, China.ORCID iD: 0000-0003-3572-7798
2014 (English)In: Carbohydrate Polymers, ISSN 0144-8617, E-ISSN 1879-1344, Vol. 113, 539-551 p.Article in journal (Refereed) Published
Abstract [en]

Two-dimensional (2D) structural distributions based on macromolecular size and branch chain-length are obtained for three maize starches with different amylose contents (one normal and two high-amylose varieties). Data were obtained using an analytical methodology combining chemical fractionation, enzymatic debranching, and offline 2D size-exclusion chromatography with multiple detection. The 2D distributions reveal novel features in the branching structure of high-amylose maize starches. Normal maize starch shows well-resolved structural topologies, corresponding to the amylopectin and amylose macromolecular populations. However, high-amylose maize starches exhibit very complex topologies with significant features between those of amylose and amylopectin, showing the presence of distinct intermediate components. These have the macromolecular size of amylose but similar branching structure to amylopectin, except for a higher proportion of longer branches. These structural features of the intermediate components can be related to a less tightly controlled biosynthesis of the branching structures in high-amylose maize starch mutants, which may prevent these molecules from maturing into full-size amylopectin. This altered macromolecular branched architecture of high-amylose starches probably contribute to their better nutritional properties.

Place, publisher, year, edition, pages
2014. Vol. 113, 539-551 p.
Keyword [en]
Branching, Size-exclusion chromatography, Starch, Amylose, Amylopectin, Intermediate components
National Category
Chemical Sciences
Identifiers
URN: urn:nbn:se:kth:diva-156102DOI: 10.1016/j.carbpol.2014.07.050ISI: 000343613000067Scopus ID: 2-s2.0-84907303916OAI: oai:DiVA.org:kth-156102DiVA: diva2:778152
Funder
Knut and Alice Wallenberg Foundation
Note

QC 20150109

Available from: 2015-01-09 Created: 2014-11-21 Last updated: 2017-12-05Bibliographically approved

Open Access in DiVA

No full text

Other links

Publisher's full textScopus

Authority records BETA

Vilaplana, Francisco

Search in DiVA

By author/editor
Vilaplana, Francisco
By organisation
Glycoscience
In the same journal
Carbohydrate Polymers
Chemical Sciences

Search outside of DiVA

GoogleGoogle Scholar

doi
urn-nbn

Altmetric score

doi
urn-nbn
Total: 24 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf