Mechanism for starch granule ghost formation deduced from structural and enzyme digestion properties

Zhang, Bin, Dhital, Sushil, Flanagan, Bernadine M. and Gidley, Michael J. (2014) Mechanism for starch granule ghost formation deduced from structural and enzyme digestion properties. Journal of Agricultural and Food Chemistry, 62 3: 760-771. doi:10.1021/jf404697v

Author Zhang, Bin
Dhital, Sushil
Flanagan, Bernadine M.
Gidley, Michael J.
Title Mechanism for starch granule ghost formation deduced from structural and enzyme digestion properties
Journal name Journal of Agricultural and Food Chemistry   Check publisher's open access policy
ISSN 0021-8561
Publication date 2014-01-22
Year available 2014
Sub-type Article (original research)
DOI 10.1021/jf404697v
Open Access Status Not Open Access
Volume 62
Issue 3
Start page 760
End page 771
Total pages 12
Place of publication Washington, DC United States
Publisher American Chemical Society
Language eng
Subject 1100 Agricultural and Biological Sciences
1600 Chemistry
Abstract After heating in excess water under little or no shear, starch granules do not dissolve completely but persist as highly swollen fragile forms, commonly termed granule "ghosts". The macromolecular architecture of these ghosts has not been defined, despite their importance in determining characteristic properties of starches. In this study, amylase digestion of isolated granule ghosts from maize and potato starches is used as a probe to study the mechanism of ghost formation, through microstructural, mesoscopic, and molecular scale analyses of structure before and after digestion. Digestion profiles showed that neither integral nor surface proteins/lipids were crucial for control of either ghost digestion or integrity. On the basis of the molecular composition and conformation of enzyme-resistant fractions, it was concluded that the condensed polymeric surface structure of ghost particles is mainly composed of nonordered but entangled amylopectin (and some amylose) molecules, with limited reinforcement through partially ordered enzyme-resistant structures based on amylose (for maize starch; V-type order) or amylopectin (for potato starch; B-type order). The high level of branching and large molecular size of amylopectin is proposed to be the origin for the unusual stability of a solid structure based primarily on temporary entanglements.
Keyword Enzyme resistant fraction
Glucan conformation
Polymer entanglement
Starch granule ghosts
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: Queensland Alliance for Agriculture and Food Innovation
Official 2015 Collection
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