Two-dimensional macromolecular distributions reveal detailed architectural features in high-amylose starches

Vilaplana, Francisco, Meng, Di, Hasjim, Jovin and Gilbert, Robert G. (2014) Two-dimensional macromolecular distributions reveal detailed architectural features in high-amylose starches. Carbohydrate Polymers, 113 539-551. doi:10.1016/j.carbpol.2014.07.050

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Author Vilaplana, Francisco
Meng, Di
Hasjim, Jovin
Gilbert, Robert G.
Title Two-dimensional macromolecular distributions reveal detailed architectural features in high-amylose starches
Journal name Carbohydrate Polymers   Check publisher's open access policy
ISSN 0144-8617
Publication date 2014-11-26
Sub-type Article (original research)
DOI 10.1016/j.carbpol.2014.07.050
Volume 113
Start page 539
End page 551
Total pages 13
Place of publication Kidlington, Oxford, United Kingdom
Publisher Pergamon Press
Language eng
Abstract 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.
Keyword Amylopectin
Intermediate components
Size exclusion chromatography
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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Citation counts: TR Web of Science Citation Count  Cited 5 times in Thomson Reuters Web of Science Article | Citations
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Created: Tue, 07 Oct 2014, 10:15:23 EST by System User on behalf of Centre for Nutrition and Food Sciences