Variation in amylose fine structure of starches from different botanical sources

Wang, Kai, Hasjim, Jovin, Chi Wu, Alex, Henry, Robert J. and Gilbert, Robert G. (2014) Variation in amylose fine structure of starches from different botanical sources. Journal of Agricultural and Food Chemistry, 62 19: 4443-4453. doi:10.1021/jf5011676

Author Wang, Kai
Hasjim, Jovin
Chi Wu, Alex
Henry, Robert J.
Gilbert, Robert G.
Title Variation in amylose fine structure of starches from different botanical sources
Journal name Journal of Agricultural and Food Chemistry   Check publisher's open access policy
ISSN 1520-5118
Publication date 2014-05-14
Year available 2014
Sub-type Article (original research)
DOI 10.1021/jf5011676
Open Access Status DOI
Volume 62
Issue 19
Start page 4443
End page 4453
Total pages 11
Place of publication Washington, DC, United States
Publisher American Chemical Society
Language eng
Subject 1600 Chemistry
1100 Agricultural and Biological Sciences
Abstract The molecular structures of amylose and amylopectin have an impact on functional properties of starch-containing food. This is the first study comparing amylose size distributions from various plant sources. Chain-length distributions (CLDs) of amylose and amylopectin branches (“fine structure”) are characterized using size-exclusion chromatography [sometimes termed gel permeation chromatography (GPC)] and parametrized by both biosynthesis-based and empirical fits, to understand the starch biosynthesis mechanism and identify associations with starch digestibility. All starches show bimodal amylose weight CLDs, varying with plant sources, with potato tuber and sweet potato root starch having relatively longer branches than the others. The digestograms of all starches fit first-order kinetics. Unlike what has been seen in cooked grains/flours, amylose and amylopectin fine structures have no association with the digestibility of freshly gelatinized starch. This suggests that the observed effect in cooked grains/flours arises from a secondary interaction between amylose fine structure and higher order structural features.
Keyword Starch
Size-exclusion chromatography
Chain-length distribution
Q-Index Code C1
Q-Index Status Confirmed Code
Grant ID DP130102461
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: Official 2015 Collection
Centre for Nutrition and Food Sciences Publications
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Citation counts: TR Web of Science Citation Count  Cited 27 times in Thomson Reuters Web of Science Article | Citations
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Created: Thu, 05 Feb 2015, 12:31:18 EST by Kai Wang on behalf of Centre for Nutrition and Food Sciences