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Article: Fine structure characterization of amylopectins from grain amaranth starch

TitleFine structure characterization of amylopectins from grain amaranth starch
Authors
KeywordsAmaranthus
Amylopectin
Building blocks
Cluster structure
Starch
Issue Date2009
PublisherPergamon. The Journal's web site is located at http://www.elsevier.com/locate/carres
Citation
Carbohydrate Research, 2009, v. 344 n. 13, p. 1701-1708 How to Cite?
AbstractThe aim of this study was to determine the fine structure of amylopectin from grain amaranth. Amaranthus amylopectin was hydrolyzed with α-amylase, and single clusters and a group of clusters (domain) were isolated by methanol precipitation. The domain and the clusters were treated with phosphorylase a and then β-amylase to remove all external chains, whereby the internal structure was obtained. The φ{symbol},β-limit dextrins were analyzed on Sepharose CL 6B. The average DP (degree of polymerization) and peak-DP values of fractions of clusters were 57 and 82, respectively; the values of the domain were 137 and 309, respectively. The unit chain length profiles were analyzed by high-performance anion-exchange chromatography with pulsed amperometric detector (HPAEC-PAD). The results showed that the domain fraction contained ∼2.2 clusters, and single clusters were composed of ∼13 chains. The φ{symbol},β-limit dextrins of the clusters were further hydrolyzed with α-amylase to characterize their building block composition. The average DP of the branched blocks was ∼11 and they contained on average ∼2.5 chains. Their average chain length, internal chain length, and degree of branching were approximately 4.3, 2.8, and 14, respectively. A cluster consisted of ∼6 branched blocks, and the internal chain length between the blocks was ∼6.8. © 2009 Elsevier Ltd. All rights reserved.
Persistent Identifierhttp://hdl.handle.net/10722/179153
ISSN
2023 Impact Factor: 2.4
2023 SCImago Journal Rankings: 0.509
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorKong, Xen_US
dc.contributor.authorCorke, Hen_US
dc.contributor.authorBertoft, Een_US
dc.date.accessioned2012-12-19T09:52:24Z-
dc.date.available2012-12-19T09:52:24Z-
dc.date.issued2009en_US
dc.identifier.citationCarbohydrate Research, 2009, v. 344 n. 13, p. 1701-1708en_US
dc.identifier.issn0008-6215en_US
dc.identifier.urihttp://hdl.handle.net/10722/179153-
dc.description.abstractThe aim of this study was to determine the fine structure of amylopectin from grain amaranth. Amaranthus amylopectin was hydrolyzed with α-amylase, and single clusters and a group of clusters (domain) were isolated by methanol precipitation. The domain and the clusters were treated with phosphorylase a and then β-amylase to remove all external chains, whereby the internal structure was obtained. The φ{symbol},β-limit dextrins were analyzed on Sepharose CL 6B. The average DP (degree of polymerization) and peak-DP values of fractions of clusters were 57 and 82, respectively; the values of the domain were 137 and 309, respectively. The unit chain length profiles were analyzed by high-performance anion-exchange chromatography with pulsed amperometric detector (HPAEC-PAD). The results showed that the domain fraction contained ∼2.2 clusters, and single clusters were composed of ∼13 chains. The φ{symbol},β-limit dextrins of the clusters were further hydrolyzed with α-amylase to characterize their building block composition. The average DP of the branched blocks was ∼11 and they contained on average ∼2.5 chains. Their average chain length, internal chain length, and degree of branching were approximately 4.3, 2.8, and 14, respectively. A cluster consisted of ∼6 branched blocks, and the internal chain length between the blocks was ∼6.8. © 2009 Elsevier Ltd. All rights reserved.en_US
dc.languageengen_US
dc.publisherPergamon. The Journal's web site is located at http://www.elsevier.com/locate/carresen_US
dc.relation.ispartofCarbohydrate Researchen_US
dc.subjectAmaranthus-
dc.subjectAmylopectin-
dc.subjectBuilding blocks-
dc.subjectCluster structure-
dc.subjectStarch-
dc.subject.meshAmaranthus - Chemistryen_US
dc.subject.meshAmylopectin - Chemistry - Metabolismen_US
dc.subject.meshDextrins - Chemistryen_US
dc.subject.meshKineticsen_US
dc.subject.meshMolecular Weighten_US
dc.subject.meshStarch - Chemistryen_US
dc.subject.meshAlpha-Amylases - Metabolismen_US
dc.titleFine structure characterization of amylopectins from grain amaranth starchen_US
dc.typeArticleen_US
dc.identifier.emailCorke, H: harold@hku.hken_US
dc.identifier.authorityCorke, H=rp00688en_US
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.1016/j.carres.2009.05.032en_US
dc.identifier.pmid19604502-
dc.identifier.scopuseid_2-s2.0-68949167939en_US
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-68949167939&selection=ref&src=s&origin=recordpageen_US
dc.identifier.volume344en_US
dc.identifier.issue13en_US
dc.identifier.spage1701en_US
dc.identifier.epage1708en_US
dc.identifier.isiWOS:000269991600016-
dc.publisher.placeUnited Kingdomen_US
dc.identifier.scopusauthoridKong, X=7202794616en_US
dc.identifier.scopusauthoridCorke, H=7007102942en_US
dc.identifier.scopusauthoridBertoft, E=6604042426en_US
dc.identifier.citeulike5203822-
dc.identifier.issnl0008-6215-

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