Journal ArticleDOI
Polymodal distribution of the chain lengths of amylopectins, and its significance
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This article is published in Carbohydrate Research.The article was published on 1986-03-15. It has received 921 citations till now.read more
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Starch granules: structure and biosynthesis.
TL;DR: This review will focus first on the present understanding of the structures of amylose and amylopectin and their organization within the granule, and then on the biosynthetic mechanisms explaining the biogenesis of starch in plants.
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Starch-composition, fine structure and architecture
TL;DR: In this paper, a review of the current state of knowledge about starch structure in perspective and integrating aspects of starch composition, interactions, architecture and functionality is presented, and the authors highlight the need to understand in more depth the structure of starch granules and how this complex organisation controls functionality.
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Resistant Starch–A Review
TL;DR: The concept of resistant starch has evoked new interest in the bioavailability of starch and in its use as a source of dietary fiber, particularly in adults, and is now considered to provide functional properties and find applications in a variety of foods.
Journal ArticleDOI
Beyond water activity: recent advances based on an alternative approach to the assessment of food quality and safety
TL;DR: The effects of water, as a near-universal solvent and plasticizer, on the behavior of polymeric (as well as oligomeric and monomeric) food materials and systems, are reviewed, with emphasis on the impact of water content (in terms of increasing system mobility and eventual water "availability") on food quality, safety, stability, and technological performance.
Journal ArticleDOI
Effects of Amylopectin Branch Chain Length and Amylose Content on the Gelatinization and Pasting Properties of Starch
J. Jane,Y. Y. Chen,L. F. Lee,A. E. McPherson,Kit-Sum Wong,Milica Radosavljevic,T. Kasemsuwan +6 more
TL;DR: In this paper, Branch chain-length distributions of amylopectins were analyzed quantitatively using a high-performance anion-exchange chromatography system equipped with a postcolumn enzyme reactor and a pulsed amperometric detector.
References
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Journal ArticleDOI
Relationship between the distribution of the chain length of amylopectin and the crystalline structure of starch granules
TL;DR: The distribution of chain lengths in the amylopectins of starches from 20 species (11 A-, 6 B-, and 3 C-type) were characterised by h.p.l.c. as mentioned in this paper.
Journal Article
Lint-nerized starches. Gel filtration and enzymatic studies of insoluble residues from prolonged acid treatment of potato starch
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Measurement of the chain length of amylopectin and its relevance to the origin of crystalline polymorphism of starch granules
TL;DR: In this paper, the average chain length of 27 starch samples was found to be shorter than B-type and A-type amylopectin, and it was found that amylodextrin samples with shorter average chain lengths had the strong tendency to crystallize into the A type.
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A revision of the Meyer-Bernfeld model of glycogen and amylopectin.
TL;DR: The regularly rebranched structure originally proposed by Meyer and Bernfeld was the only one of the then existing proposals that could fit the results of exploration of glycogen and amylopectin with debranching enzymes, and the structure shown in fig. 1 has been generally accepted.
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The fine structure of amylopectin
TL;DR: In this article, the ratio of A and B chains in a partially branched amylopectin has been determined, and the results are discussed in relation to possible structures for amylopsectin.