Journal ArticleDOI
Recent Advances in Knowledge of Starch Structure
TLDR
In this paper, three dimensional models of crystalline zones and amorphous branching zones of starch granules are reviewed, where double helices are found in pairs, and all chains are packed in parallel arrays.Abstract:
Three dimensional models of crystalline zones and amorphous branching zones of starch granules are reviewed. In crystallites of both A and B starch, double helices are found in pairs, and all chains are packed in parallel arrays. The pairing of double helices is identical in both polymorphs and corresponds to the interaction between double helices that has the lowest energy. The differences between A and B starch arise from water content and the manner in which these pairs are packed in the respective crystals. A transition from B starch to the A form can be accomplished by rearrangement of the pairs of double helices. The 1–6 linked amylopectin branch points occur in amorphous regions, but actually promote the formation of ordered double helices.read more
Citations
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Journal ArticleDOI
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.
Journal ArticleDOI
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.
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.
Journal ArticleDOI
The molecular structures of starch components and their contribution to the architecture of starch granules: A comprehensive review
Serge Pérez,Eric Bertoft +1 more
TL;DR: The structure of the starch granule slowly unravels with new insight into key structural features as discussed by the authors, and the most recent findings for the structure of amylose and amylopectin are reported.
Journal ArticleDOI
Form and functionality of starch
TL;DR: In this paper, the authors describe the current understanding of starch structure that is relevant to its functionality in foods and nutrition, and describe how amylose influences packing of amylopectin into crystallites and the organization of the crystalline lamellae within granules, which is important for properties related to water uptake.
References
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Journal ArticleDOI
Polymodal distribution of the chain lengths of amylopectins, and its significance
Journal ArticleDOI
Starch Crystal Transformations and Their Industrial Importance
TL;DR: The structures and transformations of the starch crystal forms A, B, C and V are reviewed from the viewpoint of their industrial importance as discussed by the authors, and the non-crystalline or amorphous state of starch and its role in determining the physical properties of native and gelled starches.
Journal ArticleDOI
The double-helical nature of the crystalline part of A-starch.
TL;DR: A new three-dimensional structure of the crystalline part of A-starch is described in which the unit cell contains 12 glucose residues located in two left-handed, parallel-stranded double helices packed in a parallel fashion; four water molecules are located between these helices.
Book ChapterDOI
Chapter vii – organization of starch granules
TL;DR: Starch granules range in size from sub-micron elongated granules of chloroplasts to the relatively huge oval granule of potato and canna as discussed by the authors, and these differences in size and shape make it possible to recognize most of the ordinary food and commercial starches.