Starch granules: structure and biosynthesis.
01 Aug 1998-International Journal of Biological Macromolecules (Elsevier)-Vol. 23, Iss: 2, pp 85-112
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.
About: This article is published in International Journal of Biological Macromolecules.The article was published on 1998-08-01 and is currently open access. It has received 1839 citations till now. The article focuses on the topics: Amylopectin.
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TL;DR: It is suggested that it is timely to revisit and reinvigorate functional modeling of cellulose hydrolysis and that this would be highly beneficial if not necessary in order to bring to bear the large volume of information available on cellulase components on the primary applications that motivate interest in the subject.
Abstract: Information pertaining to enzymatic hydrolysis of cellulose by noncomplexed cellulase enzyme systems is reviewed with a particular emphasis on development of aggregated understanding incorporating substrate features in addition to concentration and multiple cellulase components. Topics considered include properties of cellulose, adsorption, cellulose hydrolysis, and quantitative models. A classification scheme is proposed for quantitative models for enzymatic hydrolysis of cellulose based on the number of solubilizing activities and substrate state variables included. We suggest that it is timely to revisit and reinvigorate functional modeling of cellulose hydrolysis, and that this would be highly beneficial if not necessary in order to bring to bear the large volume of information available on cellulase components on the primary applications that motivate interest in the subject.
1,852 citations
Cites background from "Starch granules: structure and bios..."
...In contrast, starch contains amylose and amylopectin connected by a-1,4 and to some extent a-1,6 glucosidic bonds, forming a tightly coiled helical structure maintained by interchain hydrogen bonds (Buleon et al., 1998; Calvert, 1997)....
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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.
1,436 citations
01 Jan 2009
TL;DR: The CRC Emulsifying Biopolymer (CRCRBP) as mentioned in this paper is an emulsifying biopolymer that can be used for coating and adhesives of soybeans.
Abstract: Introduction. Agar. Starch. Gelatin. Carrageenan. Xanthum Gum. Gellan Gum. Gallactomannans. Gum Arabic. Pectins. Milk Proteins. Cellulosis. Tragacanth and Karaya. Xyloglucan. Curdlan. Glucans. Soluble Soybean Polysaccharide. Bacterial Cellulose. Microcrystalline Cellulose. Gums for Coating and Adhesives.Chitosan Hydrogels. Alginates. Frutafit-Inulin. The CRC Emulsifying Biopolymer.
1,290 citations
TL;DR: The major carbohydrate of tuber and root crops is starch, which accounts for 16-24% of their total weight as mentioned in this paper, and substantial progress has been made in understanding the relationship between starch structure and physicochemical properties.
1,215 citations
TL;DR: The alpha-amylase family of glycosyl hydrolases as discussed by the authors is one of the most common types of enzymes used in industrial applications and has a (beta/alpha) 8-barrel structure with conserved amino acid residues.
1,136 citations
References
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Book•
01 Jan 1965
TL;DR: Starch: Chemistry and Technology, Second Edition as discussed by the authors focuses on the chemistry, processes, methodologies, applications, and technologies involved in the processing of starch, including the history and future expectation of starch use, economics and future of the starch industry, and the genetics and physiology of starch development.
Abstract: Starch: Chemistry and Technology, Second Edition focuses on the chemistry, processes, methodologies, applications, and technologies involved in the processing of starch. The selection first elaborates on the history and future expectation of starch use, economics and future of the starch industry, and the genetics and physiology of starch development. Discussions focus on polysaccharide biosynthesis, nonmutant starch granule polysaccharide composition, cellular developmental gradients, projected future volumes of corn likely to be used by the wet-milling industry, and organization of the corn wet-milling industry. The manuscript also tackles enzymes in the hydrolysis and synthesis of starch, starch oligosaccharides, and molecular structure of starch. The publication examines the organization of starch granules, fractionation of starch, and gelatinization of starch and mechanical properties of starch pastes. Topics include methods for determining starch gelatinization, solution properties of amylopectin, conformation of amylose in dilute solution, and biological and biochemical facets of starch granule structure. The text also takes a look at photomicrographs of starches, industrial microscopy of starches, and starch and dextrins in prepared adhesives. The selection is a vital reference for researchers interested in the processing of starch.
2,002 citations
Journal Article•
TL;DR: In this paper, a method was developed for measuring the volume of water absorbed by starch granules heated in excess water, based on the observation that blue dextran dye (molecular weight 2 X 106) will dissolve in supernatant and interstitial water but not in the intragranular water.
Abstract: A method was developed for measuring the volume of water absorbed by starch -granules heated in excess water, based on the observation that blue dextran dye (molecular weight 2 X 106) will dissolve in supernatant and interstitial water but not in the intragranular water. Swelling curves of wheat and normal and waxy barley and maize starches, determined by measuring the swelling factor (swollen volume/initial volume of airdried starch) at various temperatures up to 850C, were characterized by an initial phase of slight swelling, a second phase of rapid swelling, and a final stage of maximum swelling (not observed with high-gelatinizing starches or if granules disintegrated). With wheat starch, swelling began at 45-500C and continued to 850C; loss of birefringence and a large decrease in gelatinization enthalpy attributed to dissociation of crystalline Gelatinization in the narrowest sense is the thermal disordering of crystalline structures in native starch granules, but in the broader sense it includes related events such as swelling of the granules and leaching of soluble polysaccharides (Atwell et al 1988). Gelatinization temperature (GT) and enthalpy (AH) are conveniently measured by differential scanning calorimetry (DSC), and this aspect has received much attention in recent years because it is experimentally convenient and precise. However, in most food systems the actual temperature at which starch gelatinizes is less important than those properties that depend on swelling, such as pasting behavior and rheological properties of the partially or fully swollen starch granules. The properties of the starch-water system will, of course, be different if the swollen granules are dispersed mechanically to give a uniform gel. Historically, starch swelling has been studied by simple methods that do not distinguish between intragranular water and intergranular or interstitial water (Leach et al 1959), and the precision of measurements was not particularly good. This paper describes an improved method for measuring only intragranular water and hence the true swelling factor at a given temperature, based on the observation that blue dextran (Mr 2 X 106) does not penetrate swollen granules. The effects of amylopectin (AP), amylose (AM), and lipids on swelling behavior were then investigated using the blue dextran method. MATERIALS AND METHODS
1,523 citations
TL;DR: In this paper, the disruption of molecular oders which occur during the gelatinisation of starch granules has been studied by isolating dried samples from maize, waxy maize, wheat, potatoe, and tapioca starches after defined thermal pre-treatments.
1,090 citations
TL;DR: In this paper, the structural level of the granule involves the organization of the amylopectin lamellae into effectively spherical "blocklets" which range in diameter from 20 to 500 nm depending on starch botanical type and their location in granule, and the presence of short, radial "channels" of amorphous material within starch granules from some starch varieties.
927 citations
921 citations