Journal ArticleDOI
The double-helical nature of the crystalline part of A-starch.
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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.About:
This article is published in Journal of Molecular Biology.The article was published on 1988-05-20. It has received 561 citations till now. The article focuses on the topics: Helix & Pyranose.read more
Citations
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Conformational analysis and molecular modelling of the branching point of amylopectin.
Anne Imberty,Serge Pérez +1 more
TL;DR: The branching between two strands of the double helix, as found in the crystalline moiety of A and B starches, was further investigated and it was found that one particular set of conformations could result in an arrangement such that strands could be connected through an alpha(1----6) glycosidic linkage, with a minimum of distortion.
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Oligosaccharide Binding to Barley {alpha}-Amylase 1
TL;DR: Three-dimensional structures of the oligosaccharide complexes with barley α-amylase isozyme 1 (AMY1) give for the first time a thorough insight into the substrate binding by describing residues defining 9 subsites, namely -7 through +2, which support that the pseudotetrasaccharides inhibitor acarbose is hydrolyzed by the active enzymes.
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Conformation of Amylose in Aqueous Solution: Small-Angle X-ray Scattering Measurements and Simulations
TL;DR: In this article, small-angle X-ray scattering profiles for an amylose fragment (maltoheptaose) in aqueous solution were observed and compared with the theoretical profiles calculated for an ensemble of chain conformations generated by molecular dynamics simulations and Monte Carlo simulations.
Journal ArticleDOI
Modeling polysaccharides: present status and challenges.
TL;DR: The most recent tools that have been developed for modeling the three-dimensional features of polysaccharides and carbohydrate polymers are presented and should allow automatic scarches for meaningful correlations between structures and functions, through exploratory data analysis.
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Characterization of a crosslinked high amylose starch excipient.
TL;DR: An optimum level of chemical crosslinking ensures the integrity of the swollen tablet whose sponge-like structure enclosed by a membranous surface is responsible for sustained release.
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 ArticleDOI
The double-helical molecular structure of crystalline b-amylose☆
TL;DR: The crystal structure of A-amylose is based on parallel-stranded, right-handed double helices as mentioned in this paper, which results in nearly hexagonal close-packing, and the similarities in packing suggest that interconversions of A and B are possible.
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Molecular organization in starches: a carbon 13 CP/MAS NMR study
TL;DR: In this article, the authors used cross polarization/magic angle spinning (CP/MAS) 13C NMR spectra for starches from various botanical origins and analyzed by comparison with model materials.
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Method for Calculating Internal Rotation Barriers
Roy A. Scott,Harold A. Scheraga +1 more
TL;DR: It was found that U0 was essentially constant within each class, thus allowing these average values to be used to calculate ΔU for all molecules in each class and satisfying agreement between the calculated values and experimental values of ΔU was found.