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Starch dynamics as an important factor in early stages of somatic embryogenesis - a review. [PDF]
Front Plant SciPernis M, Mravec J, Klubicová K.
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Amylopectin crystal seeds: Characterization and their effect on amylopectin retrogradation
Food Hydrocolloids, 2021Abstract Amylopectin retrogradation greatly affects the overall characteristics of starch. It occurs gradually over a long period of time and the results of its measurement are often subtle. In this study, three types of amylopectin crystal seeds (ACS) were prepared and added to rice amylopectin to enhance the detectability of amylopectin ...
Jinling Zhan +2 more
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Carbohydrate Research, 2010 Amylopectin fine structures were studied following limited hydrolysis of gelatinised waxy maize starch by amylases with a different level of inner chain attack (LICA). This was done by size exclusion chromatography as well as by debranching the (partially hydrolysed) amylopectin samples and studying the size distributions of the released chains.
Annabel, Bijttebier +2 more
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The fine structure of amylopectin
Carbohydrate Research, 1981 Abstract A critical examination of an enzymic method for determining the ratio of A and B chains in amylopectin leads to a value of ∼ 1:1, and not 2:1 as suggested other workers. Partial debranching with pullulanase gave results consistent with earlier suggestions that A chains are predominantly and selectively removed. The ratio of A and B chains in
David J. Manners, Norman K. Matheson
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New insights into amylose and amylopectin biosynthesis in rice endosperm
Carbohydrate Polymers, 2020 How various isoforms of rice-starch biosynthesis enzymes interact during amylose and amylopectin synthesis is explored. The chain-length distributions of amylopectin and amylose from 95 varieties with different environmental and genetic backgrounds were ...
Wenwen Yu +2 more
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On the cluster structure of amylopectin
Plant Molecular Biology, 2021Two opposing models for the amylopectin structure are historically and comprehensively reviewed, which leads us to a better understanding of the specific fine structure of amylopectin. Amylopectin is a highly branched glucan which accounts for approximately 65-85 of starch in most plant tissues. However, its fine structure is still not fully understood
Yasunori Nakamura, Keiji Kainuma
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Gelatinization of cornstarch with different amylose/amylopectin content
Carbohydrate Polymers, 2006 Gelatinization behaviours of cornstarch with different amylose/amylopectin content (waxy: 0/100, maize: 23/77, Gelose 50: 50/50 and Gelose 80: 80/20) were systematically studied by DSC using stainless steel high pressure pan as functions of water content
Hongsheng Liu, Long Yu, Fengwei Xie
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