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Article: Amylopectin internal molecular structure in relation to physical properties of sweetpotato starch

TitleAmylopectin internal molecular structure in relation to physical properties of sweetpotato starch
Authors
KeywordsChain Category
Internal Unit Chain Distribution
Structure-Properties Relationship
Sweetpotato Amylopectin Structure
Issue Date2011
PublisherPergamon. The Journal's web site is located at http://www.elsevier.com/locate/carbpol
Citation
Carbohydrate Polymers, 2011, v. 84 n. 3, p. 907-918 How to Cite?
AbstractUnit chain length distributions of amylopectins and their φ,β-limit dextrins (reflecting amylopectin internal part) from 11 Chinese sweetpotato genotypes were characterized by high performance anion-exchange chromatography after debranching, and were related to the thermal and pasting properties of granular starches. The weight-based unit chain length profiles of whole amylopectin and their internal parts both had three distinguishable major groups with approximate range of DP 6-36, 37-68, and >69 for amylopectins and DP 3-25, 26-55, and >55 for φ,β-limit dextrins. Among different genotypes, two different patterns of B fp (fingerprint B-chains, DP 3-7) were observed for φ,β-limit dextrins, whereas A fp (fingerprint A-chains, DP 6-8) for whole amylopectins were consistent. Reconstruction of amylopectins from their φ,β-limit dextrins revealed that B-chains with internal DP > 20 possessed an external chain length corresponding to the average value DP 12.8. Wide genetic variations were recorded among structural parameters, of which several concerning the amylopectin internal part were highly correlated to the thermal and pasting parameters of sweetpotato starches, and suggested that the internal part of amylopectin is critical to the physical behavior of granular starch. © 2010 Elsevier Ltd. All rights reserved.
Persistent Identifierhttp://hdl.handle.net/10722/179222
ISSN
2015 Impact Factor: 4.219
2015 SCImago Journal Rankings: 1.490
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorZhu, Fen_US
dc.contributor.authorCorke, Hen_US
dc.contributor.authorBertoft, Een_US
dc.date.accessioned2012-12-19T09:53:11Z-
dc.date.available2012-12-19T09:53:11Z-
dc.date.issued2011en_US
dc.identifier.citationCarbohydrate Polymers, 2011, v. 84 n. 3, p. 907-918en_US
dc.identifier.issn0144-8617en_US
dc.identifier.urihttp://hdl.handle.net/10722/179222-
dc.description.abstractUnit chain length distributions of amylopectins and their φ,β-limit dextrins (reflecting amylopectin internal part) from 11 Chinese sweetpotato genotypes were characterized by high performance anion-exchange chromatography after debranching, and were related to the thermal and pasting properties of granular starches. The weight-based unit chain length profiles of whole amylopectin and their internal parts both had three distinguishable major groups with approximate range of DP 6-36, 37-68, and >69 for amylopectins and DP 3-25, 26-55, and >55 for φ,β-limit dextrins. Among different genotypes, two different patterns of B fp (fingerprint B-chains, DP 3-7) were observed for φ,β-limit dextrins, whereas A fp (fingerprint A-chains, DP 6-8) for whole amylopectins were consistent. Reconstruction of amylopectins from their φ,β-limit dextrins revealed that B-chains with internal DP > 20 possessed an external chain length corresponding to the average value DP 12.8. Wide genetic variations were recorded among structural parameters, of which several concerning the amylopectin internal part were highly correlated to the thermal and pasting parameters of sweetpotato starches, and suggested that the internal part of amylopectin is critical to the physical behavior of granular starch. © 2010 Elsevier Ltd. All rights reserved.en_US
dc.languageengen_US
dc.publisherPergamon. The Journal's web site is located at http://www.elsevier.com/locate/carbpolen_US
dc.relation.ispartofCarbohydrate Polymersen_US
dc.subjectChain Categoryen_US
dc.subjectInternal Unit Chain Distributionen_US
dc.subjectStructure-Properties Relationshipen_US
dc.subjectSweetpotato Amylopectin Structureen_US
dc.titleAmylopectin internal molecular structure in relation to physical properties of sweetpotato starchen_US
dc.typeArticleen_US
dc.identifier.emailCorke, H: harold@hku.hken_US
dc.identifier.authorityCorke, H=rp00688en_US
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.1016/j.carbpol.2010.12.039en_US
dc.identifier.scopuseid_2-s2.0-79951682048en_US
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-79951682048&selection=ref&src=s&origin=recordpageen_US
dc.identifier.volume84en_US
dc.identifier.issue3en_US
dc.identifier.spage907en_US
dc.identifier.epage918en_US
dc.identifier.isiWOS:000288231100009-
dc.publisher.placeUnited Kingdomen_US
dc.identifier.scopusauthoridZhu, F=35306203800en_US
dc.identifier.scopusauthoridCorke, H=7007102942en_US
dc.identifier.scopusauthoridBertoft, E=6604042426en_US
dc.identifier.citeulike8614352-

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