The effects of amylose content on the molecular size of amylose, and on the distribution of amylopectin chain length in maize starches

The amylose to amylopectin ratios in six maize starch samples of differing amylose contents were measured by enzymatic debranching, followed by high performance size exclusion chromatography (HPSEC). The molecular size of amyloses, estimated by -log K_wav, shows progressive decrease with the increase in amylose content in maize starches. The gel permeation chromatographs of the corresponding amylopectins, debranched with isoamylase, showed bimodal distributions containing long and short chains. The average chain length of amylopectin has a correlation with amylose content. The correlation coefficients between amylose content and average chain length, long chain length, weight ratio and the mole ratio of long and short chain length, were 0.97, 0.92, 0.96, 0.94 respectively. The maize starch with the highest amylose content has the lowest amylose molecular size and the longest chains, with a high ratio of long to short chains in its amylopectin fraction. Comparing the values of amylose content determined by HPSEC of starch or debranched starch with those of the iodinecomplex method, we conclude that long chains of amylopectin in high amylose starches contribute significantly to apparent amylose content.     

Characterization of Molecular Structure of Starch Granules in Suspension-cultured Cells from Ipomoea cordatotriloba Denn.

The molecular structure of starch granules formed in suspension-cultured cells of Ipomoea cordatotriloba Denn. was characterized by its chain length distribution, which was compared to those of the starches from the root and leaf of the original plant. The cultured cell starches were spherical and had a very small granule size (about 2 μm). The debranched starches roughly separated into three fractions during gel-permeation chromatography, and the fractions were defined as Fr.1, 2, and 3, respectively. The chain length distribution of the debranched cultured cell starch showed that the high molecular weight fraction (Fr.1), referred to as an amylose fraction, was much less than those of the root and leaf starches. The ratio of the two lower fractions (Fr.3/Fr.2) of the cultured cell starch, which was mainly derived from unit chains of amylopectin, was greatest among the starches, suggesting that the amylopectin from the cultured cell starch has much shorter unit chains. By X-ray diffraction analysis, it was found that both cultured cell and leaf starch granules have low crystallinity.     

Development of a low glycemic maize starch: preparation and characterization

A low glycemic index starch was developed by partial alpha-amylase treatment, and its fine structure responsible for slowly digestible and resistant properties was investigated. Different digestion rates were obtained for gelatinized, retrograded starch by varying the enzyme dosage and reaction time. Analysis by high performance size-exclusion chromatography (HPSEC) coupled with multiangle laser-light scattering indicated that the molecular weighs of amylopectin and amylose were reduced during the digestion, to less than 100 kDa. A debranched chain length study using high performance anion-exchange chromatography equipped with an amyloglucosidase reactor and a pulsed amperometric detector and HPSEC revealed that short chains of amylopectin and noncrystalline amylose were rapidly digested, while DPn 121 chains showed resistance, followed by DPn 46 chains. X-ray diffraction analysis revealed that the crystalline structure in the treated starches survived cooking. These starches not only have slowly digestible and resistant character, but also retain some branched structure for adequate functionality.     

Acid hydrolysis of native and annealed starches and branch-structure of their Naegeli dextrins

Eight commercial starches, including common corn, waxy corn, wheat, tapioca, potato, Hylon V, Hylon VII, and mung bean starch, were annealed by a multiple-step process, and their gelatinization characteristics were determined. Annealed starches had higher gelatinization temperatures, reduced gelatinization ranges, and increased gelatinization enthalpies than their native starches. The annealed starches with the highest gelatinization enthalpies were subjected to acid hydrolysis with 15.3% H2SO4, and Naegeli dextrins were prepared after 10 days' hydrolysis. Annealing increased the acid susceptibility of native starches in the first (rapid) and the second (slow) phases with potato starch showing the greatest and high amylose starches showing the least changes. Starches with a larger shift in onset gelatinization temperature also displayed a greater percent hydrolysis. The increase in susceptibility to acid hydrolysis was proposed to result from defective and porous structures that resulted after annealing. Although annealing perfected the crystalline structure, it also produced void space, which led to porous structures and possible starch granule defects. The molecular size distribution and chain length distribution of Naegeli dextrins of annealed and native starches were analyzed. The reorganization of the starch molecule during annealing occurred mainly within the crystalline lamellae. Imperfect double helices in the crystalline lamellae improved after annealing, and the branch linkages at the imperfect double helices became protected by the improved crystalline structure. Therefore, more long chains were observed in the Naegeli dextrins of annealed starches than in native starches.     

Amylopectin molecular structure reflected in macromolecular organization of granular starch

For lintners with negligible amylose retrogradation, crystallinity related inversely to starch amylose content and, irrespective of starch source, incomplete removal of amorphous material was shown. The latter was more pronounced for B-type than for A-type starches. The two predominant lintner populations, with modal degrees of polymerization (DP) of 13-15 and 23-27, were best resolved for amylose-deficient and A-type starches. Results indicate a more specific hydrolysis of amorphous lamellae in such starches. Small-angle X-ray scattering showed a more intense 9-nm scattering peak for native amylose-deficient A-type starches than for their regular or B-type analogues. The experimental evidence indicates a lower contrasting density within the "crystalline" shells of the latter starches. A higher density in the amorphous lamellae, envisaged by the lamellar helical model, explains the relative acid resistance of linear amylopectin chains with DP > 20, observed in lintners of B-type starches. Because amylopectin chain length distributions were similar for regular and amylose-deficient starches of the same crystal type, we deduce that the more dense (and ordered) packing of double helices into lamellar structures in amylose-deficient starches is due to a different amylopectin branching pattern.     

Synthesis of phenyl 2-acetamido-2-deoxy-4-O-α-l-fucopyranosyl-β-d-glucopyranoside and p-nitrophenyl 2-acetamido-2-deoxy-6-O-α-l-fucopyranosyl-β-d-glucopyranoside

Maize and potato amylopectin (57 and 64%, respectively) were recovered as non-cyclic products from 4-h digests of the starches with cyclodextrin glycosyltransferase {(1→4)-α-d-glucan:[(1→4)-α-d-glucopyranosyl]transferase (cyclising), EC 2.4.1.19} from Klebsiella pneumoniae M 5 al. Besides smaller saccharides, highly branched fragments of different sizes (average d.p. 40–140) were obtained by fractionation. The extents of beta-amylolysis varied between 24 and 37%, indicating that the clusters were not equally susceptible to attack by cyclodextrin glycosyltransferase. The fragments of potato amylopectin still contained larger amounts of material of high molecular weight. Accordingly, part of the longer B-chains of the basic structure were protected from the enzymic attack, presumably because of interchain branches. By debranching with pullulanase, it was evident that the beta-limit dextrins of the fragments of potato amylopectin were composed of longer B-chains (average chainlength 17.8) than those of maize amylopectin (average chain-length 14.1). The A/B-chain ratios, which were calculated from h.p.l.c. data for the debranched beta-limit dextrins, were 1.22 (maize) and 1.06 (potato). Some structural differences between potato and maize amylopectin are discussed.     

Structural heterogeneity in waxy-rice starch

Alpha-amylase of B. amyloliquefaciens was used for the structural characterization of the amylopectin from waxy-rice starch. Fractions of -dextrins with a degree of polymerization (d.p.) <5000 were isolated from amylopectin hydrolysates after 1 and 3 h. φ,β-Limit dextrins were prepared by successive phosphorolysis and beta-amylolysis of the fractions and these were analysed by a second alpha-amylolysis. Based on the hydrolysis pattern, the limit dextrins were divided into two major groups, A and B, which possessed units of clusters of d.p. 100–200 and 90–130, respectively. An extensive alpha-amylolysis resulted in characteristic distributions of dextrins with d.p. <80 which represented branched building blocks. Type A dextrins possessed more larger building blocks with d.p. 40, but less intermediate and small blocks, than type B. The φ,β-limit dextrin of the original amylopectin had a distinct distribution enriched in small building blocks. A model is proposed in which the two types of dextrins originate from regular and less regular structural domains of the amylopectin fraction within the starch granules.     

Reversible thermal transition of soluble branched chains from slightly acid-treated potato starch

The reversible thermal transition of soluble branched starch chains prepared from slightly acid-treated potato starch granules (ATS) was investigated. Potato starch was immersed in 15% sulfuric acid to obtain ATS with a 1% hydrolysis rate. About half of the molecules of ATS, which spontaneously formed large aggregates with a mass of a few million daltons in aqueous solution, was fractionated and soluble branched starch chains with a relative molecular weight (Mr) of 8.91 x 10(4) were obtained. Structural analysis indicated that the soluble branched starch chains consisted of three unit chains with Mr 7,900 and 21 unit chains with Mr 2,700. DSC and FT-IR measurements showed that the soluble branched starch chains underwent a reversible thermal transition, which is considered to be a helix-coil transition, during heating and cooling, but a debranched sample and beta-limit dextrins showed substantially different thermal behavior, indicating the contribution of the ordered structure of the branched chains.     

Growth Inhibition of Lactobacillus casei Phage J1 by Dehydroacetate

The fine structures of amylopectin and intermediate material characteristic of amylomaize starch were investigated by chemical and enzymatic means. In comparison with waxy-maize amylopectin, that of amylomaize starch was found to possess a img/ approximately 10 glucose units longer. Unit-chain profiles of waxy and amylomaize amylopectins revealed that the clear difference lay simply in the relative amounts of two unit-chain fractions. By fractionations of debranched β-limit dextrins, it was demonstrated that the img/ of the internal chains in amylomaize amylopectin was 9 glucose units longer than that in waxy-maize amylopectin. In addition, the proportion of maltose and maltotriose fractions in the debranched dextrin for amylomaize amylopectin was noticeably smaller than found for waxy-maize amylopectin. These data suggest a lesser branching frequency of outer branches in amylomaize amylopectin, confirming the previous proposal that this amylopectin has longer inner and outer branches than those of normal amylopectin.

As for amylomaize intermediate material, the average degree of polymerization was estimated to be 250 to 300 glucose units per molecule. It was also indicated that there were 5 or 6 glucose residues corresponding to the non-reducing end in the molecule. The unit-chain profile of the intermediate material implied that this molecule was mainly composed of branches with img/ around 50. Moreover, the presence of only small amounts of maltose and maltotriose fractions was demonstrated by the unit-chain distribution of this β-limit dextrin. These findings indicate that amylomaize intermediate material is totally consistent with a branched glucan having a low molecular weight, proposing that this anomalous glucan has such a fine structure that four or five branches with img/ around 50 are linked to a main linear chain of 100 to 150 glucose units.     

Modeling of α(1–4) chain arrangements in α(1–4)(1–6) glucans: The action and outcome of β-amylase and Pseudomonas stutzeri amylase on an α(1–4)(1–6) glucan model

Simulated enzymic debranching of a β-limit dextrin model, prepared from a computed construct made by random extension and branching, and given the CCL value of w-maize amylopectin (and equal amounts of external chains with ECL values of 2 and 3) has been related to experimental chromatograms of the debranched β-limit dextrin of the amylopectin. The profile was similar to those from gel chromatograms and IEC-PAD chromatography.The equivalent lengths in glucosyl units of grid-links (g-links) of internal and external chains in constructs were calculated from the ICL and ECL values of amylopectin and models produced from the constructs with the appropriate lengths for internal and external chains. These derived models were subjected to simulated hydrolysis by Pseudomonas stutzeri amylase and the products compared with those of the experimental distribution from w-maize amylopectin. With the model the amounts of maltotetraose and maltodextrins released were similar to the experimental values but the distribution of branched maltodextrins was quite different. Unlike w-maize amylopectin – a polymer with the cluster structure – which has given a profile of molecular sizes of maltodextrins with low amounts of single and small numbers of internal chains and with a peak at a M_W of about 14,000 (13 chains), in the model the proportion of maltodextrin with one internal chain was high and as d.p. increased the amounts decreased exponentially. This would be expected if the distribution of internal chains in the core was random. It is suggested that in the core of a model prepared from a construct made with alternating probabilities of extension – one in which this probability is high relative to branching, and a second in which it is low – may give clusters of branched maltodextrins with short internal chains which are joined by longer chains; more closely approximating the distribution of internal chains of different lengths in amylopectin.An arrangement for amylopectin molecules in the starch granule has been proposed. In this, they have a wafer-like, discoidal shape, composed of the amorphous zone overlain with the double helical, crystalline region. The flat macromolecules are concentrically layered with the former on the inside and the latter oriented to the outside of the granule.     

The distribution of covalently bound phosphate in the starch granule in relation to starch crystallinity

Five selected starches with a 60-fold span in their content of monoesterified starch phosphate were investigated with respect to distribution of glucose 6-phosphate and glucose 3-phosphate residues, amylopectin chain length distributions and gelatinisation properties. The distribution of starch phosphate in the starch granules was determined by preparation of N?geli dextrins followed by quantitative 31P-nuclear magnetic resonance spectroscopy. Total starch phosphate content was positively correlated to the unit chain lengths of the amylopectin as well as to the chain lengths of the corresponding N?geli dextrins. The major part (68-92%) of the total starch phosphate content was partitioned to the hydrolysed (amorphous) parts. Starch-bound glucose 6-phosphate per milligram of starch was 2-fold enriched in the amorphous parts, whereas phosphate groups bound at the 3-position were more evenly distributed. The gelatinisation temperatures of the native starches as determined by differential scanning calorimetry were positively correlated (R(2)=0.75) to starch phosphate content, while crystallinity (gelatinisation enthalpy) and crystal heterogeneity (endotherm peak width) showed no correlations to starch phosphate content. The relations between starch molecular structure, architecture and functional properties are discussed.     

The fine structure of rice-starch amylopectin and its relation to the texture of cooked rice

Starches derived from 20 rice varieties containing from very low to very high total and hot-water-insoluble amylose-equivalent (AE) were fractionated by gelpermeation chromatography (GPC). Fraction I (amylopectin) and fraction II (amylose) correlated well with the insoluble-AE and soluble-AE, respectively, of the parent rice. Thus soluble-AE broadly represented the true rice amylose and insoluble-AE the iodine affinity of amylopectin. Amylopectins of eight representative varieties were therefore debranched and fractionated by GPC to study their chain profiles. Amylopectins from the highest-AE variety had the largest proportion of long B chains and the lowest proportion of short chains, while the reverse was true for waxy rice. Other varieties broadly followed this correlation between B-chain length and AE. In addition, when the eight amylopectins were first hydrolysed with β-amylase to remove the external chains and the β-limit dextrins were then debranched and fractionated, the greatest drop in the amount of long B chains occurred in the highest-insoluble-AE variety and the smallest drop (nil), in waxy rice. In other words, highest-insoluble-AE (i.e. high-iodine-affinity) amylopectin had not only the highest amount of long B chains, but the largest proportion of these chains was in the exterior region (carrying non-reducing ends), and vice versa. Difference in cooked rice texture seemed to be related to this difference in the fine structure of its amylopectin.     

Hydrolysis of amylopectin by amylolytic enzymes: structural analysis of the residual amylopectin population

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. α-Amylases from Bacillus amyloliquefaciens and Aspergillus oryzae, with a relatively high LICA, drastically altered amylopectin chain length distribution and reduced the amylopectin molecular size (MS) significantly even at a low to moderate degree of hydrolysis (DH). Porcine pancreatic α-amylase (PPA), with a rather low LICA but a high multiple attack action on amylose, reduced the amylopectin MS much slower. Following hydrolysis by PPA to a DH of 10% and enzymic debranching of the amylopectin residue, several subpopulations of chains consisting of 2-12 glucose units were detected, indicating a multiple attack action on the amylopectin side chains. During the early stages of hydrolysis, the maltogenic Bacillus stearothermophilus α-amylase (BStA) preferentially hydrolysed the exterior chains of amylopectin. However, during the later phases, BStA also hydrolysed inner chains, presumably with a high multiple attack action. The present results clearly show that different enzymes can be used for (limited) conversion of amylopectin into structures differing in molecular weight and chain length distributions.     

Characterization of barley starches of waxy, normal, and high amylose varieties

Four varieties of barley starches, W.B. Merlin, glacier, high amylose glacier, and high amylose hull-less glacier, were isolated from barley seeds. Apparent and absolute amylose contents, molecular size distributions of amylose and amylopectin, amylopectin branch-chain-length distributions, and Naegeli dextrin structures of the starches were analyzed. W.B. Merlin amylopectin had the longest detectable chain length of DP 67, whereas glacier, high amylose glacier and high amylose hull-less glacier amylopectins had the longest detectable chain length of DP 82, 79, and 78, respectively. All the four starches displayed a substantially reduced proportion of chains at DP 18–21. Amylopectins of high amylose varieties did not show significantly larger proportions of long chains than that of normal and waxy barley starch. Onset gelatinization temperatures of all four barley starches ranged from 55.0 to 56.5°C. Absolute amylose contents of W.B. Merlin, glacier, high amylose glacier, and high amylose hull-less glacier were 9.1, 29.5, 44.7, and 43.4%, respectively; phospholipid contents were 0.36, 0.78, 0.79, and 0.97%, respectively.     

Structure function relationships of transgenic starches with engineered phosphate substitution and starch branching

Potato tuber starch was genetically engineered in the plant by the simultaneous antisense suppression of the starch branching enzyme (SBE) I and II isoforms. Starch prepared from 12 independent lines and three control lines were characterised with respect to structural and physical properties. The lengths of the amylopectin unit chains, the concentrations of amylose and monoesterified phosphate were significantly increased in the transgenically engineered starches. Size exclusion chromatography with refractive index detection (SEC-RI) indicated a minor decrease in apparent molecular size of the amylose and the less branched amylopectin fractions. Differential scanning calorimetry (DSC) revealed significantly higher peak temperatures for gelatinisation and retrogradation of the genetically engineered starches whereas the enthalpies of gelatinisation were lower. Aqueous gels prepared from the transgenic starches showed increased gel elasticity and viscosity. Principle component analysis (PCA) of the data set discriminated the control lines from the transgenic lines and revealed a high correlation between phosphate concentration and amylopectin unit chain length. The PCA also indicated that the rheological characteristics were primarily influenced by the amylose concentration. The phosphate and the amylopectin unit chain lengths had influenced primarily the pasting and rheological properties of the starch gels.     

Relationship between the distribution of the chain length of amylopectin and the crystalline structure of starch granules

The distributions 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. in terms of the relationship between the molecular structure of the amylopectin and the crystalline structure of the starch granule. The weight-average chain-lengths of the amylopectins of the A-, B-, and C-type starches were in the ranges 23–29, 30–44, and 26–29, respectively. Gel-permeation chromatograms of the amylopectins debranched with isoamylase showed bimodal distributions of fractions containing long and short chains for 17 specimens (including corn, rice, potato, etc.) and trimodal distributions, of which the fraction containing short chains had twin peaks, for wheat, tapioca, and tulip amylopectins. The correlation coefficients between the average chain-lengths of amylopectins and the fractions of long and short chains and the ratio of the fractions of short and long chains by weight were 0.90, 0.69, and ?0.95, respectively. In general, amylopectin molecules of A-type starches have shorter chains in both the long- and short-chain fractions and larger amounts of the short-chain fractions than those of the B-type starches. The chain lengths of amylopectins of the C-type starches were intermediate and it is inferred that these starches possibly yield any type of crystalline structure depending on the environmental temperature and other factors, whereas the A- and B-type starches are insensitive to temperature.     

Starch biosynthesis of amylomaize during endosperm development

In an attempt to investigate starch biosynthesis of amylomaize, the endosperm starches from four genotypes with different doses of amylose-extender (ae) between 0 and 3 were isolated at 14, 18, 22, 28, and 36 days after pollination, and their properties were examined. Gene effects of ae on the endosperm starches were found in the apparent amylose content from measurements of iodine binding capacity and in the elution pattern from fractionation of starches debranched by isoamylase on Sephadex G-75. With increasing doses of ae, the lengths of two side-chain fractions of amylopectin in the original starch granule and the carbohydrate content of shorter side-chain fraction both increased. However, the length of each side chain fraction varied little between 14 and 36 days in all genotypes. In addition, the amylose content in ae homozygous at the 14-day stage was ca 24 % lower than the value of amylose and intermediate fractions in the original starch granule.     

A comparative study of edible canna (Canna edulis) starch from different cultivars. Part II. Molecular structure of amylose and amylopectin

Molecular structures of starches isolated from Japanese-green, Thai-green and Thai-purple cultivars of edible canna (Canna edulis Ker) were investigated. The absolute amylose content ranged from 19 to 25%. Degrees of polymerization (DPn) values of amylose determined by fluorescence-labeling method were 1590 for Thai-purple, 1620 for Japanese-green and 1650 for Thai-green cultivars. Mole% of branched fraction of amyloses from edible canna starches examined by a HPLC system after β-amylolysis of labeled amyloses was 13–16%. Branch chain-length distributions of amylopectin analyzed by HPSEC after debranching with isoamylase, followed by fluorescence-labeling of unit chain, showed bimodal distribution with the DPn range of 25–28. The amylopectin of edible canna starches contained high amounts of organic phosphorus (391–420 ppm). The distribution profile of phosphorylated chains, separated from non-phosphorylated chains by DEAE-Sephadex A-50 chromatography, indicated that the phosphate groups were located mostly in long B-chains of amylopectin molecules.     

Debranching enzyme concentration effected on physicochemical properties and α-amylase hydrolysis rate of resistant starch type III from amylose rice starch

The effect of debranching enzyme concentration on physicochemical properties and α-amylase hydrolysis rate of resistant starch type III from high amylose rice starch were studied. The pullulanase enzyme (8, 10, 12, 14 and 16 U/g starch) was introduced to modify amylopectin molecules of 15% (w/w) gelatinized rice starches at 55 °C for 16 h. The debranched starches with different degrees of hydrolysis (0.14–5.27%), and having 66.60–98.82% β-amylolysis limit were then induced at 4 °C for 16 h, afterward a one cycle of freeze–thaw process (?10/30 °C) was applied. The results showed that a pullulanase hydrolysis improved the degree of syneresis (51.64–54.85% from 8 to 16 U/g starch). Resistant starch content increased sharply as the amount of the enzyme increased, reaching the highest (19.81%) for a 12 U/g starch and decreased to 13.16% by 16 U/g starch. α-Amylase hydrolysis rate showed that incompletely-debranched had a lower estimated glycemic index than completely debranched rice starches. Microstructure of the selected RS III samples using X-ray diffraction and scanning electron microscopy revealed a crystal pattern change from A- to V-type pattern and formed a coarse honeycomb-like and a filamentous network structure.     

Comparison of starch branching enzyme I and II from potato.

The in vitro activities of purified potato starch branching enzyme (SBE) I and II expressed in Escherichia coli were compared using several assay methods. With the starch-iodine method, it was found that SBE I was more active than SBE II on an amylose substrate, whereas SBE II was more active than SBE I on an amylopectin substrate. Both enzymes were stimulated by the presence of phosphate. On a substrate consisting of linear dextrins (chain length 8-200 glucose residues), no significant net increase in molecular mass was seen on gel-permeation chromatography after incubation with the enzymes. This indicates intrachain branching of the substrate. After debranching of the products, the majority of dextrins with a degree of polymerization (dp) greater than 60 were absent for SBE I and those with a dp greater than 70 for SBE II. To study the shorter chains, the debranched samples were also analysed by high-performance anion-exchange chromatography. The products of SBE I showed distinct populations at dp 11-12 and dp 29-30, whereas SBE II products had one, broader, population with a peak at dp 13-14. An accumulation of dp 6-7 chains was seen with both isoforms.