Molecular structure of amylopectin from amaranth starch and its effect on physicochemical properties
The molecular structure of amylopectin and its ϕ,β-limit dextrins from starch of 13 amaranth cultivars was determined by HPAEC-PAD after debranching. Chain length profiles of amylopectins showed bimodal distributions. The molar-based ratios of the average chain lengths of amylopectins (CL ap) ranged...
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| Veröffentlicht in: | International journal of biological macromolecules 2008-11, Vol.43 (4), p.377-382 |
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| container_title | International journal of biological macromolecules |
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| creator | Kong, Xiangli Bertoft, Eric Bao, Jinsong Corke, Harold |
| description | The molecular structure of amylopectin and its ϕ,β-limit dextrins from starch of 13 amaranth cultivars was determined by HPAEC-PAD after debranching. Chain length profiles of amylopectins showed bimodal distributions. The molar-based ratios of the average chain lengths of amylopectins (CL
ap) ranged from 17.41 to 18.22. The molar-based average chain lengths (CL
ld) and average B-chain lengths (BCL
ld) of ϕ,β-limit dextrins varied from 7.68 to 8.05, and from 14.10 to 14.73, respectively. Correlation analysis indicated that most structural parameters were positively correlated with thermal properties with few exceptions, whereas the content of fraction fa′ (“′” stands for molar-based chain length ratio) was negatively correlated with the thermal properties. Pasting properties of cold paste viscosity (CPV) and setback were also correlated with amylopectin structural parameters. |
| doi_str_mv | 10.1016/j.ijbiomac.2008.07.018 |
| format | Article |
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ap) ranged from 17.41 to 18.22. The molar-based average chain lengths (CL
ld) and average B-chain lengths (BCL
ld) of ϕ,β-limit dextrins varied from 7.68 to 8.05, and from 14.10 to 14.73, respectively. Correlation analysis indicated that most structural parameters were positively correlated with thermal properties with few exceptions, whereas the content of fraction fa′ (“′” stands for molar-based chain length ratio) was negatively correlated with the thermal properties. Pasting properties of cold paste viscosity (CPV) and setback were also correlated with amylopectin structural parameters.</description><identifier>ISSN: 0141-8130</identifier><identifier>EISSN: 1879-0003</identifier><identifier>DOI: 10.1016/j.ijbiomac.2008.07.018</identifier><identifier>PMID: 18755216</identifier><language>eng</language><publisher>Netherlands: Elsevier B.V</publisher><subject>Amaranthus - chemistry ; Amylopectin - chemistry ; Amylopectin structure ; Chain length distribution ; Dextrins - chemistry ; Limit dextrin ; Molecular Structure ; Molecular Weight</subject><ispartof>International journal of biological macromolecules, 2008-11, Vol.43 (4), p.377-382</ispartof><rights>2008 Elsevier B.V.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c432t-60fa59236bdce223671f5a267f17e4a78977ba2285561b81233220d83a5f22873</citedby><cites>FETCH-LOGICAL-c432t-60fa59236bdce223671f5a267f17e4a78977ba2285561b81233220d83a5f22873</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0141813008001670$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/18755216$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Kong, Xiangli</creatorcontrib><creatorcontrib>Bertoft, Eric</creatorcontrib><creatorcontrib>Bao, Jinsong</creatorcontrib><creatorcontrib>Corke, Harold</creatorcontrib><title>Molecular structure of amylopectin from amaranth starch and its effect on physicochemical properties</title><title>International journal of biological macromolecules</title><addtitle>Int J Biol Macromol</addtitle><description>The molecular structure of amylopectin and its ϕ,β-limit dextrins from starch of 13 amaranth cultivars was determined by HPAEC-PAD after debranching. Chain length profiles of amylopectins showed bimodal distributions. The molar-based ratios of the average chain lengths of amylopectins (CL
ap) ranged from 17.41 to 18.22. The molar-based average chain lengths (CL
ld) and average B-chain lengths (BCL
ld) of ϕ,β-limit dextrins varied from 7.68 to 8.05, and from 14.10 to 14.73, respectively. Correlation analysis indicated that most structural parameters were positively correlated with thermal properties with few exceptions, whereas the content of fraction fa′ (“′” stands for molar-based chain length ratio) was negatively correlated with the thermal properties. Pasting properties of cold paste viscosity (CPV) and setback were also correlated with amylopectin structural parameters.</description><subject>Amaranthus - chemistry</subject><subject>Amylopectin - chemistry</subject><subject>Amylopectin structure</subject><subject>Chain length distribution</subject><subject>Dextrins - chemistry</subject><subject>Limit dextrin</subject><subject>Molecular Structure</subject><subject>Molecular Weight</subject><issn>0141-8130</issn><issn>1879-0003</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2008</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkF1LwzAUhoMobk7_wsiVd61JuibZnTL8gok3eh3S9ISltE1NWmH_3oxNvPTqwMtzzst5EFpSklNC-V2Tu6ZyvtMmZ4TInIicUHmG5lSKdUYIKc7RnNAVzSQtyAxdxdiklJdUXqJZgsqSUT5H9ZtvwUytDjiOYTLjFAB7i3W3b_0AZnQ9tsF3KdBB9-MuYTqYHdZ9jd0YMVibKOx7POz20RlvdtA5o1s8hHQgjA7iNbqwuo1wc5oL9Pn0-LF5ybbvz6-bh21mVgUbM06sLtes4FVtgKUpqC0148JSASst5FqISjMmy5LTSlJWFIyRWha6tCkVxQLdHu-m6q8J4qg6Fw20re7BT1HxtSRixWQC-RE0wccYwKohuPTgXlGiDn5Vo379qoNfRYRKftPi8tQwVR3Uf2snoQm4PwKQ_vx2EFQ0DnoDtQvJk6q9-6_jB9UukEc</recordid><startdate>20081101</startdate><enddate>20081101</enddate><creator>Kong, Xiangli</creator><creator>Bertoft, Eric</creator><creator>Bao, Jinsong</creator><creator>Corke, Harold</creator><general>Elsevier B.V</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20081101</creationdate><title>Molecular structure of amylopectin from amaranth starch and its effect on physicochemical properties</title><author>Kong, Xiangli ; Bertoft, Eric ; Bao, Jinsong ; Corke, Harold</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c432t-60fa59236bdce223671f5a267f17e4a78977ba2285561b81233220d83a5f22873</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2008</creationdate><topic>Amaranthus - chemistry</topic><topic>Amylopectin - chemistry</topic><topic>Amylopectin structure</topic><topic>Chain length distribution</topic><topic>Dextrins - chemistry</topic><topic>Limit dextrin</topic><topic>Molecular Structure</topic><topic>Molecular Weight</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Kong, Xiangli</creatorcontrib><creatorcontrib>Bertoft, Eric</creatorcontrib><creatorcontrib>Bao, Jinsong</creatorcontrib><creatorcontrib>Corke, Harold</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>International journal of biological macromolecules</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Kong, Xiangli</au><au>Bertoft, Eric</au><au>Bao, Jinsong</au><au>Corke, Harold</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Molecular structure of amylopectin from amaranth starch and its effect on physicochemical properties</atitle><jtitle>International journal of biological macromolecules</jtitle><addtitle>Int J Biol Macromol</addtitle><date>2008-11-01</date><risdate>2008</risdate><volume>43</volume><issue>4</issue><spage>377</spage><epage>382</epage><pages>377-382</pages><issn>0141-8130</issn><eissn>1879-0003</eissn><abstract>The molecular structure of amylopectin and its ϕ,β-limit dextrins from starch of 13 amaranth cultivars was determined by HPAEC-PAD after debranching. Chain length profiles of amylopectins showed bimodal distributions. The molar-based ratios of the average chain lengths of amylopectins (CL
ap) ranged from 17.41 to 18.22. The molar-based average chain lengths (CL
ld) and average B-chain lengths (BCL
ld) of ϕ,β-limit dextrins varied from 7.68 to 8.05, and from 14.10 to 14.73, respectively. Correlation analysis indicated that most structural parameters were positively correlated with thermal properties with few exceptions, whereas the content of fraction fa′ (“′” stands for molar-based chain length ratio) was negatively correlated with the thermal properties. Pasting properties of cold paste viscosity (CPV) and setback were also correlated with amylopectin structural parameters.</abstract><cop>Netherlands</cop><pub>Elsevier B.V</pub><pmid>18755216</pmid><doi>10.1016/j.ijbiomac.2008.07.018</doi><tpages>6</tpages></addata></record> |
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| identifier | ISSN: 0141-8130 |
| ispartof | International journal of biological macromolecules, 2008-11, Vol.43 (4), p.377-382 |
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| language | eng |
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| source | MEDLINE; Elsevier ScienceDirect Journals |
| subjects | Amaranthus - chemistry Amylopectin - chemistry Amylopectin structure Chain length distribution Dextrins - chemistry Limit dextrin Molecular Structure Molecular Weight |
| title | Molecular structure of amylopectin from amaranth starch and its effect on physicochemical properties |
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