Starch granules: structure and biosynthesis.
TLDR
This review will focus first on the present understanding of the structures of amylose and amylopectin and their organization within the granule, and then on the biosynthetic mechanisms explaining the biogenesis of starch in plants.About:
This article is published in International Journal of Biological Macromolecules.The article was published on 1998-08-01 and is currently open access. It has received 1839 citations till now. The article focuses on the topics: Amylopectin.read more
Citations
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Journal ArticleDOI
Toward an aggregated understanding of enzymatic hydrolysis of cellulose: noncomplexed cellulase systems.
TL;DR: It is suggested that it is timely to revisit and reinvigorate functional modeling of cellulose hydrolysis and that this would be highly beneficial if not necessary in order to bring to bear the large volume of information available on cellulase components on the primary applications that motivate interest in the subject.
Journal ArticleDOI
Starch-composition, fine structure and architecture
TL;DR: In this paper, a review of the current state of knowledge about starch structure in perspective and integrating aspects of starch composition, interactions, architecture and functionality is presented, and the authors highlight the need to understand in more depth the structure of starch granules and how this complex organisation controls functionality.
BookDOI
Handbook of hydrocolloids.
TL;DR: The CRC Emulsifying Biopolymer (CRCRBP) as mentioned in this paper is an emulsifying biopolymer that can be used for coating and adhesives of soybeans.
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Composition, molecular structure, and physicochemical properties of tuber and root starches: a review.
TL;DR: The major carbohydrate of tuber and root crops is starch, which accounts for 16-24% of their total weight as mentioned in this paper, and substantial progress has been made in understanding the relationship between starch structure and physicochemical properties.
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Properties and applications of starch-converting enzymes of the α-amylase family
Marc J. E. C. van der Maarel,Bart A. van der Veen,Joost C.M. Uitdehaag,Hans Leemhuis,Lubbert Dijkhuizen +4 more
TL;DR: The alpha-amylase family of glycosyl hydrolases as discussed by the authors is one of the most common types of enzymes used in industrial applications and has a (beta/alpha) 8-barrel structure with conserved amino acid residues.
References
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Book
Starch : chemistry and technology
TL;DR: Starch: Chemistry and Technology, Second Edition as discussed by the authors focuses on the chemistry, processes, methodologies, applications, and technologies involved in the processing of starch, including the history and future expectation of starch use, economics and future of the starch industry, and the genetics and physiology of starch development.
Journal Article
Swelling and gelatinization of cereal starches. I. Effects of amylopectin, amylose, and lipids
Tester Rf,Morrison Wr +1 more
TL;DR: In this paper, a method was developed for measuring the volume of water absorbed by starch granules heated in excess water, based on the observation that blue dextran dye (molecular weight 2 X 106) will dissolve in supernatant and interstitial water but not in the intragranular water.
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Loss of crystalline and molecular order during starch gelatinisation: origin of the enthalpic transition
David R. Cooke,Michael J. Gidley +1 more
TL;DR: In this paper, the disruption of molecular oders which occur during the gelatinisation of starch granules has been studied by isolating dried samples from maize, waxy maize, wheat, potatoe, and tapioca starches after defined thermal pre-treatments.
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Microscopy of starch : evidence of a new level of granule organization
TL;DR: In this paper, the structural level of the granule involves the organization of the amylopectin lamellae into effectively spherical "blocklets" which range in diameter from 20 to 500 nm depending on starch botanical type and their location in granule, and the presence of short, radial "channels" of amorphous material within starch granules from some starch varieties.
Related Papers (5)
The molecular structures of starch components and their contribution to the architecture of starch granules: A comprehensive review
Serge Pérez,Eric Bertoft +1 more