Journal
BIOPOLYMERS
Volume 99, Issue 1, Pages 73-83Publisher
WILEY-BLACKWELL
DOI: 10.1002/bip.22145
Keywords
potato starch granules; polysaccharide architecture; lintnerization; starch crystallinity; amylose
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Funding
- Glycoscience Graduate School in Finland
- European Community Marie Curie Fellowship
- Stiftelsens for Abo Akademi Forskningsinstitut
- Waldemar von Frenckell's Foundation
- Abo Akademis forskningsstipendium
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The effect of amylose deposition on the amylopectin crystalline lamellar organization in potato starch granules was studied by mild acid, so-called lintnerization, of potato tuber starch transgenically engineered to deposit different levels of amylose. The starch granules were subjected to lintnerization at different temperatures (25, 35, and 45 degrees C) and to two levels of solubilization, similar to 45 and 80%. The rate of the lintnerization increased with temperature but was suppressed by amylose. The molecular size of the lintner dextrins increased with temperature, but this effect was suppressed by the presence of amylose. At high temperatures and low-amylose content, the degree of branches was high with the concomitant increase in size in the dextrins. A portion of the branches was resistant to debranching enzymes possibly due to specific structural formations. The effects of temperature suggested a unique granular architecture of potato starch, and a model showing the dependence of temperature on the dynamic arrangement of amylopectin and amylose in the crystalline and amorphous lamellae for the potato starch is suggested. (c) 2012 Wiley Periodicals, Inc.
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