Impact of full range of amylose contents on the architecture of starch granules*

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Impact of full range of amylose contents on the architecture of starch granules*. / Goldstein, Avi; Annor, George; Putaux, Jean Luc; Hebelstrup, Kim H.; Blennow, Andreas; Bertoft, Eric.

In: International Journal of Biological Macromolecules, Vol. 89, 01.08.2016, p. 305-318.

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

Harvard

Goldstein, A, Annor, G, Putaux, JL, Hebelstrup, KH, Blennow, A & Bertoft, E 2016, 'Impact of full range of amylose contents on the architecture of starch granules*', International Journal of Biological Macromolecules, vol. 89, pp. 305-318. https://doi.org/10.1016/j.ijbiomac.2016.04.053

APA

Goldstein, A., Annor, G., Putaux, J. L., Hebelstrup, K. H., Blennow, A., & Bertoft, E. (2016). Impact of full range of amylose contents on the architecture of starch granules*. International Journal of Biological Macromolecules, 89, 305-318. https://doi.org/10.1016/j.ijbiomac.2016.04.053

CBE

Goldstein A, Annor G, Putaux JL, Hebelstrup KH, Blennow A, Bertoft E. 2016. Impact of full range of amylose contents on the architecture of starch granules*. International Journal of Biological Macromolecules. 89:305-318. https://doi.org/10.1016/j.ijbiomac.2016.04.053

MLA

Goldstein, Avi et al. "Impact of full range of amylose contents on the architecture of starch granules*". International Journal of Biological Macromolecules. 2016, 89. 305-318. https://doi.org/10.1016/j.ijbiomac.2016.04.053

Vancouver

Goldstein A, Annor G, Putaux JL, Hebelstrup KH, Blennow A, Bertoft E. Impact of full range of amylose contents on the architecture of starch granules*. International Journal of Biological Macromolecules. 2016 Aug 1;89:305-318. https://doi.org/10.1016/j.ijbiomac.2016.04.053

Author

Goldstein, Avi ; Annor, George ; Putaux, Jean Luc ; Hebelstrup, Kim H. ; Blennow, Andreas ; Bertoft, Eric. / Impact of full range of amylose contents on the architecture of starch granules*. In: International Journal of Biological Macromolecules. 2016 ; Vol. 89. pp. 305-318.

Bibtex

@article{d98dd003b5a44d1ea31381cb888aa532,
title = "Impact of full range of amylose contents on the architecture of starch granules*",
abstract = "The effects of amylose deposition on crystalline regions of barley starch granules were studied in granules containing zero to 99.1% amylose using “waxy” (WBS, 0% amylose), normal (NBS, 18% amylose) and amylose-only barley lines (AOS, 99.1% amylose). The effects were probed after hydrolysis of amorphous regions of starch granules in dilute HCl generating lintners, which typically represent the crystalline lamella of starch granules. Compared to NBS and WBS, AOS granules exhibited an irregular, multilobular morphology with a rough surface texture. AOS displayed lower rates of acid hydrolysis than WBS, and AOS reached a plateau at ∼45 wt% acid hydrolysis. High-performance anion-exchange chromatography of lintners at equivalent levels of hydrolysis (45 wt%) revealed the average degree of polymerization (DP) of AOS lintners was 21, substantially smaller than that of NBS and WBS (DP 42). AOS lintners contained the lowest number of chains (NC) per molecule (1.1) compared to NBS (2.8) and WBS (3.3) and the average chain length of AOS, NBS and WBS lintners was 19, 15 and 13, respectively. Hence, both NC and the average chain length correlated with amylose content. The size distribution profile of AOS lintners revealed a repeat motif in the molecules corresponding to 5–6 glucose residues.",
keywords = "Acid hydrolysis, Amylose, Barley, Crystalline polysaccharides, Lintnerization, Starch",
author = "Avi Goldstein and George Annor and Putaux, {Jean Luc} and Hebelstrup, {Kim H.} and Andreas Blennow and Eric Bertoft",
year = "2016",
month = aug,
day = "1",
doi = "10.1016/j.ijbiomac.2016.04.053",
language = "English",
volume = "89",
pages = "305--318",
journal = "International Journal of Biological Macromolecules",
issn = "0141-8130",
publisher = "Elsevier BV",

}

RIS

TY - JOUR

T1 - Impact of full range of amylose contents on the architecture of starch granules*

AU - Goldstein, Avi

AU - Annor, George

AU - Putaux, Jean Luc

AU - Hebelstrup, Kim H.

AU - Blennow, Andreas

AU - Bertoft, Eric

PY - 2016/8/1

Y1 - 2016/8/1

N2 - The effects of amylose deposition on crystalline regions of barley starch granules were studied in granules containing zero to 99.1% amylose using “waxy” (WBS, 0% amylose), normal (NBS, 18% amylose) and amylose-only barley lines (AOS, 99.1% amylose). The effects were probed after hydrolysis of amorphous regions of starch granules in dilute HCl generating lintners, which typically represent the crystalline lamella of starch granules. Compared to NBS and WBS, AOS granules exhibited an irregular, multilobular morphology with a rough surface texture. AOS displayed lower rates of acid hydrolysis than WBS, and AOS reached a plateau at ∼45 wt% acid hydrolysis. High-performance anion-exchange chromatography of lintners at equivalent levels of hydrolysis (45 wt%) revealed the average degree of polymerization (DP) of AOS lintners was 21, substantially smaller than that of NBS and WBS (DP 42). AOS lintners contained the lowest number of chains (NC) per molecule (1.1) compared to NBS (2.8) and WBS (3.3) and the average chain length of AOS, NBS and WBS lintners was 19, 15 and 13, respectively. Hence, both NC and the average chain length correlated with amylose content. The size distribution profile of AOS lintners revealed a repeat motif in the molecules corresponding to 5–6 glucose residues.

AB - The effects of amylose deposition on crystalline regions of barley starch granules were studied in granules containing zero to 99.1% amylose using “waxy” (WBS, 0% amylose), normal (NBS, 18% amylose) and amylose-only barley lines (AOS, 99.1% amylose). The effects were probed after hydrolysis of amorphous regions of starch granules in dilute HCl generating lintners, which typically represent the crystalline lamella of starch granules. Compared to NBS and WBS, AOS granules exhibited an irregular, multilobular morphology with a rough surface texture. AOS displayed lower rates of acid hydrolysis than WBS, and AOS reached a plateau at ∼45 wt% acid hydrolysis. High-performance anion-exchange chromatography of lintners at equivalent levels of hydrolysis (45 wt%) revealed the average degree of polymerization (DP) of AOS lintners was 21, substantially smaller than that of NBS and WBS (DP 42). AOS lintners contained the lowest number of chains (NC) per molecule (1.1) compared to NBS (2.8) and WBS (3.3) and the average chain length of AOS, NBS and WBS lintners was 19, 15 and 13, respectively. Hence, both NC and the average chain length correlated with amylose content. The size distribution profile of AOS lintners revealed a repeat motif in the molecules corresponding to 5–6 glucose residues.

KW - Acid hydrolysis

KW - Amylose

KW - Barley

KW - Crystalline polysaccharides

KW - Lintnerization

KW - Starch

UR - http://www.scopus.com/inward/record.url?scp=84981719125&partnerID=8YFLogxK

U2 - 10.1016/j.ijbiomac.2016.04.053

DO - 10.1016/j.ijbiomac.2016.04.053

M3 - Journal article

C2 - 27109754

AN - SCOPUS:84981719125

VL - 89

SP - 305

EP - 318

JO - International Journal of Biological Macromolecules

JF - International Journal of Biological Macromolecules

SN - 0141-8130

ER -