Structural and thermodynamic properties of starches extracted from GBSS and GWD suppressed potato lines
| Autor: | Vladimir P. Yuryev, Andreas Blennow, Alexei V. Krivandin, Sergey S. Kozlov |
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| Rok vydání: | 2006 |
| Předmět: |
Amylopectin
Structure type Biochemistry chemistry.chemical_compound Starch Synthase X-Ray Diffraction Structural Biology Amylose Scattering Small Angle Lamellar structure Molecular Biology Potato starch Glucan Solanum tuberosum chemistry.chemical_classification Calorimetry Differential Scanning Small-angle X-ray scattering fungi food and beverages Water General Medicine Phosphate Plants Genetically Modified carbohydrates (lipids) Phosphotransferases (Paired Acceptors) Crystallography chemistry Thermodynamics |
| Zdroj: | International journal of biological macromolecules. 40(5) |
| ISSN: | 0141-8130 |
| Popis: | A combined DSC-SAXS approach was employed to study the effects of amylose and phosphate esters on the assembly structures of amylopectin in B-type polymorphic potato tuber starches. Amylose and phosphate levels in the starches were specifically engineered by antisense suppression of the granule bound starch synthase (GBSS) and the glucan water dikinase (GWD), respectively. Joint analysis of the SAXS and DSC data for the engineered starches revealed that the sizes of amylopectin clusters, thickness of crystalline lamellae and the polymorphous structure type remained unchanged. However, differences were found in the structural organization of amylopectin clusters reflected in localization of amylose within these supramolecular structures. Additionally, data for annealed starches shows that investigated potato starches possess different types of amylopectin defects. The relationship between structure of investigated potato starches and their thermodynamic properties was recognized. |
| Databáze: | OpenAIRE |
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