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Research article - Peer-reviewed, 2009

Fine structure characterization of amylopectins from grain amaranth starch

Kong, Xiangli; Corke, Harold; Bertoft, Eric

Abstract

The aim of this study was to determine the fine structure of amylopectin from grain amaranth. Amaranthus amylopectin was hydrolyzed with a-amylase, and single clusters and a group of clusters (domain) were isolated by methanol precipitation. The domain and the clusters were treated with phosphorylase a and then P-amylase to remove all external chains, whereby the internal structure was obtained. The phi,beta-limit dextrins were analyzed on Sepharose CL 6B. The average DP (degree of polymerization) and peak-DP values of fractions of clusters were 57 and 82, respectively; the values of the domain were 137 and 309, respectively. The unit chain length profiles were analyzed by high-performance anion-exchange chromatography with pulsed amperometric detector (HPAEC-PAD). The results showed that the domain fraction contained similar to 2.2 clusters, and single clusters were composed of similar to 13 chains. The phi,beta-limit dextrins of the clusters were further hydrolyzed with a-amylase to characterize their building block composition. The average DP of the branched blocks was similar to 11 and they contained on average similar to 2.5 chains. Their average chain length, internal chain length, and degree of branching were approximately 4.3, 2.8, and 14, respectively. A cluster consisted of similar to 6 branched blocks, and the internal chain length between the blocks was similar to 6.8. (C) 2009 Elsevier Ltd. All rights reserved.

Keywords

Amaranthus; Starch; Amylopectin; Cluster structure; Building blocks

Published in

Carbohydrate Research
2009, Volume: 344, number: 13, pages: 1701-1708

    UKÄ Subject classification

    Food Science

    Publication identifier

    DOI: https://doi.org/10.1016/j.carres.2009.05.032

    Permanent link to this page (URI)

    https://res.slu.se/id/publ/28308