Abstract

Sweetpotato amylopectin was subjected to partial hydrolysis by alpha-amylase from Bacillus amyloliquefaciens to release the clusters. Clusters were then fractionated and precipitated by methanol and structurally characterized by gel-permeation chromatography and high-performance anion-exchange chromatography. An initial stage of alpha-amylolysis on the amylopectin isolated mostly domains but also clusters. A second stage of alpha-amylolysis on the domains and clusters further isolated their respective clusters and sub-clusters. All the domains, clusters and sub-clusters were sequentially subjected to phosphorolysis and beta-amylolysis to obtain their internal part. The degree of polymerization of the clusters in the form of phi,beta-limit dextrins were from 58 to 86. Each domain contained 2-8 clusters. Two types of clusters were structurally identified. Type A clusters were larger and contained about 12 chains per cluster with higher degree of branching (DB), whereas those of type B were smaller and contained about eight chains per cluster with lower DB. (C) 2011 Elsevier Ltd. All rights reserved.

Keywords

Sweetpotato amylopectin; Cluster structure; Bacillus amyloliquefaciens alpha-amylase; C-type crystalline polymorph starch

Published in

Carbohydrate Research
2011, Volume: 346, number: 9, pages: 1112-1121
Publisher: ELSEVIER SCI LTD

SLU Authors

• Åman, Per

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

• Bertoft, Eric

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

UKÄ Subject classification

Food Science


Publication identifier

DOI: https://doi.org/10.1016/j.carres.2011.03.001

Permanent link to this page (URI)

https://res.slu.se/id/publ/59056