Relationship between branching density and crystalline structure of A- and B-type maize mutant starches

被引：91
|
作者：
Gérard, C
Planchot, V
Colonna, P
Bertoft, E
机构：
[1] INRA, F-44316 Nantes, France
[2] Abo Akad Univ, Dept Biochem & Pharm, FIN-20521 Turku, Finland
来源：
CARBOHYDRATE RESEARCH | 2000年 / 326卷 / 02期
关键词：
starch mutant; amylopectin; cluster structure; crystallization; maize; amylases;
D O I：
10.1016/S0008-6215(00)00025-2
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
Amylopectin from two double maize mutant starches of A-crystalline (wxdu) and B-crystalline type (aewx) was subjected successively to hydrolysis involving alpha and beta amylases, which isolated clusters and all branching zones of clusters (BZC), Enzymatic analysis together with ionic and size-exclusion chromatography revealed the structural features of the clusters and BZC and their role hi starch crystallization. A-type clusters were larger (<(dp(n))over bar> > 80) and contained more (but shorter) chains than B-type clusters. The BZC of A-type starch was also larger, but with a shorter distance between the branching points than in B-type BZC. A-type clusters had a densely packed structure and B-type a poorly branched structure. Models for the structure of A- and B-type clusters are presented, and a hypothesis for the influence of cluster geometry on crystallization is proposed. (C) 2000 Elsevier Science Ltd. All rights reserved.
引用
收藏
页码：130 / 144
页数：15
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