Formation of elongated starch granules in high-amylose maize

被引：78
|
作者：
Jiang, Hongxin [1 ]
Horner, Harry T. [2 ,3 ]
Pepper, Tracey M. [2 ,3 ]
Blanco, Michael [4 ]
Campbell, Mark [5 ]
Jane, Jay-lin [1 ]
机构：
[1] Iowa State Univ, Dept Food Sci & Human Nutr, Ames, IA 50011 USA
[2] Iowa State Univ, Dept Genet Dev & Cell Biol, Ames, IA 50011 USA
[3] Iowa State Univ, Microscopy & NanoImaging Facil, Ames, IA 50011 USA
[4] USDA ARS, Plant Introduct Res Unit, Ames, IA 50011 USA
[5] Truman State Univ, Kirksville, MO 63501 USA
来源：
CARBOHYDRATE POLYMERS | 2010年 / 80卷 / 02期
关键词：
High-amylose maize starch; Amylose-extender mutant; Resistant starch; Starch structure; Long-chain double-helical crystallite; Elongated starch granule; Starch granule formation; ASSISTED CARBOHYDRATE ELECTROPHORESIS; RESISTANT STARCH; PHYSICOCHEMICAL PROPERTIES; DIGESTIBLE STARCH; PLASMA-GLUCOSE; INSULIN; AMYLOPECTIN; CONSUMPTION; METABOLISM; LOCATION;
D O I：
10.1016/j.carbpol.2009.12.016
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
GEMS-0067 maize starch contains up to 32% elongated starch granules, much higher than amylose-extender (ae) single-mutant maize starch (similar to 7%) and normal (non-mutant) maize starch (0%). These elongated granules are highly resistant to enzymatic hydrolysis at 95-100 degrees C, which function as resistant starch. The structure and formation of these elongated starch granules, however, were not known. In this study, light, confocal laser-scanning, scanning electron, and transmission electron microscopy were used to reveal the structure and formation of these elongated starch granules. The transmission electron micrographs showed fusion through amylose interaction between adjacent small granules in the amyloplast at the early stage of granule development. A mechanistic model for the formation of elongated starch granules is proposed. (C) 2009 Elsevier Ltd. All rights reserved.
引用
收藏
页码：533 / 538
页数：6
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