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Topic: Amylopectin

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	In Vitro Utilization of Amylopectin and High-Amylose Maize (Amylomaize) Starch Granules by Human Colonic Bacteria -- ... (Site not responding. Last check: 2007-10-20)
		amylopectin maize starch, or granular high-amylose maize starch
		granular amylopectin starch, or granular high-amylose maize starch
		amylopectin maize starch and high-amylose maize starch granules,
	aem.asm.org /cgi/content/full/65/11/4848 (4411 words)

	Cereal Chem 1997 \| Amylopectin Staling of Cooked Milled Rices and Properties of Amylopectin and Amylose.
		Amylopectin Staling of Cooked Milled Rices and Properties of Amylopectin and Amylose.
		Starches of waxy rices that showed varietal differences in hardness testing of cooked rice after amylopectin staling and high-amylose content (AC) rices differing in gel consistency (GC) and starch gelatinization temperature (GT) were studied to determine the factors related to varietal differences in amylopectin staling of cooked rice.
		Isoamylase-debranched amylopectins of waxy rices differed in the ratio of weight-average degree of polymerization (DP(w)) fractions, but these fraction ratios were not simply related to differences in amylopectin staling of cooked rice.
	www.aaccnet.org /cerealchemistry/abstracts/1997/0105-04R.asp (320 words)

	Amylopectin
		Amylopectin is formed by non-random a-1→6 branching of the amylose-type a-(1→4)-D-glucose structure.
		Amylopectin interferes with the interaction between amylose chains (and retrogradation) and its solution can lead to an initial loss in viscosity and followed by a more slimy consistency.
		Amylopectin is less branched, however, than glycogen, having branches approximately every 10-20 residues, versus every 8 residues in glycogen.
	greatvistachemicals.com /proteins-sugars-nucleotides/amylopectin.html (324 words)

	Genetically engineered modification of potato to obtain amylopectin-type starch - Patent 5824798
		Amylopectin is extracted from the so-called amylopectin potato (potato in which the formation of amylose has been suppressed by inserting the antisense constructs according to the invention) in a known manner.
		Amylopectin is sludged in water to a concentration of 20-50% by weight, whereupon the sludge is applied to a heated cylinder where it is dried to a film.
		Amylopectin is treated according to the process described in one of Examples 3-5 for chemical modification and is then further treated according to Example 6 for physical derivatisation.
	www.freepatentsonline.com /5824798.html (5178 words)

	Starch, Perspectives, Food Resource [http://food.oregonstate.edu/], Oregon State University, Corvallis, OR
		Amylopectin is the branched chained glucose polymer containing both alpha - 1, 4- linear and alpha - 1, 6-branched linkages.
		Amyose is approximately one-fourth the size of amylopectin; however, the glucose residues are 400 to 4000 units long.
		During the plants development of the leucoplasts, the amylose and amylopectin are developed within the plasts in starch granules.
	food.oregonstate.edu /starch/starch_lec2.html (3211 words)

	Enzymatic amylopectin degradation (Site not responding. Last check: 2007-10-20)
		The purpose of this study is to enzymatically degrade amylopectin into fractions differing in molecular weights and characteristics in order to study the relationships between chemical structure and physical properties.
		Amylopectin from amylose-free barley is compared to that of potato.
		The enzyme is inactivated and the partially degraded amylopectin further fractionated by ethanol precipitation.
	www.aaccnet.org /meetings/99mtg/abstracts/acabc35.htm (178 words)

	What is Starch (Site not responding. Last check: 2007-10-20)
		Amylopectin has been found to form the basis of the structure of starch granules.
		One amylopectin molecule spans several clusters and the branches can be labelled A, B or C. The A chains are the outer chains linked to an inner B chain.
		These rings are called "growth rings", as they form during the laying down of amylose and amylopectin (it is thought that these rings form during the diurnal cycle but this is still being investigated).
	www.poco.phy.cam.ac.uk /research/starch/whatis.htm (596 words)

	Measuring apparatus for amylose and/or amylopectin content in rice - Patent 4800280
		The calculation device 123 calculates and corrects the amylose and amylopectin contents in rice, based on the signals from the luminous intensity detecting elements 26, 27 and 28 of the near infrared spectrometer 10, and the content conversion coefficients, the temperature correction values and the reference luminous intensities stored in the memory device 122.
		In addition, the calculated amylose and amylopectin contents are digitally displayed respectively by the display units 126b and 126c on the operation panel 102, and are automatically printed out and displayed by the printer 127 at a step 235.
		The reason for this is, as also stated previously, that both the amylose and amylopectin have their respective molecule formulae of combination of two hundreds to five hundreds of grape sugar C.sub.6 H.sub.12 O.sub.6, and are merely different from each other in the linkage structure as a so-called isomer.
	www.freepatentsonline.com /4800280.html (8899 words)

	Mutations in the Gene Encoding Starch Synthase II Profoundly Alter Amylopectin Structure in Pea Embr yos -- Craig et ... (Site not responding. Last check: 2007-10-20)
		HPLC of Debranched Amylopectin from Embryos of Wild-Type and rug5-a Peas.
		Amylopectin was prepared by pooling fractions from gel permeation chromatography of solubilized starch, as given in Figure 6A and Figure 6B, followed by debranching with isoamylase.
		of the dull and the sugary2 mutations of maize on amylopectin
	www.plantcell.org /cgi/content/full/10/3/413?maxtoshow=&HITS=10&hits=10&RESULTFORMAT=&searchid=QID_NOT_SET&stored_search=&FIRSTINDEX=&volume=10&firstpage=413 (8093 words)

	61A-12 Phase behavior of inulin and amylopectin systems in high moisture environments (Site not responding. Last check: 2007-10-20)
		Inulin and amylopectin suspensions were prepared at concentrations ranging from 2 to 50% and from 0.5 to 20% (w/w, w.b.), respectively.
		Results showed that inulin and amylopectin were insoluble in water and presented shear-thinning behavior for most of the range of concentrations studied.
		Amylopectin had characteristics of a dilute system at 2% and formed weak gels at higher concentrations.
	ift.confex.com /ift/2002/techprogram/paper_11901.htm (334 words)

	ARS \| Publication request: Structures of Amylopectin and Starch Granules-How Are They Synthesized?
		Amylopectin is the major component of most starches, has a much larger molecular weight (MW) than amylose and a branched structure.
		External branch chains of amylopectin are present in double helices, which form the crystalline structure of starch granules.
		Amylopectin of starch displaying the B-type polymorphism has, in general, a smaller MW and lower dispersed molecular density than does the A-type starch.
	ars.usda.gov /research/publications/publications.htm?SEQ_NO_115=150784 (686 words)

	Food Product Design: Understanding Starch Functionality
		Once hydrated, the hydrogen bonding between the amylose and the amylopectin maintains the integrity of the granule and it begins to swell from the hilum (center).
		One that is too high in amylopectin may build the correct viscosity in a diet shake, but it may come across as stringy and "slimy" when consumed.
		Using a starch with increasing levels of amylopectin increases expansion accordingly at the expense of crispness.
	www.foodproductdesign.com /archive/1996/0196CS.html (2943 words)

	Synthetic Amylose and Amylopectin Fragments (Site not responding. Last check: 2007-10-20)
		The starch granule consists of two distinctive components, amylose (1) and amylopectin (2) which can be separated using higher water solubility of amylose and its ability to form insoluble complexes with organic substances.
		The structure of amylose (1) and fragment of the structure of amylopectin (2).
		At macromolecular level amylopectin is characterised by non-random distribution both of branching points and of chain lengths.
	www.uea.ac.uk /che/carbohydrate/projects/amylopectin_biosynthesis.htm (425 words)

	Starch
		Amylopectin (without amylose) can be isolated from 'waxy' maize starch whereas amylose (without amylopectin) is best isolated after specifically hydrolyzing the amylopectin with pullulanase [405].
		Amylose and amylopectin are inherently incompatible molecules; amylose having lower molecular weight with a relatively extended shape whereas amylopectin has huge but compact molecules.
		Amylopectin double-helical chains can either form the more open hydrated Type B hexagonal crystallites or the denser Type A crystallites, with staggered monoclinic packing, dependent on the plant source of the granules [263].
	www.lsbu.ac.uk /water/hysta.html (1418 words)

	JIC - Departments (Site not responding. Last check: 2007-10-20)
		The observed elongation of amylopectin in vitro (Baba et al., 1987; Denyer et al., 1996b; Denyer et al., 1999a) and in vivo by GBSSI (Delrue et al., 1992; Fulton et al., 2002) is consistent with this idea.
		Long amylopectin chains from the starch of the green alga, Chlamydomonas reinhardtii, were cleaved in vitro by an unknown mechanism to form amylose (Van de Wal et al., 1998).
		The synthesis of amylose from an amylopectin precursor was not observed in Arabidopsis thaliana (Zeeman et al., 2002).
	www.jic.bbsrc.ac.uk /staff/kay-denyer/amylose.html (1605 words)

	[No title] (Site not responding. Last check: 2007-10-20)
		The difference between amylose and amylopectin is that: a.amylose is found only in grains, amylopectin is found in all foods.
		The combination of amylopectin and amylose constitutes the substance known as: a.starch.
		Two of the main food sources of amylose and amylopectin in the U.S. are: a.honey and cream.
	wiz2.pharm.wayne.edu /biochem/carboreview.doc (3264 words)

	International Starch: Starch and Glucose Glossary
		For most starches amylopectin is the major component, and amylose the minor component.
		Amylopectin is a branched glucose polymer with typically one 1-6 glucosidic bonds for every 12 glucose units.
		The glucose unit of amylose and amylopectin minus one molecule of water.
	www.starch.dk /isi/starch/glosary.htm (1731 words)

	4-1-Perspectives of Starch Functionality and Methods of Analysis in Food Systems
		Amylopectin, however, does not leach from the granule as quickly; and thereby, it’s concentration is enriched inside of the gelatinized granule during processing in ample water and less aggressive conditions.
		SEC can quantify amylose and amylopectin solubilized outside of the starch granules (at each step of the food process), yielding amounts and molecular properties of soluble amylose and amylopectin interacting with other food components.
		Hence, chain lengths of amylopectin, i.e., the nonreducing ends of branched amylopectin structure, affect local, intermolecular, and macromolecular functionality of the starch-based food.
	www.msstate.edu /org/fsfa/Vol1/4-1-waniska.htm (3345 words)

	152. Amylose and amylopectin (FAO Nutrition Meetings Report Series 46a)
		AMYLOSE AND AMYLOPECTIN Biological Data Normal native starches consist of a mixture of 15-30 per cent.
		Amylopectin is considered to be composed of anhydroglucose chains with many branch points; the molecular weight may reach as high as 80 000 000.
		amylopectin or "waxy" starches are commercially available having been extracted from special mutants of the parent plant e.g.
	www.inchem.org /documents/jecfa/jecmono/v46aje21.htm (589 words)

	59A-15 Effects of amylose and amylopectin on rice noodle quality (Site not responding. Last check: 2007-10-20)
		Hence, the effects of amylose and amylopectin were determined in rice noodles.
		Amylopectin structure and functionality appears to affect cooking and pasting characteristics of noodles.
		Amylopectin appears to associate with amylose in the development of the structure of noodles.
	ift.confex.com /ift/2001/techprogram/paper_7924.htm (379 words)

	Isolation of Amylose and Amylopectin from Starch (Site not responding. Last check: 2007-10-20)
		The goal of this exercise is to separate the two fractions of starch, amylose and amylopectin.
		The latter is recovered by sedimentation and the dissolved amylose is precipitated with butanol.
		For example, the volume of the first amylopectin pellet varied, perhaps depending on how long the gel was allowed to swell in NaOH before neutralizing.
	faculty.mansfield.edu /bganong/biochemistry/starch.htm (363 words)

	Phase behavior of inulin and amylopectin systems in limited moisture environments. (Site not responding. Last check: 2007-10-20)
		The objectives of this research were to investigate the dependence of inulin's glass transition temperature (Tg) and crystallinity on moisture content, and to identify inulin's interactions with amylopectin.
		Amorphous samples of inulin and amylopectin were equilibrated at different storage relative humidities (R.H.) at room temperature.
		Inulin's and amylopectin's Tg were well-fitted by the Gordon-Taylor equation.
	www.aaccnet.org /meetings/2001/Abstracts/a01ma164.htm (255 words)

	Biochemical Characterization of the Chlamydomonas reinhardtii alpha -1,4 Glucanotransferase Supports a Direct Function ... (Site not responding. Last check: 2007-10-20)
		We demonstrate that the Chlamydomonas reinhardtii D-enzyme is active on the outer chains of amylopectin and glycogen.
		Five milligrams of amylopectin from the waxy cultivar of maize was dispersed in 100 µL of 90% DMSO.
		amylopectin outer chain is expected to remain bound to the polymer
	www.plantphysiol.org /cgi/content/full/120/4/1005 (5247 words)

	Carbohydrates (Site not responding. Last check: 2007-10-20)
		The total number of glucose residues in a molecule of amylopectin is several thousand.
		With the aid of an amylase (such as pancreatic amylase), water molecules enter at the 1 -> 4 linkages, breaking the chain and eventually producing a mixture of glucose and maltose.
		The structure of glycogen is similar to that of amylopectin, although the branches in glycogen tend to be shorter and more frequent.
	users.rcn.com /jkimball.ma.ultranet/BiologyPages/C/Carbohydrates.html (828 words)

	ARS \| Publication request: Amylopectin: Amylose Ration in Semipurified Diets Influences Growth and Body Composition of ...
		A 10-week feeding trial was conducted at the HKD Stuttgart National Aquaculture Research Center to determine the effect of changing the ratio of highly-branched starch (amylopectin) to less complex starch (amylose) on the growth of hybrid striped bass fingerlings.
		Carbohydrate in the diets was composed of either glucose, dextrin (acid-treated starch composed of unbranched glucose chains),or corn starch with different ratios of amylopectin and amylose.
		Growth of fish fed diets containing corn starch of the highest (70%) and lowest (0%) amylose content was not statistically different from that of fish fed the diet with simple starch (dextrin), but was greater than those of fish fed either the diet of intermediate (30%) amylose content or the diet containing glucose.
	www.ars.usda.gov /research/publications/publications.htm?SEQ_NO_115=126035 (467 words)

	Role of Granule-bound Starch Synthase in Determination of Amylopectin Structure and Starch Granule Morphology in Potato ... (Site not responding. Last check: 2007-10-20)
		Amylopectin Structure-- The chain-length distribution of the shorter chains of amylopectin was examined by fluorophore-assisted gel electrophoresis
		Solubilized, debranched amylopectin was subjected to HPLC on three size-exclusion columns connected in series.
		with the abnormal short-chain population of amylopectin, the increased
	www.jbc.org /cgi/content/full/277/13/10834 (6786 words)

	Production of very-high-amylose potato starch by inhibition of SBE A and B - Nature Biotechnology
		The range of starch applications is heavily influenced by the ratio of its two major components, essentially linear amylose and branched amylopectin, the length and distribution of the branch chains and phosphate levels, and nonstarch components like lipids and proteins.
		The ratio of amylose to amylopectin has the greatest influence on the physicochemical properties of the starch, and for many applications it is desirable to have a pure or enriched fraction of either amylopectin or amylose.
		Taken together, these data show a lack of conventional amylopectin in the high-amylose starches and are most consistent with a population of amylose molecules, a significant minority of which have a small number of medium-length to long branches.
	www.nature.com /cgi-taf/DynaPage.taf?file=/nbt/journal/v18/n5/full/nbt0500_551.html (2971 words)

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