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Topic: Amylose

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	Amylose - Wikipedia, the free encyclopedia
		Amylose (CAS# 9005-82-7) is a linear polymer of glucose linked with mainly α(1→4) bonds.
		Amylose starch is less readily digested than amylopectin.
		Iodine molecules fit neatly inside the helical structure of amylose, binding with the starch polymer, causing it to absorb certain wavelengths of light.
	en.wikipedia.org /wiki/Amylose (250 words)

	Waxy corn - Wikipedia, the free encyclopedia
		Amylose and amylopectin have different iodine binding-properties, with maize amylose and amylopectin giving iodine affinity (IA) values of about 19 to 20 and 1%, respectively, depending upon the source.
		Nevertheless the amylose content was the same in both types suggesting that activity of the transferase is not directly linked to the amylose content.
		Short-chained amylose (approximately 100 glucose units) was observed in all ae genotypes in a homozygous Wx background.
	en.wikipedia.org /wiki/Waxy_corn (6934 words)

	The Potential of Organic-Based Amylose-Ethylcellulose Film Coatings as Oral Colon-Specific Drug Delivery Systems
		Amylose, in the form of an amylose-butan-1-ol dispersion, and ethylcellulose, dissolved in either ethyl lactate, ethanol, or propanol and plasticized with dibutyl sebacate, were mixed in various proportions and applied using a fluidized bed coater to achieve a range of film thicknesses on 5-aminosalicylic acid pellets.
		Amylose was extracted from pea starch and obtained in the form of an amylose-butan-1-ol complex aqueous dispersion
		The slow release may be related to the limited amount of amylose present within the film, which would prevent the formation of a continuous amylose network throughout the film structure, leading to the amylose being less accessible to enzymatic attack and hence hindering digestion of the coating.
	www.aapspharmscitech.org /view.asp?art=pt010322&pdf=yes (3401 words)

	Starch
		Amylose and amylopectin are inherently incompatible molecules; amylose having lower molecular weight with a relatively extended shape whereas amylopectin has huge but compact molecules.
		Single helix amylose behaves similarly to the cyclodextrins by possessing a relatively hydrophobic inner surface that holds a spiral of water molecules, which are relatively easily lost to be replaced by hydrophobic lipid or aroma molecules.
		The higher the amylose content, the lower is the swelling power and the smaller is the gel strength for the same starch concentration.
	www.lsbu.ac.uk /water/hysta.html (1517 words)

	Rice CRC ...Amylose and Amylopectin (Site not responding. Last check: 2007-10-22)
		Amylose is a type of starch and is found inside the microscopic granules which make up a single rice grain.
		Waxy rice has no amylose at all and is often referred to as sticky rice.
		Amylose content is important because firmness and stickiness are two properties of cooked rice that influence consumer preference for, and use of, different classes of rice.
	www.ricecrc.org /reader/tg_Amylose_and_Amylopectin.htm (364 words)

	Solid-State and Mechanical Properties of Aqueous Chitosan-Amylose Starch Films Plasticized With Polyols
		The influence of amylose content on the mechanical properties of cast films was studied by Lourdin et al.
		the functional properties of amylose films were, in general, slightly better than those of amylopectin films, regarding both film strength and barrier properties.
		Amylose is known to recrystallize into the type-B crystalline form from a dilute solution.
	www.aapspharmscitech.org /view.asp?art=pt050115&pdf=yes (2722 words)

	Non-edible, reinforced amylose and amylose starch food casings - Patent 4592795
		However, use of amylose in food casings has been restricted to non-reinforced edible types having very low wet strengths, as for example, those used in packaging fresh link sausages where tenderness of the film is considered a desirable property to impart appropriate bite to the casing which is ingested with the meat product.
		In this regard, the cross-linked amylose matrices as disclosed herein according to the present invention are--continuous--which for purposes of this invention is intended to mean a substantially nonporous network of polymer bound fibers, which network would be unsuitable where porous materials are indicated.
		A 10 percent amylomaize VII comprising 70 percent amylose and 30 percent amylopectin was used to prepare a dope with 3.5 percent glycerol.
	www.freepatentsonline.com /4592795.html (6025 words)

	Crystallinity and Morphology in Films of Starch, Amylose and Amylopectin Blends (Site not responding. Last check: 2007-10-22)
		When the amylose proportion in the blends was low, separate phases of amylose and amylopectin were observed by light microscopy.
		At higher amylose proportions, however, the phase separation was apparently prevented by amylose gelation and the formation of a continuous amylose network.
		The amylose network in the films, observed with transmission electron microscopy, consisted of stiff strands and open pores and became less visible as the amylose proportion decreased.
	pubs.acs.org /cgi-bin/abstract.cgi/bomaf6/2002/3/i01/abs/bm010114i.html (264 words)

	5. Spontaneous occurrence of low amylose genes and geographical distribution of amylose content in Asian rice
		Amylose content was measured by the autoanalyzer using a grain of pearled rice.
		The pattern of geographical distribution of rice cultivars with varying contents of amylose is shown in Fig.
		The data indicate that the center of gene diversity for amylose content is present in the hilly area of Southeast Asia, as was shown for the esterase isozymes (Nakagahra 1978).
	www.gramene.org /newsletters/rice_genetics/rgn3/v3I5.html (436 words)

	Isolation of a rice mutant insensitive to cool temperatures in relation to amylose content
		Amylose content varies from year to year and the site of cultivation of the same variety, causing variation in rice quality.
		Amylose synthesis is controlled by the Waxy (Wx) gene, which encodes ADP glucose starch glycosyl transferase.
		This increased amylose synthesis was caused by elevated expression of Wx gene.
	www.gramene.org /newsletters/rice_genetics/rgn15/v15p113.html (745 words)

	Food texture agent comprising particles of high-amylose starch and method of making same - Patent 5759581 (Site not responding. Last check: 2007-10-22)
		The conditions used according to the present invention are aimed to a partial gelatinization of the high amylose starch and full gelatinization of the starch of cereal flour.
		In practice, the initial ratio of high amylose starch to water is about 10 to 30% weight when used alone, and of about 2.5 to 15% weight when used with rice flour for example, this latter been used at a ratio of about 5 to 15% weight.
		High amylose starch (250 g) and high fiber Prowashonupana barley flour (250 g) which contains 18%.beta.-glucan were prepared in the Becomix reactor as described for the high amylose starch/rice flour mixture.
	www.freepatentsonline.com /5759581.html (5105 words)

	Corn Fact Sheets: High Amylose Corn
		The starch from high amylose corn is used in textiles, gum candies, biodegradable packaging materials, and adhesives for manufacturing corrugated cardboard.
		A processor in Indiana is the main user of high amylose corn, so demand is limited to their needs and location.
		Profitability of growing high amylose corn is dependent on proximity to the processor due to transportation costs.
	web.aces.uiuc.edu /value/factsheets/corn/fact-amylose.htm (1037 words)

	59A-15 Effects of amylose and amylopectin on rice noodle quality (Site not responding. Last check: 2007-10-22)
		Amylose content of rice flour correlated negatively with adhesiveness and positively with solid-like characteristics of cooked noodles and the 24 hr gel formed after RVA analysis of ground noodles.
		Amylose retrogradation contributed to noodle structure and decreased stickiness, which are preferred noodle attributes.
		Amylose mainly influences the 3-dimensional structure of noodles while amylopectin appears to affect the integrity of the structure.
	ift.confex.com /ift/2001/techprogram/paper_7924.htm (379 words)

	Amylose Content (Site not responding. Last check: 2007-10-22)
		Starch is a polymer of glucose and amylose is a linear polymer of glucose.
		Intermediate amylose rice are preferred in most rice-growing areas of the world, except where low-amylose japonicas are grown.
		The colorimetric iodine assay indexes the amylose content of milled rice.
	www.knowledgebank.irri.org /troprice/Amylose_Content.htm (112 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 (458 words)

	Artificial induction and characterization of amylose-free mutants of barley
		We collected indigenous waxy cultivars and determined amylose content of endosperm starch by amperometric titration (Fukuba et al., 1977) after purifying starch granules by 0.2% sodium hydroxide and 85% hot methanol.
		Amylose content of starch in waxy cultivars varied much and it ranged from 2.4% to 10% (Figure 1).
		Amylose content of purified starch granules of M/6/ seeds of these two strains measured by amperometric titration were 0.0%, which means these strains are amylose-free mutants.
	wheat.pw.usda.gov /ggpages/bgn/24/v24p49.html (589 words)

	Synthesis of Amphiphilic Amylose Copolymers - Projects - Research - Polymer Science & Engineering - Lund Institute ... (Site not responding. Last check: 2007-10-22)
		The objective of this project is to prepare and characterise amphiphilic amylose and starch copolymers.
		Amylose derivatives with different degrees of substitution (DS) can be used as model substances for investigation of physical and chemical properties of hydrophobically modified polysaccharides and as candidates for various applications, for example, as films, in coatings and in polymer blends.
		Amylose is nearly unbranched with a molecular weight of 10E5 -10E6 while amylopectin is a highly branched molecule with a molecular weight of 10E6 - 10E7.
	www.polymer.lth.se /Research/Projects/prj04 (241 words)

	amylose (starch) (Site not responding. Last check: 2007-10-22)
		This is a portion of amylose, a component of starch.
		Amylose is a linear polymer of glucose connected by alpha(1,4) glycosidic bonds.
		In an actual amylose molecule, this pattern will be repeated for several thousand residues.
	faculty.gvsu.edu /carlsont/mm/sugars/amylose.html (60 words)

	Deleterious associations with quality, in high amylose inbred lines, are not readily broken.
		The high amylose lines produced were of poorer malting quality than the normal amylose parent.
		High amylose starch has features which could reduce malt extract, such as a higher gelatinisation temperature (Ellis, 1976) and a greater amount of amylose combined with lipid.
		Swanston (1994) comparing normal and high amylose inbred lines, from a cross in which the malting cultivar Blenheim was one of the parents, suggested that deleterious effects on quality, associated with the high amylose gene, were still present in SSD lines.
	wheat.pw.usda.gov /ggpages/bgn/25/v25p16.html (850 words)

	ARS \| Publication request: Waxy Locus Genetic Variation Associated with Amylose Content in International Rice Germplasm
		This mutation reduces the splicing efficiency of the leader intron of GBSS, and is associated with differential temperature sensitivity during grain development of low AA varieties.
		By itself, the G/T SNP is unable to discriminate the intermediate- from the high-AA class of rice accessions.
		By combining the G/T SNP and ex6 SNP, the rice accessions were grouped into three haplotypes: GN (a G at the G/T SNP and N-allele at ex6 SNP), the high-amylose haplotype; GM, the intermediate-amylose haplotype; and TN, the low-amylose haplotype.
	www.ars.usda.gov /research/publications/publications.htm?seq_no_115=157578&pf=1 (713 words)

	Cereal Chem 2001 \| Influence of Amylose Content on Properties of Wheat Starch and Breadmaking Quality of Starch and ...
		The effects of amylose content on thermal properties of starches, dough rheology, and bread staling were investigated using starch of waxy and regular wheat genotypes.
		As the amylose content of starch blends decreased from 24 to 0%, the gelatinization enthalpy increased from 10.5 to 15.3 J/g and retrogradation enthalpy after 96 hr of storage at 4°C decreased from 2.2 to 0 J/g.
		Bread from starch and gluten blends with amylose content of 19.2-21.6% exhibited similar crumb structure to that of bread with regular wheat starch which contained 24% amylose.
	www.aaccnet.org /cerealchemistry/abstracts/2001/1002-04R.asp (344 words)

	Resistant starch
		Amylose has a linear molecular structure and can stack to form tighly packed granules which is insoluble and hard to digest whereas amylopectin has a branched structure and thus cannot form tighly packed granules and and is thus easier to digest.
		The higher the amylose content of starch the greater its resistance to digestion because they form tighly packed granules in cells.
		Starch with a high amylose content and starch which is inaccessible due to the physical structure in which it is located, are less susceptible to gelatinisation and hence are more resistant to digestion.
	www.healthyeatingclub.com /info/articles/nutrients/resisstarch.htm (730 words)

	Value Enhanced Grains Solutions \| Products (Site not responding. Last check: 2007-10-22)
		Modifying factors alter the amylose contents as well as desirable agronomic characteristics of the grain.
		The amylose -extender gone expression is characterized by a tarnished, translucent, sometimes semi-full kernel appearance.
		Contractors usually allow growers to deliver high amylose corn directly from the field, thus eliminating the drying and storage burden.
	www.vegrains.org /english/varieties_highamylose.htm (409 words)

	Amylose, Amylopectin (starch) - GMO Compass - Glossary
		Amylose and amylopectin are different forms of starch.
		Plant starch comes in two different forms: amylose (20-30%) and amylopectin (70-80%), each with their own physical and chemical properties:
		Usually, amylose and amylopectin must be separated or modified by chemical, physical, or enyzmatic means.
	www.gmo-compass.org /eng/glossary/104.amylose_amylopectin_starch.html (156 words)

	In Vitro Utilization of Amylopectin and High-Amylose Maize (Amylomaize) Starch Granules by Human Colonic Bacteria -- ...
		and high-amylose maize starch granules A (amylose; Sigma) and
		Residual apparent amylose from the starch after 48 h of growth of Clostridium butyricum, Bifidobacterium bifidum, Bifidobacterium pseudolongum, Bacteroides vulgatus, Bacteroides fragilis, and Eubacterium limosum in serum tubes containing 1% high-amylose maize granules A or B in the basal medium.
		the principal amylose degrader of the 38 strains examined.
	aem.asm.org /cgi/content/full/65/11/4848 (4433 words)

	Polysaccharides
		Polysaccharides are formed by three or more monosaccharides, for example Amylose (starch), Amylopectin, Glycogen (animal storage polymer), Cellulose, etc.
		Amylose is a storage polysaccharide in plant cells, we can obtain Amylose from potatoes.
		Humans can use Amylose as an energy source by hydrolysis of the polymer using specific enzymes (organic substances that accelerate or retard the biochemical reactions).
	www.biocab.org /Polysaccharides.html (159 words)

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