The inactivation of starch branching IIb (SBEIIb) in rice is traditionally associated with elevated apparent amylose content, increased peak gelatinization temperature, and a decreased proportion of short amylopectin branches. To elucidate further the structural and functional role of this enzyme, the phenotypic effects of down-regulating SBEIIb expression in rice endosperm were characterized b...

Cori & Larner (1951) described the preparation from rabbit muscle of an enzyme splitting the x-1:6-bonds of glycogen and amylopectin. This enzyme, amylo-1:6-glucosidase, did not act on the native polysaccharides but on the muscle-phosphorylase limit dextrins (#-dextrins), from which glucose was liberated, the dextrins then becoming susceptible to further phosphorolysis. They concluded that in t...

Growth and sporulation of Clostridium perfringens type A in Duncan and Strong (DS) sporulation medium was investigated. A biphasic growth response was found to be dependent on starch concentration. Maximal levels of heat-resistant spores were formed at a starch concentration of 0.40%. Addition of glucose, maltose, or maltotriose to a sporulating culture resulted in an immediate turbidity increa...

The long-grain, specialty rice cultivars, Bolivar, Cheniere, Dixiebelle, and L-205 are used for wet-pack canning. These cultivars have similar apparent amylose content but showed differences in canning, pasting, and gelatinization properties. Starch fine structures were analyzed to rationalize observed differences in functionality. Cheniere amylopectin had the lowest weight-average molar mass (...

Two general classes of starch have been recognized up to the present time, the common starches, containing both amylose and amylopectin molecules, and the waxy or glutinous cereal starches, which are comprised almost entirely of amylopectin. The first class can, in turn, be subdivided into two broad groups, one composed of the so called root starches, such as t’apioca, potato, a,nd sweet potato...

It has been shown by methylation studies that the /$amylase limit dextrin of amylopectin contains all the end-groups, and consequently all the branch points, found in the original amylopectin molecule (1). From this work it was concluded that the end-groups of the B-limit dextrin contained, on the average, 1.5 glucose units. More recently other workers have subjected the p-limit dextrin to the ...

Pullulanase production from a fungus Hypocrea jecorina QM9414 that produces native extracellular hydrolases having industrial applications was carried out in a shaking flask culture containing 0.5% amylopectin at a pH of 6.50 at 300C. The enzyme was purified 11-fold by ammonium sulfate fractionation, anion-exchange and gel-filtration chromatographies with a yield of 10.12% and a specific activi...

Background. This study sought to investigate the antioxidant and antihyperglycemic properties of Musa sapientum (Latundan banana) (MSL), Musa acuminata (Cavendish banana) (MAC), and Musa acuminate (Red Dacca) (MAR). Materials and Methods. The sugar, starch, amylose, and amylopectin contents and glycemic index (GI) of the three banana cultivars were determined. Furthermore, total phenol and vita...

Starch is the most abundant storage carbohydrate in maize kernel. The content of amylose and amylopectin confers unique properties in food processing and industrial application. Thus, the resurgent interest has been switched to the study of individual amylose or amylopectin rather than total starch, whereas the enzymatic machinery for amylose synthesis remains elusive. We took advantage of the ...

Starch is the major component of cereal grains and starchy foods, and changes in its biophysical and biochemical properties (e.g., amylose, amylopectin, pasting, gelatinization, viscosity) will have a direct effect on its end use properties (e.g., bread, malt, polymers). The use of rapid and non-destructive methods to study and monitor starch properties, such as gelatinization, retrogradation, ...