A highly branched glucan in starch.
An unbranched glucan in starch.
An enzyme that catalyzes the transfer of glucose from ADPglucose to glucose-containing polysaccharides in 1,4-alpha-linkages. EC 2.4.1.21.
In glycogen or amylopectin synthesis, the enzyme that catalyzes the transfer of a segment of a 1,4-alpha-glucan chain to a primary hydroxy group in a similar glucan chain. EC 2.4.1.18.
Any of a group of polysaccharides of the general formula (C6-H10-O5)n, composed of a long-chain polymer of glucose in the form of amylose and amylopectin. It is the chief storage form of energy reserve (carbohydrates) in plants.
An enzyme that hydrolyzes 1,6-alpha-glucosidic branch linkages in glycogen, amylopectin, and their beta-limit dextrins. It is distinguished from pullulanase (EC 3.2.1.41) by its inability to attack pullulan and by the feeble action of alpha-limit dextrins. It is distinguished from amylopectin 6-glucanohydrolase (EC 3.2.1.69) by its action on glycogen. With EC 3.2.1.69, it produces the activity called "debranching enzyme". EC 3.2.1.68.
A dextrodisaccharide from malt and starch. It is used as a sweetening agent and fermentable intermediate in brewing. (Grant & Hackh's Chemical Dictionary, 5th ed)
1,4-alpha-D-Glucan-1,4-alpha-D-glucan 4-alpha-D-glucosyltransferase/dextrin 6 alpha-D-glucanohydrolase. An enzyme system having both 4-alpha-glucanotransferase (EC 2.4.1.25) and amylo-1,6-glucosidase (EC 3.2.1.33) activities. As a transferase it transfers a segment of a 1,4-alpha-D-glucan to a new 4-position in an acceptor, which may be glucose or another 1,4-alpha-D-glucan. As a glucosidase it catalyzes the endohydrolysis of 1,6-alpha-D-glucoside linkages at points of branching in chains of 1,4-linked alpha-D-glucose residues. Amylo-1,6-glucosidase activity is deficient in glycogen storage disease type III.
Enzymes that catalyze the transfer of glucose from a nucleoside diphosphate glucose to an acceptor molecule which is frequently another carbohydrate. EC 2.4.1.-.
A group of enzymes that transfers two phosphate groups from a donor such as ATP to two different acceptors. (From Enzyme Nomenclature, 1992) EC 2.7.9.
Polysaccharides composed of repeating glucose units. They can consist of branched or unbranched chains in any linkages.
Enzymes that catalyze the endohydrolysis of 1,4-alpha-glycosidic linkages in STARCH; GLYCOGEN; and related POLYSACCHARIDES and OLIGOSACCHARIDES containing 3 or more 1,4-alpha-linked D-glucose units.
Oligosaccharides containing three monosaccharide units linked by glycosidic bonds.
An enzyme of the PHOSPHORYLASES family that catalyzes the degradation of starch, a mixture of unbranched AMYLOSE and branched AMYLOPECTIN compounds. This phosphorylase from plants is the counterpart of GLYCOGEN PHOSPHORYLASE in animals that catalyzes the reaction of inorganic phosphate on the terminal alpha-1,4-glycosidic bond at the non-reducing end of glucans resulting in the release of glucose-1-phosphate.
Nutritive tissue of the seeds of flowering plants that surrounds the EMBRYOS. It is produced by a parallel process of fertilization in which a second male gamete from the pollen grain fuses with two female nuclei within the embryo sac. The endosperm varies in ploidy and contains reserves of starch, oils, and proteins, making it an important source of human nutrition.
A plant species of the genus SOLANUM, family SOLANACEAE. The starchy roots are used as food. SOLANINE is found in green parts.
A plant species of the family POACEAE. It is a tall grass grown for its EDIBLE GRAIN, corn, used as food and animal FODDER.
An autosomal recessive metabolic disorder due to a deficiency in expression of glycogen branching enzyme 1 (alpha-1,4-glucan-6-alpha-glucosyltransferase), resulting in an accumulation of abnormal GLYCOGEN with long outer branches. Clinical features are MUSCLE HYPOTONIA and CIRRHOSIS. Death from liver disease usually occurs before age 2.
A family of gram-negative bacteria found primarily in the intestinal tracts and mucous membranes of warm-blooded animals. Its organisms are sometimes pathogenic.

Simultaneous antisense inhibition of two starch-synthase isoforms in potato tubers leads to accumulation of grossly modified amylopectin. (1/137)

A chimaeric antisense construct was used to reduce the activities of the two major starch-synthase isoforms in potato tubers simultaneously. A range of reductions in total starch-synthase activities were found in the resulting transgenic plants, up to a maximum of 90% inhibition. The reduction in starch-synthase activity had a profound effect on the starch granules, which became extremely distorted in appearance compared with the control lines. Analysis of the starch indicated that the amounts produced in the tubers, and the amylose content of the starch, were not affected by the reduction in activity. In order to understand why the starch granules were distorted, amylopectin was isolated and the constituent chain lengths analysed. This indicated that the amylopectin was very different to that of the control. It contained more chains of fewer than 15 glucose units in length, and fewer of between 15 and 80 glucose units. In addition, the amylopectin contained more very long chains. Amylopectin from plants repressed in just one of the activities of the two starch-synthase isoforms, which we have reported upon previously, were also analysed. Using a technique different to that used previously we show that both isoforms also affect the amylopectin, but in a way that is different to when both isoforms are repressed together.  (+info)

Amylopectinosis in fetal and neonatal Quarter Horses. (2/137)

Three Quarter Horses, a stillborn filly (horse No. 1), a female fetus aborted at approximately 6 months of gestation (horse No. 2), and a 1-month-old colt that had been weak at birth (horse No. 3), had myopathy characterized histologically by large spherical or ovoid inclusions in skeletal and cardiac myofibers. Smaller inclusions were also found in brain and spinal cord and in some cells of all other tissues examined. These inclusions were basophilic, red-purple after staining with periodic acid-Schiff (both before and after digestion with diastase), and moderately dark blue after staining with toluidine blue. The inclusions did not react when stained with Congo red. Staining with iodine ranged from pale blue to black. Their ultrastructural appearance varied from amorphous to somewhat filamentous. On the basis of staining characteristics and diastase resistance, we concluded that these inclusions contained amylopectin. A distinctly different kind of inclusion material was also present in skeletal muscle and tongue of horse Nos. 1 and 3. These inclusions were crystalline with a sharply defined ultrastructural periodicity. The crystals were eosinophilic and very dark blue when stained with toluidine blue but did not stain with iodine. Crystals sometimes occurred freely within the myofibers but more often were encased by deposits of amylopectin. This combination of histologic and ultrastructural features characterizes a previously unreported storage disease in fetal and neonatal Quarter Horses, with findings similar to those of glycogen storage disease type IV. We speculate that a severe inherited loss of glycogen brancher enzyme activity may be responsible for these findings. The relation of amylopectinosis to the death of the foals is unknown.  (+info)

Essential arginine residues in maize starch synthase IIa are involved in both ADP-glucose and primer binding. (3/137)

The arginine-specific reagent phenylglyoxal inactivated the activity of maize starch synthase IIa (SSIIa), due to the modification of at least one arginine residue out of a possible 42. The addition of ADPGlc completely protected SSIIa from the inactivation, indicating that arginine may be involved in the interaction of this anionic substrate with SSIIa. However, site-directed mutagenesis of the conserved Arg-214 in SSIIa showed that this amino acid is important for apparent affinity of SSIIa for its primer (amylopectin and glycogen), as evidenced by a marked increase in the K(m) for primer upon substitution of this amino acid with no concomitant change in V(max), K(m) for ADPGlc, or secondary structure. Therefore, Arg-214 of SSIIa appears to play a role in its primer binding.  (+info)

Interaction with amylopectin influences the ability of granule-bound starch synthase I to elongate malto-oligosaccharides. (4/137)

This paper examines the properties in soluble form of two isoforms of starch synthase. One of these, granule-bound starch synthase I (GBSSI), is responsible for the synthesis of amylose inside the amylopectin matrix of the starch granule in vivo. The other, starch synthase II (SSII), is involved in amylopectin synthesis. Both isoforms can use amylopectin and malto-oligosaccharide as substrates in vitro. As well as acting as a substrate for GBSSI, amylopectin acts as an effector of this isoform, increasing the rate at which it elongates malto-oligosaccharides and promoting a processive rather than distributive mode of elongation of these compounds. The affinity of GBSSI for amylopectin as an effector is greater than its affinity for amylopectin as a substrate. The rate and mode of elongation of malto-oligosaccharides by SSII are not influenced by amylopectin. These results suggest that specific interaction with amylopectin in the matrix of the starch granule is a unique property of GBSSI and is critical in determining the nature of its products.  (+info)

In vitro utilization of amylopectin and high-amylose maize (Amylomaize) starch granules by human colonic bacteria. (5/137)

It has been well established that a certain amount of ingested starch can escape digestion in the human small intestine and consequently enters the large intestine, where it may serve as a carbon source for bacterial fermentation. Thirty-eight types of human colonic bacteria were screened for their capacity to utilize soluble starch, gelatinized amylopectin maize starch, and high-amylose maize starch granules by measuring the clear zones on starch agar plates. The six cultures which produced clear zones on amylopectin maize starch- containing plates were selected for further studies for utilization of amylopectin maize starch and high-amylose maize starch granules A (amylose; Sigma) and B (Culture Pro 958N). Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) was used to detect bacterial starch-degrading enzymes. It was demonstrated that Bifidobacterium spp., Bacteroides spp., Fusobacterium spp., and strains of Eubacterium, Clostridium, Streptococcus, and Propionibacterium could hydrolyze the gelatinized amylopectin maize starch, while only Bifidobacterium spp. and Clostridium butyricum could efficiently utilize high-amylose maize starch granules. In fact, C. butyricum and Bifidobacterium spp. had higher specific growth rates in the autoclaved medium containing high-amylose maize starch granules and hydrolyzed 80 and 40% of the amylose, respectively. Starch-degrading enzymes were cell bound on Bifidobacterium and Bacteroides cells and were extracellular for C. butyricum. Active staining for starch-degrading enzymes on SDS-PAGE gels showed that the Bifidobacterium cells produced several starch-degrading enzymes with high relative molecular (M(r)) weights (>160,000), medium-sized relative molecular weights (>66,000), and low relative molecular weights (<66,000). It was concluded that Bifidobacterium spp. and C. butyricum degraded and utilized granules of amylomaize starch.  (+info)

Specificity of starch synthase isoforms from potato. (6/137)

In higher plants several isoforms of starch synthase contribute to the extension of glucan chains in the synthesis of starch. Different isoforms are responsible for the synthesis of essentially linear amylose chains and branched, amylopectin chains. The activity of granule-bound starch synthase I from potato has been compared with that of starch synthase II from potato following expression of both isoforms in Escherichia coli. Significant differences in their activities are apparent which may be important in determining their specificities in vivo. These differences include affinities for ADPglucose and glucan substrates, activation by amylopectin, response to citrate, thermosensitivity and the processivity of glucan chain extension. To define regions of the isoforms determining these characteristic traits, chimeric proteins have been produced by expression in E. coli. These experiments reveal that the C-terminal region of granule-bound starch synthase I confers most of the specific properties of this isoform, except its processive elongation of glucan chains. This region of granule-bound starch synthase I is distinct from the C-terminal region of other starch synthases. The specific properties it confers may be important in defining the specificity of granule-bound starch synthase I in producing amylose in vivo.  (+info)

Identification of the maize amyloplast stromal 112-kD protein as a plastidic starch phosphorylase. (7/137)

Amyloplast is the site of starch synthesis in the storage tissue of maize (Zea mays). The amyloplast stroma contains an enriched group of proteins when compared with the whole endosperm. Proteins with molecular masses of 76 and 85 kD have been identified as starch synthase I and starch branching enzyme IIb, respectively. A 112-kD protein was isolated from the stromal fraction by sodium dodecyl sulfate-polyacrylamide gel electrophoresis and subjected to tryptic digestion and amino acid sequence analysis. Three peptide sequences showed high identity to plastidic forms of starch phosphorylase (SP) from sweet potato, potato, and spinach. SP activity was identified in the amyloplast stromal fraction and was enriched 4-fold when compared with the activity in the whole endosperm fraction. Native and sodium dodecyl sulfate-polyacrylamide gel electrophoresis analyses showed that SP activity was associated with the amyloplast stromal 112-kD protein. In addition, antibodies raised against the potato plastidic SP recognized the amyloplast stromal 112-kD protein. The amyloplast stromal 112-kD SP was expressed in whole endosperm isolated from maize harvested 9 to 24 d after pollination. Results of affinity electrophoresis and enzyme kinetic analyses showed that the amyloplast stromal 112-kD SP preferred amylopectin over glycogen as a substrate in the synthetic reaction. The maize shrunken-4 mutant had reduced SP activity due to a decrease of the amyloplast stromal 112-kD enzyme.  (+info)

Two loci control phytoglycogen production in the monocellular green alga Chlamydomonas reinhardtii. (8/137)

The STA8 locus of Chlamydomonas reinhardtii was identified in a genetic screen as a factor that controls starch biosynthesis. Mutations of STA8 cause a significant reduction in the amount of granular starch produced during nutrient limitation and accumulate phytoglycogen. The granules remaining in sta8 mutants are misshapen, and the abundance of amylose and long chains in amylopectin is altered. Mutations of the STA7 locus, which completely lack isoamylase activity, also cause accumulation of phytoglycogen, although sta8 and sta7 mutants differ in that there is a complete loss of granular starch in the latter. This is the first instance in which mutations of two different genetic elements in one plant species have been shown to cause phytoglycogen accumulation. An analytical procedure that allows assay of isoamylase in total extracts was developed and used to show that sta8 mutations cause a 65% reduction in the level of this activity. All other enzymes known to be involved in starch biosynthesis were shown to be unaffected in sta8 mutants. The same amount of total isoamylase activity (approximately) as that present in sta8 mutants was observed in heterozygous triploids containing two sta7 mutant alleles and one wild-type allele. This strain, however, accumulates normal levels of starch granules and lacks phytoglycogen. The total level of isoamylase activity, therefore, is not the major determinant of whether granule production is reduced and phytoglycogen accumulates. Instead, a qualitative property of the isoamylase that is affected by the sta8 mutation is likely to be the critical factor in phytoglycogen production.  (+info)

The symptoms of glycogen storage disease type IV typically appear in infancy or childhood and can vary in severity among affected individuals. They may include:

1. Muscle weakness and wasting, particularly in the limb muscles (hence the name "limb-girdle" muscular dystrophy)
2. Delayed motor development and difficulty standing or walking
3. Frequent falls and muscle injuries
4. Fatigue and muscle cramps
5. Abnormal curvature of the spine (scoliosis)
6. Enlargement of the liver and spleen
7. Increased risk of infections due to impaired immune function
8. Cognitive impairment or developmental delays
9. Heart problems, including cardiomyopathy and arrhythmias
10. Vision loss or blindness

Glycogen storage disease type IV is an autosomal recessive disorder, meaning that a child must inherit two copies of the mutated AGL gene (one from each parent) to develop the condition. If a child inherits only one copy of the mutated gene, they will be a carrier but are unlikely to develop symptoms themselves.

There is currently no cure for glycogen storage disease type IV, and treatment is primarily focused on managing the symptoms and preventing complications. This may include medications to improve muscle strength and function, physical therapy to maintain joint mobility, and nutritional support to ensure adequate glucose levels. In severe cases, a bone marrow transplant may be considered to replace the defective AGL gene with a healthy copy.

If you suspect that your child may have glycogen storage disease type IV or if you are a carrier and would like to discuss family planning options, it is important to speak with a genetic specialist or other qualified healthcare provider for further evaluation and guidance.

Amylopectin's main role, clinically, is within its integration in starch. Function and structure of amylopectin is based on its ... Starch is mostly composed of amylopectin and amylose, but amylopectin has been shown to degrade more easily. The reason is most ... Wolform and Thompson (1956) have also reported α(1→3)linkages in case of Amylopectin. Amylopectin contains a larger number of ... Coating these materials in amylopectin allows reduction in this infectious reaction. Since amylopectin is mainly used as a ...
glutinosa), as it has less amylopectin. It is about three times stickier than American long-grain rice. To harvest jasmine rice ...
Unlike amylopectin, amylose is not soluble in cold water. It also reduces the crystallinity of amylopectin and how easily water ... This is known as the V form and is how amylopectin binds to amylose in the structure of starch. Within this group, there are ... It is less readily digested than amylopectin; however, because of its helical structure, it takes up less space compared to ... Amylose films are better for both barrier properties and mechanical properties when compared to the amylopectin films. In a ...
For the GM-amylopectin potato only potato DNA from other cultivars is transferred in as a transgene. Some organizations call ... Genetically modified amylopectin potato varieties have been developed. As genetic engineering is a controversial public opinion ... Waxy potato starch is a variety of commercially available starch composed almost entirely of amylopectin molecules, extracted ... Standard starch extracted from traditional potato varieties contains both amylose and amylopectin. Waxy potato starch, when ...
4-alpha bonds in amylopectin. Amylopectin is synthesized from ADP-glucose while mammals and fungi synthesize glycogen from UDP- ... Glycogen and amylopectin have similar structure, but the former has about one branch point per ten 1,4-alpha bonds, compared to ... Amylose is a much smaller molecule than amylopectin. About one quarter of the mass of stored starch in plants consist of ... It consists of two types of molecules: the linear and helical amylose and the branched amylopectin. Depending on the plant, ...
Within the cytoplasm amylopectin granules may be present. Nothing is known about the life cycle of this organism. It is ...
Enzymatic phosphorylation of starch and synthesis of amylopectin. New York: Columbia University. Allen, M. B. (1 January 1952 ... Enzymatic phosphorylation of starch and synthesis of amylopectin. New York: Columbia University. "News-Makers". Chemical & ...
The carbohydrates are found in greater quantities than the proteins; the starches consist mostly of amylose and amylopectin. A ...
The properties of starch bioplastic is largely influenced by amylose/amylopectin ratio. Generally, high-amylose starch results ... "Rheological properties of starches with different amylose/amylopectin ratios". Journal of Cereal Science. 49 (3): 371-377. doi: ... "Gelatinization of cornstarch with different amylose/amylopectin content". Carbohydrate Polymers. 65 (3): 357-363. doi:10.1016/j ...
The grains of long-grain rice (high in amylose) tend to remain intact after cooking; medium-grain rice (high in amylopectin) ... Some varieties of long-grain rice that are high in amylopectin, known as Thai Sticky rice, are usually steamed. A stickier ... For example, Thai Jasmine rice is long-grain and relatively less sticky, as some long-grain rice contains less amylopectin than ...
Much like starch, it is made up of two components, nitrated amylose and nitrated amylopectin. Nitrated amylopectin generally ...
The starch amylose and amylopectin molecules realign themselves causing recrystallisation. This results in stale bread's ...
Waxy, high amylopectin, starches also have much less of a tendency to retrogradate. Additives such as fat, glucose, sodium ... Therefore, amylopectin is responsible for development of the long-term crystallinity and gel structure. Retrogradation can ... When native starch is heated and dissolved in water, the crystalline structure of amylose and amylopectin molecules is lost and ... On the other hand, amylopectin has a narrower temperature range for crystallization as crystallization does not occur at a ...
... and high amounts of amylopectin (the two components of starch). Amylopectin is responsible for the sticky quality of glutinous ...
confirmed that endosperm starch of waxy maize consists nearly exclusively of amylopectin. The presence of amylopectin in rice ... amylopectin) and the other to straight-chain polysaccharides (amylose). The amylopectin consists of chain of α-D-(1-4) and α-D ... of amylose and amylopectin among starch types. For example, amylopectin molecules with long external branches bind more iodine ... Amylose and amylopectin have different iodine binding-properties, with maize amylose and amylopectin giving iodine affinity (IA ...
It has short grains due to the presence of amylopectin. Bomba rice is believed to have originated from an Indian variety which ...
Bender H, Wallenfels K (1966). "Pullulanase (an amylopectin and glycogen debranching enzyme) from Aerobacter aerogenes". ... Pullulanase (EC 3.2.1.41, limit dextrinase, amylopectin 6-glucanohydrolase, bacterial debranching enzyme, debranching enzyme, ...
Like amylopectin, glucose units are linked together linearly by α(1→4) glycosidic bonds from one glucose to the next. Branches ... It has a structure similar to amylopectin (a component of starch), but is more extensively branched and compact than starch. ... "A revision of the Meyer-Bernfeld model of glycogen and amylopectin". FEBS Letters. 12 (2): 101-104. doi:10.1016/0014-5793(70) ...
The following molecular associations can occur: amylose-amylose, amylose-amylopectin, and amylopectin-amylopectin. A mild ... High amylopectin starches will have a stable gel, but will be softer than high amylose gels. Retrogradation restricts the ... Amylopectin molecules with longer branched structure (which makes them more similar to amylose), increases the tendency to form ... Water then enters via amorphous regions into the tightly bound areas of double helical structures of amylopectin. At ambient ...
It was subsequently shown that D-enzyme could create complex cycloglucans from amylopectin. Similar 4-α-glucanotransferases ... "Cyclic Glucans Produced by the Intramolecular Transglycosylation Activity of Potato D-Enzyme on Amylopectin". Biochemical and ... from bacteria and other organisms have also been shown to produce cycloglucans upon incubation with amylose or amylopectin. ...
Starches include the plant starches amylose and amylopectin and glycogen in animal cells. Lugol's solution will not detect ...
Its dry matter ranges from 15-30%. Further, the tuber contains 48-54% starch, which consists of 96-99.9% amylopectin. This is a ... Because of the high starch and amylopectin content, ahipa is a good material for the starch industry. Further, the suitability ...
"Amflora" potato plants produce pure amylopectin starch that is processed to waxy potato starch. It was approved for industrial ... Waxy potato varieties produce two main kinds of potato starch, amylose and amylopectin, the latter of which is most ... Amflora potatoes would be processed and sold as starch to industries that prefer waxy potato starch with only amylopectin. ... Regular potato starch contains two constituent types of molecules: amylopectin (80 percent), which is more useful as a polymer ...
Due to its high levels of amylopectin, grains are moist and sticky when cooked. Japonica is found in cool and temperate ... Due to its lower levels of amylopectin, grains are flakier and drier than japonica variants. Japonica subspecies are ...
This does not depend on the amylose or amylopectin content, but rather the structure of the granule protecting the starch. When ... Plants store starch in tightly packed granules, consisting of layers of amylose and amylopectin. The size and shape of the ... Starch consists of amylose and amylopectin which affect the textural properties of manufactured foods. Cooked starches with ... which typically involves rapid recrystallization of amylose molecules followed by a slow recrystallization of amylopectin ...
Amylopectin retrogradation occurs over several days to weeks, as amorphous amylopectin chains are realigned into a more ... Additionally, the formation of the crystal structure of amylopectin requires the incorporation of water. Starch retrogradation ... amylopectin crystallites become more disordered inside the starch granules and cause an irreversible destruction of molecular ...
She investigated the structure of glycogen and amylopectins, and defined the pathway and mechanisms of phosphorylase enzymes. ... Illingworth, Barbara; Larner, Joseph; Cori, Gerty T. (1952-12-01). "Structure of Glycogens and Amylopectins: I. Enzymatic ...
"Estimating the helical pitch angle of amylopectin in starch using polarization second harmonic generation microscopy". Journal ...
It is made up of a mixture of amylose (15-20%) and amylopectin (80-85%). Amylose consists of a linear chain of several hundred ... every chain of 24-30 glucose units is one unit of Amylopectin). Starches are insoluble in water. They can be digested by ... having a similar structure to amylopectin but more extensively branched and compact than starch. Glycogen is a polymer of α(1→4 ... being found in the form of both amylose and the branched amylopectin. In animals, the structurally similar glucose polymer is ...
... may refer to: Amylum or starch, a carbohydrate Amylopectin, a polymer of glucose found in plants; one of two components of ...
The chemical reactions and pathways resulting in the breakdown of an amylopectin. ...
... ... Data collected for and presented in the research paper titled "Effect of amylose/amylopectin ratio and extent of processing on ... Amylose/amylopectin ratio, Thermomechanical extrusion, Specific Mechanical Energy, Popping Bubble growth, Density, Water ...
Read what Palmitoyl Hydroxypropyltrimonium Amylopectin/Glycerin Crosspolymer is doing in your skincare and cosmetic formulas ... Description: amylopectin, 3-trimethylammonio-2-hydroxypropyl ethers, polymer with 1,2,3-propanetriol, hexadecanoate esters, ... Products with Palmitoyl Hydroxypropyltrimonium Amylopectin/​Glycerin Crosspolymer. +FUL Retinol 1% Serum +FUL Vitamin C 15% ...
M. Sivolap Molecular and genetic analysis of soft wheat selection lines with starch of the amylopectin type, Cytol Genet., 2011 ... Key words: amylose, starch of amylopectin type, microsatellite, Wx-genes. Tsitologiya i Genetika 2011, vol. 45, no. 5, pp. 17- ... Molecular-genetic analysis of the breeding bread wheat lines with starch of amylopectin type. Semenjuk I.V., Chebotar S.V., ... Molecular-genetic analysis of the breeding bread wheat lines with starch of amylopectin type, Tsitol Genet., 2011, vol. 45, no ...
The effects of waxy (high amylopectin) and high protein digestibility (HD) traits in sorghum on injera quality were studied. ... The improved injera textural quality was probably due to the slower retrogradation and better water-holding of amylopectin ... Influence of Waxy (High Amylopectin) and High Protein Digestibility Traits in Sorghum on Injera Sourdough-Type Flatbread ... Influence of Waxy (High Amylopectin) and High Protein Digestibility Traits in Sorghum on I ...
Starch is made up of two types of polymers; amylose and amylopectin. Both are made up of α-D-glucose molecules linked together ...
AMYLOPECTIN, UNSPECIFIED SOURCE (UNII: 4XO4QFV777) LINSEED OIL (UNII: 84XB4DV00W) ALOE VERA LEAF (UNII: ZY81Z83H0X) ...
Illingworth B, Cori G. Structure of glycogens and amylopectins, III. Normal and abnormal human glycogen. J Biol Chem. 1952. 199 ...
These starches have a specific amylose amylopectin ratio that provides them a different behavior compared to other maize ...
Consume carbohydrates, especially the exceptional glucose-increasing amylopectin A from wheat, and visceral fat grows. Visceral ...
... amylopectin). To enable its processability, the preparation of thermoplastic starch by gelatinization at least at 80 °C in the ...
Huang J., Schols H. A., Klaver R., Jin Z. y Voragen A. G. J. (2007). Acetyl substitution patterns of amylose and amylopectin ... Paredes López O., Bello Pérez L. A. y López M. G. (1994). Amylopectin: Structural, gelatinization and retrogradation studies. ...
SEX4 displays robust activity and a unique sigmoidal kinetic response to amylopectin, characterized by a Hill coefficient of ... Therefore, we explored the kinetics of SEX4 against both insoluble starch and soluble amylopectin glucan substrates. ...
Hydroxyethyl starches are highly branched polysaccharides (amylopectin) that are manufactured from waxy maize and sorghum. ...
The chemical components of cornstarch are amylose and amylopectin. When cornstarch and water are heated, the starch granules ...
Amylopectin Starch*-Structure is more complex*-Best for potato dishes that need to hold shape*-Ex. stews, potato salad ...
It has a structure similar to amylopectin (a component of starch), but is more extensively branched and compact than starch. ...
Amylose/Amylopectin (K-AMYL) SDS Modified on: Wed, 22 Sep, 2021 at 10:35 AM ...
Major questions include how the two polymers within the starch granule, amylose and amylopectin, are assembled to form a semi- ...
Amylopectin, hydrogen phosphate, 2-hydroxypropyl ether 113894-92-1. -- --. No. --. --. --. No. No. ...
Starch polysaccharides (non-fiber "complicated carbs" - 10-plus sugar items per molecule): Amylose,amylopectin, maltodextrins. ...
High amylose to amylopectin ratios in nitrogen-free diets decrease the ileal endogenous amino acid losses of broiler chickens ...
For example, Thai Jasmine rice is long-grain and relatively less sticky, as long-grain rice contains less amylopectin than ...
Amylopectin, Phospholipids, Carbomer, Potassium Sorbate, Ethylhexylglycerin, Sodium Hydroxide, Ascorbyl Palmitate, Tocopherol, ... Amylopectin, Phospholipids, Carbomer, Potassium Sorbate, Ethylhexylglycerin, Sodium Hydroxide, Ascorbyl Palmitate, Tocopherol, ...
25% amylose and 75% amylopectin make up corn starch. The amylopectin molecule is in charge of the plasticizer properties, and ... 25% amylose and 75% amylopectin make up corn starch. The amylopectin molecule is in charge of the plasticizer properties, and ...
Its sticky because it contains only a small amount of amylose and a high amount of amylopectin (both are types of starch) ... while non-sticky firmer rices contain more amylose and less amylopectin. In any case, rice of all kinds, unless they are ...
Structure of Amylopectin *2.Glycogen • Glycogen is the storage polysaccharides of the animals. So often called - animal starch ... Amylopectin consists of branched chains composed of 24-30 glucose residues united by α(1-4) linkages in the chains and by α(1-6 ... Its structure is similar to amylopectin, but it is highly branched. • It has chains of 12-14 -D-glucopyranose residues (in -[ ... The two chief constituents of starch are amylose (15-20%) and amylopectin (80-85%). • Amylose has a non branching helical ...
By modifying the amylopectin in flour starch during baking, our enzymes help you create soft, resilient, and delicious bread ...
Amylopectin Branching Enzyme Narrower Concept UI. M0023174. Registry Number. 0. Terms. Amylopectin Branching Enzyme Preferred ... In glycogen or amylopectin synthesis, the enzyme that catalyzes the transfer of a segment of a 1,4-alpha-glucan chain to a ... In glycogen or amylopectin synthesis, the enzyme that catalyzes the transfer of a segment of a 1,4-alpha-glucan chain to a ... Amylopectin Branching Enzyme Branching Enzyme Branching Glycosyltransferase Glycogen Branching Enzyme Q-Enzyme Starch Branching ...
  • Major questions include how the two polymers within the starch granule, amylose and amylopectin, are assembled to form a semi-crystalline starch granule. (cam.ac.uk)
  • 25% amylose and 75% amylopectin make up corn starch. (niir.org)
  • The amylopectin molecule is in charge of the plasticizer properties, and the amylose molecules lose water and boost biodegradation characteristics. (niir.org)
  • The improved injera textural quality was probably due to the slower retrogradation and better water -holding of amylopectin starch . (bvsalud.org)
  • Therefore, we explored the kinetics of SEX4 against both insoluble starch and soluble amylopectin glucan substrates. (jic.ac.uk)
  • It has a structure similar to amylopectin (a component of starch), but is more extensively branched and compact than starch. (liverfoundation.org)
  • Its structure is similar to amylopectin, but it is highly branched. (slideshare.net)
  • Influence of Waxy (High Amylopectin) and High Protein Digestibility Traits in Sorghum on Injera Sourdough-Type Flatbread Sensory Characteristics. (bvsalud.org)
  • The effects of waxy (high amylopectin ) and high protein digestibility (HD) traits in sorghum on injera quality were studied. (bvsalud.org)
  • In glycogen or amylopectin synthesis, the enzyme that catalyzes the transfer of a segment of a 1,4-alpha-glucan chain to a primary hydroxy group in a similar glucan chain. (nih.gov)
  • Consume carbohydrates, especially the exceptional glucose-increasing amylopectin A from wheat, and visceral fat grows. (sott.net)
  • Illingworth B, Cori G. Structure of glycogens and amylopectins, III. (medscape.com)
  • A trial of amylopectin sulfate (SN-263) and propantheline bromide in the long term treatment of chronic duodenal ulcer. (nih.gov)