Starch Synthase
1,4-alpha-Glucan Branching Enzyme
Starch
Isoamylase
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.
Maltose
Glycogen Debranching Enzyme System
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.
Glucosyltransferases
Phosphotransferases (Paired Acceptors)
Glucans
alpha-Amylases
Starch Phosphorylase
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.
Endosperm
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.
Solanum tuberosum
Zea mays
Glycogen Storage Disease Type IV
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.
Bacteroidaceae
Encyclopedias as Topic
Solubility
Manihot
A plant genus of the family EUPHORBIACEAE that is perennial with conspicuous, almost palmate leaves like those of RICINUS but more deeply parted into five to nine lobes. It is a source of a starch after removal of the cyanogenic glucosides. The common name of Arrowroot is also used with Maranta (MARANTACEAE). The common name of yuca is also used for YUCCA.
Viscosity
Buffaloes
Blogging
Bread
Databases, Factual
Extensive collections, reputedly complete, of facts and data garnered from material of a specialized subject area and made available for analysis and application. The collection can be automated by various contemporary methods for retrieval. The concept should be differentiated from DATABASES, BIBLIOGRAPHIC which is restricted to collections of bibliographic references.
Food Safety
National Institute for Occupational Safety and Health (U.S.)
Safety Management
The development of systems to prevent accidents, injuries, and other adverse occurrences in an institutional setting. The concept includes prevention or reduction of adverse events or incidents involving employees, patients, or facilities. Examples include plans to reduce injuries from falls or plans for fire safety to promote a safe institutional environment.
Medical Errors
Errors or mistakes committed by health professionals which result in harm to the patient. They include errors in diagnosis (DIAGNOSTIC ERRORS), errors in the administration of drugs and other medications (MEDICATION ERRORS), errors in the performance of surgical procedures, in the use of other types of therapy, in the use of equipment, and in the interpretation of laboratory findings. Medical errors are differentiated from MALPRACTICE in that the former are regarded as honest mistakes or accidents while the latter is the result of negligence, reprehensible ignorance, or criminal intent.
Research
Critical and exhaustive investigation or experimentation, having for its aim the discovery of new facts and their correct interpretation, the revision of accepted conclusions, theories, or laws in the light of newly discovered facts, or the practical application of such new or revised conclusions, theories, or laws. (Webster, 3d ed)
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)
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Amylopectin - Wikipedia
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Jasmine rice
glutinosa), as it has less amylopectin. It is about three times stickier than American long-grain rice. To harvest jasmine rice ...
Starch synthase
These have different roles in amylopectin synthesis. New work implies that SS4 is important for granule initiation. (Szydlowski ...
Amylose
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 to form starch. Within this group, there are many different ... 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 ...
Waxy potato starch
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 ...
Starch
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 starch granules in plants consist of ... The amylose/amylopectin ratio, molecular weight and molecular fine structure influences the physicochemical properties as well ...
Echinococcidium
Within the cytoplasm amylopectin granules may be present. Nothing is known about the life cycle of this organism. It is ...
Bioplastic
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 ...
Rice
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 ...
Retrogradation (starch)
Waxy, high amylopectin, starches also have a much less tendency to retrogradate. Additives such as fat, glucose, sodium nitrate ... 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 ... Retrogradation is a reaction that takes place when the amylose and amylopectin chains in cooked, gelatinized starch realign ...
Glutinous rice
... and high amounts of amylopectin (the two components of starch). Amylopectin is responsible for the sticky quality of glutinous ...
Waxy corn
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 ...
Bomba rice
It has short grains due to the presence of amylopectin. Bomba rice is believed to have originated from an Indian variety which ...
Pullulanase
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, ...
Mochi
In other words, the higher the amylopectin content, the higher the swelling of the starch granule. Though the amylopectin ... The high amylopectin content of waxy or glutinous starches is genetically controlled by the waxy or wax gene. Its quality of ... Amylose and amylopectin are both components of starch and polysaccharides made from D-glucose units. The big difference between ... Amylopectin, though, is a branched polysaccharide because it has αlpha-1,4-glycosidic bonds with occasional αlpha-1,6- ...
Starch gelatinization
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 ...
Cycloamylose
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. ...
Lugol's iodine
Starches include the plant starches amylose and amylopectin and glycogen in animal cells. Lugol's solution will not detect ...
Acroeimeria
In the late stages of maturation, the cytoplasm becomes filled with amylopectin granules. The macrogamonts are bound by a ...
Pachyrhizus ahipa
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
"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 ...
Carbohydrate-binding module
Isoamylase hydrolyses 1,6-alpha-D-glucosidic branch linkages in glycogen, amylopectin and dextrin; 1,4-alpha-glucan branching ...
Resistant starch
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 ...
Croissant
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 ...
Floridean starch
The structure of floridean starch polymers is most similar to amylopectin and is sometimes described as "semi-amylopectin". ... The polymers that make up floridean starch are sometimes referred to as "semi-amylopectin". Floridean starch consists of a ... which use amylopectin and amylose. There is strong phylogenomic evidence that the Archaeplastida are monophyletic and originate ... Floridean starch is often described in contrast to starch (a mixture of amylopectin and amylose) and glycogen: Historically, ...
Second-harmonic imaging microscopy
"Estimating the helical pitch angle of amylopectin in starch using polarization second harmonic generation microscopy". Journal ...
Polysaccharide
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 ...
Waxy
... potato starch, a new type of starch only containing amylopectin molecules ...
Genetically modified food
It consists of two types of molecules: the linear and helical amylose and the branched amylopectin. Depending on the plant, ... starch generally contains 20 to 25% amylose and 75 to 80% amylopectin by weight. Starch can be further modified to create ...
Parotid gland
It breaks down amylose (straight chain starch) and amylopectin (branched starch) by hydrolyzing alpha 1,4 bonds. Additionally, ...
Beer chemistry
In the case of barley, we mostly see polymers called amylopectin and amylose which are made of repeating linkages of glucose. ... Repeated hydrolysis breaks the long amylopectin polymers into simpler sugars that can be digested by the yeast. Hops are the ...
Amylopectin - Wikipedia
Amylopectin /ˌæmɪloʊˈpɛktɪn/ is a water-soluble[1][2] polysaccharide and highly branched polymer of α-glucose units found in ... Wolform and Thompson (1956) have also reported α(1→3)linkages in case of Amylopectin. Amylopectin contains a larger number of ... Amylopectin bears a straight/linear chain along with a number of side chains which may be branched further. Glucose units are ... "Amylose, Amylopectin (starch)". GMO Compass. Archived from the original on 2010-12-31. Retrieved 2011-02-07.. ...
Amylopectin | chemistry | Britannica
Amylopectin | Encyclopedia.com
amylopectin* A branched-chain polysaccharide [1] that is found in native starches composed of glucose [2] units joined by α-1, ... amylopectin A branched-chain polysaccharide that is found in native starches composed of glucose units joined by α-1, 4 ... amylopectin A branched-chain polysaccharide that is found in native starches composed of glucose units joined by α-1,4 ... amylopectin A polysaccharide comprising highly branched chains of glucose molecules. It is one of the constituents (the other ...
Amylopectin - Wikipedia
Amylopectin /ˌæmɪloʊˈpɛktɪn/ is a water-soluble[1][2] polysaccharide and highly branched polymer of α-glucose units found in ... Amylose or Amylopectin?". Journal of Chemical Education. 52 (11): 729. doi:10.1021/ed052p729. Pure amylopectin that has not ... "Amylose, Amylopectin (starch)". GMO Compass. Archived from the original on 2010-12-31. Retrieved 2011-02-07.. .mw-parser-output ... Dissolved amylopectin starch has a lower tendency of retrogradation (gelling) during storage and cooling. For this main reason ...
What is Amylopectin? (with pictures)
Some of the most common sources of amylopectin... ... Amylopectin is a type of starch that is found in many different ... Human saliva contains an enzyme that initiates the degradation of amylose and amylopectin. Amylopectin is a kind of starch, a ... Amylopectin has properties, such as a greater ability to bond to other compounds, that make it more useful for these industries ... Amylopectin generally comprises about 75 to 80% of the starch molecules of most plants, with the rest being composed of amylose ...
Rice Starch - Amylose, Amylopectin
New Paradigm for the Treatment of Glucose Transporter 1 Deficiency Syndrome: Low Glycemic Index Diet and Modified High...
Modified high amylopectin cornstarch and low glycemic index diet might be an alternative treatment in glucose transporter 1 ... She was started on modified high amylopectin cornstarch at bedtime and low glycemic index diet with meals and snacks every 3-4 ... Stabilization of blood glucose levels by low glycemic index diet and modified high amylopectin cornstarch would provide steady- ... GLUT-1 deficiency syndrome; compliance; ketogenic diet; low glycemic index diet; modified high amylopectin cornstarch ( ...
Unit and internal chain profile of African rice (Oryza glaberrima) amylopectin - Agriculture and Agri-Food Canada (AAFC)
Unit and internal chain profile of African rice (Oryza glaberrima) amylopectin. Gayin, J., Abdel-Aal, E.S.M., Manful, J., ... High-performance anion-exchange chromatography was used to study the unit chain profiles of amylopectins and their φ,β-limit ... Bertoft, E. (2016). Unit and internal chain profile of African rice (Oryza glaberrima) amylopectin, 137 466-472. http://dx.doi. ...
AVEBE and BASF Plant Science to develop Phytophthora resistant Amylopectin starch potato | PotatoPro
About genetically modified amylopectin starch potatoes Conventional potatoes produce a mixture of amylopectin and amylose ... After having switched off the gene for the production of amylose, the amylopectin starch potato produces pure amylopectin ... Home » News » Articles » AVEBE and BASF Plant Science to develop Phytophthora resistant Amylopectin starch potato ... AVEBE and BASF Plant Science to develop Phytophthora resistant Amylopectin starch potato. ...
Comparison of potato amylopectin starches and potato starches - influence of year and variety
... Svegmark, K; Helmersson, K; ... The potato amylopectin starches (PAP) exhibited higher endothermic temperatures as well as higher enthalpies than the normal ... The potato amylopectin starches (PAP) exhibited higher endothermic temperatures as well as higher enthalpies than the normal ... The potato amylopectin starches (PAP) exhibited higher endothermic temperatures as well as higher enthalpies than the normal ...
Journal of Plant Breeding and Crop Science - amylopectin molecular structure and functional properties of starch from three...
The main purpose of this study was to determine the strength of the relationship between the amylopectin structure of starches ... The main purpose of this study was to determine the strength of the relationship between the amylopectin structure of starches ... Key words: Amylopectin structure, cassava varieties, functional properties. ... Key words: Amylopectin structure, cassava varieties, functional properties. ...
Effects of folic acid esterification on the hierarchical structure of amylopectin corn starch - White Rose Research Online
In this study, the effects of esterification of amylopectin corn starch (ACS) with FA using an n, n-dicyclohexylcarbodiimide/4 ... 1 more author) (2019) Effects of folic acid esterification on the hierarchical structure of amylopectin corn starch. Food ... Effects of folic acid esterification on the hierarchical structure of amylopectin corn starch ...
Essential amino acids of starch synthase IIa differentiate amylopectin structure and starch quality between japonica and indica...
"Essential amino acids of starch synthase IIa differentiate amylopectin structure and starch quality between japonica and indica ... Differences in amylopectin structure between two rice varieties in relation to the effects of temperature during growth ... The present study confirmed that the SSIIa activity determines the type of amylopectin structure of rice starch to be either ... The present study confirmed that the SSIIa activity determines the type of amylopectin structure of rice starch to be either ...
AFFF-MALS-RI for Determining the Mass and Size Distributions of Amylose and Amylopectins in Starch
Degradation of the starch components amylopectin and amylose by barley α-amylase 1: Role of surface binding site 2 - DTU Orbit
Degradation of the starch components amylopectin and amylose by barley α-amylase 1: Role of surface binding site 2. Archives of ... Degradation of the starch components amylopectin and amylose by barley α-amylase 1: Role of surface binding site 2. Archives of ... Degradation of the starch components amylopectin and amylose by barley α-amylase 1: Role of surface binding site 2. Publication ... Degradation of the starch components amylopectin and amylose by barley α-amylase 1: Role of surface binding site 2. / Nielsen, ...
Definition >...
Browsing Project reports by subject "Amylopectin"
Amylopectin crystalline - Fermented Foods - Buffalo Brewing Blog
In fresh bread, amylose and amylopectin exist in amorphous or gelled forms. During storage, moisture is lost, the amylose and ... Amylopectin crystalline. Fri, 17 Feb 2012 , Fermented Foods Figure 1. Model of bread staling. In fresh bread, amylose and ... During storage, moisture is lost, the amylose and amylopectin retrograde, and crystalline forms appear, leading to firmness and ... amylopectin exist in amorphous or gelled forms. ...
Coatings | Free Full-Text | Modified Starch-Chitosan Edible Films: Physicochemical and Mechanical Characterization | HTML
Amylose and Amylopectin Determination. The amylose/amylopectin content of the starch samples used was determined using the ... OS and AS edible films contain lower amylopectin proportion than WS and this was reflected in less rigid surface structures and ... Cano, A.; Jiménez, A.; Cháfer, M.; Gónzalez, C.; Chiralt, A. Effect of amylose:amylopectin ratio and rice bran addition on ... Thus, starches with increased amylopectin content may minimize these effects. Due to the hydrophilic nature of starch, its ...
HKU Scholars Hub: Structures of clusters in sweetpotato amylopectin
Sweetpotato amylopectin was subjected to partial hydrolysis by α-amylase from Bacillus amyloliquefaciens to release the ... An initial stage of α-amylolysis on the amylopectin isolated mostly domains but also clusters. A second stage of α-amylolysis ... Sweetpotato amylopectin was subjected to partial hydrolysis by α-amylase from Bacillus amyloliquefaciens to release the ... An initial stage of α-amylolysis on the amylopectin isolated mostly domains but also clusters. A second stage of α-amylolysis ...
n the basis of their electron configurations, predict | bartleby
Difference Between Amylopectin and Glycogen | Compare the Difference Between Similar Terms
Amylopectin vs Glycogen Polysaccharides are large polymers made from ten to thousands of monomers linked together by glycosidic ... Filed Under: Biochemistry Tagged With: amylopectin, Amylopectin and Glycogen Differences, Amylopectin Definition, Amylopectin ... Branches are shorter compared to amylopectin.. Summary - Amylopectin vs Glycogen. Amylopectin and glycogen are two forms of ... 4. Side by Side Comparison - Amylopectin vs Glycogen. 5. Summary. What is Amylopectin?. Amylopectin is a polysaccharide found ...
The crystallinity of amylose and amylopectin films<...
The fresh amylopectin films were completely amorphous. After storage for two months at the highest humidity the amylopectin ... The fresh amylopectin films were completely amorphous. After storage for two months at the highest humidity the amylopectin ... The fresh amylopectin films were completely amorphous. After storage for two months at the highest humidity the amylopectin ... The fresh amylopectin films were completely amorphous. After storage for two months at the highest humidity the amylopectin ...
T gondii displays a uniquely simple pathway for amylopectin synthesis - Toxoplasma Gondii
... several gene candidates encoding enzymes that are probably involved in amylopectin biosynthesis were identified Coppin et al., ... 1. Enzymes that are involved in amylopectin synthesis, such as amylopectin synthase, branching enzymes, UDP-glucose ... and animal-like amylopectin biosynthetic pathways are required for the synthesis of crystalline amylopectin in the parasite ( ... 2. Enzymes for amylopectin degradation, like a-amylase, dikinase or R1 protein, phosphory-lase, and a-glucosidase. Based on the ...
The Many Types of Fiber, Prebiotics, and Starches | Chris Kresser
Chemistry of life
Amylopectin. A polymer made up of glucose units joined by -1.4 links with branches at the -1.6 linkages which form every 24-30 ... Amylopectin - a plant polymer made up of glucose units joined mainly by α-1,4 links but with some α-1,6 linkages, so the chains ... This means it is very branched and so more compact than amylopectin, and it can be broken down very rapidly to provide the ... Structurally glycogen is very similar to amylopectin but with more α-1,6 linkages - every 8-12 glucose units. ...
Polysaccharides | Biochemistry | Organic Chemicals | Spectrum Chemical
Research Projects Database | National Agricultural Library
GlycogenStarchesPolymersGranulesMoleculesWaxyMoleculePolysaccharideLinkagesFine structure of amylopectinHigh amylopectin contentOligosaccharidesChains of amylopectinDegradationHydrolysisWhereas amylopectinMaizeAmylose contentResiduesEnzymeBranchesProportion of amyloseRice StarchStarch potatoSynthesisVarietiesCrystallineRetrogradationSolubleCornstarchAmorphousStructurePotatoesChainWhey proteinRatioCrystallinityBiosynthesisWheatMixturePolymer madeMolecular weightIodine2000
Glycogen13
- Amylopectin and glycogen are two such polysaccharides found in plants and animals, respectively. (differencebetween.com)
- Amylopectin and glycogen are similar in their structure as both are made from α D glucose monomers. (differencebetween.com)
- Glycogen together with amylopectin provides glucose to blood and to or brain. (differencebetween.com)
- Compared to amylopectin, glycogen structure is highly branched due to comparatively abundant α 1 -6 glycosidic linkages between glucose chains. (differencebetween.com)
- Amylopectin is less branched compared to glycogen. (differencebetween.com)
- Branches are larger in amylopectin compared to glycogen. (differencebetween.com)
- Amylopectin and glycogen are two forms of starch found in plants and animals respectively. (differencebetween.com)
- Amylopectin and glycogen are branched chains. (differencebetween.com)
- Amylopectin is insoluble in water while glycogen is soluble in water. (differencebetween.com)
- Structurally glycogen is very similar to amylopectin but with more α-1,6 linkages - every 8-12 glucose units. (abpischools.org.uk)
- 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)
- The structure of glycogen is very similar to amylopectin but has more branching occuring every 10 - 15 glucose units. (angelfire.com)
- However, glycogen branches more abundantly than amylopectin, with branches at every eight to twelve residues. (encyclopedia.com)
Starches10
- amylopectin A branched-chain polysaccharide that is found in native starches composed of glucose units joined by α-1, 4 glycosidic bonds (see GLYCOSIDE ) and at points of branching by α-1.6 bonds. (encyclopedia.com)
- Starches from three potato varieties and their respective transformants producing amylopectin starch were studied over a period of 3 years. (lu.se)
- The potato amylopectin starches (PAP) exhibited higher endothermic temperatures as well as higher enthalpies than the normal potato starches (NPS). (lu.se)
- The main purpose of this study was to determine the strength of the relationship between the amylopectin structure of starches from cassava varieties and their functional properties. (academicjournals.org)
- Transformed lines expressing different levels of the IR36 SSIIa protein produced a variety of starches with amylopectin chain-length distribution patterns that correlated well with their onset temperatures of gelatinization. (deepdyve.com)
- Figure 2: Conformation plot (log Rz versus log Mw) for the amylopectin component of five starches (Slopes 0.39â 0.41 indicative of branching). (chromatographyonline.com)
- A linear, unbranched polysaccharide that is one of the two main components, along with amylopectin, of starches. (thefreedictionary.com)
- There are two types of starches: amylose and amylopectin. (prezi.com)
- The polygonal starch similar to TQ starch was completely degraded, and the other starches with long branch-chains of amylopectin and B-type crystallinity were degraded faster at the early stage of seedling growth but had high resistance to in situ degradation during TRS seedling growth. (biomedcentral.com)
- Waxy starches, composed mostly of amylopectin, have unique physiochemical properties. (nih.gov)
Polymers6
- Starch is a polymer of glucose molecules and consists of two kinds of polymers -- amylose which is a straight chain, and amylopectin, which is branched. (thefreedictionary.com)
- 1974). It is composed of two types of glucose polymers, amylose and amylopectin. (sruc.ac.uk)
- It is composed of two glucose polymers, called amylose and amylopectin, which share the same basic glucan structure but differ in length and degree of branching. (hindawi.com)
- Both amylose and amylopectin are polymers of glucose linked mainly by α(1→4) bonds. (newworldencyclopedia.org)
- Starch consists of two glucose polymers: amylose and amylopectin, which are components of the starch granule. (cargill.com)
- Cornstarch is a mixture of the glucose polymers amylose and amylopectin. (fda.gov)
Granules7
- FIGURE 8.1 Transmission electron micrographs of bradyzoites (Br) within a tissue cyst (Panel A). Note the presence of the cyst wall (CW) and numerous amylopectin granules (AG) in the cytoplasm of the bradyzoites. (kelmacmedical.us)
- Panels B and C shows a higher magnification of ultrastructural morphology of bradyzoite and tachyzoite which lacks amylopectin granules. (kelmacmedical.us)
- Project SummaryA distinguishing characteristic of tissue cyst forming Apicomplexa, like Toxoplasma gondii, is the accumulationof amylopectin (starch) granules (AG) within bradyzoites and their absence within the actively growingtachyzoite forms. (usda.gov)
- Seeds of the knockout mutant rsr1 consistently show the increased amylose content and altered fine structure of amylopectin and consequently form the round and loosely packed starch granules, resulting in decreased gelatinization temperature. (plantphysiol.org)
- 1999. Localisation of amylose and amylopectin in starch granules using enzyme-gold labelling. (springer.com)
- The granules usually have amylopectin molecules along with the smaller amylose molecules. (reference.com)
- Normal starch granules contain, 20-30% amylose and 70-80% amylopectin. (instructables.com)
Molecules8
- amylopectin A polysaccharide comprising highly branched chains of glucose molecules. (encyclopedia.com)
- Amylopectin generally comprises about 75 to 80% of the starch molecules of most plants, with the rest being composed of amylose. (wisegeek.com)
- In mashing b amylase digests amylose and amylopectin molecules by releasing maltose units from the non reducing ends of the starch chains. (brewlab.co.uk)
- Amylopectin molecules, on the other hand, are much larger (up to millions of residues) and highly branched with a high frequency of α -1,6-glycosidic linkages [ 2 ]. (hindawi.com)
- Cooking your food will help break down the starch- it will separate out the strands of amylose and amylopectin and water molecules will get trapped inside. (thenakedscientists.com)
- Amylose consists of a linear chain of several hundred glucose molecules and amylopectin is a highly branched molecule made of several thousand glucose units with branching taking place with α(1→6) bonds every 24 to 30 glucose units. (newworldencyclopedia.org)
- Starch is composed of two molecules called amylose and amylopectin. (harvard.edu)
- Amylopectin is a much larger molecule with numerous branches of short chains of glucose molecules linked to a main chain like the branches of a tree growing from the trunk. (harvard.edu)
Waxy5
- Starch is made of about 80-85% amylopectin by weight, though it varies depending on the source (higher in medium-grain rice to 100% in glutinous rice , waxy potato starch , and waxy corn , and lower in long-grain rice, amylomaize , and russet potatoes , for example). (wikipedia.org)
- There are some mutant plants composed of waxy starch that have all of their starch in the form of amylopectin. (wisegeek.com)
- Cultivars or many cereal types have been developed that are either completely composed of amylopectin (described as 'waxy' cultivars) or have a higher amylose content in the starch content. (sruc.ac.uk)
- Although, waxy corn starch (CS) is used industrially to obtain CGTase and CDs because of its high amylopectin content, alternative sources such as amaranth starch (AS) could be used to accomplish those purposes. (frontiersin.org)
- Wheat with only one or two functional waxy genes (granule-bound starch synthase I, or GBSSI) produces starch with intermediate levels of amylopectin. (nih.gov)
Molecule1
- One molecule of amylopectin may contain thousands of glucose monomers. (differencebetween.com)
Polysaccharide5
- Amylopectin / ˌ æ m ɪ l oʊ ˈ p ɛ k t ɪ n / is a water-soluble [1] [2] polysaccharide and highly branched polymer of α- glucose units found in plants. (wikipedia.org)
- Amylopectin /ˌæmɪloʊˈpɛktɪn/ is a water-soluble polysaccharide and highly branched polymer of α-glucose units found in plants. (wikipedia.org)
- Amylopectin is a polysaccharide found mostly in plants. (differencebetween.com)
- Amylopectin is a polysaccharide composed of glucose monomers. (differencebetween.com)
- In contrast to amylopectin, which comprises 70 to 90 percent of natural starch, α -amylose is a branching polysaccharide. (encyclopedia.com)
Linkages5
- Wolform and Thompson (1956) have also reported α(1→3)linkages in case of Amylopectin. (wikipedia.org)
- Alpha 1 - 6 linkages are responsible for the branching nature of amylopectin. (differencebetween.com)
- Amylopectin - a plant polymer made up of glucose units joined mainly by α-1,4 links but with some α-1,6 linkages, so the chains branch around every 24-30 glucose units. (abpischools.org.uk)
- 4-[alpha]-glycoside linkages of amylose and amylopectin chains, decomposing starch into soluble dextrins and oligosaccharides. (thefreedictionary.com)
- Although amylopectin, like α -amylose, is composed entirely of α -glucose, its α -glucose residues are joined not only in α (1 → 4) linkages but also at α (1 → 6) branch points. (encyclopedia.com)
Fine structure of amylopectin1
- The aim of this study was to determine the fine structure of amylopectin from grain amaranth. (gtiit.edu.cn)
High amylopectin content1
- Most cereals, especially rice have a high amylopectin content and are therefore easily digested without much gas production. (thenakedscientists.com)
Oligosaccharides1
- It can be assumed that this wastewater is comprised of acids, such as acetic, butyric, propionic, butyric and lactic acids, and the products of amylose and amylopectin degradation, such as dextrin, oligosaccharides and monosaccharides (data non published). (thefreedictionary.com)
Chains of amylopectin3
- The branching of the glucan chains of amylopectin occurs with regular periodicity [ 3 ] and its length and pattern are critical for the proper formation of the starch granule. (hindawi.com)
- The B-type crystallinity and long branch-chains of amylopectin in TRS seed had high resistance to in situ degradation, which inhibited TRS seedling growth. (biomedcentral.com)
- Many high RS crops with long branch-chains of amylopectin have been developed via mutation of SBE gene or inhibition of SBE expression. (biomedcentral.com)
Degradation3
- Human saliva contains an enzyme that initiates the degradation of amylose and amylopectin. (wisegeek.com)
- This enzyme initiates the degradation of both amylose and amylopectin, where it is linear. (wisegeek.com)
- The starch components including amylose and amylopectin were simultaneously degraded in TQ seeds during seedling growth, but in TRS seeds, the amylose was degraded faster than amylopectin and the amylopectin long branch-chains with B-type crystallinity had high resistance to in situ degradation. (biomedcentral.com)
Hydrolysis4
- We investigated the role of SBS2 by comparing kinetic properties of the wild type AMY1 and the Y380A mutant enzyme in hydrolysis of amylopectin, amylose and β-limit dextrin, and the inhibition by β-cyclodextrin. (dtu.dk)
- Progress curves of the release of reducing ends revealed a bi-exponential hydrolysis of amylopectin and β-limit dextrin, whereas hydrolysis of amylose progressed mono-exponentially. (dtu.dk)
- β-Cyclodextrin, however, inhibited only one of the two reaction rates of amylopectin and β-limit dextrin hydrolysis, whereas hydrolysis of amylose was unaffected. (dtu.dk)
- It was concluded that even if part of the amylose films were amorphous, also these amorphous regions were more resistant to hydrolysis than the amorphous amylopectin structures. (vtt.fi)
Whereas amylopectin2
- About 35% of the amylose films were resistant to α-amylase, whereas amylopectin films were hydrolysed wholly. (vtt.fi)
- Amylose is mainly linear (with glucose units linked by (1-4) bonds (Figure 1a), whereas amylopectin has a highly branched, very dense structure, due to (1-6) linkage (Figure 1b). (scienceinschool.org)
Maize2
- However, in barley and maize, the repression of SBE changes starch component and amylopectin structure which affects grain germination and seedling establishment. (biomedcentral.com)
- Maize sbeI mutant starch has an altered branching pattern for amylopectin and amylose. (biomedcentral.com)
Amylose content1
- Amylose content and amylopectin structure have important effects on structural and functional properties of starch. (biomedcentral.com)
Residues3
- Amylopectin can contain up to a hundred thousand glucose residues and is the largest known biomacromolecule. (scienceinschool.org)
- Structure like amylopectin but with branch points spaced by 8-12 glucsoe residues. (proteopedia.org)
- Like amylopectin, it consists of α -glucose residues in α (1 → 4) linkage, with α (1 → 6) branch points. (encyclopedia.com)
Enzyme4
- Humans and other animals that eat plant foods also use amylase , an enzyme that assists in breaking down amylopectin. (wikipedia.org)
- The amylose is only synthesized by granule bound starch synthase, and the amylopectin is mainly synthesized by soluble starch synthase, starch branching enzyme (SBE), and debranching enzyme. (biomedcentral.com)
- Cyclodextrins (CDs) are synthesized from starch and related carbohydrates such as amylose, amylopectin and maltooligosaccharide by cyclodextrin glycosyltransferase (CGTase, E.C.2.4.1.19) which is a bacterial extracellular enzyme ( Ahmed and El-Refai, 2010 ). (frontiersin.org)
- Amylopectin and α -amylose are broken down by the enzyme amylase. (encyclopedia.com)
Branches3
- In contrast to the mostly linear type of starch known as amylose, amylopectin has many branches in its chain. (wisegeek.com)
- Branches are shorter compared to amylopectin. (differencebetween.com)
- Amylopectin, with its branches, can't pack down as tightly, and has many ends for our enzymes to get started on- so we can break it down easier before it reaches the gassy bacteria. (thenakedscientists.com)
Proportion of amylose1
- Secondly, the proportion of amylose and amylopectin in the starch is controlled by allelic expression. (sruc.ac.uk)
Rice Starch1
- The present study confirmed that the SSIIa activity determines the type of amylopectin structure of rice starch to be either the typical indica-type or japonica-type, by playing a specific role in the synthesis of the long B1 chains by elongating short A and B1 chains, notwithstanding the presence of functional two additional SSII genes, a single SSI gene, two SSIII genes, and two SSIV genes in rice plants. (deepdyve.com)
Starch potato2
- They will start developing a late blight resistant amylopectin starch potato. (potatopro.com)
- After having switched off the gene for the production of amylose, the amylopectin starch potato produces pure amylopectin starch and thus helps to save resources, energy and costs. (potatopro.com)
Synthesis3
- Based on the presence of these enzymes, metabolic pathways and enzymes involved in amylopectin synthesis in T. gondii are probably similar to those of starch synthesis in the unicellular green algae Chlamydomonas reinhardtii (Figure 8.2). (kelmacmedical.us)
- This suggests that both plant- and animal-like amylopectin biosynthetic pathways are required for the synthesis of crystalline amylopectin in the parasite (Figure 8.2). (kelmacmedical.us)
- In contrast, RSR1 overexpression suppresses the expression of starch synthesis genes, resulting in altered amylopectin structure and increased gelatinization temperature. (plantphysiol.org)
Varieties3
- Genetically-modified potatoes varieties with amylopectin have been developed. (wisegeek.com)
- Both companies will bring in their know-how in the field of developing genetically modified amylopectin potato varieties. (potatopro.com)
- Amylopectin structure, cassava varieties, functional properties. (academicjournals.org)
Crystalline2
- During storage, moisture is lost, the amylose and amylopectin retrograde, and crystalline forms appear, leading to firmness and staling. (buffalobrewingstl.com)
- After storage for two months at the highest humidity the amylopectin film with 30% glycerol showed crystalline structure (19%), but all other amylopectin films remained amorphous during ageing. (vtt.fi)
Retrogradation1
- Dissolved amylopectin starch has a lower tendency of retrogradation (gelling) during storage and cooling. (wikipedia.org)
Soluble1
- Which Starch Fraction is Water-Soluble, Amylose or Amylopectin? (wikipedia.org)
Cornstarch5
- New Paradigm for the Treatment of Glucose Transporter 1 Deficiency Syndrome: Low Glycemic Index Diet and Modified High Amylopectin Cornstarch. (nih.gov)
- Stabilization of blood glucose levels by low glycemic index diet and modified high amylopectin cornstarch would provide steady-state glucose transport into the brain to prevent seizures and cognitive dysfunction in patients with glucose transporter 1 deficiency syndrome as an alternative treatment. (nih.gov)
- Arg330X in the SLC2A1) treated with modified high amylopectin cornstarch (Glycosade) and low glycemic index diet because of compliance problems with the ketogenic diet. (nih.gov)
- She was started on modified high amylopectin cornstarch at bedtime and low glycemic index diet with meals and snacks every 3-4 hours. (nih.gov)
- Modified high amylopectin cornstarch and low glycemic index diet might be an alternative treatment in glucose transporter 1 deficiency syndrome patients with compliance problems to the ketogenic diet treatment, but additional patients should be treated to prove usefulness of this new treatment. (nih.gov)
Amorphous2
- In fresh bread, amylose and amylopectin exist in amorphous or gelled forms. (buffalobrewingstl.com)
- The fresh amylopectin films were completely amorphous. (vtt.fi)
Structure2
- Amylopectin molecular structure is a very important determinant of starch functional properties. (academicjournals.org)
- Amylopectin is in a branching structure and can contain upto 100 000 glucose units. (angelfire.com)
Potatoes1
- Conventional potatoes produce a mixture of amylopectin and amylose starch. (potatopro.com)
Chain4
- Amylopectin bears a straight/linear chain along with a number of side chains which may be branched further. (wikipedia.org)
- The length of the amylopectin chain can be ranged between 2000 - 200,000 glucose monomers. (differencebetween.com)
- Starch is made by not only sticking the sugars together end to end to form a long chain (amylose), but sugars are also stuck on so they branch out into chains (amylopectin). (thenakedscientists.com)
- After storage, the percentage of short amylopectin (AP) chains increased in TNW1, and no uniform changing pattern was observed in the chain-length (CL) distribution of TCSW1. (nih.gov)
Whey protein1
- A chromium/amylopectin complex may amplify the muscle building effects of whey protein, says a new study using Nutrition 21's recently launched Velositol ingredient. (nutraingredients-usa.com)
Ratio1
- The amylose-amylopectin ratio influences starch properties. (clinicaltrials.gov)
Crystallinity1
- X-ray crystallinity of amylose and amylopectin films with 0, 10 and 30% of glycerol and stored at RH 0, 54 and 91% were studied. (vtt.fi)
Biosynthesis1
- Using bioinformatic searches, several gene candidates encoding enzymes that are probably involved in amylopectin biosynthesis were identified (Coppin et al. (kelmacmedical.us)
Wheat1
- It works like this: When you eat wheat, your body gets a huge helping of a blood sugar-spiking carbohydrate called amylopectin-A. To move the sugars from the wheat into your cells where they can be used for energy - or stored as fat, the pancreas responds by releasing insulin. (selfgrowth.com)
Mixture2
- It is made up of a mixture of amylose (15-20 percent) and amylopectin (80-85 percent). (newworldencyclopedia.org)
- Starch is a mixture of two glucans: amylose and amylopectin. (instructables.com)
Polymer made1
- Starch is a polymer made of amylose and amylopectin. (redorbit.com)
Molecular weight1
- TME14 had the highest amylopectin molecular weight 2.74x10 8 g/mol while NASE10 had the lowest 2.42x10 8 g/mol. (academicjournals.org)
Iodine3
- Is there a known value for the molar extinction (absorption) coefficient for amylose and amylopectin iodine complexes? (stackexchange.com)
- To solve it, I need a known value for the molar extinction coefficients of amylose and amylopectin iodine complexes . (stackexchange.com)
- I meant the starch iodine complex for amylose and amylopectin each. (stackexchange.com)
20001
- Amylopectin contains a larger number of Glucose units (2000 to 200,000) as compared to Amylose containing 200 to 1000 α-Glucose units. (wikipedia.org)