Structures of clusters in sweetpotato amylopectin

TY - JOUR

T1 - Structures of clusters in sweetpotato amylopectin

AU - Zhu, Fan

AU - Corke, Harold

AU - Åman, Per

AU - Bertoft, Eric

PY - 2011/7/1

Y1 - 2011/7/1

N2 - Sweetpotato amylopectin was subjected to partial hydrolysis by α-amylase from Bacillus amyloliquefaciens to release the clusters. Clusters were then fractionated and precipitated by methanol and structurally characterized by gel-permeation chromatography and high-performance anion-exchange chromatography. An initial stage of α-amylolysis on the amylopectin isolated mostly domains but also clusters. A second stage of α-amylolysis on the domains and clusters further isolated their respective clusters and sub-clusters. All the domains, clusters and sub-clusters were sequentially subjected to phosphorolysis and β-amylolysis to obtain their internal part. The degree of polymerization of the clusters in the form of φ,β-limit dextrins were from 58 to 86. Each domain contained 2-8 clusters. Two types of clusters were structurally identified. Type A clusters were larger and contained about 12 chains per cluster with higher degree of branching (DB), whereas those of type B were smaller and contained about eight chains per cluster with lower DB.

AB - Sweetpotato amylopectin was subjected to partial hydrolysis by α-amylase from Bacillus amyloliquefaciens to release the clusters. Clusters were then fractionated and precipitated by methanol and structurally characterized by gel-permeation chromatography and high-performance anion-exchange chromatography. An initial stage of α-amylolysis on the amylopectin isolated mostly domains but also clusters. A second stage of α-amylolysis on the domains and clusters further isolated their respective clusters and sub-clusters. All the domains, clusters and sub-clusters were sequentially subjected to phosphorolysis and β-amylolysis to obtain their internal part. The degree of polymerization of the clusters in the form of φ,β-limit dextrins were from 58 to 86. Each domain contained 2-8 clusters. Two types of clusters were structurally identified. Type A clusters were larger and contained about 12 chains per cluster with higher degree of branching (DB), whereas those of type B were smaller and contained about eight chains per cluster with lower DB.

KW - Bacillus amyloliquefaciens α-amylase

KW - C-type crystalline polymorph starch

KW - Cluster structure

KW - Sweetpotato amylopectin

UR - http://www.scopus.com/inward/record.url?scp=79955932541&partnerID=8YFLogxK

U2 - 10.1016/j.carres.2011.03.001

DO - 10.1016/j.carres.2011.03.001

M3 - 文章

C2 - 21507388

AN - SCOPUS:79955932541

SN - 0008-6215

VL - 346

SP - 1112

EP - 1121

JO - Carbohydrate Research

JF - Carbohydrate Research

IS - 9

ER -