Starch is a water-insoluble polyglucan synthesized inside the plastid stroma within plant cells, serving a crucial role in the carbon budget of the whole plant by acting as a short-term and long-term store of energy. The highly complex, hierarchical structure of the starch granule arises from...
Rice starch multi-level structure and functional relationshipsYuyue Zhong a bJianzhou Qu cZhihang Li aYu Tian bFan Zhu dAndreas Blennow bXingxun Liu a
As a result, film with high flexibility and extensibility [11] is particularly required and occupies a very stringent place for the quality of fibrous goods. However, there are a large number of hydroxyls and cyclic structure in starch molecules which cause strong brittleness of starch [12], ...
We will now determine the function of these sites to get a molecular-level picture of exactly how these enzymes interact with their polymeric substrates and confer specificity leading to the complex structure of the starch granule. We will extend our studies to other isoforms of the enzymes, to...
The amylose extender (ae) gene encodes the starch-branching enzyme IIb, which is critical in determining the fine structure of endosperm starch. To determine the relationship between the fine structure of amylopectin and its physical properties, rice mutant lines defective in the ae function with ...
In: Gibbs M (ed) Structure and function of chloroplasts. Springer, Berlin Heidelberg New York, pp 7–34 Google Scholar Mühlethaler K, Frey-Wyssling A (1959) Entwicklung und Struktur der Proplastiden. J Biophys Biochem Cytol 6: 507–512 Article Google Scholar Murata T (1970) Enzymic ...
differences in plants of cassava cultivars H124 and F01 (which started from stem cuttings and were filed-grown) and by examining starch synthesis and degradation, sugar content, structure of the vascular bundles, stem flow rate (SFR), and gene expression at the four key growth stages mentioned...
The functional properties of starch depend on a number of integrated factors, which include polymer composition, molecular structure, interchain organization, and minor constituents such as lipids, phosphate ester groups, and proteins. Chemical, enzymic, and physical modification of starch, with either ...
structure of starch gels, which contain amorphous regions and microcrystalline regions as junction zones between molecules (Slade and Levine, 1989).Slade and Levine (1989)considered retrogradation to be a nonequilibrium polymer crystallization process in completely amorphous starch-water melts, which ...
FIGURE 32.1.Chemical structure of amylose (A) and amylopectin with α(1→6) branch point (B). Starch contributes 50–70% of the energy in the human diet, providing a direct source of glucose, which is an essential substrate in brain and red blood cells for generating metabolic energy (Cop...