Main content

Characterizing the Internal Structure of High Amylose Maize Starches

Show simple item record

dc.contributor.advisor Marcone, Massimo Peymanpour, Ghazal 2015-01-22T15:57:53Z 2016-01-19T06:00:11Z 2015-01 2015-01-19 2015-01-19
dc.description.abstract High amylose maize, a mutant lacking starch branching enzyme IIb (SBEIIb), has a modified starch with more than 50% apparent amylose content. Study of the internal structure of starch components is important, since it will lead to a better understanding of starch biosynthesis and functional properties. This study investigated the molecular and internal structures of all starch components from Hylon V, Hylon VII, Hylon VIII and normal maize. In comparison to normal maize starch, all Hylon samples contained high amounts of intermediate materials, which appeared to contribute to an apparently very high content of amylose. Among all the isolated starch components, amylopectin had the most significant structural differences in all samples. All the Hylon samples possessed amylopectins with high amounts of low molecular weight (LMW) molecules and longer chain lengths compared to normal maize amylopectin. The internal chain segments of all iii amylopectins were mainly of intermediate length, the amount of which decreased in the order of Hylon VIII > Hylon VII > Hylon V > normal maize. Clusters were isolated from the amylopectins and it was found that clusters of Hylon V and VII had intermediate structures between normal maize and Hylon VIII. Hylon VIII amylopectin contained the longest inter-cluster chain segment (IC-CS) compared to Hylon V and VII. Also, Hylon VIII cluster had the longest inter-block chain segment (IB-CS) with less branched structure of building blocks; while normal maize cluster had the shortest IB-CS and most branched structure of building blocks. Furthermore, structural analysis of intermediate materials revealed a molecular structure between amylose and amylopectin. The internal chain segment profiles of intermediate materials from all samples were similar with mostly long and intermediate-sized chain segments. Amylose fraction from all samples contained mainly LMW molecules. The internal chain segments of amylose from all samples were mainly intermediate length. en_US
dc.language.iso en en_US
dc.subject high amylose maize starch en_US
dc.subject Hylon V en_US
dc.subject Hylon VII en_US
dc.subject Hylon VIII en_US
dc.subject internal structure en_US
dc.subject β-amylolysis en_US
dc.subject Clusters en_US
dc.subject Building blocks en_US
dc.title Characterizing the Internal Structure of High Amylose Maize Starches en_US
dc.type Thesis en_US Food Science en_US Doctor of Philosophy en_US Department of Food Science en_US
dc.rights.license All items in the Atrium are protected by copyright with all rights reserved unless otherwise indicated.

Files in this item

Files Size Format View
Peymanpour_Ghazal_201501_PhD.pdf.pdfuntranslated 1.313Mb PDF View/Open

This item appears in the following Collection(s)

Show simple item record