Amylopectin degradation products

Panose a-D-Glcp-(1 6)-Q -D-Glcp-(1 4)-D-GIcp Free sugar in honey, degradation product of amylopectin... 

In comparative studies of starch fractions, Wilson, Schoch and Hudson, and also Kerr, - showed that the amylose fraction of starch gave much higher yields of Schardinger dextrins (up to about 70 %) than did the amylopectin fraction. Starch modification or degradation products in general gave reduced yields especially with beta amylase limit dextrins or acid hydrolyzed starch sirups there was no detectable production of crystalline dextrins. 

Com and rice starches have been oxidized and subsequently cyanoethylated (97). As molecular size decreases due to degradation during oxidation, the degree of cyanoethylation increases. The derivatized starch shows pseudoplastic flow in water dispersion at higher levels of cyanoethylation the flow is thixotropic. Com and rice starches have been oxidized and subsequently carboxymethylated (98). Such derivatives are superior in the production of textile sizes. Potato starch has been oxidized with neutral aqueous bromine and fully chemically (99) and physically (100) characterized. Amylose is more sensitive to bromine oxidation than amylopectin and oxidation causes a decrease in both gelatinization temperature range and gelatinization enthalpy. 

Figure 4-19 Schematic Representation of the Action of Starch-Degrading Enzymes. (A) Amylose and amylopectin, (B) action of a-amylase on amylose and amylopectin, (C) action of a debranching enzyme on amylose and amylopectin, (D) action of amyloglucosidase and debranching enzyme on amylose and amylopectin. Source Reprinted from H.S. Olsen, Enzymic Production of Glucose Syrups, in Handbook of Starch Hydrolysis Products and Their Derivatives, M.W. Kearsley and S.Z. Dziedzic, eds., p. 36, 1995, Aspen Publishers, Inc.

It should be noted that the proamylopectin in this still hypothetical pathway would be larger than the phytoglycogen found in the mutants lacking debranching activity. This is because proamylopectin would have a size comparable to amylopectin, while phytoglycogen, much smaller, may be the product of degradation of a proamylopectin unable to crystallize into amylopectin and may be so unprotected that it would be subject to the action of amylases. 

Pullulanase Enzyme degrading pnUnlan, a branched starch pullulanase catalyzes the hydrolysis of the a-l,6-glncosidic linkage in a-glucans. Pullulanase preferentially hydrolyzes pnUnlan while isoamylase has a preference for glycogen and amylopectin. See WaUenfels, K Bender, H and Rached, J.R., Pnllnlanase from Aerobacter aerogenes production in a cell-bound state. Pnrification and properties of the enzymes, Biochem. Biophys. Res. 

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