Carbohydrate polymers Amylopectin

Manners, D. J. (1989). Recent developments in our understanding of amylopectin structure. Carbohydr. Polym. 11, 87-112. 

Bertoft, E. (2004). On the nature of categories of chains in amylopectin and their connection to the super helix model. Carbohydr. Polym., 57, 211-224. 

Bertoft, E. (2007a). Composition of clusters and their arrangement in potato amylopectin. Carbohydr. Polym., 68, 433 46. 

Noda, T., Takigawa, S., Matsuura-Endo, C., Kim, S. -J., Hashimoto, N., Yamauchi, H., Hanashiro, I., Takeda, Y. (2005). Physicochemical properties and amylopectin structures of large, small, and extremely small potato starch granules. Carbohydr. Polym., 60,245-251. 

Ortega-Ojeda, F. E., Larsson, H., Eliasson, A. C. (2005). Gel formation in mixtures of hydrophobically modified potato and high amylopectin potato starch. Carbohydr. Polym., 59, 313-327. 

Fredriksson, H., Bjork, L, Andersson, R., Liljeberg, H., Silverio, J., Eliasson, A. -C., Aman, P. (2000). Studies on a-amylase degradation of retrograded starch gels from waxy maize and high-amylopectin potato. Carbohydrate Polymers, 43, 81-87. 

Leeman, A. M., Karlsson, M. E., Eliasson, A. -C., Bjork, I. M. E. (2006). Resistant starch formation in temperature treated potato starches varying in amylose/amylopectin ratio. Carbohydrate Polymers, 65, 306-313. 

Quiroga, C.C., Bergenstahl, B. (2008). Phase segregation of amylopectin and p-lactoglobulin in aqueous system. Carbohydrate Polymers, 72, 151-159. 

Very early reports on these systems described them as polycondensates, consisting of broad molar-mass distributions with randomly branched topologies. The methods of synthesis included Friedel-Crafts coupling of benzyl alcohols [108] and the polymerization of 2,5,6-tribromophenol involving aryl ether formation [109], In addition, hyperbranched natural carbohydrate polymers, such as amylopectin, dextrin, and glycogen have been extensively studied [73-75]. 

Starch is the other carbohydrate-based feedstock. Approximately 10 Mt is produced annually from corn (maize), wheat and potato, out of a total agricultural production of 1.6 Gt a-1 carbohydrate equivalents. A minor fraction of starch is amylose, a linear a 1 ->4 polymer of glucose (Fig. 8.2b). The native structure of amylose is helical loose random coils are formed upon dissolution in water. The branched glucose polymer amylopectin is the major (approximately 75%) component of starch. 

The glass transition of amylopectin measured by DSC, DMTA and NMR. Carbohydr. Polym., 18, 77-88. 

Stading, M., Rindlav-Westling, A., and Gatenholm, P. Humidity-induced structural transitions in amylose and amylopectin films, Carbohydr. Polym., 45, 209, 2001. 

Gudmudsson, M. and Eliasson, A.C. 1990. Retrogradation of amylopectin and the effects of amylose and added surfactants/emulsifiers. Carbohydrate Polymers, 13, 295. 

Fredriksson, H. Silverio, J. Andersson, R. Eliasson, A.C. Aman, P. The influence of amylase and amylopectine characteristics on gelatinization and retrogradation properties of different starches. Carbohydr. Polym. 1998, 35 (3-4), 119-134. 

Definition Granules obtained from mature grains of corn, Zea mays carbohydrate polymer consisting primarily of amylose and amylopectin Formuia (C6H,o05) ... 

Matheson N.K., Caldwell R.A., a(l-4) Glucan chain disposition in models of a(l )(l-6) glucans Comparison with structural data for mammalian glycogen and waxy amylopectin, Carbohydr. Polym., 40,1999, 191-209. 

Thompson D.B., On the non-random nature of amylopectin branching, Carbohydr. Polym., 43,2000, 223-239. 

J.R. Huang, H.A. Schols, R. Klaver, Z.Y. Jin, and A.G.J. Voragen, Acetyl substitution patterns of amylose and amylopectin populations in cowpea starch modified with acetic anhydride and vinyl acetate Carbohydr. Polym. 67,542-550, (2007). 

Starch consists of two major components amylose, a mostly linear a-D(l-4)-glucan and amylopectin, an a -D-(l-4)-glucan which has a -D(16) linkages at the branch point. The linear amylose molecules of starch have a molecular weight of 0.2-2 million, whereas the branched amylopectin molecules have molecular weights as high as 100-400 million (18,19) (see POLYSACCHARIDES AND Carbohydrate Polymers). 

Silverio J, Fredriksson H, Andersson R, Ehasson AC, Aman P. The effect of temperature cycling on the amylopectin retrogradation of starches with different amylopectin unit-chain length distribution. Carbohydr Polym 2000 42 175-184. 

Rindlav-Westling A, Stading M, Gatenholm P (1998) Structure, barrier and mechanical properties of amylose and amylopectin films. Carbohydr Polym 36 217-224 Roessler S, Zimmermann R, Schamweber D, Werner C, Worch H (2002) Characterization of oxide layers on T16A14V and titanium by streaming potential and streaming current measurements. Colloid Surf B 26 387-395... 

Russell PL (1987) Gelatinisation of starches of different amylose/amylopectin content A study by differential scanning calorimetry. J Cereal Sci 6 133-145 Sadegh-Hassani F, Nafchi AM (2014) Preparation and characterization of bionanocomposite films based on potato starch/halloysite nanoclay. Int J Biol Macromol 67 446 58 Salman H, Blazek J, Lopez-Rubio A, Gilbert EP, Hanley T, Copeland L (2009) Stmcture-function relationships in A and B granules from wheat starches of similar amylose content Carbohydr Polym 75 420-427... 

Svegmark K, Helmersson K, Nilsson G, Nilsson P-O, Andersson R, Svensson E (2002) Comparison of potato amylopectin starches and potato starches influence of year and variety. Carbohydr Polym 47 331-340... 

Lopez-Rubio, A., Lagaron, J.M., Ankerfors, M., Lindstrom,T., Nordqvist, D., Mattozzi, A. and Hedenqvist, M.S. (2007). Enhanced flhn forming and film properties of amylopectin using micro-fibrillated cellulose. Carbohydrate Polymers, 68(4), 718-727. 

The influence of amylase and amylopectine characteristics on gela-tinization and retrogradation properties of different starches. Carbohydr. Polym., 35, 119-134. 

Heinemann C, Escher F, Conde-Petit B. 2003. Structural features of starch-lactone inclusion complexes in aqueous potato starch dispersions the role of amylose and amylopectin. Carbohydr Polym 51 159-168. 

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