Carbohydrate polymers Amylose

Addition of an aqueous solution of PEG to a saturated aqueous solution of a-CD at room temperature did not lead to complex formation unless the average molecular weight of PEG exceeded 200 [46]. Moreover, carbohydrate polymers such as dextran and pullulan failed to precipitate complexes with PEG, and the same was true for amylose, glucose, methyl glucose, maltose, maltotriose, cyclodextrin derivatives, such as glucosyl-a-CD and maltosyl-a-CD, and water-soluble polymers of a-CD crosslinked by epichlorohydrin. These facts suggested to Harada et al. the direction for further research. 

Cheetham, N. W.H. and Tao, L. (1998). Variation in crystalline type with amylose content in maize starch granules X-ray powder diffraction study. Carbohydrate Polymers. 36, 277-284. 

In the present work, we extend the method to compensate for the hydrogen bonds present in carbohydrates. The hydroxylated character of carbohydrate polymers influences between-chain interactions through networks of hydrogen bonds that occur during crystallization. Frequently, several possible attractive interactions exist that lead to different packing arrangements, and several allomorphic crystalline forms have been observed for polysaccharides such as cellulose, chitin, mannan and amylose. The situation is even more complex when water or other guest molecules are present in the crystalline domains. Another complication is that polysaccharide polymorphism includes different helix shapes as well. 

Mandala, L, Miehon, C., Launay, B. (2004). Phase and rheological behaviors of xanthan/amylose and xanthan/stareh mixed systems. Carbohydr. Polym., 58, 285-292. 

Chen, Z., Schols, H. A., Voragen, A. J. G. (2004). Differently sized granules from acetylated potato and sweet potato starches differ in the acetyl substitution pattern of their amylose populations. Carbohydr. Polym., 56, 219-226. 

Sang, Y, Seib, P. A. (2006). Resistant starches from amylose mutants of corn by simultaneous heat-moisture treatment and phosphorylation. Carbohydr. Polym., 63, 167-175. 

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. 

Fanta, G. F., Felker, F. C., Shogren, R. L., Saleh, J. H. (2008). Preparation of spherulites from jet cooked mixtures of high amylose starch and fatty acids. Effect of preparative conditions on spherulite morphology and yield. Carbohydrate polymers, 71, 253-262. 

Probably the most important carbohydrate polymer in food, certainly from a nutritional standpoint, is starch, and Chapter E2 presents three units that can be used for starch isolation and characterization. UNITE2.1 condenses many different starch isolation methods into one scheme for starch isolation from virtually any plant source. In this protocol, the author notes the care that must be taken to prevent starch degradation during isolation. unite2.2 presents a simple enzymatic analysis method that can be used for estimation of starch in food. Finally, unit E2.3 describes a colorimetric method to determine starch amylose content. Again, different combinations of the units in this chapter can be used to characterize starch from any source. 

Kalichevsky, M. T., Orford, P. D., and Ring, S. G. (1986). The incompatibility of concentrated aqueous solutions of dextran and amylose and its effect on amylose gelation. Carbohydr. Polym. 6 145-154. 

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

Numerous analogs of carbohydrate polymers (i.e., amylose, glycogen) have been prepared from modified monosaccharide 1-phosphates with phosphorylase (Fig. 13-11 shows the natural substrates) l159 162l. 

Starch is a condensation polymer made up of hundreds of glucose monomers, which split out water molecules as they chemically combine. Starch is a member of the basic food group carbohydrates and is found in cereal grains and potatoes. It is also referred to as a polysaccharide, because it is a polymer of the monosaccharide glucose. Starch molecules include two types of glucose polymers, amylose and amylopectin, the latter being the major starch component in most plants, making up about three-fourths of... 

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

Note A carbohydrate polymer composed of 25% amylose 75% amylpectih.]... 

Gunaratne, A and H Corke (2007). Influence of unmodified and modified cycloheptaamylose (/8-cyclodextrin) on transition parameters of amylose-lipid complex and functional properties of starch. Carbohydrate Polymer, 68,226-234. 

BUiaderis, CG and HD Seneviratne (1990). On the supermolecular structure and metastabUity of glycerol monostearate-amylose complex. Carbohydrate Polymer, 13(2), 185-206. 

Gunning, AP, TP Giardina, CB Faulds, N Juge, SG Ring and G Williamson, et al. (2003). Surfactant-mediated solubilization of amylose and visualization by atomic force microscopy. Carbohydrate Polymer, 51, 177-182. 

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

Fanta, G.F., Shogren, R.L. and Saleh, J.H. (1999) Steam jet-cooking of high-amylose starch-fatty acid mixtures, an investigation of complex formation. Carbohydrate Polymers, 38, 1-6. 

Bias, B., Le Bail, P., Robert, P. et oL (2(X)6) Structural and stoichiometric studies of complexes between aroma compound and amylose. Polymorphic transitions and quantification in amorphous and crystalhne areas. Carbohydrate Polymers, 66, 306-315. 

Shogren, R.L., Fanta, G.F. and Felker, F.C. (2006) X-Ray Drflraction study of crystal transformations in spherulitic amylose/lipid complexes from jet-cooked starch. Carbohydrate Polymers, 64,444- 51. van Soest, J.J.G., Hulleman, S.H.D.,de Wit, D. tmd Vliegenthart, J.F.G. (1999) Changes in the mechanical properties of thermoplastic potato starch in relation with changes in B-type crystallinity. Carbohydrate Polymers, 29, 225-232. 

MAN Mandala, 1., Michorr, C., arrd Larmay, B., Phase and rheological behavior of xanthan/ amylose and xanthan/starch mixed systems, Carbohydrate Polym., 58, 285, 2004. 

Buleon A., Duprat F, Single crystals of amylose with low degree of polymerization, Carbohydr. Polym., 4, 1984, 161-173. 

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). 

Moates, G. K., Noel, T. R., Parker, R., and Ring, S. G. (2000). Dynamic mechanical and dielectric characterization of amylose-glycerol films. Carbohydrate Polymers 44,247 253. 

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