43 results match your criteria beta-limit dextrins


A simplified method of determining the internal structure of amylopectin from barley starch without amylopectin isolation.

Carbohydr Polym 2021 Mar 13;255:117503. Epub 2020 Dec 13.

Department of Molecular Sciences, Swedish University of Agricultural Sciences, Box 7015, SE-750 07, Uppsala, Sweden. Electronic address:

To determine the internal structure of barley starch without amylopectin isolation, whole starch was hydrolyzed using β-amylase to remove the linear amylose and obtain β-limit dextrins (β-LDs). The β-LDs were treated with extensive α-amylase to prepare α-limit dextrins (α-LDs), and the α-LDs were further hydrolyzed with β-amylase into building blocks. The chain-length distribution of β-LD and building block composition were analyzed by size-exclusion chromatography and anion-exchange chromatography. Read More

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Influence of two functional dextrins on the gel properties of kappa-carrageenan.

Food Res Int 2020 12 18;138(Pt A):109666. Epub 2020 Sep 18.

State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.

The physicochemical properties of κ-carrageenan (KC) can be improved by incorporation with small-molecule cosolvents. The texture and rheological properties, micromorphology, and crystallinity of KC incorporating indigestible dextrin (IDD) and beta-limit dextrin (BLD) were investigated. The rheological properties and sol-gel transition temperatures of the gels were slightly improved and the hardness of KC gels was significantly increased after the two dextrins were mixed in. Read More

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December 2020

Molecular rotor as a structural probe of glucan polymers: Amylopectin, phytoglycogen, and their β-limit dextrins as models.

Carbohydr Polym 2020 Dec 6;250:116859. Epub 2020 Aug 6.

Department of Food Science, Purdue University, West Lafayette, IN, 47907, United States; Whistler Center for Carbohydrate Research, West Lafayette, IN, 47907, United States. Electronic address:

Fluorescence emissions of molecular rotors (MRs) are affected by local restrictions to molecular motion, and therefore it was considered that MRs can be used as structural probes of biopolymers. In this study, 9-(2-carboxy-2-cyanovinyl)-julolidine (CCVJ), a hydrophilic MR, was used to differentiate branched α-D-glucans, including amylopectin, phytoglycogen, and their β-limit dextrins. CCVJ emissions of glucan dispersions were correlated with dispersion viscosities and glucan branch structures. Read More

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December 2020

Roles of the N-terminal domain and remote substrate binding subsites in activity of the debranching barley limit dextrinase.

Biochim Biophys Acta Proteins Proteom 2020 01 30;1868(1):140294. Epub 2019 Oct 30.

Enzyme and Protein Chemistry, Department of Biotechnology and Biomedicine, Technical University of Denmark, Søltofts Plads, building 224, DK 2800 Kgs. Lyngby, Denmark. Electronic address:

Barley limit dextrinase (HvLD) of glycoside hydrolase family 13 is the sole enzyme hydrolysing α-1,6-glucosidic linkages from starch in the germinating seed. Surprisingly, HvLD shows 150- and 7-fold higher activity towards pullulan and β-limit dextrin, respectively, than amylopectin. This is investigated by mutational analysis of residues in the N-terminal CBM-21-like domain (Ser14Arg, His108Arg, Ser14Arg/His108Arg) and at the outer subsites +2 (Phe553Gly) and +3 (Phe620Ala, Asp621Ala, Phe620Ala/Asp621Ala) of the active site. Read More

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January 2020

Unit and internal chain profiles of maca amylopectin.

Food Chem 2018 Mar 7;242:106-112. Epub 2017 Sep 7.

School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand. Electronic address:

Unit chain length distributions of amylopectin and its φ, β-limit dextrins, which reflect amylopectin internal structure from three maca starches, were determined by high-performance anion-exchange chromatography with pulsed amperometric detection after debranching, and the samples were compared with maize starch. The amylopectins exhibited average chain lengths ranging from 16.72 to 17. Read More

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Characterization of polymer chain fractions of kiwifruit starch.

Authors:
Dongxing Li Fan Zhu

Food Chem 2018 Feb 18;240:579-587. Epub 2017 Jul 18.

School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand. Electronic address:

In this report, the amylose composition and molecular structure of starches from the core and outer pericarp of 3 golden kiwifruit varieties were characterised, using enzymatic and chromatographic techniques. Starches from the core tissues of kiwifruit tend to have higher amylose contents (by ∼3-5%) and longer unit chains of both amylopectins and their φ, β-limit dextrins (LDs) than those of the outer pericarp starches. The contents of short B-chains of the φ, β-LDs of amylopectins from the outer pericarp were higher (by ∼3%) than those of φ, β-LDs of the core amylopectins. Read More

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February 2018

Effect of diurnal photosynthetic activity on the fine structure of amylopectin from normal and waxy barley starch.

Int J Biol Macromol 2017 Sep 28;102:924-932. Epub 2017 Apr 28.

Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108, USA. Electronic address:

The impact of diurnal photosynthetic activity on the fine structure of the amylopectin fraction of starch synthesized by normal barley (NBS) and waxy barley (WBS), the latter completely devoid of amylose biosynthesis, was determined following the cultivation under normal diurnal or constant light growing conditions. The amylopectin fine structures were analysed by characterizing its unit chain length profiles after enzymatic debranching as well as its φ,β-limit dextrins and its clusters and building blocks after their partial and complete hydrolysis with α-amylase from Bacillus amyloliquefaciens, respectively. Regardless of lighting conditions, no structural effects were found when comparing both the amylopectin side-chain distribution and the internal chain fragments of these amylopectins. Read More

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September 2017

Molecular structure of quinoa starch.

Authors:
Guantian Li Fan Zhu

Carbohydr Polym 2017 Feb 2;158:124-132. Epub 2016 Dec 2.

School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand. Electronic address:

Quinoa starch has very small granules with unique properties. However, the molecular structure of quinoa starch remains largely unknown. In this study, composition and amylopectin molecular structure of 9 quinoa starch samples were characterised by chromatographic techniques. Read More

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February 2017

Unit and internal chain profile of African rice (Oryza glaberrima) amylopectin.

Carbohydr Polym 2016 Feb 10;137:466-472. Epub 2015 Nov 10.

Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Ave, St Paul, MN 55108, USA. Electronic address:

High-performance anion-exchange chromatography was used to study the unit chain profiles of amylopectins and their φ,β-limit dextrins from two African rice (Oryza glaberrima) accessions-TOG 12440 and IRGC 103759. The samples were compared with two Asian rice (Oryza sativa) samples (cv Koshihikari and cv WITA 4) and one O. sativa × O. Read More

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February 2016

Engineering of isoamylase: improvement of protein stability and catalytic efficiency through semi-rational design.

J Ind Microbiol Biotechnol 2016 Jan 23;43(1):3-12. Epub 2015 Nov 23.

Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, 214122, China.

Isoamylase catalyzes the hydrolysis of α-1,6-glycosidic linkages in glycogen, amylopectin and α/β-limit dextrins. A semi-rational design strategy was performed to improve catalytic properties of isoamylase from Bacillus lentus. Three residues in vicinity of the essential residues, Arg505, Asn513, and Gly608, were chosen as the mutation sites and were substituted by Ala, Pro, Glu, and Lys, respectively. Read More

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January 2016

Starch structure in developing barley endosperm.

Int J Biol Macromol 2015 Nov 8;81:730-5. Epub 2015 Sep 8.

Department of Food Science, Swedish University of Agricultural Sciences, P.O. Box 7051, S-750 07 Uppsala, Sweden. Electronic address:

Barley spikes of the cultivars/breeding lines Gustav, Karmosé and SLU 7 were harvested at 9, 12 and 24 days after flowering in order to study starch structure in developing barley endosperm. Kernel dry weight, starch content and amylose content increased during development. Structural analysis was performed on whole starch and included the chain-length distribution of the whole starches and their β-limit dextrins. Read More

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November 2015

Particulate structure of phytoglycogen studied using β-amylolysis.

Carbohydr Polym 2015 Nov 25;132:582-8. Epub 2015 Jun 25.

Department of Food Science, Purdue University, United States. Electronic address:

Phytoglycogen (PG), a dendrimer-like glucan particulate, has a much higher dispersed molecular density than amylopectin (AP). In this study, β-amylase was used to investigate the effect of high molecular density of PG on its susceptibility to enzymatic hydrolysis. AP and PG reached the limit of β-amylolysis at 20 and 480 min, respectively, suggesting a much higher resistance of PG to β-amylase. Read More

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November 2015

Causal relations between structural features of amylopectin, a semicrystalline hyperbranched polymer.

Biomacromolecules 2014 Jul 24;15(7):2501-11. Epub 2014 Jun 24.

Tongji School of Pharmacy, Huazhong University of Science and Technology , Wuhan, China , 430030.

The relationships were determined between molecular properties of amylopectin, a hyperbranched glucose polymer and the major component of starch, and higher-level structures in native starch (double helices, crystallinity and crystalline-amorphous lamellae). Parameters from NMR, differential scanning calorimetry, and size exclusion chromatography of β-limit dextrins of a series of waxy starches, together with literature data, gave information on relationships between the structure of the interior of the amylopectin molecule and crystallinity. The structure of internal B chains (those with one or more branches) of amylopectin influences both crystalline properties and crystallinity. Read More

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Composition of clusters and building blocks in amylopectins from maize mutants deficient in starch synthase III.

J Agric Food Chem 2013 Dec 6;61(50):12345-55. Epub 2013 Dec 6.

School of Chemical Sciences, University of Auckland , Private Bag 92019, Auckland 1142, New Zealand.

Branches in amylopectin are distributed along the backbone. Units of the branches are building blocks (smaller) and clusters (larger) based on the distance between branches. In this study, composition of clusters and building blocks of amylopectins from dull1 maize mutants deficient in starch synthase III (SSIII) with a common genetic background (W64A) were characterized and compared with the wild type. Read More

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December 2013

Probing helical hydrophobic binding sites in branched starch polysaccharides using NMR spectroscopy.

Chemistry 2013 Nov 10;19(48):16314-20. Epub 2013 Oct 10.

Carlsberg Laboratory, Gamle Carlsberg Vej 10, Copenhagen V, 1799 (Denmark), Fax: (+45) 33274708.

Branched starch polysaccharides are capable of binding multiple hydrophobic guests, but their exploitation as multivalent hosts and in functional materials is limited by their structural complexity and diversity. Linear α(1-4)-linked glucose oligosaccharides are known to bind hydrophobic guests inside left-handed single helices in solution and the solid state. Here, we describe the development of an amphiphilic probe that binds to linear α(1-4)-linked glucose oligosaccharides and undergoes a conformational switch upon complexation, which gives rise to dramatic changes in the (1)H NMR spectrum of the probe. Read More

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November 2013

Molecular structure of starches from maize mutants deficient in starch synthase III.

J Agric Food Chem 2013 Oct 4;61(41):9899-907. Epub 2013 Oct 4.

School of Chemical Sciences, University of Auckland , Private Bag 92019, Auckland 1142, New Zealand.

Molecular structures of starches from dull1 maize mutants deficient in starch synthase III (SSIII) with a common genetic background (W64A) were characterized and compared with the wild type. Amylose content with altered structure was higher in the nonwaxy mutants (25.4-30. Read More

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October 2013

Characterization of internal structure of maize starch without amylose and amylopectin separation.

Carbohydr Polym 2013 Sep 9;97(2):475-81. Epub 2013 May 9.

Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada.

Normal maize starch was used to characterize the internal structure of starch without separating amylose and amylopectin, and the result was compared with amylose-free waxy maize starch. The clusters in the whole starch were produced by partial hydrolysis using α-amylase of Bacillus amyloliquefaciens, and were subsequently treated with β-amylase to remove the linear amylose and to produce β-limit dextrins of clusters from amylopectin. The clusters were further hydrolyzed extensively with α-amylase to produce building blocks. Read More

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September 2013

Applications of β-limit dextrin as a matrix forming excipient for fast disintegrating buccal dosage formats.

J Pharm Pharm Sci 2012 ;15(5):669-79

Glycologic Limited, 70 Cowcaddens Road, Glasgow, UK.

Purpose: To compare the properties of buccal delivery matrices (wafers) made with dextrin, β-limit dextrin and pre-gelatinised starch.

Methods: The constituent α-glucans were tested for their mucoadhesive properties in solution plus their content of crystalline material (differential scanning calorimetry, DSC). Wafers were made by lyophilisation of aqueous solutions/dispersions of the α-glucans. Read More

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On the interconnection of clusters and building blocks in barley amylopectin.

Int J Biol Macromol 2013 Apr 24;55:75-82. Epub 2012 Dec 24.

Department of Food Science, Swedish University of Agricultural Sciences, PO Box 7051, S-750 07 Uppsala, Sweden.

Amylopectin is a highly branched starch component built up of a large number of clustered α-D-glucose chains. A single C-chain possesses the reducing end and carries the rest of the macromolecule. The aim of this study was to investigate the interconnection of clusters and domains (groups of clusters) in barley amylopectin by isolation of the units with α-amylolysis and subsequent labelling of the C-chain in the φ,β-limit dextrins of these structural units with the fluorescent compound 2-aminopyridine. Read More

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NMR assignment of structural motifs in intact β-limit dextrin and its α-amylase degradation products in situ.

Carbohydr Res 2012 Oct 11;359:76-80. Epub 2012 May 11.

Carlsberg Laboratory, Gamle Carlsberg Vej 10, Copenhagen V, Denmark.

An increasingly detailed and realistic view of biological processes often hinges on atomic-level characterization of biomacromolecules and of the processes they are involved in, preferably under near-physiological conditions. Structure, degradation, and synthesis of glucose storage polymers have been studied for decades with a range of analytical tools, but the detailed in situ analysis has remained an analytical challenge. Here, we report the NMR assignment of different structural motifs in the β-limit dextrin from lintnerized maize starch as a branched α-glucan model system for starch, which is depleted of repetitive α-(1→4) glycosidic bonds at non-reducing ends but has the α-(1→6) branch points intact. Read More

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October 2012

Degradation of the starch components amylopectin and amylose by barley α-amylase 1: role of surface binding site 2.

Arch Biochem Biophys 2012 Dec 17;528(1):1-6. Epub 2012 Aug 17.

Nano-Science Center, Department of Chemistry, University of Copenhagen, Universitetsparken 5, DK-2100 Copenhagen Ø, Denmark.

Barley α-amylase isozyme 1 (AMY1, EC 3.2.1. Read More

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December 2012

Fast and reliable method for simultaneous zymographic detection of glucoamylase and α-amylase in fungal fermentation.

Anal Biochem 2012 Feb 8;421(2):802-4. Epub 2011 Dec 8.

Center for Chemistry, Institute of Chemistry, Technology, and Metallurgy, University of Belgrade, Studentski trg 12-16, Belgrade, Serbia.

Detection of α-amylase and glucoamylase in crude fermentation extracts using a single native electrophoresis gel and zymogram is described in this article. Proteins were printed on substrate gel and simultaneously onto a membrane in a three-sandwich gel. α-Amylase was detected on the substrate gel with copolymerized β-limit dextrins and iodine reagent. Read More

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February 2012

Structures of building blocks in clusters of sweetpotato amylopectin.

Carbohydr Res 2011 Dec 15;346(18):2913-25. Epub 2011 Oct 15.

School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong, China.

φ,β-Limit dextrins of domains and clusters of sweetpotato amylopectin were subjected to extensive hydrolysis by Bacillus amyloliquefaciens α-amylase to release building blocks and reveal the internal structures of clusters. The composition of building blocks was analyzed by size-fractionation, gel permeation chromatography, and high performance anion exchange chromatography. Different domains and clusters had structurally similar building blocks with around three chains per building block and internal chain length around 2. Read More

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December 2011

The cluster structure of barley amylopectins of different genetic backgrounds.

Int J Biol Macromol 2011 Nov 17;49(4):441-53. Epub 2011 Jun 17.

Department of Food Science, Swedish University of Agricultural Sciences, Uppsala, Sweden.

The unit chains of amylopectin are organized into clusters. In this study, the cluster structure was analysed in detail in four different genotypes of barley, of which two possessed the amo1 genetic background. Amylose content of the barley starches differed from 0 to 32. Read More

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November 2011

Structures of clusters in sweetpotato amylopectin.

Carbohydr Res 2011 Jul 8;346(9):1112-21. Epub 2011 Mar 8.

School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong, China.

Sweetpotato amylopectin was subjected to partial hydrolysis by α-amylase from Bacillus amyloliquefaciens to release the clusters. Clusters were then fractionated and precipitated by methanol and structurally characterized by gel-permeation chromatography and high-performance anion-exchange chromatography. An initial stage of α-amylolysis on the amylopectin isolated mostly domains but also clusters. Read More

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Bioadhesive properties of β-limit dextrin.

J Pharm Pharm Sci 2011 ;14(1):60-6

Glycologic Limited, 70 Cowcaddens Road, Glasgow, UK.

Purpose: β-Limit dextrin has been studied for many years as a means to investigate the internal structures of amylose and amylopectin. However its role as an excipient in the pharmaceutical industry has never been reported. This paper is the first one in a series to explore its potential use as an excipient to aid drug delivery. Read More

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Phosphate esters in amylopectin clusters of potato tuber starch.

Int J Biol Macromol 2011 May 16;48(4):639-49. Epub 2011 Feb 16.

Department of Biosciences, Åbo Akademi University, Artillerigatan 6, FI-20520 Turku, Finland.

Starch phosphate is important in starch metabolism and in order to deduce its location and structural effects in clusters and building blocks of amylopectin, these were isolated from a normal potato (WT) and two starches with antisense suppressed glucan water dikinase (asGWD) activity and starch branching enzyme (asSBE) activity possessing suppressed and increased phosphate contents, respectively. Neutral N-chains and phosphorylated P-chains of the amylopectin macromolecules were similar in WT and asGWD, whereas asSBE possessed considerably longer P-chains. Cluster β-limit dextrins were isolated by α-amylase treatment and successive β-amylolysis. Read More

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The fine structure of cassava starch amylopectin. Part 2: building block structure of clusters.

Int J Biol Macromol 2010 Oct 1;47(3):325-35. Epub 2010 Jun 1.

Department of Food Science, Swedish University of Agricultural Sciences, Uppsala, Sweden.

The aim of this work was to analyse the organization of unit chains inside clusters of cassava amylopectin. beta-Limit dextrins of the clusters and partly fragmented clusters (sub-clusters) were isolated previously [Laohaphatanaleart et al., Int. Read More

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October 2010

The fine structure of cassava starch amylopectin. Part 1: Organization of clusters.

Int J Biol Macromol 2010 Oct 18;47(3):317-24. Epub 2010 Jan 18.

Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand.

The enzyme alpha-amylase from Bacillussubtilis was applied to partly hydrolyze purified cassava amylopectin into groups of clusters, which were called domains. The domains were further size-fractionated by methanol precipitation and then subjected to a second stage of alpha-amylolysis until the rate of hydrolysis was slow in order to release the single clusters. All domain and cluster fractions were hydrolyzed with beta-amylase into beta-limit dextrins. Read More

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October 2010

Fine structure characterization of amylopectins from grain amaranth starch.

Carbohydr Res 2009 Sep 17;344(13):1701-8. Epub 2009 Jun 17.

School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong SAR, PR China.

The aim of this study was to determine the fine structure of amylopectin from grain amaranth. Amaranthus amylopectin was hydrolyzed with alpha-amylase, and single clusters and a group of clusters (domain) were isolated by methanol precipitation. The domain and the clusters were treated with phosphorylase a and then beta-amylase to remove all external chains, whereby the internal structure was obtained. Read More

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September 2009