Pullulanase Debranching of Various Starches Upgrades the Crystalline Structure and Thermostability of Starch‐Lauric Acid Complexes
Cassava, rice, and chickpea starches with different amylose contents and amylopectin structure are used to prepare helical inclusion complexes with lauric acid (LA) and to investigate the effect of pullulanase debranching on complex formation, crystalline structure, thermostability, and morphology c...
| Autores principales: | , , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Wiley
2018
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/93347 |
| _version_ | 1855539328609943552 |
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| author | Wongprayoon, Suchitra Tran, Thierry Gibert, Olivier Dubreucq, Eric Piyachomkwan, Kuakoon Sriroth, Klanarong |
| author_browse | Dubreucq, Eric Gibert, Olivier Piyachomkwan, Kuakoon Sriroth, Klanarong Tran, Thierry Wongprayoon, Suchitra |
| author_facet | Wongprayoon, Suchitra Tran, Thierry Gibert, Olivier Dubreucq, Eric Piyachomkwan, Kuakoon Sriroth, Klanarong |
| author_sort | Wongprayoon, Suchitra |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | Cassava, rice, and chickpea starches with different amylose contents and amylopectin structure are used to prepare helical inclusion complexes with lauric acid (LA) and to investigate the effect of pullulanase debranching on complex formation, crystalline structure, thermostability, and morphology compared to their non‐debranched counterparts. The quantity of inclusion complexes in debranched starches increased 2–9 times compared to non‐debranched starches, due to the release of debranched, linear amylopectin chains. The amount of complexes after debranching increased with amylopectin content, and with the proportion of amylopectin short chains. Retrogradation occurred under the same conditions as and in competition with complexation; however, carefully adjusting the conditions enabled minimization of retrogradation and maximization of complex formation. |
| format | Journal Article |
| id | CGSpace93347 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| publisher | Wiley |
| publisherStr | Wiley |
| record_format | dspace |
| spelling | CGSpace933472025-03-13T09:45:25Z Pullulanase Debranching of Various Starches Upgrades the Crystalline Structure and Thermostability of Starch‐Lauric Acid Complexes Wongprayoon, Suchitra Tran, Thierry Gibert, Olivier Dubreucq, Eric Piyachomkwan, Kuakoon Sriroth, Klanarong pullulanase amylose amilosa amylopectin amilopectina cassava lauric acid ácido láurico cassava starch almidón de la mandioca Cassava, rice, and chickpea starches with different amylose contents and amylopectin structure are used to prepare helical inclusion complexes with lauric acid (LA) and to investigate the effect of pullulanase debranching on complex formation, crystalline structure, thermostability, and morphology compared to their non‐debranched counterparts. The quantity of inclusion complexes in debranched starches increased 2–9 times compared to non‐debranched starches, due to the release of debranched, linear amylopectin chains. The amount of complexes after debranching increased with amylopectin content, and with the proportion of amylopectin short chains. Retrogradation occurred under the same conditions as and in competition with complexation; however, carefully adjusting the conditions enabled minimization of retrogradation and maximization of complex formation. 2018-07 2018-06-14T19:06:20Z 2018-06-14T19:06:20Z Journal Article https://hdl.handle.net/10568/93347 en Limited Access Wiley Wongprayoon, Suchitra, Tran, Thierry, Gibert, Olivier, Dubreucq, Eric, Piyachomkwan, Kuakoon, Sriroth, Klanarong. (2018). Pullulanase Debranching of Various Starches Upgrades the Crystalline Structure and Thermostability of Starch‐Lauric Acid Complexes. Starch-Starke, 70(7-8): 1700351. |
| spellingShingle | pullulanase amylose amilosa amylopectin amilopectina cassava lauric acid ácido láurico cassava starch almidón de la mandioca Wongprayoon, Suchitra Tran, Thierry Gibert, Olivier Dubreucq, Eric Piyachomkwan, Kuakoon Sriroth, Klanarong Pullulanase Debranching of Various Starches Upgrades the Crystalline Structure and Thermostability of Starch‐Lauric Acid Complexes |
| title | Pullulanase Debranching of Various Starches Upgrades the Crystalline Structure and Thermostability of Starch‐Lauric Acid Complexes |
| title_full | Pullulanase Debranching of Various Starches Upgrades the Crystalline Structure and Thermostability of Starch‐Lauric Acid Complexes |
| title_fullStr | Pullulanase Debranching of Various Starches Upgrades the Crystalline Structure and Thermostability of Starch‐Lauric Acid Complexes |
| title_full_unstemmed | Pullulanase Debranching of Various Starches Upgrades the Crystalline Structure and Thermostability of Starch‐Lauric Acid Complexes |
| title_short | Pullulanase Debranching of Various Starches Upgrades the Crystalline Structure and Thermostability of Starch‐Lauric Acid Complexes |
| title_sort | pullulanase debranching of various starches upgrades the crystalline structure and thermostability of starch lauric acid complexes |
| topic | pullulanase amylose amilosa amylopectin amilopectina cassava lauric acid ácido láurico cassava starch almidón de la mandioca |
| url | https://hdl.handle.net/10568/93347 |
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