Campus Units

Food Science and Human Nutrition, Genetics, Development and Cell Biology

Document Type

Article

Publication Version

Published Version

Publication Date

4-2010

Journal or Book Title

Carbohydrate Polymers

Volume

80

Issue

2

First Page

533

Last Page

538

DOI

10.1016/j.carbpol.2009.12.016

Abstract

GEMS-0067 maize starch contains up to 32% elongated starch granules, much higher than amylose-extender (ae) single-mutant maize starch (∼7%) and normal (non-mutant) maize starch (0%). These elongated granules are highly resistant to enzymatic hydrolysis at 95–100 °C, which function as resistant starch. The structure and formation of these elongated starch granules, however, were not known. In this study, light, confocal laser-scanning, scanning electron, and transmission electron microscopy were used to reveal the structure and formation of these elongated starch granules. The transmission electron micrographs showed fusion through amylose interaction between adjacent small granules in the amyloplast at the early stage of granule development. A mechanistic model for the formation of elongated starch granules is proposed.

Comments

This article is from Carbohydrate Polymers 80 (2010); 533, doi: 10.1016/j.carbpol.2009.12.016.

Rights

Works produced by employees of the U.S. Government as part of their official duties are not copyrighted within the U.S. The content of this document is not copyrighted.

Language

en

File Format

application/pdf

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