title: Potato phosphorylase catalyzed synthesis of amylose-lipid complexes.
abstract: On-line size-exclusion chromatography monitoring of potato phosphorylase catalyzed amylose synthesis--starting from alpha-D-glucose-1-P and maltohexaose--revealed rather monodisperse amylose populations. In the presence of lipids, amylose-lipid complexes spontaneously formed and precipitated. They were recovered by centrifugation, freeze-dried, and characterized by wide-angle X-ray diffraction and differential scanning calorimetry. The presence of lipids during amylose synthesis led to lower amylose degrees of polymerization (DP). Lipid chain length defined amylose DP, which increased in the order myristic acid (C14), glyceryl monostearate (GMS), stearic acid (C18), and docosanoic acid (C22). The thermal stability of the complexes increased in the same manner, with the C22 complexes having the highest dissociation temperature. In addition, we hypothesized that these results provide additional evidence for the fringed micellar organization of (semi-enzymically synthesized) amylose-lipid complexes.
authors.affiliation: Laboratory of Food Chemistry, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium. Greet.Gelders@biw.kuleuven.be
authors.forename: Greta G
authors.initials: GG
authors.lastname: Gelders
authors.forename: Hans
authors.initials: H
authors.lastname: Goesaert
authors.forename: Jan A
authors.initials: JA
authors.lastname: Delcour
mesh_terms: D000688:Amylose / Q000737:chemistry*; D002152:Calorimetry, Differential Scanning; D002236:Carbohydrate Conformation; D002240:Carbohydrate Sequence; D002384:Catalysis; D002845:Chromatography; D005227:Fatty Acids / Q000737:chemistry; D005989:Glycerides / Q000737:chemistry; D006358:Hot Temperature; D008055:Lipids / Q000737:chemistry; D046911:Macromolecular Substances / Q000737:chemistry*; D008823:Micelles; D008956:Models, Chemical; D008969:Molecular Sequence Data; D008970:Molecular Weight; D019814:Myristic Acid / Q000737:chemistry; D006005:Phosphorylases / Q000737:chemistry*; D011108:Polymers / Q000737:chemistry; D011198:Solanum tuberosum / Q000201:enzymology*; D013213:Starch / Q000737:chemistry; D013229:Stearic Acids / Q000737:chemistry; D013696:Temperature; D013997:Time Factors; D014961:X-Ray Diffraction
chemical_list: D005227:Fatty Acids; D005989:Glycerides; D008055:Lipids; D046911:Macromolecular Substances; D008823:Micelles; D011108:Polymers; D013229:Stearic Acids; D019814:Myristic Acid; C048159:glyceryl monostearate; C031183:stearic acid; D013213:Starch; D000688:Amylose; D006005:Phosphorylases; C007547:behenic acid