title: Nano-structures of debranched potato starch obtained by isoamylolysis.
abstract: Starch debranching is fundamental for understanding the structure-function relationships of starch. In this paper, atomic force microscopy (AFM) was used to investigate potato starch by isoamylase [EC 3.2.1.68] debranching at nanometer scale. The hydrolysates were separated by gel-permeation chromatography and the fractions were imaged. In addition to linear structures and branches, coiled structures were revealed in the intermediate hydrolysates. It is concluded that isoamylolysis is very useful for a better understanding of starch structure-property relationships.
authors.affiliation: College of Food Engineering and Biotechnology, Tianjin Univ. of Science & Technology, No. 29, the 13th Ave. of Teda, Tianjin 300457, PR China. hjanlog@yahoo.com
authors.forename: Hongjie
authors.initials: H
authors.lastname: An
authors.forename: Hongbo
authors.initials: H
authors.lastname: Liang
authors.forename: Zhongdong
authors.initials: Z
authors.lastname: Liu
authors.forename: Hongshun
authors.initials: H
authors.lastname: Yang
authors.forename: Qingdai
authors.initials: Q
authors.lastname: Liu
authors.forename: Huabin
authors.initials: H
authors.lastname: Wang
mesh_terms: D002236:Carbohydrate Conformation; D002850:Chromatography, Gel; D005503:Food Additives / Q000737:chemistry / Q000378:metabolism; D005782:Gels; D006868:Hydrolysis; D007517:Isoamylase / Q000378:metabolism*; D018625:Microscopy, Atomic Force; D049329:Nanostructures / Q000737:chemistry* / Q000648:ultrastructure; D010316:Particle Size; D018517:Plant Roots / Q000737:chemistry*; D011198:Solanum tuberosum / Q000737:chemistry*; D013213:Starch / Q000737:chemistry* / Q000378:metabolism* / Q000648:ultrastructure
chemical_list: D005503:Food Additives; D005782:Gels; D013213:Starch; D007517:Isoamylase