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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Relationship between the molecular structure of duckweed starch and its in vitro enzymatic degradation kinetics

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Author(s):
de Souza Moretti, Marcia Maria [1, 2] ; Yu, Wenwen [2] ; Zou, Wei [2] ; Landi Franco, Celia Maria [1] ; Albertin, Liliane Lazzari [3] ; Schenk, Peer M. [4] ; Gilbert, Robert G. [2, 5]
Total Authors: 7
Affiliation:
[1] Sao Paulo State Univ UNESP, Inst Biosci Humanities & Exact Sci, Sao Jose Do Rio Preto, SP - Brazil
[2] Univ Queensland, Ctr Nutr & Food Sci, Queensland Alliance Agr & Food Innovat, Brisbane, Qld 4072 - Australia
[3] Sao Paulo State Univ UNESP, Sch Nat Sci & Engn, Ilha Solteira, SP - Brazil
[4] Univ Queensland, Sch Agr & Food Sci, Brisbane, Qld 4072 - Australia
[5] Yangzhou Univ, Coll Agr, Joint Int Res Lab Agr & Agri Prod Safety, Yangzhou 225009, Jiangsu - Peoples R China
Total Affiliations: 5
Document type: Journal article
Source: International Journal of Biological Macromolecules; v. 139, p. 244-251, OCT 15 2019.
Web of Science Citations: 0
Abstract

Starch molecular structural effects in duckweed (Lemna minor and Landoltia punctata) controlling in vitro enzymatic degradation kinetics was studied. The molecular size distributions of fully-branched starches and the chain length distributions (CLDs) of enzymatically debranched duckweed starches were obtained using size-exclusion-chromatography (SEC). The CLDs of both debranched amylose and amylopectin were fitted with models using biologically-meaningful parameters. While there were no significant correlations between amylose content and starch degradation rate, the total amounts of amylose with shorter chain length negatively correlated with undigested starch content, and the amount of amylopectin long chains negatively correlated with the degradation rate coefficient. This provides new knowledge for the utilization of duckweed starches in bioethanol production. (C) 2019 Elsevier B.V. All rights reserved. (AU)

FAPESP's process: 16/22136-0 - Molecular and crystalline structures and their effect on the enzymatic susceptibility of different granular starches
Grantee:Marcia Maria de Souza Moretti
Support Opportunities: Scholarships abroad - Research Internship - Post-doctor