Why do gelatinized starch granules not dissolve completely? Roles for amylose, protein, and lipid in granule "ghost" integrity.

After gelatinization in water, starch granules persist in swollen hydrated forms known as ghosts. Three potential mechanisms for ghost formation are tested. Proteins and lipids on the granule surface are found to be a determinant of ghost robustness, but not ghost formation.

A minor form of starch branching enzyme in potato (Solanum tuberosum L.) tubers has a major effect on starch structure: cloning and characterisation of multiple forms of SBE A.

Full length cDNAs encoding a second starch branching enzyme (SBE A) isoform have been isolated from potato tubers. The predicted protein has a molecular mass of 101 kDa including a transit peptide of 48 amino acids. Multiple forms of the SBE A gene exist which differ mainly in the length of a polyglutamic acid repeat at the C-terminus of the protein.

Identification of the major starch synthase in the soluble fraction of potato tubers.

The major isoform of starch synthase from the soluble fraction of developing potato tubers has been purified and used to prepare an antibody and isolate a cDNA. The protein is 140 kD, and it is distinctly different in predicted primary amino acid sequence from other isoforms of the enzyme thus far described. Immunoinhibition and immunoblotting experiments and analysis of tubers in which activity of the isoform was reduced through expression of antisense mRNA revealed that the isoform accounts for approximately 80% of the activity in the soluble fraction of the tuber and that it is also bound to starch granules.

1H- and 13C-NMR characterization of the digalactosylmannopentaose liberated from legume seed galactomannan by beta-mannanase action.

Incubation of Locust bean gum with an Aspergillus niger beta-D-mannanase released a wide variety of galactomannan oligomers. A single heptasaccharide, digalactosylmannopentaose, was obtained from fractionation of the mixture by size exclusion chromatography. The purity and chemical composition of the sample was demonstrated using mass spectrometry, high performance anion-exchange chromatography and monosaccharide composition analysis.