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Substitution patterns in methylated potato starch as revealed from the structure and composition of fragments in enzymatic digests

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Author: Steeneken, P.A.M. · Tas, A.C. · Woortman, A.J.J. · Sanders, P. · Mijland, P.J.H.C. · Weijs,
Institution: TNO Kwaliteit van Leven
Source:Carbohydrate Research, 14, 343, 2411-2416
Identifier: 241021
doi: doi:10.1016/j.carres.2008.06.029
Keywords: Nutrition · Analytical research · Enzymatic digestibility · MALDI · Methylation · Starch · Substitution pattern · Chemical reactions · Enzymes · Food additives · Monomers · Polymers · Structure (composition) · Sugars · Amyloglucosidase · Degree of polymerization · Enzymatic digestibility · Enzyme specificity · Granule structure · MALDI · Mass compositions · Methylation · Monomer compositions · Potato starch · Substitution pattern · Substitution patterns · Starch · amylase · carbohydrate · glucan 1,4 alpha glucosidase · oligosaccharide · potato starch · article · carbohydrate analysis · enzyme chemistry · enzyme specificity · fractionation · gas liquid chromatography · matrix assisted laser desorption ionization time of flight mass spectrometry · methylation · polymerization · priority journal · alpha-Amylases · Chromatography, Liquid · Glucan 1,4-alpha-Glucosidase · Methylation · Oligosaccharides · Solanum tuberosum · Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization · Starch · Substrate Specificity · Solanum tuberosum


The effect of the granule structure on the methylation of starch was investigated by comparing the substitution patterns of potato starch methylated in granular suspension and in solution to DS 0.3. Substitution patterns were analyzed by successive digestion with α-amylase and amyloglucosidase, fractionation of the resulting malto-oligosaccharide mixture by GPC on a preparative scale, and characterization of the fractions by GLC and MALDI-MS. The mass composition of fractions with intermediate and higher degree of polymerization was indicative of enhanced clustering of substituents in granular methyl starch. On the contrary, the composition of the smaller saccharides was governed by enzyme specificity, which was also reflected in strong deviations in their monomer composition. A sequencing study on selected 'pure' small saccharides confirmed and complemented previous conclusions on enzyme specificity. © 2008 Elsevier Ltd. All rights reserved.