On the non-random nature of amylopectin branching

By D. Thompson. 2000

214 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/a72c42d27cab8dc636305322bd192f45c80d5cc9

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In Food Science

In Nutrition and Dietetics

Citations in the corpus

The control of amylose synthesis (2001, background): “1,4-linked chains are joined together by 1,6 branch points and the chains are arranged into clusters in which adjacent chains form double helices (for review, see Thompson 2000 ).”
Resistant starch as functional ingredient: A review (2010, background): “The processing conditions can affect the resistant content of starch by influencing its gelatinisation and retrogradation (Thompson, 2000).”
Some Cyanobacteria Synthesize Semi-amylopectin Type α-Polyglucans Instead of Glycogen (2005, background): “…glycogen in animals and bacteria in that amylopectin, a major component of starch, has a highly organized structure designated as a tandem-cluster structure, in which the structural unit clusters are tandem linked to form an amylopectin molecule (Manners 1991, Gallant et al. 1997, Thompson 2000).”
From sucrose to starch granule to starch physical behaviour: a focus on rice starch (2004, background): “infra) and (ii) have non-randomly distributed amylopectin branch points (Thompson, 2000).”
The molecular structures of starch components and their contribution to the architecture of starch granules: A comprehensive review (2010, background): “The results of such a modelling exercise suggest strongly that the branching in amylopectin does not exhibit a random nature [213].”
Starch biosynthesis in developing seeds (2010, background): “For more detailed reviews of starch structure models, see Manners (1989), Buléon et al. (1998), Thompson (2000) and Bertoft (2004).”