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

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (Unesp)-
Autor(es): dc.contributorQueensland Alliance for Agricultural and Food Innovation-
Autor(es): dc.contributorSchool of Agriculture and Food Sciences-
Autor(es): dc.contributorYangzhou University-
Autor(es): dc.creatorde Souza Moretti, Marcia Maria [UNESP]-
Autor(es): dc.creatorYu, Wenwen-
Autor(es): dc.creatorZou, Wei-
Autor(es): dc.creatorFranco, Célia Maria Landi [UNESP]-
Autor(es): dc.creatorAlbertin, Liliane Lazzari [UNESP]-
Autor(es): dc.creatorSchenk, Peer M.-
Autor(es): dc.creatorGilbert, Robert G.-
Data de aceite: dc.date.accessioned2022-02-22T00:33:02Z-
Data de disponibilização: dc.date.available2022-02-22T00:33:02Z-
Data de envio: dc.date.issued2020-12-11-
Data de envio: dc.date.issued2020-12-11-
Data de envio: dc.date.issued2019-10-15-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1016/j.ijbiomac.2019.07.206-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/201247-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/201247-
Descrição: dc.descriptionStarch 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.-
Descrição: dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)-
Descrição: dc.descriptionNational Natural Science Foundation of China-
Descrição: dc.descriptionSão Paulo State University (UNESP) Institute of Biosciences Humanities and Exact Sciences-
Descrição: dc.descriptionThe University of Queensland Centre for Nutrition and Food Sciences Queensland Alliance for Agricultural and Food Innovation-
Descrição: dc.descriptionSão Paulo State University (UNESP) School of Natural Sciences and Engineering-
Descrição: dc.descriptionThe University of Queensland School of Agriculture and Food Sciences-
Descrição: dc.descriptionJoint International Research Laboratory of Agriculture and Agri-Product Safety College of Agriculture Yangzhou University-
Descrição: dc.descriptionSão Paulo State University (UNESP) Institute of Biosciences Humanities and Exact Sciences-
Descrição: dc.descriptionSão Paulo State University (UNESP) School of Natural Sciences and Engineering-
Descrição: dc.descriptionFAPESP: 22136-0-
Descrição: dc.descriptionNational Natural Science Foundation of China: C1304013151101138-
Formato: dc.format244-251-
Idioma: dc.languageen-
Relação: dc.relationInternational Journal of Biological Macromolecules-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectDuckweed-
Palavras-chave: dc.subjectMolecular structure-
Palavras-chave: dc.subjectSize-exclusion chromatography (SEC)-
Palavras-chave: dc.subjectStarch-
Palavras-chave: dc.subjectStarch degradation-
Título: dc.titleRelationship between the molecular structure of duckweed starch and its in vitro enzymatic degradation kinetics-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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