Starch structure in developing kiwifruit

International Journal of Biological Macromolecules
Dongxing Li, Fan Zhu

Abstract

Starch is the major component of kiwifruit at the time of commercial harvesting. The structural changes of starches from 2 kiwifruit varieties (Hayward and Gold3) at different growing stages up to commercial harvesting time were studied. During the fruit growth, the starch content (dry weight basis) increased from ~2% to 46% (Hayward) and 58% (Gold3) and the starch granules enlarged from 4 to 10 μm. The polymorph type of the starches remained as B-type and the amylose contents (AC) levelled off (~10-12%, Hayward) or increased (~15 to 19%, Gold3) throughout the fruit developing. The external and internal structures of amylopectins remained similar as the starch granules enlarged in expanding kiwifruit, suggesting a homogeneous molecular structure from the centre towards the periphery of a kiwifruit starch granule. This is the first report to provide the structural information on B-type starch granules in developing fruit. The results of the structural changes shared similarity as well as differences with other types of the starches in developing crops including kidney bean and various cereals. The comparative analysis suggests that the evolution of amylopectin structure in developing crops largely depends on the botanical source...Continue Reading

References

Mar 3, 2010·Annual Review of Plant Biology·Samuel C ZeemanAlison M Smith
Aug 19, 2014·Carbohydrate Polymers·Danusha N KalingaKoushik Seetharaman
Sep 13, 2015·International Journal of Biological Macromolecules·Anna KällmanRoger Andersson
Nov 20, 2016·Food Chemistry·Dongxing Li, Fan Zhu
Dec 28, 2016·Carbohydrate Polymers·Guantian Li, Fan Zhu
Sep 28, 2017·Food Chemistry·Dongxing Li, Fan Zhu

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Citations

Mar 2, 2021·Journal of Agricultural and Food Chemistry·Yuyue ZhongDongwei Guo
Feb 22, 2021·Journal of the Science of Food and Agriculture·Gastón Gutiérrez-GamboaYulin Fang
Mar 4, 2021·Current Biology : CB·Qiaoran Li, Craig Montell

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