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Potato amylopectin

Manufactured by Merck Group
Sourced in United States

Potato amylopectin is a type of starch extracted from potatoes. It is a complex carbohydrate molecule composed of long, branched chains of glucose units. Potato amylopectin serves as a key component in various laboratory applications, providing a source of energy and structural support in various biological and chemical processes.

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6 protocols using potato amylopectin

1

Quantifying Polysaccharide Composition in LBs

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Lugol’s iodine was prepared as a 20×stock (1.5 M KI and 100 mM I2). To detect LBs in preliminary purifications, 50 µL samples from purification fractions were boiled for 15 minutes on a 95°C heat block, clarified by centrifugation ( 16,000×g for 1 min), and 35 µL of the supernatant was added to 50 µL 1×Lugol’s iodine and 15 µL water for 100 µL total (Fig. S2A). To analyze iodine absorbance of polysaccharide from LB purifications, Pflüger-isolated polyglucosan fractions were added to 50 µL 1×Lugol’s iodine for 100 µL total and absorbance was measured at 550 nm. Absorbance was graphed alongside glucose-based concentrations to illustrate the fractionation of polyglucosan and glycogen into supernatant and pellet fractions, respectively (Fig. S2B). For spectral scans, 50 µg LBs, rabbit liver glycogen (Sigma), and potato amylopectin (Sigma) were solubilized by boiling for 30 min and added to 50 µL 1×Lugol’s iodine for 100 µL total. Absorbance scans were performed at 400–800 nm in 10 nm steps.
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2

Soluble Starch-Binding Protein Analysis

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The leaf samples (300 mg) harvested after 8 h light or 4 h dark were ground in liquid nitrogen, homogenized in 1 mL of soluble protein extraction buffer (50 mM Hepes pH 7.5, 2 mM EDTA, and 10% glycerol), and then incubated for 5 min on ice. The supernatant was obtained after 10 min of centrifugation at 14,000× g at 4 °C and soluble protein concentration was measured by Bradford assay (Bio-Rad, Hercules, CA, USA) while using bovine serum albumin as a standard. Protein extracts (35 µg) were incubated in the presence or absence of 40 mM DTT or 200 µM CuCl2 for 2 h on ice in the dark and loaded on native PAGE gel (7.5% acrylamide) containing 0.2% (w/v) potato amylopectin (Sigma-Aldrich, Saint Louis, MO, USA) as substrate in the separating gel. After migration (under native condition for 4 h at 4 °C at 15 V.cm−1), the gels were incubated overnight at room temperature in 100 mM Tris-HCl pH 7, 1 mM MgCl2, and 1 mM CaCl2 containing buffer. Activities were revealed by iodine staining (Lugol solution; Sigma-Aldrich, Saint Louis, MO, USA).
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3

Quantifying Potato Amylopectin Phosphate Release

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Release of phosphate from potato amylopectin was determined as done previously (23 (link), 24 (link), 42 (link), 93 (link)) with the following modifications. Briefly, phosphate release was monitored using the PiColorLock Phosphate Detection Reagent (Novus Biologicals), a malachite green–based assay. For time course assays, 5 nM recombinant protein was incubated with 90 μg solubilized potato amylopectin (Sigma-Aldrich), supplied as a powder; solubilized at a stock concentration of 5 mg/ml using alcohol/alkaline method (also referred to as the “Roach method” in Ref. (93 (link))) in phosphatase buffer in a final volume of 80 μl at pH 6.5. For TgLaforin kinetic characterization, 5 nM TgLaforin was incubated with varying amylopectin concentrations for 10 min. All reactions were terminated by addition of 20 μl (0.25 initial reaction volume) of the PiColorLock Gold solution containing Accelerator in a 100:1 ratio of Gold solution to the accelerator. After 5 min, 8 μl stabilizer solution (0.1 initial reaction volume) was added, and reaction was allowed to develop for 30 min at r.t. before the absorbance of each reaction was measured at 635 nm using a Synergy HTX Multi-Mode Reader (BioTek). Absorbance was converted to pmol Pi release using a Pi absorbance standard curve. Data points are presented as the mean of three independent replicates, each consisting of three technical replicates.
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4

Non-denaturing PAGE for Protein-Polysaccharide Binding

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Non-denaturing polyacrylamide gels with and without potato amylopectin (Sigma), corn amylopectin (Sigma), potato amylose (Sigma), bovine liver glycogen (Sigma), pullulan (Sigma) or dextran (Sigma) to a final concentration of 0.1% polysaccharide were cast. All polysaccharides were autoclaved, and amylose was solubilized by alkaline solubilization with 1 M NaOH and acid neutralization to pH 7 with HCl 60 . Sas6 protein samples were mixed with 6X loading dye lacking SDS. Gels were run concurrently for 4 h on ice and subsequently stained with Coomassie (0.025% Coomassie blue R350, 10% acetic acid and 45% methanol). Gels were imaged on a Bio-Rad Gel Doc Go imaging system. The distance between each band and the top of the separating gel was measured using ImageJ 61 . The ratio of the distance migrated by each band to the distance the BSA band traveled was determined. Binding was considered positive if the ratio was less than 0.85, as previously described 43 .
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5

Cloning and Expression of Gt-GBE Enzyme

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The DNA sequence of 1,4-α-glucan branching enzyme gene Gt-gbe was obtained from NCBI (GenBank: KJ660983.1). The Gt-gbe/pET-20b(+) was constructed in our laboratory. Escherichia coli JM109 was used as the cloning host, while E. coli BL21(DE3) was used for protein expression of the wild-type Gt-GBE and mutants. Isoamylase (I5284, EC 3.2.1.68, 10,000,000 U/mg protein) and potato amylopectin were purchased from Sigma Chemical Co. (St. Louis, MO, USA). High-fidelity DNA polymerase was purchased from Vazyme Biotechnology Co. (Nanjing, China). All other chemicals were obtained from Sinopharm Chemical Reagent Co. (Shanghai, China).
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6

Kinetic Analysis of HvLD Variants

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The kinetic constants of wild type HvLD and HvLD-M440G on different substrates were determined from initial hydrolysis velocities at 37°C using a reducing sugar assay [31] . The substrate concentrations were 0.02-1 mg/ml pullulan (Megazyme) or 0.5-10 mg/ml potato amylopectin (Sigma-Aldrich) and the enzyme concentration was 3.6 nM wild type HvLD in the pullulan experiment and
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