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https://www.selleckchem.com/products/nvl-655.html Starch fine molecular structures are of essentially important in determining its pasting and retrogradation properties. In this study, 10 different starches from various botanical sources were selected to investigate the combined action of amylose and amylopectin molecules in determining the starch physicochemical properties. Correlation between starch structural parameters with the pasting and retrogradation properties showed that amylose and amylopectin CLDs do not affect these properties in isolation. Such as, the amount of amylose long chains and amylopectin short chains are both positively correlated with the melting temperatures and enthalpy of retrograded starches. Furthermore, relatively longer amylose short to medium chains can result in higher trough and breakdown viscosity, while higher amount of amylopectin medium to long chains result in higher peak viscosity. The results help a better understanding of the importance of amylose and amylopectin fine molecular structures in determining starch functional properties.Golgi Reassembly and Stacking Proteins (GRASPs), including GRASP65/GRASP55, were firstly found as stacking factors of Golgi cisternae. Their involvement in other processes, such as unconventional protein secretion (UPS), have been demonstrated, suggesting GRASPs act as interaction hubs. However, structural details governing GRASP functions are not understood thoroughly. Here, we explored the structural features of human cis-Golgi GRASP65 in aqueous solution and compared them with those from trans-Golgi GRASP55. Besides their distinct Golgi localization, GRASP65/55 also seem to be selectively recruited to mitosis-related events or to UPS. Despite preserving the monomeric form in solution seen for GRASP55, as inferred from our SEC-MALS and DLS data, GRASP65 exhibited higher intrinsic disorder and susceptibility to denaturant than GRASP55 (disorder prediction, urea denaturation and circular dichrois

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