201
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Qiao D, Xie F, Zhang B, Zou W, Zhao S, Niu M, Lv R, Cheng Q, Jiang F, Zhu J. A further understanding of the multi-scale supramolecular structure and digestion rate of waxy starch. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.10.041] [Citation(s) in RCA: 76] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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202
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Zhu J, Zhang S, Zhang B, Qiao D, Pu H, Liu S, Li L. Structural features and thermal property of propionylated starches with different amylose/amylopectin ratio. Int J Biol Macromol 2017; 97:123-130. [DOI: 10.1016/j.ijbiomac.2017.01.033] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2016] [Revised: 01/03/2017] [Accepted: 01/07/2017] [Indexed: 11/28/2022]
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203
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Liu R, Xu C, Cong X, Wu T, Song Y, Zhang M. Effects of oligomeric procyanidins on the retrogradation properties of maize starch with different amylose/amylopectin ratios. Food Chem 2017; 221:2010-2017. [DOI: 10.1016/j.foodchem.2016.10.131] [Citation(s) in RCA: 44] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2016] [Revised: 08/16/2016] [Accepted: 10/28/2016] [Indexed: 12/12/2022]
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204
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Wang X, Wen F, Zhang S, Shen R, Jiang W, Liu J. Effect of acid hydrolysis on morphology, structure and digestion property of starch from Cynanchum auriculatum Royle ex Wight. Int J Biol Macromol 2017; 96:807-816. [DOI: 10.1016/j.ijbiomac.2017.01.002] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2016] [Revised: 12/30/2016] [Accepted: 01/01/2017] [Indexed: 01/06/2023]
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205
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Zhang B, Xie F, Wang DK, Zhao S, Niu M, Qiao D, Xiong S, Jiang F, Zhu J, Yu L. An improved approach for evaluating the semicrystalline lamellae of starch granules by synchrotron SAXS. Carbohydr Polym 2017; 158:29-36. [DOI: 10.1016/j.carbpol.2016.12.002] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2016] [Revised: 11/24/2016] [Accepted: 12/01/2016] [Indexed: 10/20/2022]
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206
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Shen H, Fan D, Huang L, Gao Y, Lian H, Zhao J, Zhang H. Effects of microwaves on molecular arrangements in potato starch. RSC Adv 2017. [DOI: 10.1039/c6ra28048j] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
The effects of microwave heating on the molecular arrangements in potato starch, including single and double helices and amorphous structures, were studied using a 13C CP/MAS NMR method combined with X-ray diffraction.
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Affiliation(s)
- Huijie Shen
- State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- Jiangnan University
- Wuxi 214122
- China
| | - Daming Fan
- State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- Jiangnan University
- Wuxi 214122
- China
| | - Luelue Huang
- School of Applied Chemistry and Biological Technology
- Shenzhen Polytechnic
- Shenzhen 518055
- China
| | - Yishu Gao
- State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- Jiangnan University
- Wuxi 214122
- China
| | | | - Jianxin Zhao
- State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- Jiangnan University
- Wuxi 214122
- China
| | - Hao Zhang
- State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- Jiangnan University
- Wuxi 214122
- China
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207
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Liu S, Cai P, Li X, Chen L, Li L, Li B. Effect of film multi-scale structure on the water vapor permeability in hydroxypropyl starch (HPS)/Na-MMT nanocomposites. Carbohydr Polym 2016; 154:186-93. [DOI: 10.1016/j.carbpol.2016.08.006] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2016] [Revised: 07/27/2016] [Accepted: 08/03/2016] [Indexed: 10/21/2022]
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208
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Liu J, Wang X, Wen F, Zhang S, Shen R, Jiang W, Kan J, Jin C. Morphology, structural and physicochemical properties of starch from the root of Cynanchum auriculatum Royle ex Wight. Int J Biol Macromol 2016; 93:107-116. [DOI: 10.1016/j.ijbiomac.2016.08.063] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2016] [Revised: 08/13/2016] [Accepted: 08/22/2016] [Indexed: 10/21/2022]
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209
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Chevigny C, Foucat L, Rolland-Sabaté A, Buléon A, Lourdin D. Shape-memory effect in amorphous potato starch: The influence of local orders and paracrystallinity. Carbohydr Polym 2016; 146:411-9. [DOI: 10.1016/j.carbpol.2016.03.065] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2015] [Revised: 03/21/2016] [Accepted: 03/22/2016] [Indexed: 11/28/2022]
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210
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Different characteristic effects of ageing on starch-based films plasticised by 1-ethyl-3-methylimidazolium acetate and by glycerol. Carbohydr Polym 2016; 146:67-79. [DOI: 10.1016/j.carbpol.2016.03.056] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2016] [Revised: 03/18/2016] [Accepted: 03/19/2016] [Indexed: 11/20/2022]
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211
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Thermal and enzymatic degradation induced ultrastructure changes in canna starch: Further insights into short-range and long-range structural orders. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.02.018] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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212
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Rashid AM, Batey SFD, Syson K, Koliwer-Brandl H, Miah F, Barclay JE, Findlay KC, Nartowski KP, Khimyak YZ, Kalscheuer R, Bornemann S. Assembly of α-Glucan by GlgE and GlgB in Mycobacteria and Streptomycetes. Biochemistry 2016; 55:3270-84. [PMID: 27221142 DOI: 10.1021/acs.biochem.6b00209] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Actinomycetes, such as mycobacteria and streptomycetes, synthesize α-glucan with α-1,4 linkages and α-1,6 branching to help evade immune responses and to store carbon. α-Glucan is thought to resemble glycogen except for having shorter constituent linear chains. However, the fine structure of α-glucan and how it can be defined by the maltosyl transferase GlgE and branching enzyme GlgB were not known. Using a combination of enzymolysis and mass spectrometry, we compared the properties of α-glucan isolated from actinomycetes with polymer synthesized in vitro by GlgE and GlgB. We now propose the following assembly mechanism. Polymer synthesis starts with GlgE and its donor substrate, α-maltose 1-phosphate, yielding a linear oligomer with a degree of polymerization (∼16) sufficient for GlgB to introduce a branch. Branching involves strictly intrachain transfer to generate a C chain (the only constituent chain to retain its reducing end), which now bears an A chain (a nonreducing end terminal branch that does not itself bear a branch). GlgE preferentially extends A chains allowing GlgB to act iteratively to generate new A chains emanating from B chains (nonterminal branches that themselves bear a branch). Although extension and branching occur primarily with A chains, the other chain types are sometimes extended and branched such that some B chains (and possibly C chains) bear more than one branch. This occurs less frequently in α-glucans than in classical glycogens. The very similar properties of cytosolic and capsular α-glucans from Mycobacterium tuberculosis imply GlgE and GlgB are sufficient to synthesize them both.
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Affiliation(s)
- Abdul M Rashid
- Biological Chemistry Department, John Innes Centre , Norwich Research Park, Norwich NR4 7UH, United Kingdom
| | - Sibyl F D Batey
- Biological Chemistry Department, John Innes Centre , Norwich Research Park, Norwich NR4 7UH, United Kingdom
| | - Karl Syson
- Biological Chemistry Department, John Innes Centre , Norwich Research Park, Norwich NR4 7UH, United Kingdom
| | - Hendrik Koliwer-Brandl
- Institute for Medical Microbiology and Hospital Hygiene, and Institute for Pharmaceutical Biology and Biotechnology, Heinrich-Heine-University Düsseldorf , Universitätsstrasse 1, 40225 Düsseldorf, Germany
| | - Farzana Miah
- Biological Chemistry Department, John Innes Centre , Norwich Research Park, Norwich NR4 7UH, United Kingdom
| | - J Elaine Barclay
- Cell and Developmental Biology Department, John Innes Centre , Norwich Research Park, Norwich NR4 7UH, United Kingdom
| | - Kim C Findlay
- Cell and Developmental Biology Department, John Innes Centre , Norwich Research Park, Norwich NR4 7UH, United Kingdom
| | - Karol P Nartowski
- School of Pharmacy, University of East Anglia , Norwich Research Park, Norwich NR4 7TJ, United Kingdom
| | - Yaroslav Z Khimyak
- School of Pharmacy, University of East Anglia , Norwich Research Park, Norwich NR4 7TJ, United Kingdom
| | - Rainer Kalscheuer
- Institute for Medical Microbiology and Hospital Hygiene, and Institute for Pharmaceutical Biology and Biotechnology, Heinrich-Heine-University Düsseldorf , Universitätsstrasse 1, 40225 Düsseldorf, Germany
| | - Stephen Bornemann
- Biological Chemistry Department, John Innes Centre , Norwich Research Park, Norwich NR4 7UH, United Kingdom
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213
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Qiao D, Yu L, Liu H, Zou W, Xie F, Simon G, Petinakis E, Shen Z, Chen L. Insights into the hierarchical structure and digestion rate of alkali-modulated starches with different amylose contents. Carbohydr Polym 2016; 144:271-81. [DOI: 10.1016/j.carbpol.2016.02.064] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2015] [Revised: 02/20/2016] [Accepted: 02/22/2016] [Indexed: 11/17/2022]
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214
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Supramolecular structure and thermal behavior of cassava starch treated by oxygen and helium glow-plasmas. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.03.005] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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215
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Bie P, Pu H, Zhang B, Su J, Chen L, Li X. Structural characteristics and rheological properties of plasma-treated starch. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2015.11.019] [Citation(s) in RCA: 70] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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216
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Yang J, Xie F, Wen W, Chen L, Shang X, Liu P. Understanding the structural features of high-amylose maize starch through hydrothermal treatment. Int J Biol Macromol 2016; 84:268-74. [DOI: 10.1016/j.ijbiomac.2015.12.033] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2015] [Revised: 11/25/2015] [Accepted: 12/11/2015] [Indexed: 11/29/2022]
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217
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Warren FJ, Gidley MJ, Flanagan BM. Infrared spectroscopy as a tool to characterise starch ordered structure—a joint FTIR–ATR, NMR, XRD and DSC study. Carbohydr Polym 2016; 139:35-42. [DOI: 10.1016/j.carbpol.2015.11.066] [Citation(s) in RCA: 338] [Impact Index Per Article: 42.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2015] [Revised: 11/25/2015] [Accepted: 11/26/2015] [Indexed: 11/25/2022]
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218
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White RJ, Shuttleworth PS, Budarin VL, De Bruyn M, Fischer A, Clark JH. An Interesting Class of Porous Polymer--Revisiting the Structure of Mesoporous α-D-Polysaccharide Gels. CHEMSUSCHEM 2016; 9:280-8. [PMID: 26785060 DOI: 10.1002/cssc.201501354] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/08/2015] [Revised: 11/19/2015] [Indexed: 05/06/2023]
Abstract
The processes involved in the transformation of non-porous, native polysaccharides to their highly porous equivalents introduce significant molecular complexity and are not yet fully understood. In this paper, we propose that distinct changes in polysaccharide local short-range ordering promotes and directs the formation of meso- and micro-pores, which are investigated here using N2 sorption, FTIR, and solid-state (13)C NMR. It is found that an increase in the overall double helical amylose content, and their local association structures, are responsible for formation of the porous polysaccharide gel phase. An exciting consequence of this local ordering change is elegantly revealed using a (19)F NMR experiment, which identifies the stereochemistry-dependent diffusion of a fluorinated chiral probe molecule (1-phenyl-2,2,2-trifluoroethanol) from the meso- to the micro-pore region. This finding opens opportunities in the area of polysaccharide-based chiral stationary phases and asymmetric catalyst preparation.
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Affiliation(s)
- Robin J White
- Green Chemistry Centre of Excellence, University of York, Department of Chemistry, Heslington, York, YO10 5DD, UK.
- FMF-Freiburger Materialforschungszentrum, Stefan-Meier-Straße 21, 79104, Freiburg, Germany.
- Sustainable Catalytic Materials Group, Hydrogen Technologies Division, Fraunhofer Institute for Solar Energy Systems ISE, Heidenhofstraße 2, 79110, Freiburg, Germany.
| | - Peter S Shuttleworth
- Departamento de Física de Polímeros, Elastómeros y Aplicaciones Energéticas, Instituto de Ciencia y Tecnología de Polímeros, CSIC, c/Juan de la Cierva 3, 28006, Madrid, Spain
| | - Vitaliy L Budarin
- Green Chemistry Centre of Excellence, University of York, Department of Chemistry, Heslington, York, YO10 5DD, UK
| | - Mario De Bruyn
- Green Chemistry Centre of Excellence, University of York, Department of Chemistry, Heslington, York, YO10 5DD, UK
| | - Anna Fischer
- Universität Freiburg, Institut für Anorganische und Analytische Chemie, Albertstraße 21, 79104, Freiburg, Germany
| | - James H Clark
- Green Chemistry Centre of Excellence, University of York, Department of Chemistry, Heslington, York, YO10 5DD, UK
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219
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Maaran S, Hoover R, Vamadevan V, Waduge R, Liu Q. In vitro amylolysis of pulse and hylon VII starches explained in terms of their composition, morphology, granule architecture and interaction between hydrolysed starch chains. Food Chem 2016; 192:1098-108. [DOI: 10.1016/j.foodchem.2015.07.103] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2015] [Revised: 06/30/2015] [Accepted: 07/22/2015] [Indexed: 11/28/2022]
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220
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Jiang J, Hu Y, Tian Z, Chen K, Ge S, Xu Y, Tian D, Yang J. Development of a rapid method for the quantification of cellulose in tobacco by (13)C CP/MAS NMR. Carbohydr Polym 2016; 135:121-7. [PMID: 26453859 DOI: 10.1016/j.carbpol.2015.08.084] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2015] [Revised: 08/13/2015] [Accepted: 08/26/2015] [Indexed: 11/19/2022]
Abstract
A method was developed for rapid quantitative determination of cellulose in tobacco by utilizing (13)C cross polarization magic angle spinning NMR spectroscopy ((13)C CP/MAS NMR). Sample powder was loaded into NMR rotor, which was customized rotor containing a matched silicon tube as an intensity reference. (13)C CP/MAS NMR spectra of tobacco samples were processed with spectral deconvolution to obtain the area of the C-1 resonance at 105.5ppm and the internal standard at 0ppm. The ratio between the area of 105.5ppm and 0ppm of a set of standard cellulose samples was used to construct a calibration curve. The cellulose content of a tobacco sample was determined by comparison of the ratio between the area of 105.5ppm and 0ppm to the calibration curve. Results of this developed method showed good agreement with those obtained from chemical analysis. The proposed method has such advantages of accuracy, quickness and efficiency, and could be an alternative to chemical analyses of cellulose.
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Affiliation(s)
- Jinhui Jiang
- Department of Chemistry, University of Science and Technology of China, 96 Jinzhai Road, Hefei 230026, People's Republic of China
| | - Yonghua Hu
- Anhui Key Laboratory of Tobacco Chemistry, Technology Center, China Tobacco Anhui Industrial CO., LTD, 606 Huangshan Road, Hefei 230088, People's Republic of China
| | - Zhenfeng Tian
- Anhui Key Laboratory of Tobacco Chemistry, Technology Center, China Tobacco Anhui Industrial CO., LTD, 606 Huangshan Road, Hefei 230088, People's Republic of China.
| | - Kaibo Chen
- Anhui Key Laboratory of Tobacco Chemistry, Technology Center, China Tobacco Anhui Industrial CO., LTD, 606 Huangshan Road, Hefei 230088, People's Republic of China
| | - Shaolin Ge
- Anhui Key Laboratory of Tobacco Chemistry, Technology Center, China Tobacco Anhui Industrial CO., LTD, 606 Huangshan Road, Hefei 230088, People's Republic of China
| | - Yingbo Xu
- Anhui Key Laboratory of Tobacco Chemistry, Technology Center, China Tobacco Anhui Industrial CO., LTD, 606 Huangshan Road, Hefei 230088, People's Republic of China
| | - Dong Tian
- Department of Chemistry, University of Science and Technology of China, 96 Jinzhai Road, Hefei 230026, People's Republic of China
| | - Jun Yang
- Department of Chemistry, University of Science and Technology of China, 96 Jinzhai Road, Hefei 230026, People's Republic of China.
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221
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222
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Zhang B, Dhital S, Flanagan BM, Luckman P, Halley PJ, Gidley MJ. Extrusion induced low-order starch matrices: Enzymic hydrolysis and structure. Carbohydr Polym 2015; 134:485-96. [DOI: 10.1016/j.carbpol.2015.07.095] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2015] [Revised: 07/27/2015] [Accepted: 07/29/2015] [Indexed: 01/01/2023]
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223
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Yakubov GE, Zhong L, Li M, Boehm MW, Xie F, Beattie DA, Halley PJ, Stokes JR. Lubrication of starch in ionic liquid–water mixtures: Soluble carbohydrate polymers form a boundary film on hydrophobic surfaces. Carbohydr Polym 2015; 133:507-16. [DOI: 10.1016/j.carbpol.2015.06.087] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2015] [Revised: 06/18/2015] [Accepted: 06/29/2015] [Indexed: 01/01/2023]
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224
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Zhang B, Chen L, Li X, Li L, Zhang H. Understanding the multi-scale structure and functional properties of starch modulated by glow-plasma: A structure-functionality relationship. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2015.05.002] [Citation(s) in RCA: 133] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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225
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Low DY, Williams BA, D'Arcy BR, Flanagan BM, Gidley MJ. In vitro fermentation of chewed mango and banana: particle size, starch and vascular fibre effects. Food Funct 2015. [PMID: 26215214 DOI: 10.1039/c5fo00363f] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Abstract
Fruits (and vegetables) contain cellular structures that are not degraded by human digestive enzymes. Therefore, the structure of the insoluble fraction of swallowed fruits is mostly retained until intestinal microbial fermentation. In vitro fermentation of mango and banana cell structures, which survived in vivo mastication and in vitro gastrointestinal digestion, were incubated with porcine faecal inoculum and showed intensive metabolic activity. This included degradation of cell walls, leading to the release of encapsulated cell contents for further microbial metabolism. Production of cumulative gas, short chain fatty acids and ammonia were greater for mango than for banana. Microscopic and spectroscopic analyses showed this was due to a major fermentation-resistant starch fraction present in banana, that was absent in mango. This study demonstrated distinctive differences in the fermentability of banana and mango, reflecting a preferential degradation of (parenchyma) fleshy cell walls over resistant starch in banana, and the thick cellulosic vascular fibres in mango.
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Affiliation(s)
- Dorrain Y Low
- ARC Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, 4072, Australia.
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226
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Structural and functional properties of starches from wild Trapa quadrispinosa, japonica, mammillifera and incisa. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2015.02.003] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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227
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Mohamed IO, Babucurr J. Effect of date syrup on pasting, rheological, and retrogradation properties of corn starch gels. STARCH-STARKE 2015. [DOI: 10.1002/star.201500062] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Ibrahim O. Mohamed
- Department of Food Science, College of Food and Agriculture; United Arab Emirates University; Al-Ain UAE
| | - Jobe Babucurr
- Department of Food Science, College of Food and Agriculture; United Arab Emirates University; Al-Ain UAE
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228
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Xie F, Flanagan BM, Li M, Truss RW, Halley PJ, Gidley MJ, McNally T, Shamshina JL, Rogers RD. Characteristics of starch-based films with different amylose contents plasticised by 1-ethyl-3-methylimidazolium acetate. Carbohydr Polym 2015; 122:160-8. [DOI: 10.1016/j.carbpol.2014.12.072] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2014] [Revised: 11/25/2014] [Accepted: 12/29/2014] [Indexed: 11/13/2022]
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229
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Yu X, Yu H, Zhang J, Shao S, Xiong F, Wang Z. Endosperm Structure and Physicochemical Properties of Starches from Normal, Waxy, and Super-Sweet Maize. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2015.1015732] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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230
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Shrestha AK, Blazek J, Flanagan BM, Dhital S, Larroque O, Morell MK, Gilbert EP, Gidley MJ. Molecular, mesoscopic and microscopic structure evolution during amylase digestion of extruded maize and high amylose maize starches. Carbohydr Polym 2015; 118:224-34. [DOI: 10.1016/j.carbpol.2014.11.025] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2014] [Revised: 11/04/2014] [Accepted: 11/05/2014] [Indexed: 12/20/2022]
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231
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Yu X, Yu H, Zhang J, Shao S, Zhou L, Xiong F, Wang Z. Comparison of Endosperm Starch Granule Development and Physicochemical Properties of Starches from Waxy and Non-Waxy Wheat. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2014.980949] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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232
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Guo Z, Zeng S, Zhang Y, Lu X, Tian Y, Zheng B. The effects of ultra-high pressure on the structural, rheological and retrogradation properties of lotus seed starch. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.09.014] [Citation(s) in RCA: 79] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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233
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Advanced Nano-biocomposites Based on Starch. POLYSACCHARIDES 2015. [DOI: 10.1007/978-3-319-16298-0_50] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022] Open
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234
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Flanagan BM, Gidley MJ, Warren FJ. Rapid quantification of starch molecular order through multivariate modelling of13C CP/MAS NMR spectra. Chem Commun (Camb) 2015; 51:14856-8. [DOI: 10.1039/c5cc06144j] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
A partial least squares model has been generated enabling the rapid assessment of ordered molecular structure in a semi-crystalline polymer, starch, directly from solid state NMR spectra.
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Affiliation(s)
- Bernadine M. Flanagan
- Centre for Nutrition and Food Sciences
- ARC Centre of Excellence in Plant Cell Walls
- Queensland Alliance Agriculture and Food Innovation
- The University of Queensland
- St Lucia
| | - Michael J. Gidley
- Centre for Nutrition and Food Sciences
- ARC Centre of Excellence in Plant Cell Walls
- Queensland Alliance Agriculture and Food Innovation
- The University of Queensland
- St Lucia
| | - Frederick J. Warren
- Centre for Nutrition and Food Sciences
- ARC Centre of Excellence in Plant Cell Walls
- Queensland Alliance Agriculture and Food Innovation
- The University of Queensland
- St Lucia
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235
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Zhang B, Chen L, Xie F, Li X, Truss RW, Halley PJ, Shamshina JL, Rogers RD, McNally T. Understanding the structural disorganization of starch in water–ionic liquid solutions. Phys Chem Chem Phys 2015; 17:13860-71. [DOI: 10.1039/c5cp01176k] [Citation(s) in RCA: 60] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
This work shows that the starch semi-crystalline structure can be destructured at much reduced temperature in aqueous [C2mim][OAc] of certain concentration.
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Affiliation(s)
- Binjia Zhang
- Australian Institute for Bioengineering and Nanotechnology
- The University of Queensland
- Brisbane
- Australia
- Ministry of Education Engineering Research Center of Starch & Protein Processing
| | - Ling Chen
- Ministry of Education Engineering Research Center of Starch & Protein Processing
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety
- College of Light Industry and Food Sciences
- South China University of Technology
- Guangzhou 510640
| | - Fengwei Xie
- Australian Institute for Bioengineering and Nanotechnology
- The University of Queensland
- Brisbane
- Australia
| | - Xiaoxi Li
- Ministry of Education Engineering Research Center of Starch & Protein Processing
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety
- College of Light Industry and Food Sciences
- South China University of Technology
- Guangzhou 510640
| | - Rowan W. Truss
- School of Chemical Engineering
- The University of Queensland
- Brisbane
- Australia
| | - Peter J. Halley
- Australian Institute for Bioengineering and Nanotechnology
- The University of Queensland
- Brisbane
- Australia
- School of Chemical Engineering
| | - Julia L. Shamshina
- Center for Green Manufacturing and Department of Chemistry
- The University of Alabama
- Tuscaloosa
- USA
| | - Robin D. Rogers
- Center for Green Manufacturing and Department of Chemistry
- The University of Alabama
- Tuscaloosa
- USA
| | - Tony McNally
- International Institute for Nanocomposites Manufacturing (IINM)
- WMG
- University of Warwick
- UK
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236
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Yu X, Zhou L, Zhang J, Yu H, Xiong F, Wang Z. Comparison of starch granule development and physicochemical properties of starches in wheat pericarp and endosperm. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:148-57. [PMID: 24740388 DOI: 10.1002/jsfa.6696] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/17/2014] [Revised: 03/14/2014] [Accepted: 04/11/2014] [Indexed: 05/25/2023]
Abstract
BACKGROUND The objectives of this study were: (i) to characterize structural development of starch granule in pericarp and endosperm during wheat caryopsis growth; (ii) to compare physicochemical properties of starches in pericarp and endosperm; (iii) to further discover the relationships between pericarp starches and endosperm starches. Wheat pericarp and endosperm at different development stages were observed by light microscopy and scanning electron microscopy, respectively. Structural properties of starches were determined using X-ray power diffraction and (13) C solid nuclear magnetic resonance. RESULTS Pericarp starch granules (PSG) accumulated in amyloplasts and chloroplasts, and showed a typical accumulation peak at 5 days after fertilization (DAF), and then gradually decomposed during 5-22 DAF. PSG in the abdominal region showed a higher rate of decomposition compared to the dorsal region of pericarp. Endosperm starch granules (ESG) accumulated in amyloplasts, and occurred in endosperm cells at 5 DAF, then rapidly enriched the endosperm cells until 22 DAF. Compared with ESG, PSG were compound granules of irregular shape and small size distribution. The results also suggested lower amylose content and V-type single-helix content and higher proportions of double helices for PSG compared to ESG. CONCLUSION Based on the structural development of PSG and ESG, we speculated that the saccharides resulting from decomposition of PSG, on one hand, enabled the pericarp to survive before maturity of wheat caryopsis and, on the other hand, provided extra nutrition for the growth of ESG.
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Affiliation(s)
- Xurun Yu
- Key Laboratories of Crop Genetics and Physiology of the Jiangsu Province and Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou, 225009, China
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237
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Cai C, Lin L, Man J, Zhao L, Wang Z, Wei C. Different structural properties of high-amylose maize starch fractions varying in granule size. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:11711-21. [PMID: 25392928 DOI: 10.1021/jf503865e] [Citation(s) in RCA: 63] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/07/2023]
Abstract
Large-, medium-, and small-sized granules were separated from normal and high-amylose maize starches using a glycerol centrifugation method. The different-sized fractions of normal maize starch showed similar molecular weight distribution, crystal structure, long- and short-range ordered structure, and lamellar structure of starch, but the different-sized fractions of high-amylose maize starch showed markedly different structural properties. The amylose content, iodine blue value, amylopectin long branch-chain, and IR ratio of 1045/1022 cm(-1) significantly increased with decrease of granule size, but the amylopectin short branch-chain and branching degree, relative crystallinity, IR ratio of 1022/995 cm(-1), and peak intensity of lamellar structure markedly decreased with decrease of granule size for high-amylose maize starch. The large-sized granules of high-amylose maize starch were A-type crystallinity, native and medium-sized granules of high-amylose maize starch were CA-type crystallinity, and small-sized granules of high-amylose maize starch were C-type crystallinity, indicating that C-type starch might contain A-type starch granules.
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Affiliation(s)
- Canhui Cai
- Key Laboratories of Crop Genetics and Physiology of the Jiangsu Province and Plant Functional Genomics of the Ministry of Education, ‡Co-Innovation Center for Modern Production Technology of Grain Crops, and #Testing Center, Yangzhou University , Yangzhou 225009, China
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238
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Man J, Lin L, Wang Z, Wang Y, Liu Q, Wei C. Different structures of heterogeneous starch granules from high-amylose rice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:11254-63. [PMID: 25373551 DOI: 10.1021/jf503999r] [Citation(s) in RCA: 54] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
High-amylose cereal starches usually have heterogeneous starch granules in morphological structure. In the present study, the polygonal, aggregate, elongated, and hollow starch granules were separated from different regions of the kernels of high-amylose rice, and their structures were investigated. The results showed that the polygonal starch granules had low amylose content and high short branch-chain and branching degree of amylopectin, and exhibited A-type crystallinity. The aggregate starch granules had high long branch-chain of amylopectin, relative crystallinity, and double helix content, and exhibited C-type crystallinity. The elongated starch granules had high amylose content and low branching degree of amylopectin and relative crystallinity, and exhibited C-type crystallinity. The hollow starch granules had very high amylose content, proportion of amorphous conformation, and amylose-lipid complex, and very low branch-chain of amylopectin, branching degree of amylopectin, and double helix content, and exhibited no crystallinity. The different structures of heterogeneous starch granules from high-amylose rice resulted in significantly different thermal properties.
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Affiliation(s)
- Jianmin Man
- Key Laboratories of Crop Genetics and Physiology of the Jiangsu Province and Plant Functional Genomics of the Ministry of Education, ‡Co-Innovation Center for Modern Production Technology of Grain Crops, and §Testing Center, Yangzhou University , Yangzhou 225009, China
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239
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Zhang Y, Zeng H, Wang Y, Zeng S, Zheng B. Structural characteristics and crystalline properties of lotus seed resistant starch and its prebiotic effects. Food Chem 2014; 155:311-8. [DOI: 10.1016/j.foodchem.2014.01.036] [Citation(s) in RCA: 95] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2013] [Revised: 01/10/2014] [Accepted: 01/14/2014] [Indexed: 01/10/2023]
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240
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Witt T, Gilbert RG. Causal Relations between Structural Features of Amylopectin, a Semicrystalline Hyperbranched Polymer. Biomacromolecules 2014; 15:2501-11. [DOI: 10.1021/bm500353e] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Torsten Witt
- Tongji
School of Pharmacy, Huazhong University of Science and Technology, Wuhan, China, 430030
- Centre
for Nutrition and Food Science, Queensland Alliance for Agriculture
and Food Innovation, The University of Queensland, Brisbane, Queensland 4072, Australia
| | - Robert G. Gilbert
- Tongji
School of Pharmacy, Huazhong University of Science and Technology, Wuhan, China, 430030
- Centre
for Nutrition and Food Science, Queensland Alliance for Agriculture
and Food Innovation, The University of Queensland, Brisbane, Queensland 4072, Australia
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241
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Xie F, Flanagan BM, Li M, Sangwan P, Truss RW, Halley PJ, Strounina EV, Whittaker AK, Gidley MJ, Dean KM, Shamshina JL, Rogers RD, McNally T. Characteristics of starch-based films plasticised by glycerol and by the ionic liquid 1-ethyl-3-methylimidazolium acetate: a comparative study. Carbohydr Polym 2014; 111:841-8. [PMID: 25037423 DOI: 10.1016/j.carbpol.2014.05.058] [Citation(s) in RCA: 56] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2014] [Revised: 05/21/2014] [Accepted: 05/21/2014] [Indexed: 11/17/2022]
Abstract
This paper reports the plasticisation effect of the ionic liquid, 1-ethyl-3-methylimidazolium acetate ([Emim][OAc]), as compared with the traditionally used plasticiser, glycerol, on the characteristics of starch-based films. For minimising the additional effect of processing, a simple compression moulding process (which involves minimal shear) was used for preparation of starch-based films. The results show that [Emim][OAc] was favourable for plasticisation, i.e., disruption of starch granules (by scanning electron microscopy), and could result in a more amorphous structure in the starch-based materials (by X-ray diffraction and dynamic mechanical analysis). (13)C CP/MAS and SPE/MAS NMR spectroscopy revealed that not only was the crystallinity reduced by [Emim][OAc], but also the amorphous starch present was plasticised to a more mobile form as indicated by the appearance of amorphous starch in the SPE/MAS spectrum. Mechanical results illustrate that, when either glycerol or [Emim][OAc] was used, a higher plasticiser content could contribute to higher flexibility. In spite of the accelerated thermal degradation of starch by [Emim][OAc] as shown by thermogravimetric analysis, the biodegradation study revealed the antimicrobial effect of [Emim][OAc] on the starch-based materials. Considering the high-amylose starch used here which is typically difficult to gelatinise in a traditional plasticiser (water and/or glycerol), [Emim][OAc] is demonstrated to be a promising plasticiser for starch to develop "green" flexible antimicrobial materials for novel applications.
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Affiliation(s)
- Fengwei Xie
- Australian Institute for Bioengineering and Nanotechnology, The University of Queensland, Brisbane, QLD 4072, Australia.
| | - Bernadine M Flanagan
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Hartley Teakle Building, St. Lucia, QLD 4072, Australia
| | - Ming Li
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Hartley Teakle Building, St. Lucia, QLD 4072, Australia
| | - Parveen Sangwan
- CSIRO Materials Science and Engineering, Gate 5 Normanby Rd., Clayton, VIC 3168, Australia
| | - Rowan W Truss
- School of Chemical Engineering, The University of Queensland, Brisbane, QLD 4072, Australia
| | - Peter J Halley
- Australian Institute for Bioengineering and Nanotechnology, The University of Queensland, Brisbane, QLD 4072, Australia; School of Chemical Engineering, The University of Queensland, Brisbane, QLD 4072, Australia
| | - Ekaterina V Strounina
- Centre for Advanced Imaging, The University of Queensland, Brisbane, QLD 4072, Australia
| | - Andrew K Whittaker
- Australian Institute for Bioengineering and Nanotechnology, The University of Queensland, Brisbane, QLD 4072, Australia; Centre for Advanced Imaging, The University of Queensland, Brisbane, QLD 4072, Australia
| | - Michael J Gidley
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Hartley Teakle Building, St. Lucia, QLD 4072, Australia
| | - Katherine M Dean
- CSIRO Materials Science and Engineering, Gate 5 Normanby Rd., Clayton, VIC 3168, Australia
| | - Julia L Shamshina
- Center for Green Manufacturing and Department of Chemistry, The University of Alabama, Tuscaloosa, AL 35487, USA
| | - Robin D Rogers
- Center for Green Manufacturing and Department of Chemistry, The University of Alabama, Tuscaloosa, AL 35487, USA
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242
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Guo M, Wang H, Sun L, Li Y. Synthesis, characterization and properties of cellulose-grafted glycine derivatives. J Appl Polym Sci 2014. [DOI: 10.1002/app.40929] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Ming Guo
- Department of Chemistry; Zhejiang A & F University; Lin'an 311300 China
- National Engineering and Technology Research Center of Wood-Based Resources Comprehensive Utilization; Zhejiang A & F University; Lin'an Zhejiang 311300 China
| | - Huan Wang
- Department of Chemistry; Zhejiang A & F University; Lin'an 311300 China
| | - Liping Sun
- School of Environmental & Resource Sciences; Zhejiang A & F University; Lin'an 311300 China
| | - Yanjun Li
- National Engineering and Technology Research Center of Wood-Based Resources Comprehensive Utilization; Zhejiang A & F University; Lin'an Zhejiang 311300 China
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243
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Guo J, Liu L, Lian X, Li L, Wu H. The properties of different cultivars of Jinhai sweet potato starches in China. Int J Biol Macromol 2014; 67:1-6. [PMID: 24631551 DOI: 10.1016/j.ijbiomac.2014.03.002] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2014] [Revised: 02/19/2014] [Accepted: 03/03/2014] [Indexed: 11/16/2022]
Abstract
IR, (13)C NMR, X-ray diffraction and DSC applied to study the physicochemical properties of starches from six different cultivars of Jinhai (I-VI) sweet potato strains in China. Jinhai II showed the highest rate of retrogradation while Jinhai III showed the lowest in all studied cultivars. The hydrolysis rates of those starches by α-amylase were from 98.1% in Jinhai II to 99.9% in Jinhai VI with a mean value of 99.3%. The ratio of R (1158/991cm(-1)) in IR spectra of those six different sweet potato starches could be the feature to identify them. All of the six studied Jinhai sweet potato starches showed strong peak at diffraction angle (2θ) of 17°, 15° and 23°, meanwhile an extremely weak peak at 2θ around 5.5° was also identical. XRD pattern of Jinhai II and IV starch also gave strong diffraction peaks at 26.6°, which could be the characteristics of them. The enthalpy and Tp of Jinhai II were especially lower than other cultivars. Jinhai IV revealed two Tp of 128.0°C and 140°C, respectively. The second Tp was maybe the characteristic of Jinhai IV starch. IR and DSC were the most effective methods to distinguish different cultivars of sweet potato.
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Affiliation(s)
- Junjie Guo
- School of Science, Tianjin University of Commerce, Tianjin 300134, PR China
| | - Lizeng Liu
- School of Science, Tianjin University of Commerce, Tianjin 300134, PR China
| | - Xijun Lian
- Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, PR China; College of Light Industry and Food Sciences South China University of Technology, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China.
| | - Lin Li
- College of Light Industry and Food Sciences South China University of Technology, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China.
| | - Hong Wu
- Institute of Agro-products Processing Science and Technology, Xinjiang Academy of Agricultural and Reclamation Science, Xinjiang, Shihezi 832000, PR China.
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244
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Zhang B, Wang K, Hasjim J, Li E, Flanagan BM, Gidley MJ, Dhital S. Freeze-drying changes the structure and digestibility of B-polymorphic starches. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:1482-1491. [PMID: 24471496 DOI: 10.1021/jf405196m] [Citation(s) in RCA: 98] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Starch granules both isolated from plants and used in foods or other products have typically been dried. Common food laboratory and industry practices include oven (heat), freeze, and ethanol (solvent-exchange) drying. Starch granules isolated from maize (A-type polymorph) and potato (B-type polymorph) were used to understand the effects of different dehydration methods on starch structure and in vitro digestion kinetics. Oven and ethanol drying do not significantly affect the digestion properties of starches compared with their counterparts that have never been dried. However, freeze-drying results in a significant increase in the digestion rate of potato starch but not maize starch. The structural and conformational changes of starch granules after drying were investigated at various length scales using scanning electron microscopy, confocal laser scanning microscopy, X-ray diffraction, FTIR spectroscopy, and NMR spectroscopy. Freeze-drying not only disrupts the surface morphology of potato starch granules (B-type polymorph), but also degrades both short- and long-range molecular order of the amylopectin, each of which can cause an increase in the digestion rate. In contrast to A-polymorphic starches, B-polymorphic starches are more disrupted by freeze-drying, with reductions of both short- and long-range molecular order. We propose that the low temperatures involved in freeze-drying compared with oven drying result in greater chain rigidity and lead to structural disorganization during water removal at both nanometer and micrometer length scales in B-type polymorphic starch granules, because of the different distribution of water within crystallites and the lack of pores and channels compared with A-type polymorphic starch granules.
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Affiliation(s)
- Bin Zhang
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland , Brisbane, Queensland 4072, Australia
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245
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Cai J, Yang Y, Man J, Huang J, Wang Z, Zhang C, Gu M, Liu Q, Wei C. Structural and functional properties of alkali-treated high-amylose rice starch. Food Chem 2014; 145:245-53. [DOI: 10.1016/j.foodchem.2013.08.059] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2013] [Revised: 08/13/2013] [Accepted: 08/15/2013] [Indexed: 11/30/2022]
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246
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Cai J, Cai C, Man J, Yang Y, Zhang F, Wei C. Crystalline and structural properties of acid-modified lotus rhizome C-type starch. Carbohydr Polym 2014; 102:799-807. [DOI: 10.1016/j.carbpol.2013.10.088] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2013] [Revised: 10/20/2013] [Accepted: 10/29/2013] [Indexed: 10/26/2022]
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247
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Zhang B, Dhital S, Flanagan BM, Gidley MJ. Mechanism for starch granule ghost formation deduced from structural and enzyme digestion properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:760-771. [PMID: 24382148 DOI: 10.1021/jf404697v] [Citation(s) in RCA: 78] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
After heating in excess water under little or no shear, starch granules do not dissolve completely but persist as highly swollen fragile forms, commonly termed granule "ghosts". The macromolecular architecture of these ghosts has not been defined, despite their importance in determining characteristic properties of starches. In this study, amylase digestion of isolated granule ghosts from maize and potato starches is used as a probe to study the mechanism of ghost formation, through microstructural, mesoscopic, and molecular scale analyses of structure before and after digestion. Digestion profiles showed that neither integral nor surface proteins/lipids were crucial for control of either ghost digestion or integrity. On the basis of the molecular composition and conformation of enzyme-resistant fractions, it was concluded that the condensed polymeric surface structure of ghost particles is mainly composed of nonordered but entangled amylopectin (and some amylose) molecules, with limited reinforcement through partially ordered enzyme-resistant structures based on amylose (for maize starch; V-type order) or amylopectin (for potato starch; B-type order). The high level of branching and large molecular size of amylopectin is proposed to be the origin for the unusual stability of a solid structure based primarily on temporary entanglements.
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Affiliation(s)
- Bin Zhang
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland , St. Lucia, Brisbane, Queensland 4072, Australia
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248
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249
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Zhang H, Zhang W, Xu C, Zhou X. Morphological features and physicochemical properties of waxy wheat starch. Int J Biol Macromol 2013; 62:304-9. [DOI: 10.1016/j.ijbiomac.2013.09.030] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2013] [Revised: 09/18/2013] [Accepted: 09/21/2013] [Indexed: 10/26/2022]
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250
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