1
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Chen C, Li G, Hemar Y, Corke H, Zhu F. Granular architecture of lotus seed starch and its impact on physicochemical properties. Food Res Int 2023; 174:113564. [PMID: 37986517 DOI: 10.1016/j.foodres.2023.113564] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Revised: 10/07/2023] [Accepted: 10/09/2023] [Indexed: 11/22/2023]
Abstract
Lotus seed starch has high apparent amylose content (AAM). A representative definition of its granular architecture (e.g., lamellar structure) remained absent. This study defined the granular shape, crystalline and lamellar structures, and digestibility of twenty-two samples of lotus seed starch (LS) by comparing with those of potato and maize starches. LS granules had more elongated shape and longer repeat distance of lamellae than potato and maize starch granules. The enzymatic susceptibility of LS granules was more affected by AAM than granular architecture. Using these LSs as a model system, the relationships between lamellar structure of starch granules and properties of their gelatinized counterparts were investigated. In LSs, thinner amorphous lamella and thicker crystalline lamella were associated with higher swelling power and yield stress. The relationships were found to be connected via certain structural characteristics of amylopectin.
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Affiliation(s)
- Chuanjie Chen
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Guantian Li
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand; Key Laboratory of Experimental Marine Biology, Institute of Oceanology, Chinese Academy of Sciences, Qingdao, China
| | - Yacine Hemar
- Institute for Advanced Study, Shenzhen University, Shenzhen, China
| | - Harold Corke
- Department of Biotechnology and Food Engineering, Guangdong Technion Technion-Israel Institute of Technology, 241 Daxue Road, Shantou, Guangdong, China; Faculty of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 3200003, Israel
| | - Fan Zhu
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
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2
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Villwock VK, BeMiller JN. The architecture, nature, and mystery of starch granules. Part 1: A concise history of early investigations and certain granule parts. STARCH-STARKE 2022. [DOI: 10.1002/star.202100183] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- V. Kurtis Villwock
- Whistler Center for Carbohydrate Research Department of Food Science (NLSN) Purdue University West Lafayette IN USA
| | - James N. BeMiller
- Whistler Center for Carbohydrate Research Department of Food Science (NLSN) Purdue University West Lafayette IN USA
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3
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Villwock VK, BeMiller JN. The Architecture, Nature, and Mystery of Starch Granules. Part 2. STARCH-STARKE 2022. [DOI: 10.1002/star.202100184] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- V. Kurtis Villwock
- Whistler Center for Carbohydrate Research Department of Food Science (NLSN) Purdue University West Lafayette IN 47907 USA
| | - James N. BeMiller
- Whistler Center for Carbohydrate Research Department of Food Science (NLSN) Purdue University West Lafayette IN 47907 USA
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4
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Xu H, Zhou J, Liu X, Yu J, Copeland L, Wang S. Methods for characterizing the structure of starch in relation to its applications: a comprehensive review. Crit Rev Food Sci Nutr 2021:1-18. [PMID: 34847797 DOI: 10.1080/10408398.2021.2007843] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Starch is a major part of the human diet and an important material for industrial utilization. The structure of starch granules is the subject of intensive research because it determines functionality, and hence suitability for specific applications. Starch granules are made up of a hierarchy of complex structural elements, from lamellae and amorphous regions to blocklets, growth rings and granules, which increase in scale from nanometers to microns. The complexity of these native structures changes with the processing of starch-rich ingredients into foods and other products. This review aims to provide a comprehensive review of analytical methods developed to characterize structure of starch granules, and their applications in analyzing the changes in starch structure as a result of processing, with particular consideration of the poorly understood short-range ordered structures in amorphous regions of granules.
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Affiliation(s)
- Hanbin Xu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China.,College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Jiaping Zhou
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
| | - Xia Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China.,College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Jinglin Yu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
| | - Les Copeland
- School of Life and Environmental Sciences, Sydney Institute of Agriculture, The University of Sydney, Sydney, New South Wales, Australia
| | - Shujun Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China.,College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
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5
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Nagasaki A, Matsuba G, Ikemoto Y, Moriwaki T, Ohta N, Osaka K. Analysis of the sol and gel structures of potato starch over a wide spatial scale. Food Sci Nutr 2021; 9:4916-4926. [PMID: 34532003 PMCID: PMC8441370 DOI: 10.1002/fsn3.2441] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2021] [Revised: 06/01/2021] [Accepted: 06/11/2021] [Indexed: 11/30/2022] Open
Abstract
We analyzed edible potato starch and observed the interaction between its granular structure and water molecules. We studied the changes caused by gelatinization during heating and stirring using microscopy, micro-FT-IR spectroscopy, and X-ray scattering techniques. A wide range of spatial scales was revealed using these various techniques. The rate of gelatinization varied significantly and was dependent on the starch concentration. The process of adsorption of water on starch molecules was studied using the humidity-controlled FT-IR spectroscopy technique. Furthermore, by comparing the X-ray scattering profiles of dry and wet granules, the 9-nm repeat "cluster" structure was studied. A gradual collapse of the granules occurred during the processes of heating and stirring. A clustered smectic structure and a smectic-like structure were observed in the opaque gel after gelatinization. Upon further heating, a transparent gel was obtained after the melting of the cluster.
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Affiliation(s)
- Akane Nagasaki
- Graduate School of Organic Materials EngineeringYamagata UniversityYonezawaJapan
| | - Go Matsuba
- Graduate School of Organic Materials EngineeringYamagata UniversityYonezawaJapan
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6
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Ma Z, Yin X, Chang D, Hu X, Boye JI. Long- and short-range structural characteristics of pea starch modified by autoclaving, α-amylolysis, and pullulanase debranching. Int J Biol Macromol 2018; 120:650-656. [PMID: 30165145 DOI: 10.1016/j.ijbiomac.2018.08.132] [Citation(s) in RCA: 56] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2018] [Revised: 07/24/2018] [Accepted: 08/25/2018] [Indexed: 11/19/2022]
Abstract
Pea starch (S) was modified by autoclaving (A), α-amylolysis (E), and pullulanase debranching (P), the effect of pretreatments including autoclaving and α-amylolysis on the structural modifications to the pullulanase debranched starch was investigated. All processed pea starch was transformed from a C- to a B-type crystalline structure. The power law exponent (α) ranging from 1.85 to 2.64 suggested the existence of mass fractal structure. Compared with native starch, all treatments applied caused an enhanced short-range order which was reflected by the increased values of α, degree of double helix (DD), degree of order (DO), and double helix content based on SAXS, FTIR, and 13CNMR observations. The processed starch sample of AS, and APS exhibited the highest DO, and α values, as well as the stronger absorption peak between 3000 and 3695 cm-1on FT-IR spectrum. AEPS exhibited the significantly highest double helix content, indicating that the higher extent of degradation induced by the combined treatments of autoclaving, α-amylolysis, and pullulanase debranching would give the molecular chains a higher alignment opportunity for the evolution towards coil-to-helix transition. The results would be helpful for better understanding the structure-processing relationship and to provide theoretical foundation for the development of food ingredients with targeted functional properties.
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Affiliation(s)
- Zhen Ma
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, China.
| | - Xiuxiu Yin
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, China
| | - Danni Chang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, China
| | - Xinzhong Hu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, China
| | - Joyce I Boye
- Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Blvd West, St. Hyacinthe, Quebec J2S 8E3, Canada
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7
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Lan X, Zhang J, Wu J, Xie F, Wang Z. Application of two-phase lamellar model to study the ultrastructure of annealed canna starch: A comparison with linear correlation function. Int J Biol Macromol 2016; 93:1210-1216. [DOI: 10.1016/j.ijbiomac.2016.09.017] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2016] [Revised: 08/23/2016] [Accepted: 09/05/2016] [Indexed: 11/29/2022]
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8
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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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9
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Yang Z, Gu Q, Lam E, Tian F, Chaieb S, Hemar Y. In situ study starch gelatinization under ultra-high hydrostatic pressure using synchrotron SAXS. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.12.007] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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10
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Lan X, Li Y, Xie S, Wang Z. Ultrastructure of underutilized tuber starches and its relation to physicochemical properties. Food Chem 2015; 188:632-40. [DOI: 10.1016/j.foodchem.2015.05.025] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2014] [Revised: 03/02/2015] [Accepted: 05/05/2015] [Indexed: 12/01/2022]
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11
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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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12
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Fan D, Wang L, Chen W, Ma S, Ma W, Liu X, Zhao J, Zhang H. Effect of microwave on lamellar parameters of rice starch through small-angle X-ray scattering. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.08.003] [Citation(s) in RCA: 58] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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13
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Gilbert RG, Witt T, Hasjim J. What Is Being Learned About Starch Properties from Multiple-Level Characterization. Cereal Chem 2013. [DOI: 10.1094/cchem-11-12-0141-fi] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Robert G. Gilbert
- Tongji School of Pharmacy, Huazhong University of Science and Technology, Wuhan, Hubei 430030, China
- The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD 4072, Australia
- Corresponding author. Phone: +61 7 3365 4809. Fax: +61 7 3365 1188. E-mail:
| | - Torsten Witt
- Tongji School of Pharmacy, Huazhong University of Science and Technology, Wuhan, Hubei 430030, China
- The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD 4072, Australia
| | - Jovin Hasjim
- The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD 4072, Australia
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14
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Liu D, Parker ML, Wellner N, Kirby AR, Cross K, Morris VJ, Cheng F. Structural variability between starch granules in wild type and in ae high-amylose mutant maize kernels. Carbohydr Polym 2013; 97:458-68. [PMID: 23911471 DOI: 10.1016/j.carbpol.2013.05.013] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2013] [Revised: 04/07/2013] [Accepted: 05/09/2013] [Indexed: 11/30/2022]
Abstract
Starch granule structure within wild-type and ae high-amylose mutant maize kernels has been mapped in situ using light, electron and atomic force microscopy, and both Raman and infra-red spectroscopy. The population of wild-type starch granules is found to be homogenous. The ae mutant granule population is heterogeneous. Heterogeneity in chemical and physical structure is observed within individual granules, between granules within cells, and spatially within the kernel. The highest level of heterogeneity is observed in the region where starch is first deposited during kernel development. Light microscopy demonstrates structural diversity through use of potassium iodide/iodine staining and polarised microscopy. Electron and atomic force microscopy, and infra-red and Raman spectroscopy defined the nature of the structural changes within granules. The methodology provides novel information on the changes in starch structure resulting from kernel development.
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Affiliation(s)
- Dongli Liu
- College of Biosystems Engineering and Food Science, Hangzhou, Zhejiang University, 310058 PR China
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15
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Wu AC, Witt T, Gilbert RG. Characterization Methods for Starch-Based Materials: State of the Art and Perspectives. Aust J Chem 2013. [DOI: 10.1071/ch13397] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Improving starch-containing materials, whether food, animal feed, high-tech biomaterials, or engineering plastics, is best done by understanding how biosynthetic processes and any subsequent processing control starch structure, and how this structure controls functional properties. Starch structural characterization is central to this. This review examines how information on the three basic levels of the complex multi-scale structure of starch – individual chains, the branching structure of isolated molecules, and the way these molecules form various crystalline and amorphous arrangements – can be obtained from experiment. The techniques include fluorophore-assisted carbohydrate electrophoresis, multiple-detector size-exclusion chromatography, and various scattering techniques (light, X-ray, and neutron). Some examples are also given to show how these data provide mechanistic insight into how biosynthetic processes control the structure and how the various structural levels control functional properties.
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16
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Witt T, Doutch J, Gilbert EP, Gilbert RG. Relations between Molecular, Crystalline, and Lamellar Structures of Amylopectin. Biomacromolecules 2012; 13:4273-82. [DOI: 10.1021/bm301586x] [Citation(s) in RCA: 100] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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, Qld 4072, Australia
| | - James Doutch
- Bragg Institute, Australian Nuclear Science and Technology Organisation, Locked
Bag 2001, Kirrawee DC, NSW 2232, Australia
| | - Elliot P. Gilbert
- Bragg Institute, Australian Nuclear Science and Technology Organisation, Locked
Bag 2001, Kirrawee DC, NSW 2232, 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, Qld 4072, Australia
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17
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Zhu J, Li L, Chen L, Li X. Study on supramolecular structural changes of ultrasonic treated potato starch granules. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2012.02.004] [Citation(s) in RCA: 133] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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18
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Doutch J, Gilbert EP. Characterisation of large scale structures in starch granules via small-angle neutron and X-ray scattering. Carbohydr Polym 2012; 91:444-51. [PMID: 23044155 DOI: 10.1016/j.carbpol.2012.08.002] [Citation(s) in RCA: 54] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2012] [Revised: 08/01/2012] [Accepted: 08/01/2012] [Indexed: 11/16/2022]
Abstract
Small angle scattering (SAS) techniques have a distinguished track record in illuminating the semi-crystalline lamellar structure of the starch granule. To date, there have been few attempts to use SAS techniques to characterise larger-scale structures reported from imaging techniques such as growth rings, blocklets or pores, nor how these structures would modulate the well-known scattering arising from the semi-crystalline lamellar structure. In this study, SAS data collected over an extended q range were gathered from dry and hydrated starch powders from varied botanical sources. The use of neutrons and X-rays, as well as comparing dry and hydrated granules, allowed different levels of contrast in scattering length density to be probed and therefore selected structural regions to be highlighted. The lowest q range, 0.002-0.04 Å(-1), was found to be dominated by scattering from the starch granules themselves, especially in the dry powders; however an inflection point from a low contrast structure was observed at 0.035 Å(-1). The associated scattering was interpreted within a unified scattering framework with the inflexion point correlating with a structure with radius of gyration ~90 Å - a size comparable to small blocklets or superhelices. In hydrated starches, it is observed that there is an inflection point between lamellar and q(-4) power-law scattering regions at approximately 0.004 Å(-1) which may correlate with growth rings and large blocklets. The implications of these findings on existing models of starch lamellar scattering are discussed.
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Affiliation(s)
- James Doutch
- Bragg Institute, Australian Nuclear Science and Technology Organisation, Locked Bag 2001, Kirrawee DC, NSW 2232, Australia
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19
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Gomand SV, Lamberts L, Gommes CJ, Visser RGF, Delcour JA, Goderis B. Molecular and Morphological Aspects of Annealing-Induced Stabilization of Starch Crystallites. Biomacromolecules 2012; 13:1361-70. [DOI: 10.1021/bm3000748] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Sara V. Gomand
- Laboratory of Food Chemistry
and Biochemistry, and Leuven Food Science and Nutrition Research Centre
(LFoRCe), Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
| | - Lieve Lamberts
- S.A. Citrique Belge N.V., Pastorijstraat 249, B-3300 Tienen, Belgium
| | - Cedric J. Gommes
- Department of Chemical Engineering, University of Liège, allée du 6 Août
3, B-4000 Liège, Belgium
| | - Richard G. F. Visser
- Laboratory of Plant Breeding,
Department of Plant Sciences, Wageningen University and Research Centre, PO Box 386, NL-6700 AJ Wageningen,
The Netherlands
| | - Jan A. Delcour
- Laboratory of Food Chemistry
and Biochemistry, and Leuven Food Science and Nutrition Research Centre
(LFoRCe), Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
| | - Bart Goderis
- Polymer
Chemistry and Materials,
Chemistry Department, Katholieke Universiteit Leuven, Celestijnenlaan 200F, B-3001 Leuven, Belgium
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20
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Blazek J, Gilbert EP. Application of small-angle X-ray and neutron scattering techniques to the characterisation of starch structure: A review. Carbohydr Polym 2011. [DOI: 10.1016/j.carbpol.2011.02.041] [Citation(s) in RCA: 253] [Impact Index Per Article: 19.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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21
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Wellner N, Georget DMR, Parker ML, Morris VJ. In situ Raman microscopy of starch granule structures in wild type and ae mutant maize kernels. STARCH-STARKE 2010. [DOI: 10.1002/star.201000107] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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22
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Blazek J, Gilbert EP. Effect of Enzymatic Hydrolysis on Native Starch Granule Structure. Biomacromolecules 2010; 11:3275-89. [DOI: 10.1021/bm101124t] [Citation(s) in RCA: 204] [Impact Index Per Article: 14.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jaroslav Blazek
- Bragg Institute, Australian Nuclear Science and Technology Organization, Locked Bag 2001, Kirrawee DC, NSW 2232, Australia
| | - Elliot Paul Gilbert
- Bragg Institute, Australian Nuclear Science and Technology Organization, Locked Bag 2001, Kirrawee DC, NSW 2232, Australia
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23
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Gomand S, Lamberts L, Derde L, Goesaert H, Vandeputte G, Goderis B, Visser R, Delcour J. Structural properties and gelatinisation characteristics of potato and cassava starches and mutants thereof. Food Hydrocoll 2010. [DOI: 10.1016/j.foodhyd.2009.10.008] [Citation(s) in RCA: 60] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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24
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25
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Dündar E, Turan Y, Blaurock AE. Large scale structure of wheat, rice and potato starch revealed by ultra small angle X-ray diffraction. Int J Biol Macromol 2009; 45:206-12. [PMID: 19463852 DOI: 10.1016/j.ijbiomac.2009.05.002] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2008] [Revised: 05/08/2009] [Accepted: 05/11/2009] [Indexed: 11/28/2022]
Abstract
Rice, wheat, and potato starches were investigated using ultra-small angle X-Ray diffraction (USXRD) in the range of 100-58,000 A. The results showed trends consistent with the known sizes of starches. However, the observed Rg values for the scattering substances lie in the 100-300 nm range, very much in the low end of the known starch granule size distributions (and below the resolution of the light microscope) suggesting different, perhaps interesting, structures than those observed by light microscopy. Thus what were detected may possibly be the sizes of the crystalline regions postulated to occur in individual starch granules.
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Affiliation(s)
- Ekrem Dündar
- Balikesir Universitesi, Fen Edebiyat Fakültesi, Biyoloji Bölümü, 10145 Balikesir, Turkey.
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26
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Structural characterization of wheat starch granules differing in amylose content and functional characteristics. Carbohydr Polym 2009. [DOI: 10.1016/j.carbpol.2008.09.017] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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27
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28
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Thys RCS, Westfahl H, Noreña CPZ, Marczak LDF, Silveira NP, Cardoso MB. Effect of the alkaline treatment on the ultrastructure of C-type starch granules. Biomacromolecules 2008; 9:1894-901. [PMID: 18517249 DOI: 10.1021/bm800143w] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
The effect of alkaline treatment on the ultrastructure of C-type starch granules was investigated during the alkaline extraction of Araucaria angustifolia (pinhao) starch. The efficiency in protein removal was evaluated using intrinsic fluorescence and Kjeldahl's method. In parallel, morphological changes of starch granules were observed using scanning electron microscopy and atomic force microscopy. The starch crystallinity was monitored by wide-angle X-ray scattering and the lamellar structure was studied by small-angle X-ray scattering (SAXS). The paracrystalline model was employed to interpret the SAXS curves. It was found that the granular organization was significantly altered when alkaline solutions were used during the extraction. A partial degradation of B-type allomorph of starch and a significant compression of semicrystalline growth rings were observed.
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Affiliation(s)
- Roberta C S Thys
- Programa de Pos-Graduacao em Engenharia Química, Universidade Federal do Rio Grande do Sul, Porto Alegre, RS, Brazil
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29
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30
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Kozlov SS, Blennow A, Krivandin AV, Yuryev VP. Structural and thermodynamic properties of starches extracted from GBSS and GWD suppressed potato lines. Int J Biol Macromol 2006; 40:449-60. [PMID: 17188347 DOI: 10.1016/j.ijbiomac.2006.11.001] [Citation(s) in RCA: 68] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2006] [Revised: 10/17/2006] [Accepted: 11/06/2006] [Indexed: 11/28/2022]
Abstract
A combined DSC-SAXS approach was employed to study the effects of amylose and phosphate esters on the assembly structures of amylopectin in B-type polymorphic potato tuber starches. Amylose and phosphate levels in the starches were specifically engineered by antisense suppression of the granule bound starch synthase (GBSS) and the glucan water dikinase (GWD), respectively. Joint analysis of the SAXS and DSC data for the engineered starches revealed that the sizes of amylopectin clusters, thickness of crystalline lamellae and the polymorphous structure type remained unchanged. However, differences were found in the structural organization of amylopectin clusters reflected in localization of amylose within these supramolecular structures. Additionally, data for annealed starches shows that investigated potato starches possess different types of amylopectin defects. The relationship between structure of investigated potato starches and their thermodynamic properties was recognized.
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Affiliation(s)
- Sergey S Kozlov
- Institute of Biochemical Physics, Russian Academy of Sciences, Kosygina str. 4, 119334 Moscow, Russia
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Vermeylen R, Derycke V, Delcour JA, Goderis B, Reynaers H, Koch MHJ. Gelatinization of Starch in Excess Water: Beyond the Melting of Lamellar Crystallites. A Combined Wide- and Small-Angle X-ray Scattering Study. Biomacromolecules 2006; 7:2624-30. [PMID: 16961326 DOI: 10.1021/bm060252d] [Citation(s) in RCA: 88] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
The gelatinization of waxy rice, regular rice, and potato starch suspensions (66% w/w moisture) was investigated by real-time small-angle X-ray scattering (SAXS) and wide-angle X-ray diffraction (WAXD) during heating and by fast ramp differential scanning calorimetry (DSC). The high-angle tail of the SAXS patterns suggested the transition from surface to mass fractal structures in the DSC gelatinization range. Amylose plays a major role in determining the dimensions of the self-similar structures that develop during this process as the characteristic power-law scattering behavior extends to lower scattering angles for regular than for waxy starches. Crystallinity of A-type starches is lost in the temperature region roughly corresponding to the DSC gelatinization range. At the end of the gelatinization endotherm, the B-type potato starch showed residual crystallinity (WAXD), while SAXS-patterns exhibited features of remaining lamellar stacks. Results indicate that the melting of amylopectin crystallites during gelatinization is accompanied by the (exothermic) formation of amorphous networks.
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Affiliation(s)
- Rudi Vermeylen
- Laboratory of Food Chemistry, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Heverlee, Belgium.
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Budarin V, Clark JH, Hardy JJE, Luque R, Milkowski K, Tavener SJ, Wilson AJ. Starbons: New Starch-Derived Mesoporous Carbonaceous Materials with Tunable Properties. Angew Chem Int Ed Engl 2006; 45:3782-6. [PMID: 16671136 DOI: 10.1002/anie.200600460] [Citation(s) in RCA: 122] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Vitaly Budarin
- Clean Technology Centre, Department of Chemistry, University of York, York YO10 5DD, UK
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Budarin V, Clark JH, Hardy JJE, Luque R, Milkowski K, Tavener SJ, Wilson AJ. Starbons: New Starch-Derived Mesoporous Carbonaceous Materials with Tunable Properties. Angew Chem Int Ed Engl 2006. [DOI: 10.1002/ange.200600460] [Citation(s) in RCA: 61] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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Vermeylen R, Derycke V, Delcour JA, Goderis B, Reynaers H, Koch MHJ. Structural Transformations during Gelatinization of Starches in Limited Water: Combined Wide- and Small-Angle X-ray Scattering Study. Biomacromolecules 2006; 7:1231-8. [PMID: 16602743 DOI: 10.1021/bm050651t] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
Rice flour (18-25% moisture) and potato starch (20% moisture) were heated with continuous recording of the X-ray scattering during gelatinization. Rice flours displayed A-type crystallinity, which gradually decreased during gelatinization. The development of the characteristic 9 nm small-angle X-ray scattering (SAXS) peak during heating at sub-gelatinization temperatures indicated the gradual evolution into a stacked lamellar system. At higher temperatures, the crystalline and lamellar order was progressively lost. For potato starch (B-type crystallinity), no 9 nm SAXS peak was observed at ambient temperatures. Following the development of lamellar structures at sub-gelatinization temperatures, B-type crystallinity and lamellar order was lost during gelatinization. On cooling of partially gelatinized potato starch, A-type crystallinity steadily increased, but no formation of stacked lamellar structures was observed. Results were interpreted in terms of a high-temperature B- to A-type recrystallization, in which the lateral movement of double helices was accompanied by a shift along their helical axis. The latter is responsible for the inherent frustration of the lamellar stacks.
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Affiliation(s)
- Rudi Vermeylen
- Laboratory of Food Chemistry, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Heverlee, Belgium.
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Vermeylen R, Goderis B, Reynaers H, Delcour JA. Amylopectin Molecular Structure Reflected in Macromolecular Organization of Granular Starch. Biomacromolecules 2004; 5:1775-86. [PMID: 15360287 DOI: 10.1021/bm0499132] [Citation(s) in RCA: 84] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
For lintners with negligible amylose retrogradation, crystallinity related inversely to starch amylose content and, irrespective of starch source, incomplete removal of amorphous material was shown. The latter was more pronounced for B-type than for A-type starches. The two predominant lintner populations, with modal degrees of polymerization (DP) of 13-15 and 23-27, were best resolved for amylose-deficient and A-type starches. Results indicate a more specific hydrolysis of amorphous lamellae in such starches. Small-angle X-ray scattering showed a more intense 9-nm scattering peak for native amylose-deficient A-type starches than for their regular or B-type analogues. The experimental evidence indicates a lower contrasting density within the "crystalline" shells of the latter starches. A higher density in the amorphous lamellae, envisaged by the lamellar helical model, explains the relative acid resistance of linear amylopectin chains with DP > 20, observed in lintners of B-type starches. Because amylopectin chain length distributions were similar for regular and amylose-deficient starches of the same crystal type, we deduce that the more dense (and ordered) packing of double helices into lamellar structures in amylose-deficient starches is due to a different amylopectin branching pattern.
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Affiliation(s)
- Rudi Vermeylen
- Laboratory of Food Chemistry, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Heverlee, Belgium.
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Daniels DR, Donald AM. Soft Material Characterization of the Lamellar Properties of Starch: Smectic Side-Chain Liquid-Crystalline Polymeric Approach. Macromolecules 2004. [DOI: 10.1021/ma030360h] [Citation(s) in RCA: 48] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- D. R. Daniels
- Polymers and Colloids Group, Cavendish Laboratory, University of Cambridge, Madingley Road, Cambridge CB3 0HE, UK
| | - A. M. Donald
- Polymers and Colloids Group, Cavendish Laboratory, University of Cambridge, Madingley Road, Cambridge CB3 0HE, UK
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