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Li J, Yue Y, Lu Z, Hu Z, Tong Y, Yang L, Ji G, Liu P. Comparative sensitivity of A-type and B-type starch crystals to ultrahigh magnetic fields. Int J Biol Macromol 2024; 277:134552. [PMID: 39116966 DOI: 10.1016/j.ijbiomac.2024.134552] [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: 06/13/2024] [Revised: 08/05/2024] [Accepted: 08/05/2024] [Indexed: 08/10/2024]
Abstract
In this study, maize starch (A-type) and potato starch (B-type) were treated with ultrahigh magnetic fields (UMF) of different intensities (5 T and 15 T) to investigate their sensitivity to UMF by measuring changes in their structure and rheological properties. The results indicate that the crystallinity of A-type starch significantly decreases, reaching a minimum of 20.01 % at 5 T. In contrast, the crystallinity of B-type starch significantly increases, peaking at 21.17 % at 15 T, accompanied by a brighter polarized cross and a more perfect crystal structure. Additionally, B-type starch exhibited a significant increase in double helix content (from 32.67 % to 42.07 %), branching degree (from 1.96 % to 3.84 %), and R1022/995 (from 0.803 to 0.519), compared to A-type starch. B-type starch also showed a greater propensity for cross-linking reactions forming OCOR groups (from 0 % to 6.81 %), and its enthalpy change (∆H) increased substantially (from 19.28 J/g to 31.70 J/g), indicating a marked enhancement in thermal stability. Furthermore, the average hydrodynamic radius (Rh) decreased more for B-type starch, reflecting an increase in gel strength. These findings demonstrate that B-type starch is more sensitive to UMF than A-type starch. This study provides foundational data on the effects of UMF treatment on different crystalline starches, aiming to explore its potential applications in food and industrial fields.
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Affiliation(s)
- Jingjing Li
- School of Chemical Engineering, Inner Mongolia University of Technology, Hohhot 010000, Inner Mongolia Autonomous Region, China
| | - Yonggang Yue
- China Inner Mongolia EHV Power Supply Bureau, Hohhot 010080, China; State Key Laboratory of Electrical Insulation and Power Equipment (Xi'an Jiaotong University), Xi'an 710049, Shanxi Province, China
| | - Zhijian Lu
- State Key Laboratory of Electrical Insulation and Power Equipment (Xi'an Jiaotong University), Xi'an 710049, Shanxi Province, China
| | - Ziang Hu
- School of Chemical Engineering, Inner Mongolia University of Technology, Hohhot 010000, Inner Mongolia Autonomous Region, China
| | - Yue Tong
- School of Chemical Engineering, Inner Mongolia University of Technology, Hohhot 010000, Inner Mongolia Autonomous Region, China
| | - Lanjun Yang
- State Key Laboratory of Electrical Insulation and Power Equipment (Xi'an Jiaotong University), Xi'an 710049, Shanxi Province, China.
| | - Guojun Ji
- School of Chemical Engineering, Inner Mongolia University of Technology, Hohhot 010000, Inner Mongolia Autonomous Region, China.
| | - Peiling Liu
- School of Chemical Engineering, Inner Mongolia University of Technology, Hohhot 010000, Inner Mongolia Autonomous Region, China; Department of Biological Sciences, Faculty of Science, National University of Singapore, 117543, Singapore.
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2
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Bai Y, Hooyberghs K, Brijs K, Delcour J. The texture of potato mashes is impacted by blanching induced changes in their extracellular starch fractions. Int J Biol Macromol 2024; 281:136157. [PMID: 39362425 DOI: 10.1016/j.ijbiomac.2024.136157] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2024] [Revised: 09/17/2024] [Accepted: 09/28/2024] [Indexed: 10/05/2024]
Abstract
The texture of potato mash significantly influences consumer satisfaction. We here investigated the impact of blanching and different methods thereof on the texture and extractable extracellular fractions (EEFs) of potato mash when extracted with water or with dimethyl sulfoxide (DMSO) to seek determining factors of potato mash texture. Mashes prepared from potatoes blanched in 2.04 mM CaCl2 (CaB-M) exhibited hardness (24.9 N) and stickiness (1.0 N·s) readings intermediate to those from potatoes that were not blanched (NB-M, 19.2 N and 1.2 N·s), or blanched in deionized water (WaB-M, 30.5 N and 0.6 N·s), which aligned with their levels of intact cells. Starch was the main constituent (57.2 % - 64.4 %, w/w) in all EEFs and more starch was present in (1) NB-M and (2) the DMSO extracts. The chain length distributions of DMSO-extracted extracellular starch (DEES) revealed that the amylopectin content increased in the order WaB-M (46.3 %), CaB-M (55.1 %), and NB-M (76.6 %), which was attributed to more intracellular amylopectin being released to the extracellular phase of mashes. The relative contents of shorter chain amylose (degree of polymerization 110-1000) and the DEES yield were significantly correlated to the hardness while the yield of DEEFs was positively correlated with the stickiness.
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Affiliation(s)
- Yeming Bai
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
| | - Kathleen Hooyberghs
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
| | - Kristof Brijs
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
| | - Jan Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
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3
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Di Caprio F, Pedram N, Brugnoli B, Francolini I, Altimari P, Pagnanelli F. Exploring different processes for starch extraction from microalgae and synthesis of starch-chitosan plastic films. BIORESOURCE TECHNOLOGY 2024; 413:131516. [PMID: 39313010 DOI: 10.1016/j.biortech.2024.131516] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/16/2024] [Revised: 09/10/2024] [Accepted: 09/20/2024] [Indexed: 09/25/2024]
Abstract
Microalgae could become a more sustainable starch source than conventional crops. However, available refinery processes are lacking. In this study, we develop different innovative processes to refine microalgal starch and obtaining starch-based bioplastics. After lipid extraction, defatted microalgae were treated by different routes: enzymatic treatment with Alcalase; sonication in hot water or dimethyl sulfoxide (DMSO) followed by precipitation with ethanol. Enzymes allows to extract 70 % of proteins while recovering 75 % of the initial starch in the residual pellet, with a purity of 58 %. The most effective configuration based on sonication and water/DMSO extraction allowed to recover up to 80 % starch with 80-91 % purity. Chitosan improved the mechanical properties of the obtained starch-based films. The use of defatted algae or purified starch gave different properties to the films (as rigidity and water stability) showing the possibility to tailor the material characteristics depending on the biorefinery route applied.
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Affiliation(s)
- Fabrizio Di Caprio
- Department of Chemistry, University Sapienza of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy.
| | - Nooshin Pedram
- Department of Chemistry, University Sapienza of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy
| | - Benedetta Brugnoli
- Department of Chemistry, University Sapienza of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy
| | - Iolanda Francolini
- Department of Chemistry, University Sapienza of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy
| | - Pietro Altimari
- Department of Chemistry, University Sapienza of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy
| | - Francesca Pagnanelli
- Department of Chemistry, University Sapienza of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy
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4
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Zhang K, Nakamura S, Ohtsubo KI, Mitsui T. Morphological, Molecular Structural and Physicochemical Characterization of Starch Granules Formed in Endosperm of Rice with Ectopic Overexpression of α-Amylase. J Appl Glycosci (1999) 2024; 71:23-32. [PMID: 38799415 PMCID: PMC11116087 DOI: 10.5458/jag.jag.jag-2023_0016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2023] [Accepted: 12/23/2023] [Indexed: 05/29/2024] Open
Abstract
The objective of this study was to characterize the endosperm starch in rice that ectopically overexpressed the α-amylase. Transgenic rice plants, transformed with cauliflower mosaic virus 35S promoter driven AmyI-1 (35S::AmyI-1) and AmyII-4 (35S::AmyII-4), and 10 kDa prolamin promoter driven AmyI-1 (P10::AmyI-1), were cultivated under standard conditions (23 °C, 12 h in the dark/ 26 °C, 12 h in the light), and brown grains were subsequently harvested. Each grain displayed characteristic chalkiness, while electron microanalyzer (EPMA)-SEM images disclosed numerous small pits on the surface of the starch granules, attributable to α-amylase activity. Fluorescence labeling and capillary electrophoresis analysis of starch chain length distribution revealed no significant alterations in the starches of 35S::AmyI-1 and 35S::AmyII-4 transgenic rice compared to the wild-type. Conversely, the extremely short α-glucan chains (DP 2-8) exhibited a dramatic increase in the P10::AmyI-1 starch. Rapid visco-analyzer analysis also identified variations in the chain length distribution of P10::AmyI-1 starch, manifesting as changes in viscosity. Moreover, 1H-NMR analysis uncovered dynamic modifications in the molecular structure of starch in rice grain transformed with P10::AmyI-1, which was found to possess unprecedented structural characteristics.
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Affiliation(s)
- Kuo Zhang
- Graduate School of Science and Technology, Niigata University
| | - Sumiko Nakamura
- Faculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences
| | - Ken-ichi Ohtsubo
- Faculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences
| | - Toshiaki Mitsui
- Graduate School of Science and Technology, Niigata University
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5
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Ouyang J, Wang C, Huang Q, Guan Y, Zhu Z, He Y, Jiang G, Xiong Y, Li X. Correlation between in vitro starch digestibility and starch structure/physicochemical properties in rice. Int J Biol Macromol 2024; 263:130316. [PMID: 38382778 DOI: 10.1016/j.ijbiomac.2024.130316] [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: 06/07/2023] [Revised: 01/18/2024] [Accepted: 02/18/2024] [Indexed: 02/23/2024]
Abstract
Natural resistant starch (RS) in rice provides human health benefits, and its concentration in rice is influenced by the structure and physicochemical properties of starch. The native starch structures and physicochemical properties of three rice varieties, QR, BR58, and BR50, and their relationships to in vitro digestibility were studied. The starch granules in all three varieties were irregular or polyhedral in shape. There were a few oval granules and a few pinhole structures in QR, no oval granules but a higher number of pinholes in BR58, and no oval granules and pinholes in BR50. QR is a low-amylose (13.8 %), low-RS (0.2 %) variety. BR58 is a low-amylose (15.3 %), high-RS (6.5 %) variety. BR50 is a high-amylose (26.7 %), high-RS (8.3 %) variety. All three starches exhibited typical A-type diffraction patterns. Starch molecular weight, chain length distribution, starch branching degree, pasting capabilities, and thermal properties differed considerably between the rice starches. The RS contents of the rice starch varieties were positively correlated with AAC, Mw/Mn, Mz/Mn, peak 3, B, PTime, and Tp and negatively correlated with Mn, peak 2, DB, PV, and BD, according to Pearson's correlation analysis. These findings may be helpful for the breeding and development of high-RS rice varieties.
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Affiliation(s)
- Jie Ouyang
- Chongqing Academy of Agricultural Sciences, Chongqing 401329, China; Chongqing Zhongyi Seed Industry Co., Ltd, Chongqing 400060, China; Chongqing Key Laboratory of Hybrid Rice Breeding, Chongqing 400060, China
| | - Chutao Wang
- Chongqing Academy of Agricultural Sciences, Chongqing 401329, China; Chongqing Zhongyi Seed Industry Co., Ltd, Chongqing 400060, China; Chongqing Key Laboratory of Hybrid Rice Breeding, Chongqing 400060, China
| | - Qianlong Huang
- Chongqing Academy of Agricultural Sciences, Chongqing 401329, China; Chongqing Zhongyi Seed Industry Co., Ltd, Chongqing 400060, China; Chongqing Key Laboratory of Hybrid Rice Breeding, Chongqing 400060, China
| | - Yusheng Guan
- Chongqing Academy of Agricultural Sciences, Chongqing 401329, China; Chongqing Zhongyi Seed Industry Co., Ltd, Chongqing 400060, China; Chongqing Key Laboratory of Hybrid Rice Breeding, Chongqing 400060, China
| | - Zichao Zhu
- Chongqing Academy of Agricultural Sciences, Chongqing 401329, China; Chongqing Zhongyi Seed Industry Co., Ltd, Chongqing 400060, China; Chongqing Key Laboratory of Hybrid Rice Breeding, Chongqing 400060, China
| | - Yongxin He
- Chongqing Academy of Agricultural Sciences, Chongqing 401329, China; Chongqing Zhongyi Seed Industry Co., Ltd, Chongqing 400060, China; Chongqing Key Laboratory of Hybrid Rice Breeding, Chongqing 400060, China
| | - Gang Jiang
- Chongqing Academy of Agricultural Sciences, Chongqing 401329, China; Chongqing Zhongyi Seed Industry Co., Ltd, Chongqing 400060, China; Chongqing Key Laboratory of Hybrid Rice Breeding, Chongqing 400060, China
| | - Ying Xiong
- Chongqing Academy of Agricultural Sciences, Chongqing 401329, China; Chongqing Zhongyi Seed Industry Co., Ltd, Chongqing 400060, China; Chongqing Key Laboratory of Hybrid Rice Breeding, Chongqing 400060, China
| | - Xianyong Li
- Chongqing Academy of Agricultural Sciences, Chongqing 401329, China; Chongqing Zhongyi Seed Industry Co., Ltd, Chongqing 400060, China; Chongqing Key Laboratory of Hybrid Rice Breeding, Chongqing 400060, China.
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6
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Schoustra S, Asadi V, Smulders MMJ. Probing the Solubility of Imine-Based Covalent Adaptable Networks. ACS APPLIED POLYMER MATERIALS 2024; 6:79-89. [PMID: 38230365 PMCID: PMC10788871 DOI: 10.1021/acsapm.3c01472] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/04/2023] [Revised: 12/05/2023] [Accepted: 12/07/2023] [Indexed: 01/18/2024]
Abstract
Covalent adaptable networks (CANs) are polymer materials that are covalently cross-linked via dynamic covalent bonds. The cross-linked polymer network is generally expected to be insoluble, as is seen for traditional thermosets. However, in recent years, it has become apparent that-under certain conditions-both dissociative and associative CANs can be dissolved in a good solvent. For some applications (e.g., those that require long-term (chemical) stability), the solubility of CANs can be problematic. However, many forget that (selective) solubility of CANs can also be applied advantageously, for example, in recycling or modification of the materials. In this work, we provide results and insights related to the tunable solubility of imine-based CANs. We observed that selected CANs could be fully dissolved in a good solvent without observing dissociation of imines. Only in an acidic environment (partial) dissociation of imines was observed, which could be reverted to the associated state by addition of a base. By adjusting the network composition, we were able to either facilitate or hamper solubility as well as control the size of the dissolved particles. DLS showed that the size of dissolved polymer particles decreased at lower concentrations. Similarly, decreasing cross-linking density resulted in smaller particles. Last, we showed that we could use the solubility of the CANs as a means for chemical recycling and postpolymerization modification. The combination of our studies with existing literature provides a better understanding of the solubility of CANs and their applications as recyclable thermosets.
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Affiliation(s)
- Sybren
Klaas Schoustra
- Laboratory of Organic Chemistry, Wageningen University, Stippeneng 4, 6708
WE Wageningen, The
Netherlands
| | - Vahid Asadi
- Laboratory of Organic Chemistry, Wageningen University, Stippeneng 4, 6708
WE Wageningen, The
Netherlands
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7
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Cao F, Lu S, Wang L, Zheng M, Young Quek S. Modified porous starch for enhanced properties: Synthesis, characterization and applications. Food Chem 2023; 415:135765. [PMID: 36854239 DOI: 10.1016/j.foodchem.2023.135765] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2022] [Revised: 02/16/2023] [Accepted: 02/19/2023] [Indexed: 02/27/2023]
Abstract
Native starches have low water solubility at room temperature and poor stability, which demand modifications to overcome. Porous starch as a modified one shows enhanced adsorptive efficiency and solubility compared with its native starch. In contrast, some inherent disadvantages exist, such as weak mechanical strength and low thermal resistance. Fortunately, modified porous starches have been developed to perform well in adsorption capacity and stability. Modified porous starch can be prepared by esterification, crosslinking, oxidation and multiple modifications to the porous starch. The characterization of modified porous starch can be achieved through various analytical techniques. Modified porous starch can be utilized as highly efficient adsorbents and encapsulants for various compounds and applied in various fields. This review dealt with the progress in the preparation, structural characterization and application of modified porous starch. The objective is to provide a reference for its development, utilization, and future research directions.
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Affiliation(s)
- Feng Cao
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Zhejiang Provincial Key Laboratory of Fruit and Vegetables Postharvest and Processing Technology, Ministry of Agriculture and Rural Affairs Key Laboratory of Post-Harvest Handling of Fruits, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Shengmin Lu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Zhejiang Provincial Key Laboratory of Fruit and Vegetables Postharvest and Processing Technology, Ministry of Agriculture and Rural Affairs Key Laboratory of Post-Harvest Handling of Fruits, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
| | - Lu Wang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Zhejiang Provincial Key Laboratory of Fruit and Vegetables Postharvest and Processing Technology, Ministry of Agriculture and Rural Affairs Key Laboratory of Post-Harvest Handling of Fruits, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Meiyu Zheng
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Zhejiang Provincial Key Laboratory of Fruit and Vegetables Postharvest and Processing Technology, Ministry of Agriculture and Rural Affairs Key Laboratory of Post-Harvest Handling of Fruits, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Siew Young Quek
- Food Science, School of Chemical Sciences, The University of Auckland, Auckland 1010, New Zealand; Riddet Institute, Centre of Research Excellence for Food Research, Palmerston North 4474, New Zealand.
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8
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Min Y, Woo MW, Dai R, Yang NQ, Dang X, Liu W, Chen H. The role of urea on the dissolution of starch in NaOH-urea aqueous solutions. SOFT MATTER 2023; 19:3496-3509. [PMID: 37140096 DOI: 10.1039/d2sm01659a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/05/2023]
Abstract
Potato starch can be dissolved in NaOH-urea aqueous solutions to form a stable and homogeneous mixture to initiate further modification. The mechanism for the formation of such a solution was investigated by examining the interactions between urea and starch, using rheological tests, 13C NMR, FTIR, and a novel Kamlet-Taft solvation parameter analysis. It was found that the optimized dissolution condition was in aqueous 10% w/w NaOH-14% w/w urea, under which 97.4% light transmission was achieved. This was due to dispersive forces between urea and starch without the presence of strong hydrogen bond based interactions. DSC results further showed that the subtle dissolving facilitation of urea might be attributed to the heat released during urea hydrate formation. Compared with conventional hydrothermal gelatinized starch, the starch-NaOH-urea aqueous dispersion exhibited better stability. This highlighted the role of urea in forming a 'bridge' to combine starch with water molecules. This reduces the tendency for starch aggregation via its hydrophobic components. Intrinsic viscosity and GPC analysis indicated that the degradation of starch molecules was significantly reduced. This work provides new insights into the role of urea in starch-NaOH-urea aqueous dispersion. This type of starch solvent formulation will have significant potential for further preparation of starch-based materials for various applications.
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Affiliation(s)
- Yan Min
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.
- Key Laboratory of Leather Chemistry and Engineering (Sichuan University), Ministry of Education, Chengdu, 610065, China
| | - Meng Wai Woo
- Department of Chemical & Materials Engineering, Faculty of Engineering, University of Auckland, New Zealand
| | - Rui Dai
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.
- Key Laboratory of Leather Chemistry and Engineering (Sichuan University), Ministry of Education, Chengdu, 610065, China
| | - Nima Qu Yang
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.
- Key Laboratory of Leather Chemistry and Engineering (Sichuan University), Ministry of Education, Chengdu, 610065, China
| | - Xugang Dang
- College of Bioresources Chemistry and Materials Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China
| | - Wentao Liu
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.
- Key Laboratory of Leather Chemistry and Engineering (Sichuan University), Ministry of Education, Chengdu, 610065, China
| | - Hui Chen
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.
- Key Laboratory of Leather Chemistry and Engineering (Sichuan University), Ministry of Education, Chengdu, 610065, China
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9
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Diaz-Baca JA, Salaghi A, Fatehi P. Generation of Sulfonated Lignin-Starch Polymer and Its Use As a Flocculant. Biomacromolecules 2023; 24:1400-1416. [PMID: 36802502 DOI: 10.1021/acs.biomac.2c01437] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/23/2023]
Abstract
This paper reports the polymerization of tall oil lignin (TOL), starch, and 2-methyl-2-propene-1-sulfonic acid sodium salt (MPSA), a sulfonate-containing monomer, in a three-component system to generate flocculants for colloidal systems. By utilizing the advanced 1H, COSY, HSQC, HSQC-TOCSY, and HMBC NMR techniques, it was confirmed that the phenolic substructures of TOL and the anhydroglucose unit of starch were covalently polymerized by the monomer to generate the three-block copolymer. The molecular weight, radius of gyration, and shape factor of the copolymers were fundamentally correlated to the structure of lignin and starch, as well as the polymerization outcomes. The deposition behavior of the copolymer, studied by a quartz crystal microbalance with dissipation (QCM-D) analysis, revealed that the copolymer with a larger molecular weight (ALS-5) deposited more and generated more compact adlayer than the copolymer with a smaller molecular weight on a solid surface. Owing to its higher charge density, molecular weight, and extended coil-like structure, ALS-5 produced larger flocs with faster sedimentation in the colloidal systems, regardless of the extent of agitation and gravitational force. The results of this work provide a new approach to preparing a lignin-starch polymer, i.e., a sustainable biomacromolecule with excellent flocculation performance in colloidal systems.
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Affiliation(s)
- Jonathan A Diaz-Baca
- Biorefining Research Institute and Chemical Engineering Department, Lakehead University, 955 Oliver Road, Thunder Bay, Ontario P7B SE1, Canada
| | - Ayyoub Salaghi
- Biorefining Research Institute and Chemical Engineering Department, Lakehead University, 955 Oliver Road, Thunder Bay, Ontario P7B SE1, Canada
| | - Pedram Fatehi
- Biorefining Research Institute and Chemical Engineering Department, Lakehead University, 955 Oliver Road, Thunder Bay, Ontario P7B SE1, Canada
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10
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Guo L, Yang N, Gao W, Tao H, Cui B, Liu P, Zou F, Lu L, Fang Y, Wu Z. Self-healing properties of retrograded starch films with enzyme-treated waxy maize starch as healing agent. Carbohydr Polym 2023; 299:120238. [PMID: 36876769 DOI: 10.1016/j.carbpol.2022.120238] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2022] [Revised: 09/24/2022] [Accepted: 10/14/2022] [Indexed: 11/05/2022]
Abstract
Waxy maize starch (WMS) was modified using sequential α-amylase and transglucosidase to create enzyme-treated waxy maize starch (EWMS) with higher branching degree and lower viscosity as an ideal healing agent. Self-healing properties of retrograded starch films with microcapsules containing WMS (WMC) and EWMS (EWMC) were investigated. The results indicated that EWMS-16 had the maximum branching degree of 21.88 % after transglucosidase treatment time of 16 h, and A chain of 12.89 %, B1 chain of 60.76 %, B2 chain of 18.82 % and B3 chain of 7.52 %. The particle sizes of EWMC ranged from 2.754 to 5.754 μm. The embedding rate of EWMC was 50.08 %. Compared to retrograded starch films with WMC, water vapor transmission coefficients of retrograded starch films with EWMC were lower, while tensile strength and elongation at break values of retrograded starch films were almost similar. Retrograded starch films with EWMC had higher healing efficiency of 58.33 % as compared to that Retrograded starch films retrograded starch films with WMC was 44.65 %.
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Affiliation(s)
- Li Guo
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China.
| | - Na Yang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Wei Gao
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Haiteng Tao
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China.
| | - Pengfei Liu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Feixue Zou
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Lu Lu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Yishan Fang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Zhengzong Wu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
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11
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Assessing the quantification of acetylation in konjac glucomannan via ATR-FTIR and solid-state NMR spectroscopy. Carbohydr Polym 2022; 291:119659. [DOI: 10.1016/j.carbpol.2022.119659] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2022] [Revised: 05/11/2022] [Accepted: 05/23/2022] [Indexed: 11/23/2022]
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12
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Li J, Yuan Y, Zhang H, Zou F, Tao H, Wang N, Guo L, Cui B. Structural, physicochemical and long-term retrogradation properties of wheat starch treated using transglucosidase. Food Chem 2022; 380:132226. [PMID: 35093661 DOI: 10.1016/j.foodchem.2022.132226] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2021] [Revised: 12/27/2021] [Accepted: 01/20/2022] [Indexed: 11/04/2022]
Abstract
To reduce the wheat-flour-based food texture and flavor deterioration caused by starch retrogradation, herein wheat starch, the most ingredient in wheat flour, was modified by transglucosidase to delay long-term retrogradation of wheat starch. The study proposed promising data of transglucosidase-treated starch about structure, crystallinity and retrogradation kinetics. Structural properties showed that transglucosidase treatment shortened the average chain length from 19.49 to 16.10 and induced the dominance of amorphous state. Moreover, branching degree increased from 14.11% to 17.97% after transglucosidase treatment, resulting in higher water mobility. Amylose content increased from 25.33% to 59.00% due to the hydrolysis ability of transglucosidase. Relative crystallinity of the retrograded starches decreased from 24.33% to 14.50%. Furthermore, the Avrami parameters demonstrated that transglucosidase treatment significantly retarded the retrogradation rate of wheat starch due to the decrease of re-crystalline rate. The outcoming would supply a solid theory foundation for exploring the wheat staple foods with higher qualities.
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Affiliation(s)
- Jiahao Li
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Yuhan Yuan
- Life Science and Technology College, Xinjiang University, Urumchi, China
| | - Hongxia Zhang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Feixue Zou
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Haiteng Tao
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Na Wang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Li Guo
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
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13
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Tan X, Tan X, Li E, Bai Y, Nguyen TTL, Gilbert RG. Starch molecular fine structure is associated with protein composition in chickpea seed. Carbohydr Polym 2021; 272:118489. [PMID: 34420745 DOI: 10.1016/j.carbpol.2021.118489] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2021] [Revised: 07/22/2021] [Accepted: 07/23/2021] [Indexed: 12/14/2022]
Abstract
Chickpea (Cicer arietinum L.) seed is a nutritional food high in starch and protein. This study aims to find the relationships between the molecular fine structure of starch and the composition of storage proteins and metabolic enzymes, using different chickpea varieties. It is found that storage proteins and starch biosynthetic enzymes influence each other. The initial formation of amylopectin molecules is affected by storage proteins, as suggested by the positive correlation (p < 0.01) between the average molecular size of amylopectin and total protein content. In addition, a higher amount of seed globulin could be an indication of higher amylose content and more short - medium amylose chains (degree of polymerization, DP, 118-2000). This study might assist selection of chickpea varieties with desirable qualities, such as low starch digestibility.
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Affiliation(s)
- Xiaoyan Tan
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Queensland 4072, Australia; Joint International Research Laboratory of Agriculture and Agri-Product Safety, College of Agriculture, Yangzhou University, Yangzhou 225009, Jiangsu Province, China
| | - Xinle Tan
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, College of Agriculture, Yangzhou University, Yangzhou 225009, Jiangsu Province, China; School of Chemistry and Molecular Biosciences, The University of Queensland, Brisbane, Queensland 4072, Australia
| | - Enpeng Li
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, College of Agriculture, Yangzhou University, Yangzhou 225009, Jiangsu Province, China
| | - Yeming Bai
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Queensland 4072, Australia; Joint International Research Laboratory of Agriculture and Agri-Product Safety, College of Agriculture, Yangzhou University, Yangzhou 225009, Jiangsu Province, China
| | - Thoa T L Nguyen
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Queensland 4072, Australia; Joint International Research Laboratory of Agriculture and Agri-Product Safety, College of Agriculture, Yangzhou University, Yangzhou 225009, Jiangsu Province, China
| | - Robert G Gilbert
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Queensland 4072, Australia; Joint International Research Laboratory of Agriculture and Agri-Product Safety, College of Agriculture, Yangzhou University, Yangzhou 225009, Jiangsu Province, China; School of Chemistry and Molecular Biosciences, The University of Queensland, Brisbane, Queensland 4072, Australia.
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14
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Xia C, Zhong L, Wang J, Zhang L, Chen X, Ji H, Ma S, Dong W, Ye X, Huang Y, Li Z, Cui Z. Structural and digestion properties of potato starch modified using an efficient starch branching enzyme AqGBE. Int J Biol Macromol 2021; 184:551-557. [PMID: 34171255 DOI: 10.1016/j.ijbiomac.2021.06.135] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2021] [Revised: 05/24/2021] [Accepted: 06/20/2021] [Indexed: 11/25/2022]
Abstract
Modified potato starch with slower digestion may aid the development of new starch derivatives with improved nutritional values, and strategies to increase nutritional fractions such as resistant starch (RS) are desired. In this study, a correspondence between starch structure and enzymatic resistance was provided based on the efficient branching enzyme AqGBE, and modified starches with different amylose content (Control, 100%; PS1, 90%; PS2, 72%; PS3, 32%; PS4, 18%) were prepared. Through SEM observation, NMR and X-ray diffraction analyses, we identified that an increased proportion of α-1,6-linked branches in potato starch changes its state of granule into large pieces with crystallinity. Molecular weight and chain-length distribution analysis showed a decrease of molecular weight (from 1.1 × 106 to 1.1 × 105 g/mol) without an obvious change of chain-length distribution in PS1, while PS2-4 exhibited an increased proportion of DP 6-12 with a stable molecular weight distribution, indicating a distinct model of structural modification by AqGBE. The enhancement of peak viscosity was related to increased hydrophobic interactions and pieces state of PS1, while the contents of SDS and RS in PS1 increased by 37.7 and 49.4%, respectively. Our result provides an alternative way to increase the RS content of potato starch by branching modification.
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Affiliation(s)
- Chengyao Xia
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Science, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Lingli Zhong
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Science, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Juying Wang
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Science, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Lei Zhang
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Science, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Xiaopei Chen
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Science, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Hangyan Ji
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Shiyun Ma
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Science, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Weiliang Dong
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing 211800, PR China
| | - Xianfeng Ye
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Science, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Yan Huang
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Science, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Zhoukun Li
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Science, Nanjing Agricultural University, Nanjing 210095, PR China.
| | - Zhongli Cui
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Science, Nanjing Agricultural University, Nanjing 210095, PR China
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15
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Xu B, Ren A, Chen J, Li H, Wei B, Wang J, Azam SR, Bhandari B, Zhou C, Ma H. Effect of multi-mode dual-frequency ultrasound irradiation on the degradation of waxy corn starch in a gelatinized state. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106440] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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16
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Mu M, Karthik P, Chen J, Holmes M, Ettelaie R. Effect of amylose and amylopectin content on the colloidal behaviour of emulsions stabilised by OSA-Modified starch. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106363] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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17
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18
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Bai Y, Zhang M, Chandra Atluri S, Chen J, Gilbert RG. Relations between digestibility and structures of pumpkin starches and pectins. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105894] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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19
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Cai S, Gu S, Li X, Wan S, Chen S, He X. Controlled grafting modification of starch and UCST-type thermosensitive behavior in water. Colloid Polym Sci 2020. [DOI: 10.1007/s00396-020-04670-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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20
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Pinzon MI, Sanchez LT, Villa CC. Chemical, structural, and thermal characterization of starches from four yellow Arracacha ( Arracacia xanthorriza) roots produced in Colombia. Heliyon 2020; 6:e04763. [PMID: 32904330 PMCID: PMC7452578 DOI: 10.1016/j.heliyon.2020.e04763] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2020] [Revised: 06/19/2020] [Accepted: 08/18/2020] [Indexed: 12/03/2022] Open
Abstract
In recent years, interest has increased in the search for new starch sources, especially among Andean tubers, such as Arracacha (or Peruvian Carrot). This work studied the chemical composition, structural features, and thermal and adsorption properties of four sub-varieties of yellow Arracacha grown in Colombia: comun (Com), cartagenera (Car), yema de huevo (YH) and clon 22 (C22). Starches from the Com, Car and YH sub varieties presented similar properties, amylose content around 30%, relative crystallinity around 31% and gelatinization temperature around 60 °C. On the other hand, starch from the Clon 22 (C22) variety presented the highest amylose content, leading to an increase in gelatinization temperature (63 °C), and lower relative crystallinity (24%). Furthermore, digestibility studies show that C22 presented a higher resistant starch content. Our results show that Arracacha is a very interesting starch source, despite few studies on the properties of the different sub-varieties.
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Affiliation(s)
- Magda I. Pinzon
- Programa de Ingenieria de Alimentos, Facultad de Ciencias Agroindustriales, Universidad del Quindio, Carrera 15 Calle 12N, Armenia, Quindío, Colombia
| | - Leidy T. Sanchez
- Programa de Ingenieria de Alimentos, Facultad de Ciencias Agroindustriales, Universidad del Quindio, Carrera 15 Calle 12N, Armenia, Quindío, Colombia
| | - Cristian C. Villa
- Programa de Quimica, Facultad de Ciencias Basicas y Tecnologias, Universidad del Quindio, Carrera 15 Calle 12N, Armenia, Quindío, Colombia
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21
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Living with Breakthrough: Two-Dimensional Liquid-Chromatography Separations of a Water-Soluble Synthetically Grafted Bio-Polymer. SEPARATIONS 2020. [DOI: 10.3390/separations7030041] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023] Open
Abstract
In this study, we evaluate the use of various two-dimensional liquid chromatographic methods to characterize water-soluble, synthetically grafted bio-polymers, consisting of long poly(acrylic acid) chains and short maltodextrin grafts. The confirmation of the presence of grafting and the estimation of its extent is challenging. It is complicated by the limited solubility of polymers, their structural dispersity and chemical heterogeneity. Moreover, the starting materials (and other reagents, reaction products and additives) may be present in the product. Reversed-phase liquid chromatography (RPLC), hydrophilic-interaction liquid chromatography (HILIC) and size-exclusion chromatography (SEC) were used to characterize the product, as well as the starting materials. Additionally, fractions were collected for off-line characterization by infrared spectroscopy and mass spectrometry. The one-dimensional separation methods were found to be inconclusive regarding the grafting question. Breakthrough (the early elution of polymer fractions due to strong injection solvents) is shown to be a perpetual problem. This issue is not solved by comprehensive two-dimensional liquid chromatography (LC × LC), but information demonstrating the success of the grafting reaction could be obtained. SEC × RPLC and HILIC × RPLC separations are presented and discussed.
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22
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Starch and Glycogen Analyses: Methods and Techniques. Biomolecules 2020; 10:biom10071020. [PMID: 32660096 PMCID: PMC7407607 DOI: 10.3390/biom10071020] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2020] [Revised: 07/06/2020] [Accepted: 07/07/2020] [Indexed: 01/16/2023] Open
Abstract
For complex carbohydrates, such as glycogen and starch, various analytical methods and techniques exist allowing the detailed characterization of these storage carbohydrates. In this article, we give a brief overview of the most frequently used methods, techniques, and results. Furthermore, we give insights in the isolation, purification, and fragmentation of both starch and glycogen. An overview of the different structural levels of the glucans is given and the corresponding analytical techniques are discussed. Moreover, future perspectives of the analytical needs and the challenges of the currently developing scientific questions are included.
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23
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Xu J, Andrews TD, Shi Y. Recent Advances in the Preparation and Characterization of Intermediately to Highly Esterified and Etherified Starches: A Review. STARCH-STARKE 2020. [DOI: 10.1002/star.201900238] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Jianteng Xu
- Department of Grain Science and IndustryKansas State University Manhattan KS 66506 USA
- Grain Processing Corporation Muscatine IA 52761 USA
| | | | - Yong‐Cheng Shi
- Department of Grain Science and IndustryKansas State University Manhattan KS 66506 USA
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24
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Wang D, Hou F, Ma X, Chen W, Yan L, Ding T, Ye X, Liu D. Study on the mechanism of ultrasound-accelerated enzymatic hydrolysis of starch: Analysis of ultrasound effect on different objects. Int J Biol Macromol 2020; 148:493-500. [PMID: 31923513 DOI: 10.1016/j.ijbiomac.2020.01.064] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2019] [Revised: 12/24/2019] [Accepted: 01/06/2020] [Indexed: 12/27/2022]
Abstract
Enzymatic hydrolysis of starch is an important process in the food industry. In the present work, ultrasound was introduced in glucoamylase pretreatment, starch pretreatment and mixed reaction system treatment to enhance starch hydrolysis efficiency. These different processes were studied to explore the mechanism of ultrasound in promoting enzymatic reactions. The hydrolysis degree of starch was determined via measuring the reducing sugar yield. Ultrasound caused enzyme inactivation under high temperatures, high ultrasonic power and long-time treatment, especially at high temperatures exceeding 65 °C. Ultrasound pretreatment of starch before enzymolysis led to the furtherance of starch hydrolysis degree. Meanwhile, sonicating the mixed enzymatic reaction system below 65 °C promoted starch hydrolysis significantly, inducing more than five- fold growth in the degree of starch hydrolysis as much as the ultrasound pretreatment caused. Molecular weights analysis conducted by the MALLS system reflected the enormous damage of starch molecules caused by ultrasound. The amylose contents and chain length distributions of samples were separately analyzed by iodine binding method and size exclusion chromatography. The results of the two experiments illustrate that ultrasound could promote the enzymatic hydrolysis of amylopectin, which is harder for glucoamylase to hydrolyze compared to amylose.
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Affiliation(s)
- Danli Wang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Furong Hou
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Xiaobin Ma
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Weijun Chen
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Lufeng Yan
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Tian Ding
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou 310058, China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China.
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25
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Fritz AT, Cazotti JC, Garcia-Valdez O, Smeets NMB, Dubé MA, Cunningham MF. Graft modification of cold water-soluble starch via nitroxide-mediated polymerisation. Polym Chem 2020. [DOI: 10.1039/d0py00239a] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Graft modification of cold water-soluble starch with synthetic polymer was conducted using nitroxide-mediated polymerisation.
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Affiliation(s)
| | - Jaime C. Cazotti
- Department of Chemical Engineering
- Queen's University
- Kingston
- Canada
| | | | | | - Marc A. Dubé
- Department of Chemical and Biological Engineering
- University of Ottawa
- Ottawa
- Canada
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26
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Magallanes López AM, Manthey FA, Simsek S. Wet milling of deoxynivalenol‐contaminated wheat: Effect on physicochemical properties of starch. Cereal Chem 2019. [DOI: 10.1002/cche.10245] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Ana M. Magallanes López
- Department of Plant Sciences Cereal Science Graduate Program North Dakota State University Fargo ND USA
| | - Frank A. Manthey
- Department of Plant Sciences Cereal Science Graduate Program North Dakota State University Fargo ND USA
| | - Senay Simsek
- Department of Plant Sciences Cereal Science Graduate Program North Dakota State University Fargo ND USA
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27
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Tuncel A, Corbin KR, Ahn‐Jarvis J, Harris S, Hawkins E, Smedley MA, Harwood W, Warren FJ, Patron NJ, Smith AM. Cas9-mediated mutagenesis of potato starch-branching enzymes generates a range of tuber starch phenotypes. PLANT BIOTECHNOLOGY JOURNAL 2019; 17:2259-2271. [PMID: 31033104 PMCID: PMC6835119 DOI: 10.1111/pbi.13137] [Citation(s) in RCA: 66] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/20/2019] [Revised: 04/03/2019] [Accepted: 04/23/2019] [Indexed: 05/20/2023]
Abstract
We investigated whether Cas9-mediated mutagenesis of starch-branching enzymes (SBEs) in tetraploid potatoes could generate tuber starches with a range of distinct properties. Constructs containing the Cas9 gene and sgRNAs targeting SBE1, SBE2 or both genes were introduced by Agrobacterium-mediated transformation or by PEG-mediated delivery into protoplasts. Outcomes included lines with mutations in all or only some of the homoeoalleles of SBE genes and lines in which homoeoalleles carried several different mutations. DNA delivery into protoplasts resulted in mutants with no detectable Cas9 gene, suggesting the absence of foreign DNA. Selected mutants with starch granule abnormalities had reductions in tuber SBE1 and/or SBE2 protein that were broadly in line with expectations from genotype analysis. Strong reduction in both SBE isoforms created an extreme starch phenotype, as reported previously for low-SBE potato tubers. HPLC-SEC and 1 H NMR revealed a decrease in short amylopectin chains, an increase in long chains and a large reduction in branching frequency relative to wild-type starch. Mutants with strong reductions in SBE2 protein alone had near-normal amylopectin chain-length distributions and only small reductions in branching frequency. However, starch granule initiation was enormously increased: cells contained many granules of <4 μm and granules with multiple hila. Thus, large reductions in both SBEs reduce amylopectin branching during granule growth, whereas reduction in SBE2 alone primarily affects numbers of starch granule initiations. Our results demonstrate that Cas9-mediated mutagenesis of SBE genes has the potential to generate new, potentially valuable starch properties without integration of foreign DNA into the genome.
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Affiliation(s)
| | | | | | - Suzanne Harris
- Quadram Institute BioscienceNorwich Research ParkNorwichUK
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28
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de Souza Moretti MM, Yu W, Zou W, Franco CML, Albertin LL, Schenk PM, Gilbert RG. Relationship between the molecular structure of duckweed starch and its in vitro enzymatic degradation kinetics. Int J Biol Macromol 2019; 139:244-251. [DOI: 10.1016/j.ijbiomac.2019.07.206] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2019] [Revised: 07/29/2019] [Accepted: 07/30/2019] [Indexed: 01/27/2023]
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29
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Wang J, Ren F, Yu J, Copeland L, Wang S, Wang S. Toward a Better Understanding of Different Dissolution Behavior of Starches in Aqueous Ionic Liquids at Room Temperature. ACS OMEGA 2019; 4:11312-11319. [PMID: 31460234 PMCID: PMC6648505 DOI: 10.1021/acsomega.9b00962] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/04/2019] [Accepted: 06/12/2019] [Indexed: 05/27/2023]
Abstract
The purpose of this study was to understand the dissolution behavior of maize and potato starches in 1-ethyl-3-methylimidazolium acetate ([Emim][OAc]):water mixtures at room temperature. With an increasing ratio of ionic liquid (IL):water, the long- and short-range ordered structures and granule morphology of both starches were disrupted progressively. The multiscale structure of maize starch was disrupted completely after treatment with the [Emim][OAc]:water mixture of 6:4, indicating good dissolution performance of this mixture for maize starch. This mixture seemed to provide a balance between the viscosity of the solvent and availability of ions to disrupt starch H-bonds. The different dissolution behaviors of maize and potato starches in [Emim][OAc]:water mixtures were attributed to structural differences of the granule surfaces. Our results showed that the dissolution behavior of starches was affected by both starch sources and properties of [Emim][OAc]:water mixtures, which may provide guidance for the development of green technology for processing of biopolymers with low energy consumption.
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Affiliation(s)
- Jinwei Wang
- State
Key Laboratory of Food Nutrition and Safety and School of Food Engineering and
Biotechnology, Tianjin University of Science
& Technology, Tianjin 300457, China
| | - Fei Ren
- State
Key Laboratory of Food Nutrition and Safety and School of Food Engineering and
Biotechnology, Tianjin University of Science
& Technology, Tianjin 300457, China
| | - Jinglin Yu
- State
Key Laboratory of Food Nutrition and Safety and School of Food Engineering and
Biotechnology, Tianjin University of Science
& Technology, Tianjin 300457, China
| | - Les Copeland
- Sydney
Institute of Agriculture, School of Life and Environmental Sciences, The University of Sydney, Sydney, NSW 2006, Australia
| | - Shuo Wang
- Tianjin
Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China
| | - Shujun Wang
- State
Key Laboratory of Food Nutrition and Safety and School of Food Engineering and
Biotechnology, Tianjin University of Science
& Technology, Tianjin 300457, China
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30
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Yang QY, Lu XX, Chen YZ, Luo ZG, Xiao ZG. Fine structure, crystalline and physicochemical properties of waxy corn starch treated by ultrasound irradiation. ULTRASONICS SONOCHEMISTRY 2019; 51:350-358. [PMID: 30385241 DOI: 10.1016/j.ultsonch.2018.09.001] [Citation(s) in RCA: 92] [Impact Index Per Article: 18.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/23/2018] [Revised: 08/30/2018] [Accepted: 09/01/2018] [Indexed: 05/23/2023]
Abstract
As a simple and effective physical method, ultrasound irradiation has been used to modify starch. Native waxy corn starch was treated by ultrasound irradiation at 100 and 400 W in this study. Compared with native waxy corn starch, lower proportion of B1, B2, and B3, higher proportion of A chain were observed in ultrasonicated waxy corn starch. 1H NMR combined with HPSEC-MALLS-RI data showed that lower degree of branching was observed in ultrasonicated waxy corn starch, and α-1,4 glycosidic linkages were more stable than α-1,6 glycosidic linkages in waxy corn starches. 13C NMR data indicated that the content of double helices was decreased, and single helix and amorphous components were increased after ultrasound irradiation. The A-type crystal structure was scarcely affected according to X-ray diffraction (XRD) analysis. The granule surface of ultrasonicated waxy corn starch became notch and rough fragment, and lower particle diameter was observed in ultrasonicated waxy corn starch. These results demonstrated that ultrasound irradiation affected chain length distribution, double helices, single helices and amorphous state, especially α-1,4 glycosidic linkages and α-1,6 glycosidic linkages, of waxy corn starch.
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Affiliation(s)
- Qing-Yu Yang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China
| | - Xuan-Xuan Lu
- Department of Food Science, Rutgers, The State University of New Jersey, NJ 08901, USA
| | - Yong-Zhi Chen
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Zhi-Gang Luo
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China.
| | - Zhi-Gang Xiao
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China.
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Abstract
A better understanding of the nutritional properties of rice starch is important because of the rapid rise of diet-related health complications, particularly obesity, type 2 diabetes, and colorectal cancers. Rice starch that is slowly digested to glucose, and where significant quantities of starch which reach the lower gut ("resistant starch"), can mitigate, and also delay the onset of, these diseases. These digestibility properties depend to some extent on starch molecular structure. The characterization of this structure is therefore significant for understanding and developing healthier slower digestible rice. In this chapter, a series of techniques used for characterizing starch structure are reviewed and the procedure for preparing rice starch samples with minimum degradation for characterizing starch chain length distribution (CLD) and overall molecular structure is given. Some methods for choosing or developing plants showing desirable structural characteristics are briefly summarized.
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32
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Bilgiç A, Çimen A. Removal of chromium(vi) from polluted wastewater by chemical modification of silica gel with 4-acetyl-3-hydroxyaniline. RSC Adv 2019; 9:37403-37414. [PMID: 35542280 PMCID: PMC9075511 DOI: 10.1039/c9ra05810a] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2019] [Accepted: 10/02/2019] [Indexed: 11/21/2022] Open
Abstract
In the current study, a new adsorbent that is insoluble in water and many acid solutions and has a high adsorption capacity for Cr(vi) metal ions was synthesized. In the synthesis process, 3-chloropropyl-trimethoxysilane (CPTS) was first modified on a silica gel (Si) surface. Secondly, 4-acetyl-3-hydroxyaniline (AHAP) was immobilized on the modified silica gel compound (Si-CPTS). As a result of the immobilization process, a new adsorbent compound named Si-CPTS-AHAP (silica gel-3-chloropropyltrimethoxy silane 4-acetyl-3-hydroxyaniline) was obtained, which was used to separate Cr(vi) ions from aqueous solution (K2Cr2O7) and industrial wastewater. The material was characterized using scanning electron microscopy and Fourier-transform infrared spectroscopy. The amount of chromium adsorbed was detected by ultraviolet-visible spectroscopy. The adsorption was evaluated using batch methods. The effects of temperature, pH, concentration, adsorbent amount and interaction time on the adsorption of Si-CPTS-AHAP were also investigated. The adsorption of Cr(vi) ions on Si-CPTS-AHAP was investigated via adsorption kinetics, isotherm and thermodynamic studies. The value of the isotherm parameters and the highest adsorption yields were calculated from the Dubinin–Radushkevich, Freundlich and Langmuir isotherm equations. Thermodynamic features such as entropy (ΔS), enthalpy (ΔH) and free energy (ΔG) were also calculated from the experimental results. The experimental results showed that the best recoveries of Cr(vi) metal ions are under the conditions of 180 min (interaction time), 0.05 g (adsorbent amount) and 323.15 K (temperature) at pH 2. Si-CPTS-AHAP can be used for the removal of poisonous pollutants in wastewater. Use of a newly synthesized Si-CPTS-AHAP adsorbent in the removal of Cr(vi) ions in wastewater treatment systems may potentially lead to low cost and highly efficient heavy metal removal.![]()
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Affiliation(s)
- Ali Bilgiç
- Faculty of Kamil Özdağ Science
- Department of Chemistry
- Karamanoğlu Mehmetbey University
- Turkey
| | - Aysel Çimen
- Faculty of Kamil Özdağ Science
- Department of Chemistry
- Karamanoğlu Mehmetbey University
- Turkey
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33
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Sutton AT, Arrua RD, Gaborieau M, Castignolles P, Hilder EF. Characterization of oligo(acrylic acid)s and their block co-oligomers. Anal Chim Acta 2018; 1032:163-177. [PMID: 30143214 DOI: 10.1016/j.aca.2018.05.030] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2017] [Revised: 05/06/2018] [Accepted: 05/08/2018] [Indexed: 01/19/2023]
Abstract
Oligo(acrylic acid), oligoAA are important species currently used industrially in the stabilization of paints and also for the production of self-assembled polymer structures which have been shown to have useful applications in analytical separation methods and potentially in drug delivery systems. To properly tailor the synthesis of oligoAA, and its block co-oligomers synthesized by Reversible-Addition Fragmentation chain Transfer (RAFT) polymerization to applications, detailed knowledge about the chemical structure is needed. Commonly used techniques such as Size Exclusion Chromatography (SEC) and Electrospray Ionization-Mass Spectrometry (ESI-MS) suffer from poor resolution and non-quantitative distributions, respectively. In this work free solution Capillary Electrophoresis (CE) has been thoroughly investigated as an alternative, allowing for the separation of oligoAA by molar mass and the RAFT agent end group. The method was then extended to block co-oligomers of acrylic acid and styrene. Peak capacities up to 426 were observed for these 1D CE separations, 10 times greater than what has been achieved for Liquid Chromatography (LC) of oligostyrenes. To provide a comprehensive insight into the chemical structure of these materials 1H and 13C Nuclear Magnetic Resonance (NMR) spectroscopy was used to provide an accurate average chain length and reveal the presence of branching. The chain length at which branching is detected was investigated with the results showing a degree of branching of 1% of the monomer units in oligoAA with an average chain length of 9 monomer units, which was the shortest chain length at which branching could be detected. This branching is suspected to be a result of both intermolecular and intramolecular transfer reactions. The combination of free solution CE and NMR spectroscopy is shown to provide a near complete elucidation of the chemical structure of oligoAA including the average chain length and branching as well as the chain length and RAFT agent end group distribution. Furthermore, the purity in terms of the dead chains and unreacted RAFT agent was quantified. The use of free solution CE and 1H NMR spectroscopy demonstrated in this work can be routinely applied to oligoelectrolytes and their block co-oligomers to provide an accurate characterization which allows for better design of the materials produced from these oligomers.
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Affiliation(s)
- Adam T Sutton
- Future Industries Institute (FII), University of South Australia, Mawson Lakes, South Australia 5011, Australia; Australian Centre for Research on Separation Science (ACROSS), School of Natural Sciences, University of Tasmania, Hobart, Tasmania 7005, Australia
| | - R Dario Arrua
- Future Industries Institute (FII), University of South Australia, Mawson Lakes, South Australia 5011, Australia; Australian Centre for Research on Separation Science (ACROSS), School of Natural Sciences, University of Tasmania, Hobart, Tasmania 7005, Australia
| | - Marianne Gaborieau
- Western Sydney University, ACROSS, School of Science and Health, Locked Bag 1797, Penrith NSW 2751, Australia; Western Sydney University, Medical Sciences Research Group, Locked Bag 1797, Penrith NSW 2751, Australia
| | - Patrice Castignolles
- Western Sydney University, ACROSS, School of Science and Health, Locked Bag 1797, Penrith NSW 2751, Australia.
| | - Emily F Hilder
- Future Industries Institute (FII), University of South Australia, Mawson Lakes, South Australia 5011, Australia; Australian Centre for Research on Separation Science (ACROSS), School of Natural Sciences, University of Tasmania, Hobart, Tasmania 7005, Australia.
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34
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Effects of hydrogen bonding on starch granule dissolution, spinnability of starch solution, and properties of electrospun starch fibers. POLYMER 2018. [DOI: 10.1016/j.polymer.2018.08.067] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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35
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Igoumenidis PE, Zoumpoulakis P, Karathanos VT. Physicochemical interactions between rice starch and caffeic acid during boiling. Food Res Int 2018; 109:589-595. [DOI: 10.1016/j.foodres.2018.04.062] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2018] [Revised: 04/24/2018] [Accepted: 04/28/2018] [Indexed: 10/17/2022]
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36
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Zhang H, Schäfer C, Wu P, Deng B, Yang G, Li E, Gilbert RG, Li C. Mechanistic understanding of the relationships between molecular structure and emulsification properties of octenyl succinic anhydride (OSA) modified starches. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.08.009] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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37
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Maniego AR, Sutton AT, Gaborieau M, Castignolles P. Assessment of the Branching Quantification in Poly(acrylic acid): Is It as Easy as It Seems? Macromolecules 2017. [DOI: 10.1021/acs.macromol.7b01411] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Alison R. Maniego
- Western
Sydney University, Medical Sciences Research Group (MSRG), Parramatta 2751, Australia
- Western
Sydney University, Australian Centre for Research on Separation Sciences (ACROSS), School of Science and Health (SSH), Parramatta 2751, Australia
| | - Adam T. Sutton
- Western
Sydney University, Medical Sciences Research Group (MSRG), Parramatta 2751, Australia
- Western
Sydney University, Australian Centre for Research on Separation Sciences (ACROSS), School of Science and Health (SSH), Parramatta 2751, Australia
| | - Marianne Gaborieau
- Western
Sydney University, Medical Sciences Research Group (MSRG), Parramatta 2751, Australia
- Western
Sydney University, Australian Centre for Research on Separation Sciences (ACROSS), School of Science and Health (SSH), Parramatta 2751, Australia
| | - Patrice Castignolles
- Western
Sydney University, Australian Centre for Research on Separation Sciences (ACROSS), School of Science and Health (SSH), Parramatta 2751, Australia
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38
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Bai Y, Wu P, Wang K, Li C, Li E, Gilbert RG. Effects of pectin on molecular structural changes in starch during digestion. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.01.021] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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39
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Kim JH, Kim J, Park EY, Kim JY. Starch nanoparticles resulting from combination of dry heating under mildly acidic conditions and homogenization. Carbohydr Polym 2017; 168:70-78. [DOI: 10.1016/j.carbpol.2017.03.061] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2017] [Revised: 03/16/2017] [Accepted: 03/18/2017] [Indexed: 11/25/2022]
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40
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Lena JB, Goroncy AK, Thevarajah JJ, Maniego AR, Russell GT, Castignolles P, Gaborieau M. Effect of transfer agent, temperature and initial monomer concentration on branching in poly(acrylic acid): A study by 13 C NMR spectroscopy and capillary electrophoresis. POLYMER 2017. [DOI: 10.1016/j.polymer.2017.01.030] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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41
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Effect of heat-moisture treatment under mildly acidic condition on fragmentation of waxy maize starch granules into nanoparticles. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.08.018] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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42
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Rebière J, Heuls M, Castignolles P, Gaborieau M, Rouilly A, Violleau F, Durrieu V. Structural modifications of cellulose samples after dissolution into various solvent systems. Anal Bioanal Chem 2016; 408:8403-8414. [DOI: 10.1007/s00216-016-9958-1] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2016] [Revised: 09/01/2016] [Accepted: 09/19/2016] [Indexed: 10/20/2022]
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43
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Lopez-Sanchez P, Wang D, Zhang Z, Flanagan B, Gidley MJ. Microstructure and mechanical properties of arabinoxylan and (1,3;1,4)-β-glucan gels produced by cryo-gelation. Carbohydr Polym 2016; 151:862-870. [DOI: 10.1016/j.carbpol.2016.06.038] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2016] [Revised: 06/08/2016] [Accepted: 06/09/2016] [Indexed: 01/21/2023]
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44
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Thevarajah JJ, Bulanadi JC, Wagner M, Gaborieau M, Castignolles P. Towards a less biased dissolution of chitosan. Anal Chim Acta 2016; 935:258-68. [DOI: 10.1016/j.aca.2016.06.021] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2016] [Revised: 06/17/2016] [Accepted: 06/19/2016] [Indexed: 10/21/2022]
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45
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Park EY, Kim MJ, Cho M, Lee JH, Kim JY. Production of starch nanoparticles using normal maize starch via heat-moisture treatment under mildly acidic conditions and homogenization. Carbohydr Polym 2016; 151:274-282. [PMID: 27474568 DOI: 10.1016/j.carbpol.2016.05.056] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2016] [Revised: 05/09/2016] [Accepted: 05/16/2016] [Indexed: 12/01/2022]
Abstract
Normal maize starch was subjected to heat-moisture treatment (HMT) under mildly acidic conditions (0.000, 0.050, or 0.075M H2SO4) for various treatment times (3, 5, or 8h) followed by homogenization up to 60min to prepare nanoparticles. The combination of HMT (0.075M, for 8h) and homogenization (60min) produced nanoparticles with diameters of less than 50nm at a yield higher than 80%. X-ray diffractometry and size-exclusion chromatography revealed that HMT under mildly acidic conditions selectively hydrolyzed the starch chains (especially amylose and/or long chains of amylopectin) in the amorphous region of the granules without significant damage to the crystalline structure, however, modification of the molecular structure in the amorphous region increased fragility of the granules during homogenization. Homogenization for 60min caused obvious damage in the long-range crystalline structure of the HMT starch (0.15N, for 8h), while the short-range chain associations (FT-IR) remained intact.
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Affiliation(s)
- Eun Young Park
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, South Korea
| | - Min-Jung Kim
- Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 24341, South Korea
| | - MyoungLae Cho
- Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 24341, South Korea; Present address: Applied Product Development Team, National Development Institute of Korean Medicine, Gyeongsan 38540, South Korea
| | - Ju Hun Lee
- College of Liberal Arts, Shinhan University, Uijeongbu-Si 11644, South Korea
| | - Jong-Yea Kim
- Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 24341, South Korea.
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46
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Whitty EG, Maniego AR, Bentwitch SA, Guillaneuf Y, Jones MR, Gaborieau M, Castignolles P. Cellular Response to Linear and Branched Poly(acrylic acid). Macromol Biosci 2015; 15:1724-34. [PMID: 26257305 DOI: 10.1002/mabi.201500153] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2015] [Revised: 06/29/2015] [Indexed: 12/14/2022]
Abstract
Poly(acrylic acid-co-sodium acrylate) (PNaA) is a pH-responsive polymer with potential in anticancer drug delivery. The cytotoxicity and intracellular effects of 3-arm star, hyperbranched and linear PNaA were investigated with L1210 progenitor leukemia cells and L6 myoblast cells. Free solution capillary electrophoresis demonstrated interactions of PNaA with serum proteins. In a 72 h MTT assay most PNaAs exhibited a IC50 between 7 and 14 mmol L(-1), showing that precipitation may be a sufficient purification for PNaA dilute solutions. Dialyzed 3-arm star and hyperbranched PNaA caused an increase in L6 cell viability, challenging the suitability of MTT as cytotoxicity assay for PNaA. Fluorescent confocal microscopy revealed merging of cellular lipids after exposure to PNaA, likely caused by serum starvation.
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Affiliation(s)
- Elizabeth G Whitty
- University of Western Sydney, Molecular Medicine Research Group, Locked Bag 1797, Penrith, New South Wales, 2751, Australia.,University of Western Sydney, Australian Centre for Research on Separation Science (ACROSS), Locked Bag 1797, Penrith, New South Wales, 2751, Australia.,University of Western Sydney, School of Science and Health, Locked Bag 1797, Penrith, New South Wales, 2751, Australia
| | - Alison R Maniego
- University of Western Sydney, Molecular Medicine Research Group, Locked Bag 1797, Penrith, New South Wales, 2751, Australia.,University of Western Sydney, Australian Centre for Research on Separation Science (ACROSS), Locked Bag 1797, Penrith, New South Wales, 2751, Australia.,University of Western Sydney, School of Science and Health, Locked Bag 1797, Penrith, New South Wales, 2751, Australia
| | - Sharon A Bentwitch
- University of Western Sydney, Molecular Medicine Research Group, Locked Bag 1797, Penrith, New South Wales, 2751, Australia.,University of Western Sydney, Australian Centre for Research on Separation Science (ACROSS), Locked Bag 1797, Penrith, New South Wales, 2751, Australia.,University of Western Sydney, School of Science and Health, Locked Bag 1797, Penrith, New South Wales, 2751, Australia
| | - Yohann Guillaneuf
- CNRS, Institut de Chimie Radicalaire, Aix-Marseille Université, UMR 7273, 13397, Marseille, France
| | - Mark R Jones
- University of Western Sydney, School of Science and Health, Locked Bag 1797, Penrith, New South Wales, 2751, Australia
| | - Marianne Gaborieau
- University of Western Sydney, Molecular Medicine Research Group, Locked Bag 1797, Penrith, New South Wales, 2751, Australia. .,University of Western Sydney, Australian Centre for Research on Separation Science (ACROSS), Locked Bag 1797, Penrith, New South Wales, 2751, Australia. .,University of Western Sydney, School of Science and Health, Locked Bag 1797, Penrith, New South Wales, 2751, Australia.
| | - Patrice Castignolles
- University of Western Sydney, Australian Centre for Research on Separation Science (ACROSS), Locked Bag 1797, Penrith, New South Wales, 2751, Australia.,University of Western Sydney, School of Science and Health, Locked Bag 1797, Penrith, New South Wales, 2751, Australia
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47
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Li M, Witt T, Xie F, Warren FJ, Halley PJ, Gilbert RG. Biodegradation of starch films: the roles of molecular and crystalline structure. Carbohydr Polym 2015; 122:115-22. [PMID: 25817650 DOI: 10.1016/j.carbpol.2015.01.011] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2014] [Revised: 01/01/2015] [Accepted: 01/06/2015] [Indexed: 11/24/2022]
Abstract
The influences of molecular, crystalline and granular structures on the biodegradability of compression-molded starch films were investigated. Fungal α-amylase was used as model degradation agent. The substrates comprised varied starch structures obtained by different degrees of acid hydrolysis, different granular sizes using size fractionation, and different degrees of crystallinity by aging for different times (up to 14 days). Two stages are identified for unretrograded films by fitting degradation data using first-order kinetics. Starch films containing larger molecules were degraded faster, but the rate coefficient was independent of the granule size. Retrograded films were degraded much slower than unretrograded ones, with a similar rate coefficient to that in the second stage of unretrograded films. Although initially the smaller molecules or the easily accessible starch chains on the amorphous film surface were degraded faster, the more ordered structure (resistant starch) formed from retrogradation, either before or during enzymatic degradation, strongly inhibits film biodegradation.
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Affiliation(s)
- Ming Li
- School of Pharmacy, Huazhong University of Science and Technology, Wuhan 430030, Hubei, China; The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane 4072, QLD, Australia
| | - Torsten Witt
- The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane 4072, QLD, Australia
| | - Fengwei Xie
- The University of Queensland, Australian Institute for Bioengineering and Nanotechnology, Brisbane 4072, QLD, Australia
| | - Frederick J Warren
- The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane 4072, QLD, Australia
| | - Peter J Halley
- The University of Queensland, Australian Institute for Bioengineering and Nanotechnology, Brisbane 4072, QLD, Australia; The University of Queensland, School of Chemical Engineering, Brisbane 4072, QLD, Australia
| | - Robert G Gilbert
- School of Pharmacy, Huazhong University of Science and Technology, Wuhan 430030, Hubei, China; The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane 4072, QLD, Australia.
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48
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Gous PW, Gilbert RG, Fox GP. Drought-proofing barley (Hordeum vulgare) and its impact on grain quality: A review. JOURNAL OF THE INSTITUTE OF BREWING 2015. [DOI: 10.1002/jib.187] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Peter W. Gous
- 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 Sciences; Hartley Teakle Building Brisbane Qld 4072 Australia
| | - 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 Sciences; Hartley Teakle Building Brisbane Qld 4072 Australia
| | - Glen P. Fox
- The University of Queensland, Centre for Nutrition and Food Sciences; Queensland Alliance for Agriculture and Food Sciences; Hartley Teakle Building Brisbane Qld 4072 Australia
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49
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Exploring extraction/dissolution procedures for analysis of starch chain-length distributions. Carbohydr Polym 2014; 114:36-42. [DOI: 10.1016/j.carbpol.2014.08.001] [Citation(s) in RCA: 134] [Impact Index Per Article: 13.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2014] [Revised: 07/28/2014] [Accepted: 08/01/2014] [Indexed: 11/21/2022]
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50
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Structures of octenylsuccinylated starches: Effects on emulsions containing β-carotene. Carbohydr Polym 2014; 112:85-93. [DOI: 10.1016/j.carbpol.2014.05.067] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2013] [Revised: 05/21/2014] [Accepted: 05/21/2014] [Indexed: 01/30/2023]
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