1
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Shi J, Mao Y, Shi YC. Effects of crystallization temperature on structure and digestibility of spherulites formed from debranched high-amylose maize starch. Carbohydr Polym 2024; 342:122332. [PMID: 39048187 DOI: 10.1016/j.carbpol.2024.122332] [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: 01/27/2024] [Revised: 05/06/2024] [Accepted: 05/26/2024] [Indexed: 07/27/2024]
Abstract
High-amylose maize starch (69.3 % amylose) was debranched to increase the level of linear molecules and enhance the formation of spherulites. Debranched high-amylose maize starch (25 %, w/w) was heated to 180 °C in a Parr reactor followed by crystallization at different temperatures between 25 and 150 °C. The objectives of this study were to investigate the effects of crystallization temperature on the yield, morphology, structure, crystallinity, and digestibility of the spherulites formed. When the crystallization temperature was 150 °C, spherulites with negative birefringent sign were formed. High crystallization temperature caused molecular degradation and the degree of degradation was severe at 150 °C, resulting in relatively short chain amylose (DP < 150). When crystallized at 25 to 120 °C, spherulites with strong positive birefringence were produced. The long chain amylose was attributed to the positive birefringence. All spherulites had a predominant B-type crystalline structure. The spherulites with negative birefringence showed a lower degree of crystallinity and lower resistance to enzyme digestion, but all the spherulites with positive birefringence had a high resistant starch content (89-94 %). α-Amylase was not able to penetrate inside the spherulites as revealed by the confocal laser scanning microscopic images.
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Affiliation(s)
- Jialiang Shi
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA.
| | - Yimin Mao
- Department of Materials Science and Engineering, University of Maryland, College Park, MD 20742, USA; NIST Center for Neutron Research, National Institute of Standards and Technology, Gaithersburg, MD 20899, USA.
| | - Yong-Cheng Shi
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA.
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2
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Karma V, Gupta AD, Yadav DK, Singh AA, Verma M, Singh H. Recent Developments in Starch Modification by Organic Acids: A Review. STARCH-STARKE 2022. [DOI: 10.1002/star.202200025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Vivek Karma
- Department of Chemical Engineering Motilal Nehru National Institute of Technology Allahabad Prayagraj 211004 India
| | - Arijit Dutta Gupta
- Department of Chemical Engineering Motilal Nehru National Institute of Technology Allahabad Prayagraj 211004 India
| | - Dev Kumar Yadav
- GST Division Defence Food Research Laboratory Mysuru 570011 India
| | - Apurva Anand Singh
- Institute of Bioscience and Technology Shri Ramswaroop Memorial University Lucknow Deva Road Barabanki 225003 India
| | - Manvi Verma
- Institute of Bioscience and Technology Shri Ramswaroop Memorial University Lucknow Deva Road Barabanki 225003 India
| | - Harinder Singh
- Department of Chemical Engineering Motilal Nehru National Institute of Technology Allahabad Prayagraj 211004 India
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3
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Ghaffarlou M, İlk S, Hammamchi H, Kıraç F, Okan M, Güven O, Barsbay M. Green and Facile Synthesis of Pullulan-Stabilized Silver and Gold Nanoparticles for the Inhibition of Quorum Sensing. ACS APPLIED BIO MATERIALS 2022; 5:517-527. [PMID: 35113519 PMCID: PMC8895461 DOI: 10.1021/acsabm.1c00964] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
![]()
Pullulan (Pull) decorated with monodisperse
Ag and Au nanoparticles
(NPs) was synthesized by a simple and green method. Samples were characterized
by FTIR, UV–vis, NMR, XRD, TGA, SEM, XPS, DLS, and TEM. SEM
images showed highly oriented microforms reported for the first time
for Pull, because of the supramolecular self-assembling behavior of
Pull chains. Antimicrobial and quorum sensing (QS) inhibition activities
were tested against six pathogen bacteria and reporter and biomonitor
strain. Pull decorated with NPs, in particular, Ag-modified ones,
outperformed pristine Pull. The cell proliferation was tested with
an MTT assay. NPs-decorated Pull was studied for the first time as
an inhibitory agent against bacterial signal molecules and found to
be a good candidate. The promising performance of AgNPs@Pull compared
to the commercial antibiotic gentamicin showed that it has great potential
as a therapeutic approach to overcome the bacterial resistance that
has developed against conventional antibiotics.
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Affiliation(s)
| | - Sedef İlk
- Faculty of Medicine, Department of Immunology, Niǧde Ömer Halisdemir University, Niǧde 51240, Turkey.,School of Engineering Sciences in Chemistry, Biotechnology and Health, Department of Chemistry, Division of Glycoscience, KTH Royal Institute of Technology, Stockholm SE-10691, Sweden
| | - Hamideh Hammamchi
- Department of Biology, Hacettepe University, Beytepe, Ankara 06800, Turkey
| | - Feyza Kıraç
- Department of Chemistry, Hacettepe University, Beytepe, Ankara 06800, Turkey
| | - Meltem Okan
- Department of Micro and Nanotechnology, Middle East Technical University, Ankara 06800, Turkey
| | - Olgun Güven
- Department of Chemistry, Hacettepe University, Beytepe, Ankara 06800, Turkey
| | - Murat Barsbay
- Department of Chemistry, Hacettepe University, Beytepe, Ankara 06800, Turkey
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4
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Shi J, Sweedman MC, Shi YC. Structure, birefringence and digestibility of spherulites produced from debranched waxy maize starch. Int J Biol Macromol 2021; 183:1486-1494. [PMID: 34023370 DOI: 10.1016/j.ijbiomac.2021.05.127] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2021] [Revised: 05/17/2021] [Accepted: 05/18/2021] [Indexed: 11/16/2022]
Abstract
The objectives of this study were to debranch waxy maize starch by pullulanase, produce spherulites with different crystalline structures and birefringent properties by controlling crystallization conditions and determine how their structures were correlated with their digestibilities. The spherulites formed in water or 50% ethanol at 4 °C without mixing had a B-type crystalline structure. The birefringence sign was not uniform for the spherulites formed in water at 4 °C; some spherulites displayed negative birefringence. However, positive birefringence was observed for the spherulites formed in 50% ethanol at 4 °C, indicating starch chains were radially arranged. The spherulites crystallized in water at 50 °C followed by further crystallization at 4 °C had a predominate A-type crystalline pattern with positive birefringence in some particles, the highest resistant starch content (73.0%) and the highest degree of crystallinity (76%).
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Affiliation(s)
- Jialiang Shi
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
| | - Michael C Sweedman
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
| | - Yong-Cheng Shi
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA.
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5
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Qin Y, Xue L, Hu Y, Qiu C, Jin Z, Xu X, Wang J. Green fabrication and characterization of debranched starch nanoparticles via ultrasonication combined with recrystallization. ULTRASONICS SONOCHEMISTRY 2020; 66:105074. [PMID: 32224448 DOI: 10.1016/j.ultsonch.2020.105074] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/15/2020] [Revised: 03/12/2020] [Accepted: 03/20/2020] [Indexed: 06/10/2023]
Abstract
With recent advances in nanotechnology, debranched starch nanoparticle (DBS-NP) materials have attracted considerable interest from the fields of functional food, biomedicine, and material science, thanks to their small size, biodegradability, biocompatibility, sustainability, and non-hazardous effects on health and the environment. In this study, DBS-NP was fabricated using an eco-friendly method involving ultrasonication combined with recrystallization. The effects of ultrasonication and recrystallization times on the morphology, particle size, and crystal structure of the DBS-NPs were systematically investigated. Compared with the DBS-NPs prepared using ultrasonication treatment only, the DBS-NPs formed using ultrasonication combined with recrystallization were uniform in size and well distributed in aqueous solution. Moreover, the maximum encapsulation efficiency and loading capacity of the epigallocatechin gallate (EGCG) in the DBS-NPs with ultrasonication treatment reached 88.35% and 22.75%, respectively. The particle sizes of the EGCG@DBS-NP were more stable at a neutral pH (7.4) than at an acidic pH (2.1). The EGCG in the EGCG@DBS-NP displayed excellent radical scavenging activity and antibacterial effects, and cell assays demonstrated that the EGCG@DBS-NP was non-toxic and highly biocompatible.
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Affiliation(s)
- Yang Qin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China
| | - Lin Xue
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China
| | - Yao Hu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China
| | - Chao Qiu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China
| | - Xueming Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China
| | - Jinpeng Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China.
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6
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Matsuki J, Wada M, Sasaki T, Yoza K, Maeda H, Tokuyasu K. Association of Branched Dextrin from Nägeli Amylodextrin in Water for Screening of Additives Affecting Starch Gel Properties. STARCH-STARKE 2020. [DOI: 10.1002/star.201900202] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Junko Matsuki
- Food Research InstituteNational Agriculture and Food Research Organization (NARO) Tsukuba Ibaraki 305‐8642 Japan
| | - Masahisa Wada
- Division of Forest and Biomaterials ScienceGraduate School of AgricultureKyoto University Sakyo‐ku Kyoto 606‐8502 Japan
- Department of Plant and Environmental New ResourcesCollege of Life SciencesKyung Hee University Giheung‐gu Yongin‐si Gyeonggi‐do 446‐701 Republic of Korea
| | - Tomoko Sasaki
- Food Research InstituteNational Agriculture and Food Research Organization (NARO) Tsukuba Ibaraki 305‐8642 Japan
| | - Koichi Yoza
- Food Research InstituteNational Agriculture and Food Research Organization (NARO) Tsukuba Ibaraki 305‐8642 Japan
- Kagoshima‐Osumi Food Technology Development Center Kanoya Kagoshima 893‐1601 Japan
| | - Hideo Maeda
- Institute of Crop ScienceNARO Tsukuba Ibaraki 305‐8518 Japan
| | - Ken Tokuyasu
- Food Research InstituteNational Agriculture and Food Research Organization (NARO) Tsukuba Ibaraki 305‐8642 Japan
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7
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Affiliation(s)
- Gregory R. Ziegler
- Department of Food Science Penn State University University Park PA 16802 USA
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8
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Martinez MM, Li C, Okoniewska M, Mukherjee I, Vellucci D, Hamaker B. Slowly digestible starch in fully gelatinized material is structurally driven by molecular size and A and B1 chain lengths. Carbohydr Polym 2018; 197:531-539. [DOI: 10.1016/j.carbpol.2018.06.021] [Citation(s) in RCA: 89] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2018] [Revised: 06/03/2018] [Accepted: 06/05/2018] [Indexed: 01/09/2023]
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9
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Yan Y, Zhou Y, Shi M, Liu H, Liu Y. Influence of atmospheric pressure plasma jet on the structure of microcrystalline starch with different relative crystallinity. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13973] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yizhe Yan
- School of Food and Biological Engineering; Zhengzhou University of Light Industry; Zhengzhou 450002 China
- Collaborative Innovation Center of Food Production and Safety; Zhengzhou 450002 Henan Province China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control; Zhengzhou 450002 China
| | - Yaping Zhou
- School of Food and Biological Engineering; Zhengzhou University of Light Industry; Zhengzhou 450002 China
| | - Miaomiao Shi
- School of Food and Biological Engineering; Zhengzhou University of Light Industry; Zhengzhou 450002 China
| | - Hualing Liu
- School of Food and Biological Engineering; Zhengzhou University of Light Industry; Zhengzhou 450002 China
| | - Yanqi Liu
- School of Food and Biological Engineering; Zhengzhou University of Light Industry; Zhengzhou 450002 China
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10
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Shang Y, Chao C, Yu J, Copeland L, Wang S, Wang S. Starch Spherulites Prepared by a Combination of Enzymatic and Acid Hydrolysis of Normal Corn Starch. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:6357-6363. [PMID: 29863858 DOI: 10.1021/acs.jafc.8b01370] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
This paper describes a new method to prepare spherulites from normal corn starch by a combination of enzymatic (mixtures of α-amylase and amyloglucosidase) and acid hydrolysis followed by recrystallization of the hydrolyzed products. The resulting spherulites contained a higher proportion of chains with a degree of polymerization (DP) of 6-12 and a lower proportion of chains with DP of 25-36, compared to those of native starch. The spherulites had an even particle size of about 2 μm and a typical B-type crystallinity. The amounts of long- and short-range molecular order of double helices in starch spherulites were larger, but the quality of starch crystallites was poorer, compared to that of native starch. This study showed an efficient method for preparing starch spherulites with uniform granule morphology and small particle size from normal corn starch. The ratios of α-amylase and amyloglucosidase in enzymatic hydrolysis had little effect on the structure of the starch spherulites.
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Affiliation(s)
| | | | | | - Les Copeland
- Sydney Institute of Agriculture, School of Life and Environmental Sciences , The University of Sydney , Sydney , NSW , Australia 2006
| | - Shuo Wang
- Tianjin Key Laboratory of Food Science and Human Health, School of Medicine , Nankai University , Tianjin 300071 , China
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11
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Perez Herrera M, Vasanthan T. Rheological characterization of gum and starch nanoparticle blends. Food Chem 2018; 243:43-49. [DOI: 10.1016/j.foodchem.2017.09.011] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2017] [Revised: 08/13/2017] [Accepted: 09/04/2017] [Indexed: 10/18/2022]
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12
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Semerdzhiev SA, Shvadchak VV, Subramaniam V, Claessens MMAE. Non-uniform self-assembly: On the anisotropic architecture of α-synuclein supra-fibrillar aggregates. Sci Rep 2017; 7:7699. [PMID: 28794461 PMCID: PMC5550477 DOI: 10.1038/s41598-017-06532-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2017] [Accepted: 06/14/2017] [Indexed: 11/09/2022] Open
Abstract
Although the function of biopolymer hydrogels in nature depends on structural anisotropy at mesoscopic length scales, the self-assembly of such anisotropic structures in vitro is challenging. Here we show that fibrils of the protein α-synuclein spontaneously self-assemble into structurally anisotropic hydrogel particles. While the fibrils in the interior of these supra-fibrillar aggregates (SFAs) are randomly oriented, the fibrils in the periphery prefer to cross neighboring fibrils at high angles. This difference in organization coincides with a significant difference in polarity of the environment in the central and peripheral parts of the SFA. We rationalize the structural anisotropy of SFAs in the light of the observation that αS fibrils bind a substantial amount of counterions. We propose that, with the progress of protein polymerization into fibrils, this binding of counterions changes the ionic environment which triggers a change in fibril organization resulting in anisotropy in the architecture of hydrogel particles.
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Affiliation(s)
- Slav A Semerdzhiev
- Nanobiophysics group, MESA+ Institute for Nanotechnology, University of Twente, P.O. Box 217, 7500, AE, Enschede, The Netherlands
| | - Volodymyr V Shvadchak
- Nanobiophysics group, MESA+ Institute for Nanotechnology, University of Twente, P.O. Box 217, 7500, AE, Enschede, The Netherlands
- Institute of Organic Chemistry and Biochemistry AS CR, Prague, 166-10, Czech Republic
| | - Vinod Subramaniam
- Nanobiophysics group, MESA+ Institute for Nanotechnology, University of Twente, P.O. Box 217, 7500, AE, Enschede, The Netherlands
- Vrije Universiteit Amsterdam, De Boelelaan 1105, 1081, HV, Amsterdam, The Netherlands
| | - Mireille M A E Claessens
- Nanobiophysics group, MESA+ Institute for Nanotechnology, University of Twente, P.O. Box 217, 7500, AE, Enschede, The Netherlands.
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13
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Octenylsuccinate starch spherulites as a stabilizer for Pickering emulsions. Food Chem 2017; 227:298-304. [DOI: 10.1016/j.foodchem.2017.01.092] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2016] [Revised: 01/12/2017] [Accepted: 01/17/2017] [Indexed: 11/21/2022]
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14
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Perez Herrera M, Vasanthan T, Hoover R, Izydorczyk M. Molecular Size Distribution and Amylase Resistance of Maize Starch Nanoparticles Prepared by Acid Hydrolysis. Cereal Chem 2017. [DOI: 10.1094/cchem-02-16-0028-r] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Mariana Perez Herrera
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, T6G 2P5, Canada
| | - Thava Vasanthan
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, T6G 2P5, Canada
| | - Ratnajothi Hoover
- Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL, A1B 3X9, Canada
| | - Marta Izydorczyk
- Canadian Grain Commission, Grain Research Laboratory, Winnipeg, MB, R3C 3G8, Canada
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15
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Pilot scale production and in vitro gastro-small intestinal digestion of self-assembled recrystallised starch (SARS) structures. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.07.001] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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16
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Lian X, Dong S, Gao K, Kang H, Li L, Zhao P. Sweet potato amylose and amylopectin with narrower distribution of molar mass and chain length obtained by a repeated retrogradation-hydrolysis procedure. J Appl Polym Sci 2016. [DOI: 10.1002/app.43849] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Xijun Lian
- Tianjin Key Laboratory of Food Biotechnology; School of Biotechnology and Food Science; Tianjin University of Commerce; Tianjin 300134 People's Republic of China
| | - Shirui Dong
- Tianjin Key Laboratory of Food Biotechnology; School of Biotechnology and Food Science; Tianjin University of Commerce; Tianjin 300134 People's Republic of China
| | - Kai Gao
- National Engineering and Technology Research Center for Preservation of Agricultural Products; Tianjin 300384 People's Republic of China
| | - Haiqi Kang
- Crop Research Institute; Sichuan Academy of Agricultural Sciences; Chengdu 610066 People's Republic of China
| | - Lin Li
- College of Light Industry and Food Sciences; South China University of Technology; Guangzhou 510640 People's Republic of China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety; Guangzhou 510640 People's Republic of China
| | - Pei Zhao
- Tianjin Key Laboratory of Food Biotechnology; School of Biotechnology and Food Science; Tianjin University of Commerce; Tianjin 300134 People's Republic of China
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17
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Spherulitic self-assembly of debranched starch from aqueous solution and its effect on enzyme digestibility. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.11.027] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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18
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Effect of different drying methods on the structure and digestibility of short chain amylose crystals. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.08.012] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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19
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Gong M, Li X, Xiong L, Sun Q. Retrogradation property of starch nanoparticles prepared by pullulanase and recrystallization. STARCH-STARKE 2015. [DOI: 10.1002/star.201500115] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Min Gong
- School of Food Science and Engineering; Qingdao Agricultural University; Qingdao P.R. China
| | - Xiaojing Li
- School of Food Science and Engineering; Qingdao Agricultural University; Qingdao P.R. China
| | - Liu Xiong
- School of Food Science and Engineering; Qingdao Agricultural University; Qingdao P.R. China
| | - Qingjie Sun
- School of Food Science and Engineering; Qingdao Agricultural University; Qingdao P.R. China
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20
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Kobayashi K, Kimura S, Naito PK, Togawa E, Wada M. Thermal expansion behavior of A- and B-type amylose crystals in the low-temperature region. Carbohydr Polym 2015; 131:399-406. [DOI: 10.1016/j.carbpol.2015.05.073] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2015] [Revised: 05/21/2015] [Accepted: 05/27/2015] [Indexed: 12/01/2022]
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21
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Stehli D, Mulaj M, Miti T, Traina J, Foley J, Muschol M. Collapsed state of polyglutamic acid results in amyloid spherulite formation. INTRINSICALLY DISORDERED PROTEINS 2015; 3:e1056905. [PMID: 28232889 DOI: 10.1080/21690707.2015.1056905] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/19/2015] [Accepted: 05/22/2015] [Indexed: 10/23/2022]
Abstract
Self-assembly of proteins and peptides into amyloid fibrils involves multiple distinct intermediates and late-stage fibrillar polymorphs. Understanding the conditions and mechanisms that promote the formation of one type of intermediate and polymorph over the other represents a fundamental challenge. Answers to this question are also of immediate biomedical relevance since different amyloid aggregate species have been shown to have distinct pathogenic potencies. One amyloid polymorph that has received comparatively little attention are amyloid spherulites. Here we report that self-assembly of the intrinsically disordered polymer poly(L-glutamic) acid (PLE) can generate amyloid spherulites. We characterize spherulite growth kinetics, as well as the morphological, optical and tinctorial features of this amyloid polymorph previously unreported for PLE. We find that PLE spherulites share both tinctorial and structural characteristics with their amyloid fibril counterparts. Differences in PLE's molecular weight, polydispersity or chemistry could not explain the selective propensity toward either fibril or spherulite formation. Instead, we provide evidence that PLE polymers can exist in either a collapsed globule or an extended random coil conformation. The collapsed globule consistently produces spherulites while the extended coil assembles into disordered fibril bundles. This results suggests that these 2 PLE conformers directly affect the morphology of the resulting macroscopic amyloid assembly.
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Affiliation(s)
- Daniel Stehli
- Department of Physics; University of South Florida ; Tampa, FL USA
| | - Mentor Mulaj
- Department of Physics; University of South Florida ; Tampa, FL USA
| | - Tatiana Miti
- Department of Physics; University of South Florida ; Tampa, FL USA
| | - Joshua Traina
- Department of Physics; University of South Florida ; Tampa, FL USA
| | - Joseph Foley
- Department of Physics; University of South Florida ; Tampa, FL USA
| | - Martin Muschol
- Department of Physics; University of South Florida ; Tampa, FL USA
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22
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Preparation, structure, and digestibility of crystalline A- and B-type aggregates from debranched waxy starches. Carbohydr Polym 2014; 105:341-50. [DOI: 10.1016/j.carbpol.2014.01.075] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2013] [Revised: 01/19/2014] [Accepted: 01/21/2014] [Indexed: 11/24/2022]
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Cai L, Shi YC. Self-assembly of short linear chains to A- and B-type starch spherulites and their enzymatic digestibility. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:10787-10797. [PMID: 24099235 DOI: 10.1021/jf402570e] [Citation(s) in RCA: 64] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
A novel process combining enzymatic debranching, melting, and crystallization was developed to produce spherulites from short linear α-1,4-linked glucans (short-chain amylose, SCA) with controlled enzyme digestibility. SCA was obtained by completely debranching waxy maize starch at 50 °C and 25% solids in 0.01 M sodium acetate buffer. The mixture was then heated to 180 °C followed by cooling and crystallization to form well-developed spherulites. Multiple analytical techniques including light microscopy, scanning electron microscopy, differential scanning calorimetry, wide-angle X-ray diffraction, and synchrotron small-angle X-ray scattering (SAXS) covered over 5 orders of length scale and were applied to study the morphology and structure of the spherulites. Spherulites crystallized at low temperatures (4 and 25 °C) had a large size (5-10 μm), a B-type starch X-ray diffraction pattern, a lower melting temperature (70-110 °C), and a higher digestibility (Englyst method) compared to the spherulites crystallized at 50 °C, which had a small size (1-5 μm), an A-type diffraction pattern, a higher melting temperature (100-140 °C), and a lower digestibility. Intact spherulites along with small fragments were observed after digestion with a mixture of α-amyase and amyloglucosidase, indicating that digestion was not homogeneous and preferentially occurred in weak spherulites. A second exposure of the undigested residues to the amylases showed a similar digestive pattern as with the parent spherulites, suggesting that the spherulites were hydrolyzed by enzymes at essentially a constant digestion rate between 20 min and 3 h.
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Affiliation(s)
- Liming Cai
- Department of Grain Science and Industry, Kansas State University , Manhattan, Kansas 66506 , United States
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Trinh KS, Choi SJ, Moon TW. Structure and digestibility of debranched and hydrothermally treated water yam starch. STARCH-STARKE 2013. [DOI: 10.1002/star.201200149] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Introzzi L, Blomfeldt TOJ, Trabattoni S, Tavazzi S, Santo N, Schiraldi A, Piergiovanni L, Farris S. Ultrasound-assisted pullulan/montmorillonite bionanocomposite coating with high oxygen barrier properties. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2012; 28:11206-11214. [PMID: 22765289 DOI: 10.1021/la301781n] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
In this paper, the preparation and characterization of oxygen barrier pullulan sodium montmorillonite (Na(+)-MMT) nanocomposite coatings are presented for the first time. Full exfoliation of platelets during preparation of the coating water dispersions was mediated by ultrasonic treatment, which turned out to be a pivotal factor in the oxygen barrier performance of the final material even at high relative humidity (RH) conditions [oxygen permeability coefficients ~1.43 ± 0.39 and 258.05 ± 13.78 mL·μm·m(-2)·(24 h)(-1)·atm(-1) at 23 °C and 0% RH and 70% RH, respectively]. At the micro- and nanoscale, the reasons are discussed. The final morphology of the coatings revealed that clay lamellae were stacked on top of one another, probably due to the forced confinement of the platelets within the coating thickness after solvent evaporation. This was also confirmed by modeling the experimental oxygen permeability data with the well-known Nielsen and Cussler permeation theoretical models, which suggested a reasonable aspect ratio (α) of ~100. Electron microscopic analyses also disclosed a peculiar cell-like arrangement of the platelets. The stacking of the clay lamellae and the cell-like arrangement create the excellent oxygen barrier properties. Finally, we demonstrated that the slight haze increase in the bionanocomposite coating materials arising from the addition of the clays depends on the clay concentration but not so much on the sonication time, due to the balance of opposite effects after sonication (an increase in the number of scattering centers but a reduction in their size).
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Affiliation(s)
- Laura Introzzi
- Department of Food, Environmental and Nutritional Sciences-Packaging Division, University of Milan, Milan, Italy
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26
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Cai L, Bai Y, Shi YC. Study on melting and crystallization of short-linear chains from debranched waxy starches by in situ synchrotron wide-angle X-ray diffraction. J Cereal Sci 2012. [DOI: 10.1016/j.jcs.2012.01.013] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Zhao SS, Dufour D, Sánchez T, Ceballos H, Zhang P. Development of waxy cassava with different Biological and physico-chemical characteristics of starches for industrial applications. Biotechnol Bioeng 2011; 108:1925-35. [PMID: 21370230 DOI: 10.1002/bit.23120] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2010] [Revised: 01/21/2011] [Accepted: 02/23/2011] [Indexed: 11/09/2022]
Abstract
The quality of cassava starch, an important trait in cassava breeding programs, determines its applications in various industries. For example, development of waxy (having a low level of amylose) cassava is in demand. Amylose is synthesized by granule-bound starch synthase I (GBSSI) in plants, and therefore, down-regulation of GBSSI expression in cassava might lead to reduced amylose content. We produced 63 transgenic cassava plant lines that express hair-pin dsRNAs homologous to the cassava GBSSI conserved region under the control of the vascular-specific promoter p54/1.0 from cassava (p54/1.0::GBSSI-RNAi) or cauliflower mosaic virus (CaMV) 35S (35S::GBSSI-RNAi). After the screening storage roots and starch granules from field-grown plants with iodine staining, the waxy phenotype was discovered: p54/1.0::GBSSI-RNAi line A8 and 35S::GBSSI-RNAi lines B9, B10, and B23. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis showed that there was no detectable GBSSI protein in the starch granules of plants with the waxy phenotype. Further, the amylose content of transgenic starches was significantly reduced (<5%) compared with the level in starch granules from the wild-type (about 25%). The inner structure of the waxy starch granules differed from that of the untransformed ones, as revealed by transmission electron microscopy analysis as well as morphological changes in the iodine-starch complex. Endothermic enthalpy was reduced in waxy cassava starches, according to differential scanning calorimeter analysis. Except B9, all waxy starches displayed the A-type X-ray diffraction pattern. Amylogram patterns of the waxy cassava starches were analyzed using a rapid viscosity analyzer and found to have increased values for clarity, peak viscosity, gel breakdown, and swelling index. Setback, consistency, and solubility were notably reduced. Therefore, waxy cassava with novel starch in its storage roots was produced using the biotechnological approach, promoting its industrial utilization.
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Affiliation(s)
- Shan-Shan Zhao
- National Key Laboratory of Plant Molecular Genetics, Institute of Plant Physiology and Ecology, Shanghai Institutes for Biological Sciences, Chinese Academy of Sciences, 300 Fenglin Road, Shanghai 200032, China
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Pérez S, Bertoft E. The molecular structures of starch components and their contribution to the architecture of starch granules: A comprehensive review. STARCH-STARKE 2010. [DOI: 10.1002/star.201000013] [Citation(s) in RCA: 897] [Impact Index Per Article: 64.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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Larson SB, Day JS, McPherson A. X-ray crystallographic analyses of pig pancreatic alpha-amylase with limit dextrin, oligosaccharide, and alpha-cyclodextrin. Biochemistry 2010; 49:3101-15. [PMID: 20222716 DOI: 10.1021/bi902183w] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Further refinement of the model using maximum likelihood procedures and reevaluation of the native electron density map has shown that crystals of pig pancreatic alpha-amylase, whose structure we reported more than 15 years ago, in fact contain a substantial amount of carbohydrate. The carbohydrate fragments are the products of glycogen digestion carried out as an essential step of the protein's purification procedure. In particular, the substrate-binding cleft contains a limit dextrin of six glucose residues, one of which contains both alpha-(1,4) and alpha-(1,6) linkages to contiguous residues. The disaccharide in the original model, shared between two amylase molecules in the crystal lattice, but also occupying a portion of the substrate-binding cleft, is now seen to be a tetrasaccharide. There are, in addition, several other probable monosaccharide binding sites. Furthermore, we have further reviewed our X-ray diffraction analysis of alpha-amylase complexed with alpha-cyclodextrin. alpha-Amylase binds three cyclodextrin molecules. Glucose residues of two of the rings superimpose upon the limit dextrin and the tetrasaccharide. The limit dextrin superimposes in large part upon linear oligosaccharide inhibitors visualized by other investigators. By comprehensive integration of these complexes we have constructed a model for the binding of polysaccharides having the helical character known to be present in natural substrates such as starch and glycogen.
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Affiliation(s)
- Steven B Larson
- Department of Molecular Biology and Biochemistry, The University of California, Irvine, California 92697-3900, USA
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30
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Cai L, Shi YC. Structure and digestibility of crystalline short-chain amylose from debranched waxy wheat, waxy maize, and waxy potato starches. Carbohydr Polym 2010. [DOI: 10.1016/j.carbpol.2009.10.057] [Citation(s) in RCA: 137] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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31
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Nishiyama Y, Putaux JL, Montesanti N, Hazemann JL, Rochas C. B→A Allomorphic Transition in Native Starch and Amylose Spherocrystals Monitored by In Situ Synchrotron X-ray Diffraction. Biomacromolecules 2009; 11:76-87. [DOI: 10.1021/bm900920t] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yoshiharu Nishiyama
- Centre de Recherches sur les Macromolécules Végétales (CERMAV-CNRS), BP 53, F-38041 Grenoble Cedex 9, France, Institut Néel, BP 166, F-38042 Grenoble Cedex 9, France, and Laboratoire de Spectrométrie Physique, UMR 5588, BP 87, F-38402 Saint Martin d’Hères, France
| | - Jean-luc Putaux
- Centre de Recherches sur les Macromolécules Végétales (CERMAV-CNRS), BP 53, F-38041 Grenoble Cedex 9, France, Institut Néel, BP 166, F-38042 Grenoble Cedex 9, France, and Laboratoire de Spectrométrie Physique, UMR 5588, BP 87, F-38402 Saint Martin d’Hères, France
| | - Nicole Montesanti
- Centre de Recherches sur les Macromolécules Végétales (CERMAV-CNRS), BP 53, F-38041 Grenoble Cedex 9, France, Institut Néel, BP 166, F-38042 Grenoble Cedex 9, France, and Laboratoire de Spectrométrie Physique, UMR 5588, BP 87, F-38402 Saint Martin d’Hères, France
| | - Jean-Louis Hazemann
- Centre de Recherches sur les Macromolécules Végétales (CERMAV-CNRS), BP 53, F-38041 Grenoble Cedex 9, France, Institut Néel, BP 166, F-38042 Grenoble Cedex 9, France, and Laboratoire de Spectrométrie Physique, UMR 5588, BP 87, F-38402 Saint Martin d’Hères, France
| | - Cyrille Rochas
- Centre de Recherches sur les Macromolécules Végétales (CERMAV-CNRS), BP 53, F-38041 Grenoble Cedex 9, France, Institut Néel, BP 166, F-38042 Grenoble Cedex 9, France, and Laboratoire de Spectrométrie Physique, UMR 5588, BP 87, F-38402 Saint Martin d’Hères, France
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Zabar S, Shimoni E, Bianco-Peled H. Development of Nanostructure in Resistant Starch Type III during Thermal Treatments and Cycling. Macromol Biosci 2008; 8:163-70. [PMID: 17910093 DOI: 10.1002/mabi.200700183] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
The effect of recrystallization temperature on the lamellar structure of RSIII samples was studied using XRD and SAXS. The polymorph type could be manipulated in a controlled manner, independently of the plant source. In RSIII from corn starch and from high-amylose corn starch, retrogradation at a low temperature led to the formation of polymorph B with lamellas arranged in long-range periodicity, whereas retrogradation at a high temperature led to the formation of polymorphs A and V with no defined periodicity. The retrogradation temperature of wheat starch did not have a major effect on its nanostructure. For both polymorphs, the enzymatic degradation decreased as the degree of order within the crystal increased.
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Affiliation(s)
- Shiran Zabar
- Department of Chemical Engineering, Technion-Israel Institute of Technology, Haifa 32000, Israel
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Abstract
Amylose, the linear constituent of starch, consists of α(1,4)-linked glucose monomers. Although weakly involved in the crystalline structure of starch, it can be recrystallized in a variety of allomorphic types, including those encountered in native starch (A- and B-types). Amylose can either be extracted from starch or produced in vitro by enzymatic synthesis using amylosucrase or phosphorylase. Recrystallization and self-association of amylose in aqueous solutions have been widely studied to understand both the crystallization of starch during biosynthesis and the structural changes that occur during starch processing. Depending on the chain length, concentration, and temperature, gels, spherulites, or lamellar crystals can be formed with A or B allomorphic type. Other ligand-dependent allomorphs (the various V-types) are obtained when amylose is complexed with molecules such as alcohols, lipids, or flavours. Amylose also self-associates into networks, spherulites, or axialites during in-vitro enzymatic synthesis by amylosucrase. When a highly branched acceptor like glycogen is used, dendritic nanoparticles are formed by elongation of the external chains. The recrystallization of amylose extracted from starch and the self-association of amylose during its in-vitro synthesis are described. The amylose properties are discussed in terms of polymer behaviour and model systems to investigate the structure and formation of starch granules.
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Creek JA, Ziegler GR, Runt J. Amylose Crystallization from Concentrated Aqueous Solution. Biomacromolecules 2006; 7:761-70. [PMID: 16529412 DOI: 10.1021/bm050766x] [Citation(s) in RCA: 51] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Maize amylose, separated from granular starch by means of an aqueous leaching process, was used to investigate spherulite formation from concentrated mixtures of starch in water. Amylose (10-20%, w/w) was found to form a spherulitic semicrystalline morphology over a wide range of cooling rates (1-250 degrees C/min), provided it was first heated to >170 degrees C. This is explained through the effect of temperature on chain conformation. A maximum quench temperature of approximately 70 degrees C was required to produce spherulitic morphology. Quench temperatures between 70 and 110 degrees C produced a gel-like morphology. This is explained on the basis of the relative kinetics of liquid-liquid phase separation vis-à-vis crystallization. The possibility of the presence of a liquid crystalline phase affecting the process of spherulite formation is discussed.
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Affiliation(s)
- John A Creek
- The Pennsylvania State University, 116 Borland Lab, University Park, 16801, USA
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35
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Ziegler GR, Creek JA, Runt J. Spherulitic crystallization in starch as a model for starch granule initiation. Biomacromolecules 2006; 6:1547-54. [PMID: 15877377 DOI: 10.1021/bm049214p] [Citation(s) in RCA: 58] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
The influence of cooling rate and quench temperature on the formation of spherulitic morphology in heated mung bean starch is reported. Spherulites were obtained for a wide range of cooling rates (2.5-250 degrees C/min), provided the system was heated to 180 degrees C and then cooled below 65 degrees C. Branched crystalline structures were also observed, as was a gellike morphology. The dissolution temperature for spherulitic material ranged between 100 and 130 degrees C. A second dissolution endotherm was observed between 130 and 150 degrees C in systems containing gellike material. Spherulites revealed B-type X-ray diffraction patterns. Spherulitic crystallization of starch following phase separation is proposed as a model for starch granule initiation in vivo.
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Affiliation(s)
- Gregory R Ziegler
- The Pennsylvania State University, 116 Borland Lab, University Park, Pennsylvania 16801, USA.
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Bromley EH, Krebs MRH, Donald AM. Aggregation across the length-scales in β-lactoglobulin. Faraday Discuss 2005; 128:13-27. [PMID: 15658764 DOI: 10.1039/b403014a] [Citation(s) in RCA: 140] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The protein beta-lactoglobulin (BLG) has been widely studied, in large part because of its importance to the food industry. Following denaturation during heating, under different conditions of pH it has been found to form either particulate (around the isoelectric point at pH 5.1) or fibrillar gels. The nature of the fibrils has recently been suggested to be the same as that identified with amyloid fibrils known for a wide-range of different proteins and implicated in many disease states. We confirm that the BLG fibrils show all the classical signatures of amyloid fibrils. In addition, the fibrils are capable themselves of aggregating further to form large-scale (many microns in size) spherulites. Polarized light microscopy and Environmental scanning electron microscopy (ESEM) have been used to explore the internal structure of these spherulites under conditions in which the solvent has not been dried off. The factors which determine whether or not the spherulites form have also been considered, together with implications for other amyloid-containing systems.
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Krebs MRH, Bromley EHC, Rogers SS, Donald AM. The mechanism of amyloid spherulite formation by bovine insulin. Biophys J 2004; 88:2013-21. [PMID: 15596515 PMCID: PMC1305253 DOI: 10.1529/biophysj.104.051896] [Citation(s) in RCA: 100] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The formation of amyloid-containing spherulite-like structures has been observed in some instances of amyloid diseases, as well as in amyloid fibril-containing solutions in vitro. In this article we describe the structure and kinetics of bovine insulin amyloid fibril spherulites formed in the presence and absence of different salts and at different salt concentrations. The general spherulite structure consists of radially oriented amyloid fibrils, as shown by optical microscopy and environmental scanning electron microscopy. In the center of each spherulite, a "core" of less regularly oriented material is observed, whose size decreases when the spherulites are formed in the presence of increasing concentrations of NaCl. Similarly, amyloid fibrils form faster in the presence of NaCl than in its absence. A smaller enhancement of the rate of formation with salt concentration is observed for spherulites. These data suggest that both amyloid fibril formation and random aggregation occur concurrently under the conditions tested. Changes in their relative rates result in the different-sized cores observed in the spherulites. This mechanism can be likened to that leading to the formation of spherulites of polyethylene, in agreement with observations that polypeptide chains under partially denaturing conditions can exhibit behavior not dissimilar to that of synthetic polymers.
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Affiliation(s)
- M R H Krebs
- Biological and Soft Systems, Cavendish Laboratory, University of Cambridge, Madingley Rd., Cambridge CB3 0HE, UK.
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Krebs MRH, Macphee CE, Miller AF, Dunlop IE, Dobson CM, Donald AM. The formation of spherulites by amyloid fibrils of bovine insulin. Proc Natl Acad Sci U S A 2004; 101:14420-4. [PMID: 15381766 PMCID: PMC521966 DOI: 10.1073/pnas.0405933101] [Citation(s) in RCA: 169] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2004] [Indexed: 11/18/2022] Open
Abstract
Bovine insulin has long been known to self-assemble in vitro into amyloid fibrils. We have observed a further higher-order self-association of the protein into spherical structures, with diameters typically around 50 microm but ranging from 10 to 150 microm. In a polarizing light microscope, these structures exhibit a "Maltese-cross" extinction pattern typical of spherulites. Spherical structures of a similar size distribution can be observed in the environmental scanning electron microscope, which also reveals the presence of significant amounts of water in the structures. The spherulites contain a large quantity of well defined amyloid fibrils, suggesting that they are formed at least in part as a consequence of the self-assembly of preformed fibrils. Similar structures also have been observed in the tissues of patients suffering from amyloid disorders. The ability of amyloid fibrils to form such higher-order assemblies supports the hypothesis that they represent a generic form of polypeptide structure with properties that are analogous to those of classical synthetic polymers.
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Affiliation(s)
- Mark R H Krebs
- Department of Physics, Cavendish Laboratory, University of Cambridge, Madingley Road, Cambridge CB3 0HE, United Kingdom.
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40
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Ziegler GR, Nordmark TS, Woodling SE. Spherulitic crystallization of starch: influence of botanical origin and extent of thermal treatment. Food Hydrocoll 2003. [DOI: 10.1016/s0268-005x(03)00020-1] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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41
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Abstract
Complementary analyses of the internal structure of spherulites crystallized from high-amylose maize starch were obtained using light, electron and atomic force microscopy. Radially oriented crystalline lamellae were observed in transmission and scanning electron microscopy, as well as AFM. Internal structures consistent with the central hilum region of starch granules were observed. Spherulites were composed largely of linear or lightly branched starch polymers. Degradation of amylopectin at gelatinization temperatures of 180 degrees C was evident, but iodine binding suggested a high molecular weight (>100 DP) for the spherulitic polymers.
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Affiliation(s)
- Tor S Nordmark
- Department of Food Science and Materials Research Institute, The Pennsylvania State University, 116 Borland Laboratory, University Park, PA 16802, USA
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Abstract
(13)C cross-polarization magic angle spinning NMR has been used to study the ordered and disordered structures of starches with different water contents. The amorphous regions of starch have been shown to produce NMR patterns only if they are in a glassy state, the widths, positions, and areas of the peaks to some extent being dependent on the temperature and the water content of the starch. In the amorphous region, the peaks were all Gaussian in shape, while the peaks in the ordered regions had Lorentz profiles. Water contents in the range 10-50% did not influence the proportion of double helices in the starch. Decreasing the water content to 1-3%, however, resulted in a significant decrease in the proportion of double helices, the effect being greater in B- than in A-type starches. It is suggested that short-range order structures in starches (double helices) are stabilized by becoming part of long-range order structures (crystallites).
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Affiliation(s)
- T Y Bogracheva
- John Innes Centre, Norwich Research Park, Colney, Norwich, NR4 7UH, UK.
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The relationship between thermodynamic and structural properties of low and high amylose maize starches. Carbohydr Polym 2001. [DOI: 10.1016/s0144-8617(00)00211-3] [Citation(s) in RCA: 142] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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45
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van der Burgt YE, Bergsma J, Bleeker IP, Mijland PJ, van der Kerk van Hoof A, Kamerling JP, Vliegenthart JF. FAB CIDMS/MS analysis of partially methylated maltotrioses derived from methylated amylose: a study of the substituent distribution. Carbohydr Res 2000; 329:341-9. [PMID: 11117317 DOI: 10.1016/s0008-6215(00)00187-7] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Amylose was methylated with CH3I in alkaline aqueous suspension, yielding methylated amylose (MeAl) with a degree of substitution of 1.44 (s < 0.01). Determination of the monomer composition showed that HO-6 and HO-2 were highly substituted in contrast to HO-3 (7:2:5.5, HO-2:HO-3:HO-6). By using partial acid hydrolysis, oligomers were prepared that varied both in degree of polymerisation and in methyl-content. Studies on the distribution of substituents in trimers showed large deviations from random distributions. By using CID tandem mass spectrometry, the substituent distribution in these trimers was determined in more detail. Various sets of trimers with equal amounts of methyl-groups but differing in substituted positions were quantified. From the monomer composition of MeAl, the probability of each trimer was calculated and compared to the outcome of the measured distributions. It was concluded that trimers with terminal tri- or non-substituted glucose monomers at the non-reducing end were formed preferentially during partial hydrolysis and that partial hydrolysis of MeAl yielded oligomers in a non-random way. This is the first study that describes the partial hydrolysis of MeAl in such detail.
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Affiliation(s)
- Y E van der Burgt
- Department of Bio-Organic Chemistry, Utrecht University, The Netherlands
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van der Burgt YE, Bergsma J, Bleeker IP, Mijland PJ, van der Kerk-van Hoof A, Kamerling JP, Vliegenthart JF. Distribution of methyl substituents in amylose and amylopectin from methylated potato starches. Carbohydr Res 2000; 325:183-91. [PMID: 10795809 DOI: 10.1016/s0008-6215(99)00329-8] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Granular potato starches were methylated in aqueous suspension with dimethyl sulfate to molar substitution (MS) values up to 0.29. Fractions containing mainly amylose or amylopectin were obtained after aqueous leaching of the derivatised starch granules. Amylopectin in these fractions was precipitated with Concanavalin A to separate it from amylose. Amylose remained in solution and was enzymatically converted into D-glucose for quantification, thereby taking into account the decreased digestibility due to the presence of methyl substituents. It was found that the MS of amylose was 1.6-1.9 times higher than that of amylopectin in methylated starch granules. The distributions of methyl substituents in trimers and tetramers, prepared from amylose- or amylopectin-enriched fractions, were determined by FAB mass spectrometry and compared with the outcome of a statistically random distribution. It turned out that substituents in amylopectin were distributed heterogeneously, whereas substitution of amylose was almost random. The results are rationalised on the basis of an organised framework that is built up from amylopectin side chains. The crystalline lamellae are less accessible for substitution than amorphous branching points and amylose.
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Affiliation(s)
- Y E van der Burgt
- Bijvoet Center, Department of Bio-Organic Chemistry, Utrecht University, The Netherlands
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47
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Distribution of methyl substituents over crystalline and amorphous domains in methylated starches. Carbohydr Res 1999. [DOI: 10.1016/s0008-6215(99)00143-3] [Citation(s) in RCA: 22] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Moates GK, Parker R, Ring SG. Preferential solvent interactions and the dissolution of the B-type crystalline polymorph of starch in aqueous solutions. Carbohydr Res 1998. [DOI: 10.1016/s0008-6215(98)00282-1] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Fisher DK, Thompson DB. Retrogradation of Maize Starch After Thermal Treatment Within and Above the Gelatinization Temperature Range. Cereal Chem 1997. [DOI: 10.1094/cchem.1997.74.3.344] [Citation(s) in RCA: 57] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Dane K. Fisher
- Department of Food Science, Penn State University, 111 Borland Laboratory, University Park, PA 16802
| | - Donald B. Thompson
- Department of Food Science, Penn State University, 111 Borland Laboratory, University Park, PA 16802
- Corresponding author. 814/863-2950. Fax: 814/863-6132. E-mail:
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Jane JL, Wong KS, McPherson AE. Branch-structure difference in starches of A- and B-type X-ray patterns revealed by their Naegeli dextrins. Carbohydr Res 1997. [DOI: 10.1016/s0008-6215(97)00056-6] [Citation(s) in RCA: 331] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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