1
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Mao Y, Shi J, Cai L, Hwang W, Shi YC. Microstructures of Starch Granules with Different Amylose Contents and Allomorphs as Revealed by Scattering Techniques. Biomacromolecules 2023; 24:1980-1993. [PMID: 36716424 DOI: 10.1021/acs.biomac.2c01240] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Abstract
In this study, as-is (ca. 12% moisture by mass) and hydrated (50% water by mass) granules of waxy potato (WP), waxy wheat (WW), waxy maize, normal maize, and high-amylose maize (HAM) starches were investigated by using small-angle neutron and X-ray scattering (SANS and SAXS), wide-angle X-ray scattering, and ultra-small-angle neutron scattering. The SANS and SAXS data were fitted using the two-phase stacking model of alternating crystalline and amorphous layers. The partial crystalline lamellar structures inside the growth rings of granules were analyzed based on the inter-lamellar distances, thicknesses of the crystalline lamellae and amorphous layers, thickness polydispersities, and water content in each type of layer. Despite having a longer average chain length of amylopectin, the WP and HAM starches, which had B-type allomorph, had a shorter inter-lamellar distance than the other three starches with A-type allomorph. The WP starch had the most uniform crystalline lamellar thickness. After hydration, the amorphous layers were expanded, resulting in an increase of inter-layer distance. The low-angle intensity upturn in SANS and SAXS was attributed to scattering from interfaces/surfaces of larger structures, such as growth rings and macroscopic granule surfaces. Data analysis methods based on model fitting and 1D correlation function were compared. The study emphasized─owing to inherent packing disorder inside granules─that a comprehensive analysis of different parameters was essential in correlating the microstructures with starch properties.
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Affiliation(s)
- Yimin Mao
- Department of Materials Science and Engineering, University of Maryland, College Park, Maryland20742, United States.,NIST Center for Neutron Research, National Institute of Standards and Technology, Gaithersburg, Maryland20899, United States
| | - Jialiang Shi
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas66506, United States
| | - Liming Cai
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas66506, United States
| | - Wonseok Hwang
- Department of Materials Science and Engineering, University of Maryland, College Park, Maryland20742, United States
| | - Yong-Cheng Shi
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas66506, United States
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2
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Goderis B, Dries D, Nivelle M, Delcour J. Reassessment of the generic features of starch gelatinization: An advanced SAXS study on maize and potato starch. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107941] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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3
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Ma R, Zhan J, Lu H, Chang R, Tian Y. Interactions between recrystallized rice starch and flavor molecules. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107271] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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4
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Xu H, Zhou J, Liu X, Yu J, Copeland L, Wang S. Methods for characterizing the structure of starch in relation to its applications: a comprehensive review. Crit Rev Food Sci Nutr 2021:1-18. [PMID: 34847797 DOI: 10.1080/10408398.2021.2007843] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Starch is a major part of the human diet and an important material for industrial utilization. The structure of starch granules is the subject of intensive research because it determines functionality, and hence suitability for specific applications. Starch granules are made up of a hierarchy of complex structural elements, from lamellae and amorphous regions to blocklets, growth rings and granules, which increase in scale from nanometers to microns. The complexity of these native structures changes with the processing of starch-rich ingredients into foods and other products. This review aims to provide a comprehensive review of analytical methods developed to characterize structure of starch granules, and their applications in analyzing the changes in starch structure as a result of processing, with particular consideration of the poorly understood short-range ordered structures in amorphous regions of granules.
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Affiliation(s)
- Hanbin Xu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China.,College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Jiaping Zhou
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
| | - Xia Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China.,College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Jinglin Yu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
| | - Les Copeland
- School of Life and Environmental Sciences, Sydney Institute of Agriculture, The University of Sydney, Sydney, New South Wales, Australia
| | - Shujun Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China.,College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
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5
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Lv X, Hong Y, Zhou Q, Jiang C. Structural Features and Digestibility of Corn Starch With Different Amylose Content. Front Nutr 2021; 8:692673. [PMID: 34235171 PMCID: PMC8257001 DOI: 10.3389/fnut.2021.692673] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2021] [Accepted: 04/30/2021] [Indexed: 11/15/2022] Open
Abstract
In this study, the in vitro digestibility of corn starch with different amylose content was determined. The results showed that waxy corn starch (WCS) and corn starch (CS) have the highest digestibility, while high amylose corn starch (HACS) has a higher content of resistant starch (RS). Besides being related to amylose content, RS content is also closely related to particle shape, debranched fine structure, molecular structure, and semi-crystalline structure. HACS can maintain a complete particle structure after gelatinization and enzymolysis; differential scanning calorimetry showed a positive correlation between gelatinization enthalpy and RS content. As the amylose content increased, the content of fa (DP 6–12) decreased, while the content of fb2 (DP 25–36) and fb3 (DP ≥ 37) increased, which in-turn decreased the cluster polymer formed by short branch chains, and the formation of more hydrogen bonds between long chain branches improved starch stability. D, which characterizes the compactness of starch semi-crystalline structure, increased with the increase of RS content. HACS 60 with the highest RS content had a unique surface fractal structure between 7.41 < d (2π/q) < 10.58 nm, indicating that the dense structure is effective in maintaining the RS content.
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Affiliation(s)
- Xinxin Lv
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yan Hong
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China.,Qingdao Special Food Research Institute, ChangCheng Avenue, Qingdao, China.,Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi, China
| | - Qiwei Zhou
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Chengchen Jiang
- School of Food Science and Technology, Jiangnan University, Wuxi, China
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6
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Li C, Gong B. Relations between rice starch fine molecular and lamellar/crystalline structures. Food Chem 2021; 353:129467. [PMID: 33740510 DOI: 10.1016/j.foodchem.2021.129467] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Revised: 01/19/2021] [Accepted: 02/22/2021] [Indexed: 01/23/2023]
Abstract
Starch lamellar and crystalline structures are important controller of its physicochemical and digestion properties. Here, starch lamellar/crystalline structures of 16 different rice starches were investigated and correlated with their chain-length distributions (CLDs) and molecular size distributions. Results showed that the thickness of amorphous lamellae was mainly correlated with the amount of amylose short and medium chains. Thickness of both amorphous and crystalline lamellae was negatively correlated with the amount of amylopectin medium chains and relative length of amylopectin short chains. The degree of crystallinity was negatively correlated with the amount of amylose short and long chains. The lamellar ordering, fractal nature and thickness polydispersity were also related to the starch CLDs. Whereas, starch molecular size distributions were shown to be lack of correlations with the starch lamellar/crystalline structures. This study helps a better understanding of the molecular nature of starch semi-crystalline lamellae.
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Affiliation(s)
- Cheng Li
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; Joint International Research Laboratory of Agriculture and Agri-Product Safety, the Ministry of Education of China, Institutes of Agricultural Science and Technology Development of Yangzhou University, Yangzhou 225009, Jiangsu, China.
| | - Bo Gong
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genetics and Physiology, College of Agriculture, Yangzhou University, Yangzhou 225009, China
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7
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8
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Carli LN, Daitx TS, Gonçalves GPO, Bianchi O, Crespo JS, Mauler RS. Influence of the thermomechanical degradation on the formation of the crystalline structure of
PHBV
evaluated by temperature‐resolved
SAXS
experiments. POLYM ENG SCI 2020. [DOI: 10.1002/pen.25525] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Larissa N. Carli
- Campus Blumenau Universidade Federal de Santa Catarina Blumenau Santa Catarina Brazil
| | - Tales S. Daitx
- Instituto de Química Universidade Federal do Rio Grande do Sul Porto Alegre Rio Grande do Sul Brazil
| | - Gustavo P. O. Gonçalves
- Centro de Apoio ao Desenvolvimento Científico e Tecnológico Pontifícia Universidade Católica do Rio Grande do Sul Porto Alegre Rio Grande do Sul Brazil
| | - Otávio Bianchi
- Departamento de Engenharia dos Materiais Universidade Federal do Rio Grande do Sul Porto Alegre Rio Grande do Sul Brazil
| | - Janaina S. Crespo
- Área do Conhecimento de Ciências Exatas e Engenharias Universidade de Caxias do Sul Caxias do Sul Rio Grande do Sul Brazil
| | - Raquel S. Mauler
- Instituto de Química Universidade Federal do Rio Grande do Sul Porto Alegre Rio Grande do Sul Brazil
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9
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Zhang L, Li X, Janaswamy S, Chen L, Chi C. Further insights into the evolution of starch assembly during retrogradation using SAXS. Int J Biol Macromol 2020; 154:521-527. [DOI: 10.1016/j.ijbiomac.2020.03.135] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2020] [Revised: 02/28/2020] [Accepted: 03/15/2020] [Indexed: 10/24/2022]
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10
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Zhang B, Gilbert EP, Qiao D, Xie F, Wang DK, Zhao S, Jiang F. A further study on supramolecular structure changes of waxy maize starch subjected to alkaline treatment by extended-q small-angle neutron scattering. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.04.031] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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11
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Zhang B, Zhou W, Qiao D, Zhang P, Zhao S, Zhang L, Xie F. Changes in Nanoscale Chain Assembly in Sweet Potato Starch Lamellae by Downregulation of Biosynthesis Enzymes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:6302-6312. [PMID: 30925057 DOI: 10.1021/acs.jafc.8b06523] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Granule-bound starch synthase I (GBSSI) and starch-branching enzymes I and II (SBEI and SBEII) are crucial enzymes that biosynthesize starches with varied apparent amylose contents and amylopectin branching structure. With a sweet potato ( Ipomoea batatas [L.] Lam. cv. Xushu22), this work shows that downregulating GBSSI (for waxy starch) or SBE (for high-amylose starch) activity allowed the formation of new semicrystalline lamellae (named Type II) in sweet potato starch in addition to the widely reported Type I lamellae. Small-angle X-ray scattering (SAXS) results show that, compared with Type I lamellae, Type II lamellae displayed increased average thickness and thickness-distribution width, with thickened amorphous and crystalline components. The size-exclusion-chromatography (SEC) data revealed mainly two enzyme sets, (i) and (ii), synthesizing amylopectin chains. Reducing the GBSSI or SBE activity increased the amounts of amylopectin long chains (degree of polymerization (DP) ≥ 33). Combined SAXS and SEC analyses indicate that parts of these long chains from enzyme set (i) could be confined to Type II lamellae, followed by DP ≤ 32 short chains in Type I lamellae and the rest of the long chains from enzyme sets (i) and (ii) spanning more than a single lamella.
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Affiliation(s)
- Binjia Zhang
- Group for Cereals and Oils Processing, Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology , Huazhong Agricultural University , Wuhan 430070 , China
| | - Wenzhi Zhou
- National Key Laboratory of Plant Molecular Genetics, CAS Center for Excellence in Molecular Plant Sciences, Institute of Plant Physiology and Ecology, Shanghai Institutes for Biological Sciences , Chinese Academy of Sciences , Shanghai 200032 , China
| | - Dongling Qiao
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT , Hubei University of Technology , Wuhan 430068 , China
| | - Peng Zhang
- National Key Laboratory of Plant Molecular Genetics, CAS Center for Excellence in Molecular Plant Sciences, Institute of Plant Physiology and Ecology, Shanghai Institutes for Biological Sciences , Chinese Academy of Sciences , Shanghai 200032 , China
| | - Siming Zhao
- Group for Cereals and Oils Processing, Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology , Huazhong Agricultural University , Wuhan 430070 , China
| | - Liang Zhang
- School of Food Science and Engineering , Yangzhou University , Yangzhou 225127 , China
| | - Fengwei Xie
- Institute of Advanced Study , University of Warwick , Coventry CV4 7HS , United Kingdom
- International Institute for Nanocomposites Manufacturing (IINM), WMG , University of Warwick , Coventry CV4 7AL , United Kingdom
- School of Chemical Engineering , The University of Queensland , Brisbane , Queensland 4072 , Australia
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12
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Towata SI, Ito A, Komiya S, Yamamoto KI, Sugiyama N, Nakanishi Y, Sakuma Y. Rice starch for brewing sake: Characterization by synchrotron X-ray scattering. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2018.12.013] [Citation(s) in RCA: 1] [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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13
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Murakami S, Fujita N, Nakamura Y, Inouchi N, Oitome NF, Koda T, Nishioka A. Effects of Shear and Heat Milling Treatment on Thermal Properties and Molecular Structures of Rice Starch. STARCH-STARKE 2017. [DOI: 10.1002/star.201700164] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Seigo Murakami
- Graduate School of Organic Materials Science; Yamagata University; Yonezawa Japan
| | - Naoko Fujita
- Faculty of Bioresource Sciences; Akita Prefectural University; Akita Japan
| | - Yasunori Nakamura
- Faculty of Bioresource Sciences; Akita Prefectural University; Akita Japan
| | - Naoyoshi Inouchi
- Faculty of Life Science and Biotechnology; Fukuyama University; Fukuyama Japan
| | - Naoko F. Oitome
- Faculty of Bioresource Sciences; Akita Prefectural University; Akita Japan
| | - Tomonori Koda
- Graduate School of Organic Materials Science; Yamagata University; Yonezawa Japan
| | - Akihiro Nishioka
- Graduate School of Organic Materials Science; Yamagata University; Yonezawa Japan
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14
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Tran T, Siqueira SD, Amenitsch H, Müllertz A, Rades T. In vitro and in vivo performance of monoacyl phospholipid-based self-emulsifying drug delivery systems. J Control Release 2017; 255:45-53. [DOI: 10.1016/j.jconrel.2017.03.393] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2017] [Revised: 03/25/2017] [Accepted: 03/28/2017] [Indexed: 12/23/2022]
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15
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Zhang B, Xie F, Wang DK, Zhao S, Niu M, Qiao D, Xiong S, Jiang F, Zhu J, Yu L. An improved approach for evaluating the semicrystalline lamellae of starch granules by synchrotron SAXS. Carbohydr Polym 2017; 158:29-36. [DOI: 10.1016/j.carbpol.2016.12.002] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2016] [Revised: 11/24/2016] [Accepted: 12/01/2016] [Indexed: 10/20/2022]
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16
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Lan X, Zhang J, Wu J, Xie F, Wang Z. Application of two-phase lamellar model to study the ultrastructure of annealed canna starch: A comparison with linear correlation function. Int J Biol Macromol 2016; 93:1210-1216. [DOI: 10.1016/j.ijbiomac.2016.09.017] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2016] [Revised: 08/23/2016] [Accepted: 09/05/2016] [Indexed: 11/29/2022]
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17
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Thermal and enzymatic degradation induced ultrastructure changes in canna starch: Further insights into short-range and long-range structural orders. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.02.018] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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18
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Lan X, Wu J, Xie F, Wang Z. The effect of temperature on the physicochemical properties and lamellar structure of canna starch subjected to enzymatic degradation. RSC Adv 2016. [DOI: 10.1039/c6ra12032f] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Electron density distribution function of paracrystalline model for starch lamellar structure (ρc: crystal lamellar density; ρa: amorphous lamellar density; Δρ: density differences; d: long period; da: amorphous thickness; dc: crystal thickness).
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Affiliation(s)
- Xiaohong Lan
- School of Agriculture and Biology
- Shanghai Jiao Tong University
- Shanghai 200240
- China
| | - Jinhong Wu
- School of Agriculture and Biology
- Shanghai Jiao Tong University
- Shanghai 200240
- China
| | - Fan Xie
- School of Agriculture and Biology
- Shanghai Jiao Tong University
- Shanghai 200240
- China
| | - Zhengwu Wang
- School of Agriculture and Biology
- Shanghai Jiao Tong University
- Shanghai 200240
- China
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19
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Lan X, Li Y, Xie S, Wang Z. Ultrastructure of underutilized tuber starches and its relation to physicochemical properties. Food Chem 2015; 188:632-40. [DOI: 10.1016/j.foodchem.2015.05.025] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2014] [Revised: 03/02/2015] [Accepted: 05/05/2015] [Indexed: 12/01/2022]
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20
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Ernzen JR, Bondan F, Luvison C, Henrique Wanke C, De Nardi Martins J, Fiorio R, Bianchi O. Structure and properties relationship of melt reacted polyamide 6/malenized soybean oil. J Appl Polym Sci 2015. [DOI: 10.1002/app.43050] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Juliano Roberto Ernzen
- Programa de Pós-Graduação em Engenharia e Ciência dos Materiais-PGMAT, Universidade de Caxias do Sul; Rua Francisco Getúlio Vargas 1130, Bloco V Caxias do Sul Brazil
- Mantova Indústria de Tubos Plásticos Ltda; Caxias do Sul Brazil
| | - Fabrício Bondan
- Programa de Pós-Graduação em Engenharia e Ciência dos Materiais-PGMAT, Universidade de Caxias do Sul; Rua Francisco Getúlio Vargas 1130, Bloco V Caxias do Sul Brazil
| | - Caroline Luvison
- Programa de Pós-Graduação em Engenharia e Ciência dos Materiais-PGMAT, Universidade de Caxias do Sul; Rua Francisco Getúlio Vargas 1130, Bloco V Caxias do Sul Brazil
| | - Cesar Henrique Wanke
- Programa de Pós-Graduação em Engenharia e Ciência dos Materiais-PGMAT, Universidade de Caxias do Sul; Rua Francisco Getúlio Vargas 1130, Bloco V Caxias do Sul Brazil
| | | | - Rudinei Fiorio
- Instituto Federal de Educação, Ciência e Tecnologia do Rio Grande do Sul; Rua Avelino Antônio de Souza 1730, Campus Caxias do Sul Brazil
| | - Otávio Bianchi
- Programa de Pós-Graduação em Engenharia e Ciência dos Materiais-PGMAT, Universidade de Caxias do Sul; Rua Francisco Getúlio Vargas 1130, Bloco V Caxias do Sul Brazil
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21
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Martins JN, Bianchi O, Wanke CH, Castel CD, Oliveira RVB. Effects of POSS addition on Non-isothermal crystallization and morphology of PVDF. JOURNAL OF POLYMER RESEARCH 2015. [DOI: 10.1007/s10965-015-0871-7] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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22
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Tognana S, Salgueiro W. Influence of the rigid amorphous fraction and segregation during crystallization in PHB/DGEBA blends. Polym J 2015. [DOI: 10.1038/pj.2015.71] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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23
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Carlstedt J, Wojtasz J, Fyhr P, Kocherbitov V. Hydration and the phase diagram of acid hydrolyzed potato starch. Carbohydr Polym 2014; 112:569-77. [DOI: 10.1016/j.carbpol.2014.06.037] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2014] [Revised: 06/05/2014] [Accepted: 06/06/2014] [Indexed: 11/25/2022]
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24
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Fan D, Wang L, Chen W, Ma S, Ma W, Liu X, Zhao J, Zhang H. Effect of microwave on lamellar parameters of rice starch through small-angle X-ray scattering. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.08.003] [Citation(s) in RCA: 58] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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25
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Ahuja G, Jaiswal S, Hucl P, Chibbar RN. Genome-specific granule-bound starch synthase I (GBSSI) influences starch biochemical and functional characteristics in near-isogenic wheat ( Triticum aestivum L.) lines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:12129-12138. [PMID: 24266496 DOI: 10.1021/jf4040767] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Near-isogenic wheat ( Triticum aestivum L.) lines differing at the Waxy locus were studied for the influence of genome-specific granule-bound starch synthase I (GBSSI/Waxy; Wx-A, Wx-B, Wx-D) on starch composition, structure, and in vitro starch enzymatic hydrolysis. Grain composition, amylose concentration, amylopectin unit-chain length distribution, and starch granule size distribution varied with the loss of functional GBSSI. Amylose concentration was more severely affected in genotypes with GBSSI missing from two genomes (double nulls) than from one genome (single nulls). Unit glucan chains (DP 6-8) of amylopectin were reduced with the complete loss of GBSSI as compared to wheat starch with a full complement of GBSSI. Wx-A and Wx-B had an additive effect toward short-chain phenotype of waxy amylopectin. Loss of Wx-D isoprotein alone significantly (p < 0.05) reduced the C-type starch granules. However, the absence of Wx-D in combination with Wx-A or Wx-B increased the B-type and C-type starch granules but decreased the volume of A-type starch granules. The rate of in vitro starch enzymatic hydrolysis was highest in completely waxy grain meal and purified starch. However, the presence of Wx-D reduced wheat starch hydrolysis as it increased the large A-type starch granule content (volume %) and reduced short chains (DP 6-8) in amylopectin. Factors such as small C-type starch granules, amylose concentration, and long chains of amylopectin (DP 23-45) also influenced wheat starch hydrolysis.
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Affiliation(s)
- Geetika Ahuja
- Department of Plant Sciences and Crop Development Centre, College of Agriculture and Bioresources, 51 Campus Drive, University of Saskatchewan , Saskatoon, Saskatchewan S7N 5A8, Canada
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26
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Multi-scale structural and digestion resistibility changes of high-amylose corn starch after hydrothermal-pressure treatment at different gelatinizing temperatures. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.05.021] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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27
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Gilbert RG, Witt T, Hasjim J. What Is Being Learned About Starch Properties from Multiple-Level Characterization. Cereal Chem 2013. [DOI: 10.1094/cchem-11-12-0141-fi] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Robert G. Gilbert
- Tongji School of Pharmacy, Huazhong University of Science and Technology, Wuhan, Hubei 430030, China
- The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD 4072, Australia
- Corresponding author. Phone: +61 7 3365 4809. Fax: +61 7 3365 1188. E-mail:
| | - Torsten Witt
- Tongji School of Pharmacy, Huazhong University of Science and Technology, Wuhan, Hubei 430030, China
- The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD 4072, Australia
| | - Jovin Hasjim
- The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD 4072, Australia
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Peroni-Okita FHG, Cardoso MB, Agopian RGD, Louro RP, Nascimento JRO, Purgatto E, Tavares MIB, Lajolo FM, Cordenunsi BR. The cold storage of green bananas affects the starch degradation during ripening at higher temperature. Carbohydr Polym 2013; 96:137-47. [PMID: 23688463 DOI: 10.1016/j.carbpol.2013.03.050] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2012] [Revised: 03/12/2013] [Accepted: 03/15/2013] [Indexed: 11/16/2022]
Abstract
The aim of this work was to investigate the starch degradation of bananas stored at low temperature (13°C, cold-stored group) and bananas stored at 19°C (control group) during ripening. The starch granules were isolated during different stages of banana ripening, and their structure was investigated using different techniques. The activities of α-amylase and β-amylase associated to the starch granules were determined, and their presence was confirmed using immunolocalization assays. The increased molecular mobility likely facilitated the intake and action of α-amylase on the granule surface, where it was the prevalent enzyme in bananas stored at low temperature. The 10 days of storage at low temperature also influenced the sizes and shapes of the granules, with a predominance of rounded granules and pits on the surface along with superior amylose content, the higher amounts of amylopectin A-chains and the subtle increase in the A-type allomorph content.
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Affiliation(s)
- Fernanda H G Peroni-Okita
- University of São Paulo, Department of Food Science and Experimental Nutrition, FCF, Cidade Universitária, CEP 05508-000 São Paulo, SP, Brazil
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Fan D, Wang L, Ma S, Ma W, Liu X, Huang J, Zhao J, Zhang H, Chen W. Structural variation of rice starch in response to temperature during microwave heating before gelatinisation. Carbohydr Polym 2013; 92:1249-55. [DOI: 10.1016/j.carbpol.2012.10.053] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2012] [Revised: 10/18/2012] [Accepted: 10/22/2012] [Indexed: 11/30/2022]
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Witt T, Doutch J, Gilbert EP, Gilbert RG. Relations between Molecular, Crystalline, and Lamellar Structures of Amylopectin. Biomacromolecules 2012; 13:4273-82. [DOI: 10.1021/bm301586x] [Citation(s) in RCA: 100] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Torsten Witt
- Tongji School of
Pharmacy, Huazhong University of Science and Technology, Wuhan, China, 430030
- Centre for Nutrition
and Food Science, Queensland Alliance for Agriculture
and Food Innovation, The University of Queensland, Brisbane, Qld 4072, Australia
| | - James Doutch
- Bragg Institute, Australian Nuclear Science and Technology Organisation, Locked
Bag 2001, Kirrawee DC, NSW 2232, Australia
| | - Elliot P. Gilbert
- Bragg Institute, Australian Nuclear Science and Technology Organisation, Locked
Bag 2001, Kirrawee DC, NSW 2232, Australia
| | - Robert G. Gilbert
- Tongji School of
Pharmacy, Huazhong University of Science and Technology, Wuhan, China, 430030
- Centre for Nutrition
and Food Science, Queensland Alliance for Agriculture
and Food Innovation, The University of Queensland, Brisbane, Qld 4072, Australia
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Morphological and structural characterization of PHBV/organoclay nanocomposites by small angle X-ray scattering. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2012; 33:932-7. [PMID: 25427508 DOI: 10.1016/j.msec.2012.11.023] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/20/2012] [Revised: 10/16/2012] [Accepted: 11/13/2012] [Indexed: 11/23/2022]
Abstract
In this work, the morphological and structural behaviors of poly(hydroxybutyrate-co-hydroxyvalerate) (PHBV) nanocomposites were investigated using small angle X-ray scattering (SAXS), wide angle X-ray diffraction (WAXD) and transmission electron microscopy (TEM). The nanocomposites with 1, 3 and 5 wt.% of organically modified montmorillonite Cloisite® 30B (OMMT) were prepared by melt processing in a twin screw extruder using two different processing conditions (low and high shear intensity). The lamellar long period of the polymer was lower for the nanocomposites, with high polydispersity values. However, the crystalline thickness increased with the clay content and was independent of the processing conditions. This behavior resulted in a high linear crystallinity of the nanocomposites with 3 and 5 wt.% OMMT. The disruption factor (β) was in agreement with the WAXD and TEM findings, indicating a good dispersion of the nanoparticles in the PHBV matrix with 3 wt.% of OMMT during the high shear intensity of melt processing.
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Zhu J, Li L, Chen L, Li X. Study on supramolecular structural changes of ultrasonic treated potato starch granules. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2012.02.004] [Citation(s) in RCA: 133] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Leirose GD, Cardoso MB. Silica–Maltose Composites: Obtaining Drug Carrier Systems Through Tailored Ultrastructural Nanoparticles. J Pharm Sci 2011; 100:2826-34. [DOI: 10.1002/jps.22481] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2010] [Revised: 12/17/2010] [Accepted: 12/19/2010] [Indexed: 11/09/2022]
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Soares CA, Peroni-Okita FHG, Cardoso MB, Shitakubo R, Lajolo FM, Cordenunsi BR. Plantain and banana starches: granule structural characteristics explain the differences in their starch degradation patterns. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:6672-6681. [PMID: 21591784 DOI: 10.1021/jf201590h] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Different banana cultivars were used to investigate the influences of starch granule structure and hydrolases on degradation. The highest degrees of starch degradation were observed in dessert bananas during ripening. Scanning electron microscopy images revealed smooth granule surface in the green stage in all cultivars, except for Mysore. The small and round granules were preferentially degraded in all of the cultivars. Terra demonstrated a higher degree of crystallinity and a short amylopectin chain length distribution, resulting in high starch content in the ripe stage. Amylose content and the crystallinity index were more strongly correlated than the distribution of amylopectin branch chain lengths in banana starches. α- and β-amylase activities were found in both forms, soluble in the pulp and associated with the starch granule. Starch-phosphorylase was not found in Mysore. On the basis of the profile of α-amylase in vitro digestion and the structural characteristics, it could be concluded that the starch of plantains has an arrangement of granules more resistant to enzymes than the starch of dessert bananas.
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Affiliation(s)
- Claudinéia Aparecida Soares
- Laboratório de Química, Bioquímica e Biologia Molecular de Alimentos, Departamento de Alimentos e Nutrição Experimental, FCF, Universidade de São Paulo, Avenida Lineu Prestes 580, Bloco 14, CEP 05508-900, São Paulo (SP), Brazil
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Blazek J, Gilbert EP. Application of small-angle X-ray and neutron scattering techniques to the characterisation of starch structure: A review. Carbohydr Polym 2011. [DOI: 10.1016/j.carbpol.2011.02.041] [Citation(s) in RCA: 253] [Impact Index Per Article: 19.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Blazek J, Gilbert EP. Effect of Enzymatic Hydrolysis on Native Starch Granule Structure. Biomacromolecules 2010; 11:3275-89. [DOI: 10.1021/bm101124t] [Citation(s) in RCA: 204] [Impact Index Per Article: 14.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jaroslav Blazek
- Bragg Institute, Australian Nuclear Science and Technology Organization, Locked Bag 2001, Kirrawee DC, NSW 2232, Australia
| | - Elliot Paul Gilbert
- Bragg Institute, Australian Nuclear Science and Technology Organization, Locked Bag 2001, Kirrawee DC, NSW 2232, Australia
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