1
|
Bertoft E, Annor G, Vamadevan V, Lin AHM. On the architecture of starch granules revealed by iodine vapor binding and lintnerization. Part 1: Microscopic examinations. Biopolymers 2024:e23610. [PMID: 38953406 DOI: 10.1002/bip.23610] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2024] [Revised: 05/28/2024] [Accepted: 06/14/2024] [Indexed: 07/04/2024]
Abstract
Structural nature of glucan chains in the amorphous part of granular starch was examined by iodine vapor treatment and lintnerization. Four iodine-stained amylose-containing normal starches and their waxy counterparts were examined under a microscope before, during, and after lintnerization. The presence of amylose retarded the lintnerization rate. The degree of retardation correlated with the structural type of the amylopectin component, suggesting that potato amylopectin (type 4 structure) interacts with amylose in the granules, whereas in barley granules (type 1 structure) the interaction is very weak. The inclusion complexes with iodine were not degraded by the acid treatment. Therefore, the iodine-glucan chain complex formation could be used to study the structural nature of the flexible, amorphous parts of the starch granules. Indeed, at the end of lintnerization, when 20%-30% of the granules remained, substantial amounts of blue-stained complexes were washed out from the granules especially from amylose-containing barley and maize starch, but also from both normal and waxy cassava and potato starch. The complexation with iodine did not affect the rate of lintnerization. This suggested that single helical structures were present during lintnerization also in the absence of iodine and this conformation was the reason for the acid resistance.
Collapse
Affiliation(s)
- Eric Bertoft
- Bi-State School of Food Science, University of Idaho, Moscow, Idaho, USA
| | - George Annor
- Department of Food Science and Nutrition, University of Minnesota, Saint Paul, Minnesota, USA
| | | | - Amy Hui-Mei Lin
- Bi-State School of Food Science, University of Idaho, Moscow, Idaho, USA
| |
Collapse
|
2
|
Zhang L, Zhao J, Li F, Jiao X, Zhang Y, Yang B, Li Q. Insight to starch retrogradation through fine structure models: A review. Int J Biol Macromol 2024; 273:132765. [PMID: 38823738 DOI: 10.1016/j.ijbiomac.2024.132765] [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: 02/20/2024] [Revised: 05/25/2024] [Accepted: 05/28/2024] [Indexed: 06/03/2024]
Abstract
The retrogradation of starch is crucial for the texture and nutritional value of starchy foods products. There is mounting evidence highlighting the significant impact of starch's fine structures on starch retrogradation. Because of the complexity of starch fine structure, it is a formidable challenge to study the structure-property relationship of starch retrogradation. Several models have been proposed over the years to facilitate understanding of starch structure. In this review, from the perspective of starch models, the intricate structure-property relationship is sorted into the correlation between different types of structural parameters and starch retrogradation performance. Amylopectin B chains with DP 24-36 and DP ≥36 exhibit a higher tendency to form ordered crystalline structures, which promotes starch retrogradation. The chains with DP 6-12 mainly inhibit starch retrogradation. Based on the building block backbone model, a longer inter-block chain length (IB-CL) enhances the realignment and reordering of starch. The mathematical parameterization model reveals a positive correlation between amylopectin medium chains, amylose short chains, and amylose long chains with starch retrogradation. The review is structured according to starch models; this contributes to a clear and comprehensive elucidation of the structure-property relationship, thereby providing valuable references for the selection and utilization of starch.
Collapse
Affiliation(s)
- Luyao Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Jing Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Fei Li
- College of Life Sciences, Qingdao University, Qingdao 266071, China
| | - Xu Jiao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Yu Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Bingjie Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Quanhong Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China.
| |
Collapse
|
3
|
Analysis of the Thermal Conductivity of a Bio-Based Composite Made of Hemp Shives and a Magnesium Binder. ENERGIES 2022. [DOI: 10.3390/en15155490] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
The evolution of bio-based composites in the building industry is strongly linked with the growing demand for sustainable development, which is relevant nowadays. Hemp shives are a large group of organic residues that are obtained in the process of oil extraction as well as straw processing. These residues could be utilized along with a binder as constituents in the manufacture of bio-based building composites. This study is focused on the impact of density and relative humidity on the effective thermal conductivity of hemp shive-based bio-composites with a magnesium binder. For this reason, a series of samples with variable densities was manufactured and subjected to conditioning in a climatic chamber at a constant temperature and different relative humidity settings. As soon as samples were stabilized, the guarded hot plate method was applied to determine their thermal conductivities. Before each measurement, great care was taken during sample preparation to ensure minimum moisture loss during long-lasting measurements. The results showed that an increase in sample density from 200 kg/m3 to 600 kg/m3 corresponded to up to a three-fold higher composite thermal conductivity. In the case of sample conditioning, a change in relative humidity from a very low value to 90% also resulted in almost 60% average higher thermal conductivity.
Collapse
|
4
|
Villwock VK, BeMiller JN. The Architecture, Nature, and Mystery of Starch Granules. Part 2. STARCH-STARKE 2022. [DOI: 10.1002/star.202100184] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- V. Kurtis Villwock
- Whistler Center for Carbohydrate Research Department of Food Science (NLSN) Purdue University West Lafayette IN 47907 USA
| | - James N. BeMiller
- Whistler Center for Carbohydrate Research Department of Food Science (NLSN) Purdue University West Lafayette IN 47907 USA
| |
Collapse
|
5
|
Junejo SA, Flanagan BM, Zhang B, Dhital S. Starch structure and nutritional functionality - Past revelations and future prospects. Carbohydr Polym 2022; 277:118837. [PMID: 34893254 DOI: 10.1016/j.carbpol.2021.118837] [Citation(s) in RCA: 28] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2021] [Revised: 10/17/2021] [Accepted: 10/28/2021] [Indexed: 02/08/2023]
Abstract
Starch exists naturally as insoluble semi-crystalline granules assembled by amylose and amylopectin. Acknowledging the pioneers, we have reviewed the major accomplishments in the area of starch structure from the early 18th century and further established the relation of starch structure to nutritional functionality. Although a huge array of work is reported in the area, the review identified that some features of starch are still not fully understood and needs further elucidation. With the rise of diet-related diseases, it has never been more important to understand starch structure and use that knowledge to improve the nutritional value of the world's principal energy source.
Collapse
Affiliation(s)
- Shahid Ahmed Junejo
- School of Food Science and Engineering, Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health, South China University of Technology, Guangzhou 510640, China
| | - Bernadine M Flanagan
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, Queensland 4072, Australia
| | - Bin Zhang
- School of Food Science and Engineering, Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health, South China University of Technology, Guangzhou 510640, China.
| | - Sushil Dhital
- Department of Chemical Engineering, Monash University, Clayton Campus, VIC 3800, Australia.
| |
Collapse
|
6
|
Cyanobacterial branching enzymes bind to α-glucan via surface binding sites. Arch Biochem Biophys 2021; 702:108821. [PMID: 33662318 DOI: 10.1016/j.abb.2021.108821] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2020] [Revised: 02/22/2021] [Accepted: 02/23/2021] [Indexed: 10/22/2022]
Abstract
Besides their catalysis, specific interactions between starch/glycogen processing enzymes and their substrates have been reported. Multiple branching enzyme (BE) isoforms, BE1, BE2, and BE3, have been found in a limited number of cyanobacterial species that are characterized by amylopectin accumulation. Seven surface binding sites (SBSs) located away from the active site have been identified in crystal structures of cyanobacterial BE1 from Crocosphaera subtropica (Cyanothece sp.) ATCC 51142 (51142BE1). In the present study, binding affinity toward amylopectin, amylose, and glycogen was investigated for wild-type 51142BE1 and its mutants (residues at SBSs important for sugar-binding were replaced by alanine). These enzymes showed retarded mobility during electrophoresis in non-denaturing polyacrylamide gels in the presence of polysaccharides. This was caused by interactions between the enzymes and the polysaccharides, enabling calculation of the dissociation constants (Kd values) of the enzymes toward the polysaccharides. Mutational analysis indicated that particular domains of the protein (domains A and C) were involved in the polysaccharide binding. Kd values toward the polysaccharides were also measured for 10 BE isoforms (five BE1, three BE2, and two BE3) from 5 cyanobacterial strains. All BEs displayed much lower Kd values (higher affinity) toward amylopectin and amylose than toward glycogen, as described for plant BEs. In addition, one BE2 displayed exceptionally high Kd values (low affinity), while two BE3 exhibited multiple Kd values to all polysaccharides. These results could be ascribed to sequence variations in the SBSs, irrespective of the catalytic specificity.
Collapse
|
7
|
Digestion kinetics of low, intermediate and highly branched maltodextrins produced from gelatinized starches with various microbial glycogen branching enzymes. Carbohydr Polym 2020; 247:116729. [PMID: 32829851 DOI: 10.1016/j.carbpol.2020.116729] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2020] [Revised: 06/15/2020] [Accepted: 07/03/2020] [Indexed: 12/19/2022]
Abstract
Twenty-four branched maltodextrins were synthesized from eight starches using three thermostable microbial glycogen branching enzymes. The maltodextrins have a degree of branching (DB) ranging from 5 % to 13 %. This range of products allows us to explore the effect of DB on the digestibility, which was quantified under conditions that mimic the digestion process in the small intestine. The rate and extent of digestibility were analyzed using the logarithm of the slope method, revealing that the branched maltodextrins consist of a rapidly and slowly digestible fraction. The amount of slowly digestible maltodextrin increases with an increasing DB. Surprisingly, above 10 % branching the fraction of slowly digestible maltodextrin remains constant. Nevertheless, the rate of digestion of the slowly digestible fraction was found to decline with increasing DB and shorter average internal chain length. These observations increase the understanding of the structural factors important for the digestion rate of branched maltodextrins.
Collapse
|
8
|
Tetlow IJ, Bertoft E. A Review of Starch Biosynthesis in Relation to the Building Block-Backbone Model. Int J Mol Sci 2020; 21:E7011. [PMID: 32977627 PMCID: PMC7582286 DOI: 10.3390/ijms21197011] [Citation(s) in RCA: 49] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2020] [Revised: 09/15/2020] [Accepted: 09/16/2020] [Indexed: 01/31/2023] Open
Abstract
Starch is a water-insoluble polymer of glucose synthesized as discrete granules inside the stroma of plastids in plant cells. Starch reserves provide a source of carbohydrate for immediate growth and development, and act as long term carbon stores in endosperms and seed tissues for growth of the next generation, making starch of huge agricultural importance. The starch granule has a highly complex hierarchical structure arising from the combined actions of a large array of enzymes as well as physicochemical self-assembly mechanisms. Understanding the precise nature of granule architecture, and how both biological and abiotic factors determine this structure is of both fundamental and practical importance. This review outlines current knowledge of granule architecture and the starch biosynthesis pathway in relation to the building block-backbone model of starch structure. We highlight the gaps in our knowledge in relation to our understanding of the structure and synthesis of starch, and argue that the building block-backbone model takes accurate account of both structural and biochemical data.
Collapse
Affiliation(s)
- Ian J. Tetlow
- Department of Molecular and Cellular Biology, College of Biological Science, University of Guelph, Guelph, ON N1G 2W1, Canada
| | | |
Collapse
|
9
|
Boonna S, Rolland-Sabaté A, Lourdin D, Tongta S. Macromolecular characteristics and fine structure of amylomaltase-treated cassava starch. Carbohydr Polym 2019; 205:143-150. [DOI: 10.1016/j.carbpol.2018.10.042] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2018] [Revised: 10/12/2018] [Accepted: 10/14/2018] [Indexed: 11/27/2022]
|
10
|
Vamadevan V, Blennow A, Buléon A, Goldstein A, Bertoft E. Distinct Properties and Structures Among B-Crystalline Starch Granules. STARCH-STARKE 2017. [DOI: 10.1002/star.201700240] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
| | - Andreas Blennow
- Department of Plant and Environmental Sciences, University of Copenhagen; Frederiksberg C Denmark
| | - Alain Buléon
- UR1268 Biopolymères Interactions Assemblages, INRA; Nantes France
| | - Avi Goldstein
- Department of Food Science and Nutrition, University of Minnesota; St Paul MN USA
| | - Eric Bertoft
- Department of Food Science and Nutrition, University of Minnesota; St Paul MN USA
| |
Collapse
|
11
|
Effect of diurnal photosynthetic activity on the fine structure of amylopectin from normal and waxy barley starch. Int J Biol Macromol 2017; 102:924-932. [DOI: 10.1016/j.ijbiomac.2017.04.107] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2017] [Revised: 04/25/2017] [Accepted: 04/26/2017] [Indexed: 11/18/2022]
|
12
|
Abstract
Starch is a major food supply for humanity. It is produced in seeds, rhizomes, roots and tubers in the form of semi-crystalline granules with unique properties for each plant. Though the size and morphology of the granules is specific for each plant species, their internal structures have remarkably similar architecture, consisting of growth rings, blocklets, and crystalline and amorphous lamellae. The basic components of starch granules are two polyglucans, namely amylose and amylopectin. The molecular structure of amylose is comparatively simple as it consists of glucose residues connected through α-(1,4)-linkages to long chains with a few α-(1,6)-branches. Amylopectin, which is the major component, has the same basic structure, but it has considerably shorter chains and a lot of α-(1,6)-branches. This results in a very complex, three-dimensional structure, the nature of which remains uncertain. Several models of the amylopectin structure have been suggested through the years, and in this review two models are described, namely the “cluster model” and the “building block backbone model”. The structure of the starch granules is discussed in light of both models.
Collapse
|
13
|
Pasting and thermal properties of waxy corn starch modified by 1,4-α-glucan branching enzyme. Int J Biol Macromol 2017; 97:679-687. [DOI: 10.1016/j.ijbiomac.2017.01.087] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2016] [Revised: 11/16/2016] [Accepted: 01/17/2017] [Indexed: 11/21/2022]
|
14
|
Peymanpour G, Marcone M, Ragaee S, Tetlow I, Lane CC, Seetharaman K, Bertoft E. On the molecular structure of the amylopectin fraction isolated from “high-amylose” ae maize starches. Int J Biol Macromol 2016; 91:768-77. [DOI: 10.1016/j.ijbiomac.2016.06.029] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2016] [Revised: 06/08/2016] [Accepted: 06/10/2016] [Indexed: 10/21/2022]
|
15
|
Structure of clusters and building blocks in amylopectin from African rice accessions. Carbohydr Polym 2016; 148:125-33. [DOI: 10.1016/j.carbpol.2016.04.057] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2016] [Revised: 04/11/2016] [Accepted: 04/12/2016] [Indexed: 12/13/2022]
|
16
|
Wang X, Chang L, Tong Z, Wang D, Yin Q, Wang D, Jin X, Yang Q, Wang L, Sun Y, Huang Q, Guo A, Peng M. Proteomics Profiling Reveals Carbohydrate Metabolic Enzymes and 14-3-3 Proteins Play Important Roles for Starch Accumulation during Cassava Root Tuberization. Sci Rep 2016; 6:19643. [PMID: 26791570 PMCID: PMC4726164 DOI: 10.1038/srep19643] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2015] [Accepted: 12/14/2015] [Indexed: 02/07/2023] Open
Abstract
Cassava is one of the most important root crops as a reliable source of food and carbohydrates. Carbohydrate metabolism and starch accumulation in cassava storage root is a cascade process that includes large amounts of proteins and cofactors. Here, comparative proteomics were conducted in cassava root at nine developmental stages. A total of 154 identified proteins were found to be differentially expressed during starch accumulation and root tuberization. Many enzymes involved in starch and sucrose metabolism were significantly up-regulated, and functional classification of the differentially expressed proteins demonstrated that the majority were binding-related enzymes. Many proteins were took part in carbohydrate metabolism to produce energy. Among them, three 14-3-3 isoforms were induced to be clearly phosphorylated during storage root enlargement. Overexpression of a cassava 14-3-3 gene in Arabidopsis thaliana confirmed that the older leaves of these transgenic plants contained higher sugar and starch contents than the wild-type leaves. The 14-3-3 proteins and their binding enzymes may play important roles in carbohydrate metabolism and starch accumulation during cassava root tuberization. These results not only deepened our understanding of the tuberous root proteome, but also uncovered new insights into carbohydrate metabolism and starch accumulation during cassava root enlargement.
Collapse
Affiliation(s)
- Xuchu Wang
- Key Laboratory of Biology and Genetic Resources for Tropical Crops, Institute of Tropical Biosciences and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 571101, China.,College of Agriculture, Hainan University, Haikou, Hainan 570228, China
| | - Lili Chang
- Key Laboratory of Biology and Genetic Resources for Tropical Crops, Institute of Tropical Biosciences and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 571101, China.,College of Agriculture, Hainan University, Haikou, Hainan 570228, China
| | - Zheng Tong
- Key Laboratory of Biology and Genetic Resources for Tropical Crops, Institute of Tropical Biosciences and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 571101, China
| | - Dongyang Wang
- Key Laboratory of Biology and Genetic Resources for Tropical Crops, Institute of Tropical Biosciences and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 571101, China.,College of Agriculture, Hainan University, Haikou, Hainan 570228, China
| | - Qi Yin
- Key Laboratory of Biology and Genetic Resources for Tropical Crops, Institute of Tropical Biosciences and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 571101, China.,College of Agriculture, Hainan University, Haikou, Hainan 570228, China
| | - Dan Wang
- Key Laboratory of Biology and Genetic Resources for Tropical Crops, Institute of Tropical Biosciences and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 571101, China
| | - Xiang Jin
- Key Laboratory of Biology and Genetic Resources for Tropical Crops, Institute of Tropical Biosciences and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 571101, China
| | - Qian Yang
- Key Laboratory of Biology and Genetic Resources for Tropical Crops, Institute of Tropical Biosciences and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 571101, China
| | - Liming Wang
- Key Laboratory of Biology and Genetic Resources for Tropical Crops, Institute of Tropical Biosciences and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 571101, China
| | - Yong Sun
- Key Laboratory of Biology and Genetic Resources for Tropical Crops, Institute of Tropical Biosciences and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 571101, China
| | - Qixing Huang
- Key Laboratory of Biology and Genetic Resources for Tropical Crops, Institute of Tropical Biosciences and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 571101, China
| | - Anping Guo
- Key Laboratory of Biology and Genetic Resources for Tropical Crops, Institute of Tropical Biosciences and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 571101, China
| | - Ming Peng
- Key Laboratory of Biology and Genetic Resources for Tropical Crops, Institute of Tropical Biosciences and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 571101, China.,College of Agriculture, Hainan University, Haikou, Hainan 570228, China
| |
Collapse
|
17
|
Convergent Evolution of Starch Metabolism in Cyanobacteria and Archaeplastida. Evol Biol 2016. [DOI: 10.1007/978-3-319-41324-2_4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
18
|
Kalinga DN, Bertoft E. Internal structure of amylopectin from the pericarp tissue of developing wheat kernels. STARCH-STARKE 2015. [DOI: 10.1002/star.201500187] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
| | - Eric Bertoft
- Department of Food Science and Nutrition; University of Minnesota; St Paul MN USA
| |
Collapse
|
19
|
Synthesis of Amylopectin Macro-Initiator for Graft Copolymerization of Amylopectin-g-Poly(Methyl Methacrylate) by ATRP (Atom Transfer Radical Polymerization). ACTA ACUST UNITED AC 2015. [DOI: 10.4028/www.scientific.net/msf.827.306] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Graft copolymer of Amylopectin and PMMA was synthesized by atom transfer radical polymerization (ATRP) method. The hydroxyl groups of amylopectin partially substituted with tert-butyl a-bromoisobutyrate to form tert-butyl a-bromoisobutyrate (TBBiB ) groups. This compound is known as an efficient macro-initiator for ATRP process. This research, aimed to obtain a bio based polymer of Amylopectin, in which the amylopectin was used as macro-initiator in the ATRP of MMA. The experiment was carried out in the homogeneous system under temperature range of 40 – 70°C in DMSO solution using TEA as catalyst. The modified amylopectin-TBBiB then was grafted to methyl methacrylate trough ATRP. Product characterization indicates that the graft copolymer Amylopectin-g-PMMA is efficient and the obtained product owns well defined structures
Collapse
|
20
|
Zhu F. Composition, structure, physicochemical properties, and modifications of cassava starch. Carbohydr Polym 2015; 122:456-80. [DOI: 10.1016/j.carbpol.2014.10.063] [Citation(s) in RCA: 151] [Impact Index Per Article: 16.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2014] [Accepted: 10/23/2014] [Indexed: 12/20/2022]
|
21
|
Branching patterns in leaf starches from Arabidopsis mutants deficient in diverse starch synthases. Carbohydr Res 2015; 401:96-108. [DOI: 10.1016/j.carres.2014.09.011] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2014] [Revised: 09/22/2014] [Accepted: 09/24/2014] [Indexed: 01/09/2023]
|
22
|
Affiliation(s)
| | - Eric Bertoft
- Department of Food Science and Nutrition; University of Minnesota; St Paul MN
| |
Collapse
|
23
|
Kalinga DN, Bertoft E, Tetlow I, Seetharaman K. Structure of clusters and building blocks in amylopectin from developing wheat endosperm. Carbohydr Polym 2014; 112:325-33. [DOI: 10.1016/j.carbpol.2014.05.051] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2014] [Revised: 05/02/2014] [Accepted: 05/14/2014] [Indexed: 10/25/2022]
|
24
|
Waduge RN, Kalinga DN, Bertoft E, Seetharaman K. Molecular Structure and Organization of Starch Granules from Developing Wheat Endosperm. Cereal Chem 2014. [DOI: 10.1094/cchem-02-14-0020-r] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Renuka N. Waduge
- Department of Food Science, University of Guelph, Guelph, ON, N1G 2W1, Canada
| | - Danusha N. Kalinga
- Department of Food Science, University of Guelph, Guelph, ON, N1G 2W1, Canada
| | - Eric Bertoft
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108, U.S.A
- Corresponding author. Phone: +358 (44) 0611530. Fax: (612) 625-5272
| | - Koushik Seetharaman
- Deceased; formerly Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, U.S.A
| |
Collapse
|
25
|
Zhu F, Bertoft E, Wang Y, Emes M, Tetlow I, Seetharaman K. Structure of Arabidopsis leaf starch is markedly altered following nocturnal degradation. Carbohydr Polym 2014; 117:1002-1013. [PMID: 25498728 DOI: 10.1016/j.carbpol.2014.09.092] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2014] [Revised: 09/22/2014] [Accepted: 09/27/2014] [Indexed: 10/24/2022]
Abstract
Little is known about the thermal properties and internal molecular structure of transitory starch. In this study, granule morphology, thermal properties, and the cluster structure of Arabidopsis leaf starch at beginning and end of the light period were explored. The structural properties of building blocks and clusters were evaluated by using diverse chromatographic techniques. On the granular level, starch from end of day had larger granule size, thinner crystalline lamellae thickness, lower free surface energy of crystals, and lower tendency to retrograde than that from end of night. On the molecular level, the starch had lower amylose content, larger cluster size, and higher number of blocks per cluster at the end of day than at end of night. It is concluded that the core of the granules contains a more permanent molecular and less-ordered physical structure different from the transitory layers laid down around the core at daytime.
Collapse
Affiliation(s)
- Fan Zhu
- School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
| | - Eric Bertoft
- Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Ave, St Paul, MN, USA
| | - You Wang
- Department of Molecular and Cellular Biology, University of Guelph, Guelph, Ontario, N1G 2W1, Canada
| | - Michael Emes
- Department of Molecular and Cellular Biology, University of Guelph, Guelph, Ontario, N1G 2W1, Canada
| | - Ian Tetlow
- Department of Molecular and Cellular Biology, University of Guelph, Guelph, Ontario, N1G 2W1, Canada
| | - Koushik Seetharaman
- Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Ave, St Paul, MN, USA
| |
Collapse
|
26
|
Zhu F, Bertoft E, Seetharaman K. Composition of clusters and building blocks in amylopectins from maize mutants deficient in starch synthase III. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:12345-12355. [PMID: 24229421 DOI: 10.1021/jf403865n] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Branches in amylopectin are distributed along the backbone. Units of the branches are building blocks (smaller) and clusters (larger) based on the distance between branches. In this study, composition of clusters and building blocks of amylopectins from dull1 maize mutants deficient in starch synthase III (SSIII) with a common genetic background (W64A) were characterized and compared with the wild type. Clusters were produced from amylopectins by partial hydrolysis using α-amylase of Bacillus amyloliquefaciens and were subsequently treated with phosphorylase a and β-amylase to produce φ,β-limit dextrins. Clusters were further extensively hydrolyzed with the α-amylase to produce building blocks. Structures of clusters and building blocks were analyzed by diverse chromatographic techniques. The results showed that the dull1 mutation resulted in larger clusters with more singly branched building blocks. The average cluster contained ~5.4 blocks in dull1 mutants and ~4.2 blocks in the wild type. The results are compared with previous results from SSIII-deficient amo1 barley and suggest fundamental differences in the cluster structures.
Collapse
Affiliation(s)
- Fan Zhu
- School of Chemical Sciences, University of Auckland , Private Bag 92019, Auckland 1142, New Zealand
| | | | | |
Collapse
|
27
|
Vamadevan V, Bertoft E, Soldatov DV, Seetharaman K. Impact on molecular organization of amylopectin in starch granules upon annealing. Carbohydr Polym 2013; 98:1045-55. [DOI: 10.1016/j.carbpol.2013.07.006] [Citation(s) in RCA: 60] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2013] [Revised: 06/12/2013] [Accepted: 07/02/2013] [Indexed: 11/27/2022]
|
28
|
Affiliation(s)
- Eric Bertoft
- Department of Food Science, University of Guelph, Guelph, ON, Canada. Phone: (519) 824-4120, ext. 58054. Fax: (519) 824-6631. E-mail:
| |
Collapse
|
29
|
|
30
|
Structure of building blocks in amylopectins. Carbohydr Res 2012; 361:105-13. [DOI: 10.1016/j.carres.2012.08.012] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2012] [Revised: 08/22/2012] [Accepted: 08/23/2012] [Indexed: 11/19/2022]
|
31
|
Bertoft E, Koch K, Åman P. Building block organisation of clusters in amylopectin from different structural types. Int J Biol Macromol 2012; 50:1212-23. [DOI: 10.1016/j.ijbiomac.2012.03.004] [Citation(s) in RCA: 83] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2011] [Revised: 02/24/2012] [Accepted: 03/09/2012] [Indexed: 11/28/2022]
|
32
|
Do HV, Lee EJ, Park JH, Park KH, Shim JY, Mun S, Kim YR. Structural and physicochemical properties of starch gels prepared from partially modified starches using Thermus aquaticus 4-α-glucanotransferase. Carbohydr Polym 2012. [DOI: 10.1016/j.carbpol.2011.11.021] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
33
|
The building block structure of barley amylopectin. Int J Biol Macromol 2011; 49:900-9. [DOI: 10.1016/j.ijbiomac.2011.08.001] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2011] [Revised: 08/02/2011] [Accepted: 08/03/2011] [Indexed: 11/24/2022]
|
34
|
Structures of building blocks in clusters of sweetpotato amylopectin. Carbohydr Res 2011; 346:2913-25. [DOI: 10.1016/j.carres.2011.10.009] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2011] [Revised: 06/10/2011] [Accepted: 10/07/2011] [Indexed: 11/23/2022]
|
35
|
Bertoft E, Källman A, Koch K, Andersson R, Åman P. The cluster structure of barley amylopectins of different genetic backgrounds. Int J Biol Macromol 2011; 49:441-53. [DOI: 10.1016/j.ijbiomac.2011.04.014] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2011] [Revised: 04/19/2011] [Accepted: 04/22/2011] [Indexed: 11/27/2022]
|