1
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Zhou T, Zhang Y, Wang Y, Liu Q, Yang Y, Qiu C, Jiao A, Jin Z. Impact of freeze-thaw cycles on the physicochemical properties and structure-function relationship of potato starch with varying granule sizes in frozen dough. Int J Biol Macromol 2024:134864. [PMID: 39163969 DOI: 10.1016/j.ijbiomac.2024.134864] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2024] [Revised: 08/15/2024] [Accepted: 08/17/2024] [Indexed: 08/22/2024]
Abstract
Starch, as a critical component of dough, significantly influences quality preservation during the freezing process. In particular, the fine structure of potato (B-type) starch in frozen processing is a subject of considerable interest. This study aims to investigate the intrinsic differences of B-type starch and the impact of freeze-thaw (F/T) treatment on its molecular structure and physicochemical properties. Chain length distribution and X-ray photoelectron spectroscopy were utilized to examine the structural characteristics of natural potato starch with different granule sizes. Furthermore, the fine structure, thermal properties, and rheological properties of the isolated starches after F/T treatment were analyzed. The results indicate that potato starch with smaller particle sizes exhibits higher surface CC and PO content along with a higher proportion of very short chains (DP < 6, 8.17 %) and long B chains (DP > 25, 20.68 %). The study found that after F/T treatment, the surface of small-sized starch granules was initially damaged, exhibiting threads on the surface centered on the umbilical point. Following F/T treatment, both the crystallinity (very large (VL): 24.52-18.36 %; small (S): 17.03-16.69 %) and short-range order (VL: 2.97-2.61; S: 2.71-2.35) of starch particle size decreased. Both the amylose content (20.88-14.57 %) and ΔH (10.15-8.62 J/g) of isolated starch after freeze-thaw-treated dough exhibited a decrease to varying degrees. With the exception of the fifth cycle, small-size starch particles exhibited relatively higher G' and G" values and showed significant changes as a result of F/T treatment, demonstrating high hardness and complex viscosity. Clarifying the physicochemical properties of potato starches with different granule sizes is expected to expand their applications in frozen dough.
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Affiliation(s)
- Tongtong Zhou
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yucong Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yihui Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Qing Liu
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang 212004, China
| | - Yueyue Yang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Chao Qiu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Aiquan Jiao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China.
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2
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Nakamura S, Katsura J, Suda A, Maruyama Y, Ohtsubo K. Effects of Binding between Ca in Hard Water and Phosphorus in Amylopectin on the Qualities of Boiled Rice and Rice Noodle Prepared by Soaking and Boiling in Hard Water. Foods 2024; 13:2094. [PMID: 38998600 PMCID: PMC11241250 DOI: 10.3390/foods13132094] [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: 05/31/2024] [Revised: 06/25/2024] [Accepted: 06/27/2024] [Indexed: 07/14/2024] Open
Abstract
Recently, global warming has led to an increase in chalky rice grains. This has consequently resulted in the deterioration in quality of rice products. Although we previously reported that hard water, rich in Ca, is useful for the quality improvement of high-temperature-damaged rice grains, the mechanism was not elucidated sufficiently. Therefore, we used various kinds of rice cultivars, from waxy to high-amylose ones, for soaking and boiling in hard water and compared physical and chemical properties of the products. It was shown that the degree of quality improvement, such as final viscosities in pasting property, and textural properties of boiled rice, was more remarkable for high-amylose rice than low-amylose rice. As we found that the phosphorus contents showed positive correlations with amylose and long chains of amylopectin, we estimate that the effects are mainly due to binding of calcium and phosphorus. Because that high-amylose or long-chain-rich amylopectin rice cultivars showed high calcium contents in rice products, these rice cultivars would be very useful to supply calcium through dietary intake via hard water cooking.
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Affiliation(s)
- Sumiko Nakamura
- Faculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences, 265-1, Higashijima, Akiha-ku, Niigata 956-8603, Japan;
| | - Junji Katsura
- NSP Ltd., Nakanoki 2-31-5-B, Funabashi-shi, Chiba 274-0826, Japan; (J.K.); (A.S.); (Y.M.)
| | - Akira Suda
- NSP Ltd., Nakanoki 2-31-5-B, Funabashi-shi, Chiba 274-0826, Japan; (J.K.); (A.S.); (Y.M.)
| | - Yasuhiro Maruyama
- NSP Ltd., Nakanoki 2-31-5-B, Funabashi-shi, Chiba 274-0826, Japan; (J.K.); (A.S.); (Y.M.)
| | - Ken’ichi Ohtsubo
- Faculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences, 265-1, Higashijima, Akiha-ku, Niigata 956-8603, Japan;
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3
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Li Q, Liu Y, Li Y, Rao L, Zhao L, Wang Y, Liao X. Unravelling the anthocyanin-binding capacity of native starches from different botanical origins. Food Chem 2024; 434:137390. [PMID: 37716141 DOI: 10.1016/j.foodchem.2023.137390] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Revised: 08/28/2023] [Accepted: 09/01/2023] [Indexed: 09/18/2023]
Abstract
In this study, the cyanidin-3-O-glucoside (C3G)-binding capacities of three native starches were investigated. While potato starch had the largest binding capacity of 0.34 mg/100 mg, corn and pea starch had binding capacities of 0.17 and 0.06 mg/100 mg. Confocal microscopy confirmed the binding results and revealed close associations between the surface properties and binding capacities. These findings were further substantiated with wettability and gelatinization results. The morphological observations showed that corn starch had advantageous particle sizes and more surface gullies, providing more opportunities to bind C3G. The zeta potential results, however, indicated that potato starch had the highest negative surface charges (-24 mV). These favorable electronic characteristics were believed to be responsible for the strongest electrostatic interactions. Hydrogen bonds, however, had a negligible effect on the formation of complexes. Overall, the negative surface charges and specific surface areas of the native starches were the most important factors determining C3G-binding capacities.
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Affiliation(s)
- Qin Li
- College of Food Science and Nutritional Engineering, China Agricultural University, China; National Engineering Research Centre for Fruit and Vegetable Processing, China; Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, China; Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, China
| | - Yan Liu
- College of Food Science and Nutritional Engineering, China Agricultural University, China; National Engineering Research Centre for Fruit and Vegetable Processing, China; Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, China; Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, China
| | - Yuwan Li
- College of Food Science and Nutritional Engineering, China Agricultural University, China; National Engineering Research Centre for Fruit and Vegetable Processing, China; Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, China; Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, China
| | - Lei Rao
- College of Food Science and Nutritional Engineering, China Agricultural University, China; National Engineering Research Centre for Fruit and Vegetable Processing, China; Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, China; Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, China
| | - Liang Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, China; National Engineering Research Centre for Fruit and Vegetable Processing, China; Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, China; Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, China
| | - Yongtao Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, China; National Engineering Research Centre for Fruit and Vegetable Processing, China; Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, China; Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, China.
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, China Agricultural University, China; National Engineering Research Centre for Fruit and Vegetable Processing, China; Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, China; Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, China
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4
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Kometani T. Research on the development and practical application of functional food materials that contribute to the improvement of QOL. J JPN SOC FOOD SCI 2022. [DOI: 10.3136/nskkk.69.185] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Takashi Kometani
- Department of Food Science and Nutrition, Faculty of Agriculture, Kindai University
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5
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Mak CA, Weis K, Henao T, Kuchtova A, Chen T, Sharma S, Meekins DA, Thalmann M, Vander Kooi CW, Raththagala M. Cooperative Kinetics of the Glucan Phosphatase Starch Excess4. Biochemistry 2021; 60:2425-2435. [PMID: 34319705 DOI: 10.1021/acs.biochem.1c00307] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Glucan phosphatases are members of a functionally diverse family of dual-specificity phosphatase (DSP) enzymes. The plant glucan phosphatase Starch Excess4 (SEX4) binds and dephosphorylates glucans, contributing to processive starch degradation in the chloroplast at night. Little is known about the complex kinetics of SEX4 when acting on its complex physiologically relevant glucan substrate. Therefore, we explored the kinetics of SEX4 against both insoluble starch and soluble amylopectin glucan substrates. SEX4 displays robust activity and a unique sigmoidal kinetic response to amylopectin, characterized by a Hill coefficient of 2.77 ± 0.63, a signature feature of cooperativity. We investigated the basis for this positive kinetic cooperativity and determined that the SEX4 carbohydrate-binding module (CBM) dramatically influences the binding cooperativity and substrate transformation rates. These findings provide insights into a previously unknown but important regulatory role for SEX4 in reversible starch phosphorylation and further advances our understanding of atypical kinetic mechanisms.
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Affiliation(s)
- Claudia A Mak
- Department of Chemistry, Skidmore College, Saratoga Springs, New York 12866, United States
| | - Kenyon Weis
- Department of Chemistry, Skidmore College, Saratoga Springs, New York 12866, United States
| | - Tiffany Henao
- Department of Chemistry, Skidmore College, Saratoga Springs, New York 12866, United States
| | - Andrea Kuchtova
- Department of Molecular and Cellular Biochemistry, University of Kentucky College of Medicine, Lexington, Kentucky 40506, United States
| | - Tiantian Chen
- Department of Molecular and Cellular Biochemistry, University of Kentucky College of Medicine, Lexington, Kentucky 40506, United States
| | - Savita Sharma
- Department of Molecular and Cellular Biochemistry, University of Kentucky College of Medicine, Lexington, Kentucky 40506, United States
| | - David A Meekins
- Department of Molecular and Cellular Biochemistry, University of Kentucky College of Medicine, Lexington, Kentucky 40506, United States
| | - Matthias Thalmann
- The John Innes Centre, Norwich Research Park, Norwich NR4 7UH, United Kingdom
| | - Craig W Vander Kooi
- Department of Molecular and Cellular Biochemistry, University of Kentucky College of Medicine, Lexington, Kentucky 40506, United States
| | - Madushi Raththagala
- Department of Chemistry, Skidmore College, Saratoga Springs, New York 12866, United States
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6
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The molecular structure of starch from different Musa genotypes: Higher branching density of amylose chains seems to promote enzyme-resistant structures. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106351] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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7
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Reyniers S, Ooms N, Delcour JA. Transformations and functional role of starch during potato crisp making: A review. J Food Sci 2020; 85:4118-4129. [PMID: 33159338 DOI: 10.1111/1750-3841.15508] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2020] [Revised: 09/22/2020] [Accepted: 10/02/2020] [Indexed: 12/01/2022]
Abstract
Potato chips are a major product in the savory snack market and are consumed worldwide because of their enjoyable and distinctive organoleptic properties. They are conventionally produced by deep-frying thin slices of fresh potato. In contrast, potato crisps are manufactured from dried potato derivatives such as potato flakes (PFs). Their production is reviewed in this manuscript and requires the formation of dough based on hydrated PFs. Expansion of the dough during deep-frying provides the crisps with their desired crunchy texture. As part of an overall trend, the consumer search for calorie-reduced food products has also stimulated research to lower oil uptake during crisp production. However, minimizing oil absorption without losing the characteristic palatability of deep-fried products is challenging and requires fundamental knowledge on factors determining product texture and oil absorption. The transformations and functional role of starch, potato's main constituent, during crisp making are key in this respect and are reviewed here.
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Affiliation(s)
- Stijn Reyniers
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, Leuven, B-3001, Belgium
| | - Nand Ooms
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, Leuven, B-3001, Belgium
| | - Jan A Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, Leuven, B-3001, Belgium
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8
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Ulbrich M, Flöter E. Modification of Starches with Different Amylose/Amylopectin Ratios Using the Dual Approach with Hydroxypropylation and Subsequent Acid Thinning—III: Impacts on Gel Characteristics. STARCH-STARKE 2020. [DOI: 10.1002/star.202000146] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Marco Ulbrich
- Chair of Food Process Engineering Department of Food Technology and Food Chemistry, Technische Universität Berlin Office GG2, Seestraße 13 Berlin D‐13353 Germany
| | - Eckhard Flöter
- Chair of Food Process Engineering Department of Food Technology and Food Chemistry, Technische Universität Berlin Office GG2, Seestraße 13 Berlin D‐13353 Germany
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9
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Reyniers S, Ooms N, Gomand SV, Delcour JA. What makes starch from potato (Solanum tuberosumL.) tubers unique: A review. Compr Rev Food Sci Food Saf 2020; 19:2588-2612. [DOI: 10.1111/1541-4337.12596] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2020] [Revised: 06/02/2020] [Accepted: 06/12/2020] [Indexed: 01/21/2023]
Affiliation(s)
- Stijn Reyniers
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe)KU Leuven Leuven Belgium
| | - Nand Ooms
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe)KU Leuven Leuven Belgium
| | - Sara V. Gomand
- Department of Agriculture and FisheriesGovernment of Flanders Brussels Belgium
| | - Jan A. Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe)KU Leuven Leuven Belgium
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10
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Roman L, Yee J, Hayes AMR, Hamaker BR, Bertoft E, Martinez MM. On the role of the internal chain length distribution of amylopectins during retrogradation: Double helix lateral aggregation and slow digestibility. Carbohydr Polym 2020; 246:116633. [PMID: 32747268 DOI: 10.1016/j.carbpol.2020.116633] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2020] [Revised: 06/10/2020] [Accepted: 06/10/2020] [Indexed: 12/22/2022]
Abstract
A structure-digestion model is proposed to explain the formation of α-amylase-slowly digestible structures during amylopectin retrogradation. Maize and potato (normal and waxy) and banana starch (normal and purified amylopectin through alcohol precipitation), were analyzed for amylose ratio and size (HPSEC) and amylopectin unit- and internal-chain length distribution (HPAEC). Banana amylopectin (BA), like waxy potato (WP), exhibited a larger number of B3-chains, fewer BS- and Bfp-chains and lower S:L and BS:BL ratios than maize, categorizing BA structurally as type-4. WP exhibited a significantly greater tendency to form double helices (DSC and 13C-NMR) than BA, which was attributed to its higher internal chain length (ICL) and fewer DP6-12-chains. However, retrograded BA was remarkably more resistant to digestion than WP. Lower number of phosphorylated B-chains, more S- and Bfp-chains and shorter ICL, were suggested to result in α-amylase-slowly digestible structures through further lateral packing of double helices (suggested by thermo-rheology) in type-4 amylopectins.
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Affiliation(s)
- Laura Roman
- School of Engineering, University of Guelph, 50 Stone Road East, Guelph, Ontario N1G 2W1, Canada
| | - Josephine Yee
- School of Engineering, University of Guelph, 50 Stone Road East, Guelph, Ontario N1G 2W1, Canada
| | - Anna M R Hayes
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA
| | - Bruce R Hamaker
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA
| | - Eric Bertoft
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA
| | - Mario M Martinez
- School of Engineering, University of Guelph, 50 Stone Road East, Guelph, Ontario N1G 2W1, Canada; Department of Food Science, iFOOD Multidisciplinary Center, Aarhus University, Agro Food Park 48, Aarhus N, 8200, Denmark.
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11
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Effects of Sugars and Sugar Alcohols on the Gelatinization Temperatures of Wheat, Potato, and Corn Starches. Foods 2020; 9:foods9060757. [PMID: 32521664 PMCID: PMC7353504 DOI: 10.3390/foods9060757] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2020] [Revised: 06/01/2020] [Accepted: 06/03/2020] [Indexed: 11/24/2022] Open
Abstract
The gelatinization temperature (Tgel) of starch increases in the presence of sweeteners due to sweetener-starch intermolecular interactions in the amorphous regions of starch. Different starch botanical sources contain different starch architectures, which may alter sweetener-starch interactions and the effects of sweeteners on Tgels. To document these effects, the Tgels of wheat, potato, waxy corn, dent corn, and 50% and 70% high amylose corn starches were determined in the presence of eleven different sweeteners and varying sweetener concentrations. Tgels of 2:1 sweetener solution:starch slurries were measured using differential scanning calorimetry. The extent of Tgel elevation was affected by both starch and sweetener type. Tgels of wheat and dent corn starches increased the most, while Tgels of high amylose corn starches were the least affected. Fructose increased Tgels the least, and isomalt and isomaltulose increased Tgels the most. Overall, starch Tgels increased more with increasing sweetener concentration, molar volume, molecular weight, and number of equatorial and exocyclic hydroxyl groups. Starches containing more short amylopectin chains, fewer amylopectin chains that span through multiple clusters, higher number of building blocks per cluster, and shorter inter-block chain lengths exhibited the largest Tgel increases in sweetener solutions, attributed to less stable crystalline regions.
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12
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Amylolysis as a tool to control amylose chain length and to tailor gel formation during potato-based crisp making. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105658] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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13
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You Y, Zhang M, Yang W, Li C, Liu Y, Li C, He J, Wu W. Starch phosphorylation and the in vivo regulation of starch metabolism and characteristics. Int J Biol Macromol 2020; 159:823-831. [PMID: 32445823 DOI: 10.1016/j.ijbiomac.2020.05.156] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2020] [Revised: 05/17/2020] [Accepted: 05/18/2020] [Indexed: 12/26/2022]
Abstract
Starch is the most significant carbon and energy reserve in plants and is also a sustainable feedstock for many industrial applications. Substantial research effort has been devoted to enhancing the yield and quality of starch. Over the past century, starch phosphorylation has aroused increasing interest as the only naturally occurring covalent modification in starch. Many studies have investigated the role of phosphorylation in starch metabolism and its impact on the starch granule. In this review, the two key enzymes involved in starch phosphorylation and their catalytic mechanisms are described at the molecular level; the vital roles of phosphorylation in starch degradation and biosynthesis are illuminated in detail; and the multiple influences of phosphorylation on starch composition, granule structure and physicochemical properties are discussed. This review systematically summarizes the importance of phosphorylation in starch metabolism, and describes the advanced methods used to precisely measure phosphate and increase the level of starch phosphorylation.
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Affiliation(s)
- Yuxian You
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Mingyue Zhang
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Wen Yang
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Cheng Li
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Yuntao Liu
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
| | - Caiming Li
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Jialiang He
- School of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
| | - Wenjuan Wu
- College of Science, Sichuan Agricultural University, Yaan 625014, China
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14
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Impact of mineral ions on the release of starch and gel forming capacity of potato flakes in relation to water dynamics and oil uptake during the production of snacks made thereof. Food Res Int 2019; 122:419-431. [DOI: 10.1016/j.foodres.2019.03.065] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2019] [Revised: 03/26/2019] [Accepted: 03/27/2019] [Indexed: 11/23/2022]
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15
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Brewer MK, Gentry MS. Brain Glycogen Structure and Its Associated Proteins: Past, Present and Future. ADVANCES IN NEUROBIOLOGY 2019; 23:17-81. [PMID: 31667805 PMCID: PMC7239500 DOI: 10.1007/978-3-030-27480-1_2] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
This chapter reviews the history of glycogen-related research and discusses in detail the structure, regulation, chemical properties and subcellular distribution of glycogen and its associated proteins, with particular focus on these aspects in brain tissue.
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Affiliation(s)
- M Kathryn Brewer
- Department of Molecular and Cellular Biochemistry, Epilepsy and Brain Metabolism Center, Lafora Epilepsy Cure Initiative, and Center for Structural Biology, University of Kentucky College of Medicine, Lexington, KY, USA
| | - Matthew S Gentry
- Department of Molecular and Cellular Biochemistry, Epilepsy and Brain Metabolism Center, Lafora Epilepsy Cure Initiative, and Center for Structural Biology, University of Kentucky College of Medicine, Lexington, KY, USA.
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16
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Impact of physical and enzymatic cell wall opening on the release of pre-gelatinized starch and viscosity forming potential of potato flakes. Carbohydr Polym 2018; 194:401-410. [DOI: 10.1016/j.carbpol.2018.04.057] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2018] [Revised: 04/13/2018] [Accepted: 04/14/2018] [Indexed: 11/22/2022]
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17
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Castanha N, Matta Junior MDD, Augusto PED. Potato starch modification using the ozone technology. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.12.001] [Citation(s) in RCA: 75] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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18
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Pinhero RG, Waduge RN, Liu Q, Sullivan JA, Tsao R, Bizimungu B, Yada RY. Evaluation of nutritional profiles of starch and dry matter from early potato varieties and its estimated glycemic impact. Food Chem 2016; 203:356-366. [DOI: 10.1016/j.foodchem.2016.02.040] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2015] [Revised: 01/29/2016] [Accepted: 02/04/2016] [Indexed: 11/26/2022]
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19
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Brummell DA, Watson LM, Zhou J, McKenzie MJ, Hallett IC, Simmons L, Carpenter M, Timmerman-Vaughan GM. Overexpression of STARCH BRANCHING ENZYME II increases short-chain branching of amylopectin and alters the physicochemical properties of starch from potato tuber. BMC Biotechnol 2015; 15:28. [PMID: 25926043 PMCID: PMC4414359 DOI: 10.1186/s12896-015-0143-y] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2014] [Accepted: 04/17/2015] [Indexed: 11/10/2022] Open
Abstract
Background Starch is biosynthesised by a complex of enzymes including various starch synthases and starch branching and debranching enzymes, amongst others. The role of all these enzymes has been investigated using gene silencing or genetic knockouts, but there are few examples of overexpression due to the problems of either cloning large genomic fragments or the toxicity of functional cDNAs to bacteria during cloning. The aim of this study was to investigate the function of potato STARCH BRANCHING ENZYME II (SBEII) using overexpression in potato tubers. Results A hybrid SBEII intragene consisting of potato cDNA containing a fragment of potato genomic DNA that included a single intron was used in order to prevent bacterial translation during cloning. A population of 20 transgenic potato plants exhibiting SBEII overexpression was generated. Compared with wild-type, starch from these tubers possessed an increased degree of amylopectin branching, with more short chains of degree of polymerisation (DP) 6–12 and particularly of DP6. Transgenic lines expressing a GRANULE-BOUND STARCH SYNTHASE (GBSS) RNAi construct were also generated for comparison and exhibited post-transcriptional gene silencing of GBSS and reduced amylose content in the starch. Both transgenic modifications did not affect granule morphology but reduced starch peak viscosity. In starch from SBEII-overexpressing lines, the increased ratio of short to long amylopectin branches facilitated gelatinisation, which occurred at a reduced temperature (by up to 3°C) or lower urea concentration. In contrast, silencing of GBSS increased the gelatinisation temperature by 4°C, and starch required a higher urea concentration for gelatinisation. In lines with a range of SBEII overexpression, the magnitude of the increase in SBEII activity, reduction in onset of gelatinisation temperature and increase in starch swollen pellet volume were highly correlated, consistent with reports that starch swelling is greatly dependent upon the amylopectin branching pattern. Conclusion This work reports the first time that overexpression of SBEII has been achieved in a non-cereal plant. The data show that overexpression of SBEII using a simple single-intron hybrid intragene is an effective way to modify potato starch physicochemical properties, and indicate that an increased ratio of short to long amylopectin branches produces commercially beneficial changes in starch properties such as reduced gelatinisation temperature, reduced viscosity and increased swelling volume. Electronic supplementary material The online version of this article (doi:10.1186/s12896-015-0143-y) contains supplementary material, which is available to authorized users.
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Affiliation(s)
- David A Brummell
- The New Zealand Institute for Plant & Food Research Limited, Food Industry Science Centre, Private Bag 11600, Palmerston North, 4442, New Zealand.
| | - Lyn M Watson
- The New Zealand Institute for Plant & Food Research Limited, Food Industry Science Centre, Private Bag 11600, Palmerston North, 4442, New Zealand.
| | - Jun Zhou
- The New Zealand Institute for Plant & Food Research Limited, Food Industry Science Centre, Private Bag 11600, Palmerston North, 4442, New Zealand.
| | - Marian J McKenzie
- The New Zealand Institute for Plant & Food Research Limited, Food Industry Science Centre, Private Bag 11600, Palmerston North, 4442, New Zealand.
| | - Ian C Hallett
- The New Zealand Institute for Plant & Food Research Limited, Mount Albert Research Centre, Private Bag 92169, Auckland, 1142, New Zealand.
| | - Lyall Simmons
- The New Zealand Institute for Plant & Food Research Limited, Canterbury Agriculture & Science Centre, Private Bag 4704, Christchurch, 8140, New Zealand.
| | - Margaret Carpenter
- The New Zealand Institute for Plant & Food Research Limited, Canterbury Agriculture & Science Centre, Private Bag 4704, Christchurch, 8140, New Zealand.
| | - Gail M Timmerman-Vaughan
- The New Zealand Institute for Plant & Food Research Limited, Canterbury Agriculture & Science Centre, Private Bag 4704, Christchurch, 8140, New Zealand.
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Silver DM, Kötting O, Moorhead GBG. Phosphoglucan phosphatase function sheds light on starch degradation. TRENDS IN PLANT SCIENCE 2014; 19:471-8. [PMID: 24534096 DOI: 10.1016/j.tplants.2014.01.008] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/15/2013] [Revised: 01/09/2014] [Accepted: 01/14/2014] [Indexed: 05/07/2023]
Abstract
Phosphoglucan phosphatases are novel enzymes that remove phosphates from complex carbohydrates. In plants, these proteins are vital components in the remobilization of leaf starch at night. Breakdown of starch is initiated through reversible glucan phosphorylation to disrupt the semi-crystalline starch structure at the granule surface. The phosphoglucan phosphatases starch excess 4 (SEX4) and like-SEX4 2 (LSF2) dephosphorylate glucans to provide access for amylases that release maltose and glucose from starch. Another phosphatase, LSF1, is a putative inactive scaffold protein that may act as regulator of starch degradative enzymes at the granule surface. Absence of these phosphatases disrupts starch breakdown, resulting in plants accumulating excess starch. Here, we describe recent advances in understanding the biochemical and structural properties of each of these starch phosphatases.
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Affiliation(s)
- Dylan M Silver
- Department of Biological Sciences, University of Calgary, Calgary, AB, Canada
| | - Oliver Kötting
- Institute for Agricultural Sciences, ETH Zürich, Zürich, Switzerland
| | - Greg B G Moorhead
- Department of Biological Sciences, University of Calgary, Calgary, AB, Canada.
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Wikman J, Blennow A, Buléon A, Putaux JL, Pérez S, Seetharaman K, Bertoft E. Influence of amylopectin structure and degree of phosphorylation on the molecular composition of potato starch lintners. Biopolymers 2013; 101:257-71. [DOI: 10.1002/bip.22344] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2013] [Accepted: 06/27/2013] [Indexed: 11/12/2022]
Affiliation(s)
- Jeanette Wikman
- Department of Biosciences; Åbo Akademi University; FI-20520 Turku Finland
| | - Andreas Blennow
- Department of Plant and Environmental Sciences; University of Copenhagen; DK-1870 Frederiksberg C Denmark
| | - Alain Buléon
- UR1268 Biopolymères Interactions Assemblages, INRA; F-44300 Nantes France
| | - Jean-Luc Putaux
- CERMAV-CNRS, BP 53, F-38041 Grenoble Cedex 9; France (affiliated with Université Joseph Fourier); Member of Institut de Chimie Moléculaire de Grenoble; Institut Carnot PolyNat
| | - Serge Pérez
- CERMAV-CNRS, BP 53, F-38041 Grenoble Cedex 9; France (affiliated with Université Joseph Fourier); Member of Institut de Chimie Moléculaire de Grenoble; Institut Carnot PolyNat
| | | | - Eric Bertoft
- Department of Food Science; University of Guelph; Guelph ON N1G 2 W1 Canada
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Wikman J, Blennow A, Bertoft E. Effect of amylose deposition on potato tuber starch granule architecture and dynamics as studied by lintnerization. Biopolymers 2012; 99:73-83. [DOI: 10.1002/bip.22145] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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23
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The synergistic effects of amylose and phosphorus on rheological, thermal and nutritional properties of potato starch and gel. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.07.029] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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24
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Lu ZH, Yada RY, Liu Q, Bizimungu B, Murphy A, De Koeyer D, Li XQ, Pinhero RG. Correlation of physicochemical and nutritional properties of dry matter and starch in potatoes grown in different locations. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.12.037] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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25
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Phosphate esters in amylopectin clusters of potato tuber starch. Int J Biol Macromol 2011; 48:639-49. [DOI: 10.1016/j.ijbiomac.2011.02.005] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2011] [Revised: 02/07/2011] [Accepted: 02/08/2011] [Indexed: 01/19/2023]
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26
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Wei M, Liu Y, Liu B, Lv X, Sun P, Zhang Z, Zhang F, Yin S, Liu Z. Preparation and Application of Starch Phosphate With a Low Degree of Substitution. PHOSPHORUS SULFUR 2011. [DOI: 10.1080/10426507.2010.537714] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Min Wei
- a College of Food Science and Technology , Henan University of Technology , Zhengzhou , P. R. China
| | - Yong Liu
- b School of Chemistry and Chemical Engineering , Henan University , Kaifeng , P. R. China
| | - Boxiang Liu
- c Illinois Wesleyan University , Bloomington , Illinois , USA
| | - Xiaoling Lv
- d Tianjin University of Science and Technology , Tianjin , P. R. China
| | - Pin Sun
- d Tianjin University of Science and Technology , Tianjin , P. R. China
| | - Zesheng Zhang
- d Tianjin University of Science and Technology , Tianjin , P. R. China
| | | | - Su Yin
- e Beijing Normal University , Beijing , P. R. China
| | - Zhongdong Liu
- a College of Food Science and Technology , Henan University of Technology , Zhengzhou , P. R. China
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Maley J, Asare EK, Båga M, Rossnagel BG, Chibbar RN, Sammynaiken R. Application of aerosol-spray deposition for determination of fine structure of barley starch using atomic force microscopy. STARCH-STARKE 2010. [DOI: 10.1002/star.201000005] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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29
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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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30
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Gomand S, Lamberts L, Derde L, Goesaert H, Vandeputte G, Goderis B, Visser R, Delcour J. Structural properties and gelatinisation characteristics of potato and cassava starches and mutants thereof. Food Hydrocoll 2010. [DOI: 10.1016/j.foodhyd.2009.10.008] [Citation(s) in RCA: 60] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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31
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Pasting properties of a heat-moisture treated canna starch in relation to its structural characteristics. Carbohydr Polym 2009. [DOI: 10.1016/j.carbpol.2008.08.018] [Citation(s) in RCA: 151] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Kamasaka H, To-o K, Nishimura T, Kimura T, Matsuzawa N, Sakamoto R. Studies on Mass Production and Application of Phosphoryl Oligosaccharides from Potato Starch. J Appl Glycosci (1999) 2009. [DOI: 10.5458/jag.56.47] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022] Open
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34
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31P-nuclear magnetic resonance spectroscopic analysis of phosphorus in oat and barley β-glucans. Food Hydrocoll 2007. [DOI: 10.1016/j.foodhyd.2006.07.014] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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35
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Puncha-arnon S, Puttanlek C, Rungsardthong V, Pathipanawat W, Uttapap D. Changes in physicochemical properties and morphology of canna starches during rhizomal development. Carbohydr Polym 2007. [DOI: 10.1016/j.carbpol.2007.03.020] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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36
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Kanai M, Higuchi K, Hagihara T, Konishi T, Ishii T, Fujita N, Nakamura Y, Maeda Y, Yoshiba M, Tadano T. Common reed produces starch granules at the shoot base in response to salt stress. THE NEW PHYTOLOGIST 2007; 176:572-580. [PMID: 17953542 DOI: 10.1111/j.1469-8137.2007.02188.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/09/2023]
Abstract
Common reed (Phragmites australis) is a well known salt-tolerant plant and it is suggested that reeds recover Na(+) in the xylem sap of the shoot base (basal part of the shoot), store it temporarily in the shoot base, release it into the phloem sap, and then retranslocate it to the roots. To investigate whether Na(+) is retained in the shoot base of reeds, confocal laser scanning microscope (CLSM) observations were conducted using an intracellular Na(+)-specific fluorescent probe. The CLSM observations revealed that reeds produced a large number of the starch granules at the shoot base when salt-stressed, and that the fluorescence indicating the location of intracellular free Na(+) was observed in the same position as the starch granules. The Na content of starch granules was considerably greater than that of the shoot base, whereas the potassium (K) contents of the granules was only slightly greater than that of the shoot base. Reeds produced Na(+)-binding starch granules in the parenchyma cells of the shoot base when salt-stressed; these starch granules may decrease intracellular free Na(+). It is proposed that the site-specific production of Na(+)-binding starch granules constitutes a novel salt tolerance mechanism.
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Affiliation(s)
- Masatake Kanai
- Department of Applied Biology and Chemistry, Faculty of Applied Bio-Science, Tokyo University of Agriculture, Setagaya-ku, Tokyo 156-8502, Japan
| | - Kyoko Higuchi
- Department of Applied Biology and Chemistry, Faculty of Applied Bio-Science, Tokyo University of Agriculture, Setagaya-ku, Tokyo 156-8502, Japan
| | - Takashi Hagihara
- Department of Applied Biology and Chemistry, Faculty of Applied Bio-Science, Tokyo University of Agriculture, Setagaya-ku, Tokyo 156-8502, Japan
| | - Teruko Konishi
- Forestry and Forest Products Research Institute, PO Box 16, Tsukuba Norin Kenkyu Danchinai, Ibaraki 305-8687, Japan
| | - Tadashi Ishii
- Forestry and Forest Products Research Institute, PO Box 16, Tsukuba Norin Kenkyu Danchinai, Ibaraki 305-8687, Japan
| | - Naoko Fujita
- Department of Biological Production, Akita Prefectural University, Akita City, Akita 010-0195, Japan
| | - Yasunori Nakamura
- Department of Biological Production, Akita Prefectural University, Akita City, Akita 010-0195, Japan
| | - Yoshiyuki Maeda
- Department of Applied Biology and Chemistry, Faculty of Applied Bio-Science, Tokyo University of Agriculture, Setagaya-ku, Tokyo 156-8502, Japan
| | - Masaaki Yoshiba
- Department of Applied Biology and Chemistry, Faculty of Applied Bio-Science, Tokyo University of Agriculture, Setagaya-ku, Tokyo 156-8502, Japan
| | - Toshiaki Tadano
- Department of Applied Biology and Chemistry, Faculty of Applied Bio-Science, Tokyo University of Agriculture, Setagaya-ku, Tokyo 156-8502, Japan
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37
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Blennow A, Houborg K, Andersson R, Bidzińska E, Dyrek K, Labanowska M. Phosphate Positioning and Availability in the Starch Granule Matrix as Studied by EPR. Biomacromolecules 2006; 7:965-74. [PMID: 16529438 DOI: 10.1021/bm050919g] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Cu(2+) was introduced as an EPR probe into the starch granules isolated from different starch crop genotypes including transgenically modified potatoes generated for extreme amylose and starch phosphate monoester concentrations. Several discrete copper adducts bound to the starch matrix with different strength was revealed. It was found that phosphate has a significant influence on the type of these species, their number, location in the structure, and strength of binding. Well dispersed Cu(2+) complexes with axial symmetry are formed in the semicrystalline part of the starch linked through O-P- bonds in the phosphorylated starches. In the amorphous part of the starch, freely rotating hexaaqua complexes of Cu(2+) and complexes coupled antiferromagnetically are formed. The amount of the former increases with content of phosphate indicating enhanced binding of water in the granules. The results complement previous experimental data and molecular models for the starch granule with respect to the location and effects of phosphate and crystalline matter.
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Affiliation(s)
- Andreas Blennow
- Center for Molecular Plant Physiology, Department of Plant Biology, The Royal Veterinary and Agricultural University, 40 Thorsvaldsensvej, DK 1871 Frederiksberg C. Copenhagen, Denmark.
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38
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Starches from different botanical sources I: Contribution of amylopectin fine structure to thermal properties and enzyme digestibility. Carbohydr Polym 2005. [DOI: 10.1016/j.carbpol.2005.03.004] [Citation(s) in RCA: 283] [Impact Index Per Article: 14.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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39
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Noda T, Takigawa S, Matsuura-Endo C, Kim SJ, Hashimoto N, Yamauchi H, Hanashiro I, Takeda Y. Physicochemical properties and amylopectin structures of large, small, and extremely small potato starch granules. Carbohydr Polym 2005. [DOI: 10.1016/j.carbpol.2005.01.015] [Citation(s) in RCA: 86] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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40
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41
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Ikeda D, Ishibashi KI, Noda T, Hironaka K, Koaze H, Yamamoto K. Physicochemical Properties of Starches from Potatoes Stored at Low Temperature. J Appl Glycosci (1999) 2005. [DOI: 10.5458/jag.52.387] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022] Open
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42
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Noda T, Tsuda S, Mori M, Takigawa S, Matsuura-Endo C, Saito K, Arachichige Mangalika WH, Hanaoka A, Suzuki Y, Yamauchi H. The effect of harvest dates on the starch properties of various potato cultivars. Food Chem 2004. [DOI: 10.1016/j.foodchem.2003.09.035] [Citation(s) in RCA: 157] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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43
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Kamasaka H, Inaba D, Minami K, Kenji TO, Nishimura T, Kuriki T, Imai S, Hanada N, Yonemitsu M. Application of Phosphoryl Oligosaccharides of Calcium (POs-Ca) for Oral Health. J Appl Glycosci (1999) 2004. [DOI: 10.5458/jag.51.129] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022] Open
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44
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A comparative study of edible canna (Canna edulis) starch from different cultivars. Part II. Molecular structure of amylose and amylopectin. Carbohydr Polym 2003. [DOI: 10.1016/j.carbpol.2003.08.003] [Citation(s) in RCA: 54] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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45
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To-o K, Kamasaka H, Nishimura T, Kuriki T, Saeki S, Nakabou Y. Absorbability of calcium from calcium-bound phosphoryl oligosaccharides in comparison with that from various calcium compounds in the rat ligated jejunum loop. Biosci Biotechnol Biochem 2003; 67:1713-8. [PMID: 12951504 DOI: 10.1271/bbb.67.1713] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
Calcium-bound phosphoryl oligosaccharides (POs-Ca) were prepared from potato starch. Their solubility and in situ absorbability as a calcium source were investigated by comparing with the soluble calcium compounds, calcium chloride and calcium lactate, or insoluble calcium compounds, calcium carbonate and dibasic calcium phosphate. The solubility of POs-Ca was as high as that of calcium chloride and about 3-fold higher than that of calcium lactate. An in situ experiment showed that the intestinal calcium absorption rate of POs-Ca was almost comparable with that of the soluble calcium compounds, and was significantly higher (p<0.05) than that of the insoluble calcium groups. Moreover, the total absorption rate of a 1:1 mixture of the calcium from POs-Ca and a whey mineral complex (WMC) was significantly higher (p<0.05) than that of WMC alone. These results suggest that POs-Ca would be a useful soluble calcium source with relatively high absorption in the intestinal tract.
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Affiliation(s)
- Kenji To-o
- Biochemical Research Laboratory, Ezaki Glico Co., Ltd., Osaka 555-8502, Japan.
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46
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Engelsen SB, Madsen AØ, Blennow A, Motawia MS, Møller BL, Larsen S. The phosphorylation site in double helical amylopectin as investigated by a combined approach using chemical synthesis, crystallography and molecular modeling. FEBS Lett 2003; 541:137-44. [PMID: 12706834 DOI: 10.1016/s0014-5793(03)00311-9] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
The only known in planta substitution of starch is phosphorylation. Whereas the function of starch phosphorylation is poorly understood, phosphorylated starch possesses improved functionality in vitro. Molecular models of native crystalline starch are currently being developed and the starch phosphorylating enzyme has recently been discovered. Accordingly, it is desirable to obtain a more exact description of the molecular structures of phosphorylated starch. We have determined the crystal structure of methyl alpha-D-glucopyranoside 6-O-phosphate as its potassium salt which is thought to be the starch phosphate counterion in vivo. From this structure and previously known glucophosphate structures we describe the possible 6-O-phosphate geometries and through modeling extrapolate the results to the double helical structure of the crystalline part of amylopectin. The geometries of the existing crystal structures of 6-O-phosphate groups were found to belong to two main adiabatic valleys. One of these conformations could be fitted into the double helical amylopectin part without perturbing the double helical amylopectin structure and without creating steric problems for the hexagonal chain-chain packing.
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Affiliation(s)
- Søren Balling Engelsen
- Food Technology, Department of Dairy and Food Science, The Royal Veterinary and Agricultural University, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.
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47
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Cover Picture: Starch/Stärke 11/2002. STARCH-STARKE 2002. [DOI: 10.1002/1521-379x(200211)54:11<499::aid-star499>3.0.co;2-l] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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48
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Blennow A, Nielsen TH, Baunsgaard L, Mikkelsen R, Engelsen SB. Starch phosphorylation: a new front line in starch research. TRENDS IN PLANT SCIENCE 2002; 7:445-50. [PMID: 12399179 DOI: 10.1016/s1360-1385(02)02332-4] [Citation(s) in RCA: 140] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
Starch is the primary energy reserve in higher plants and is, after cellulose, the second most abundant carbohydrate in the biosphere. It is also the most important energy source in the human diet and, being a biodegradable polymer with well-defined chemical properties, has an enormous potential as a versatile renewable resource. The only naturally occurring covalent modification of starch is phosphorylation. Starch phosphate esters were discovered a century ago but were long regarded as a curiosity, receiving little attention. Indeed, the mechanism for starch phosphorylation remained completely unknown until recently. The starch-phosphorylating enzyme is an alpha-glucan water dikinase. It is now known that starch phosphorylation plays a central role in starch metabolism.
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Affiliation(s)
- Andreas Blennow
- Centre for Molecular Plant Physiology, Plant Biochemistry Laboratory, Dept of Plant Biology, The Royal Veterinary and Agricultural University, Thorvaldsensvej 40, DK-1871 Frederiksberg C, Copenhagen, Denmark.
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Ritte G, Lloyd JR, Eckermann N, Rottmann A, Kossmann J, Steup M. The starch-related R1 protein is an alpha -glucan, water dikinase. Proc Natl Acad Sci U S A 2002; 99:7166-71. [PMID: 12011472 PMCID: PMC124546 DOI: 10.1073/pnas.062053099] [Citation(s) in RCA: 205] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
To determine the enzymatic function of the starch-related R1 protein it was heterologously expressed in Escherichia coli and purified to apparent homogeneity. Incubation of the purified protein with various phosphate donor and acceptor molecules showed that R1 is capable of phosphorylating glucosyl residues of alpha-glucans at both the C-6 and the C-3 positions in a ratio similar to that occurring naturally in starch. Phosphorylation occurs in a dikinase-type reaction in which three substrates, an alpha-polyglucan, ATP, and H(2)O, are converted into three products, an alpha-polyglucan-P, AMP, and orthophosphate. The use of ATP radioactively labeled at either the gamma or beta positions showed that solely the beta phosphate is transferred to the alpha-glucan. The apparent K(m) of the R1 protein for ATP was calculated to be 0.23 microM and for amylopectin 1.7 mg x ml(-1). The velocity of in vitro phosphorylation strongly depends on the type of the glucan. Glycogen was an extremely poor substrate; however, the efficiency of phosphorylation strongly increased if the glucan chains of glycogen were elongated by phosphorylase. Mg(2+) ions proved to be essential for activity. Incubation of R1 with radioactively labeled ATP in the absence of an alpha-glucan showed that the protein phosphorylates itself with the beta, but not with the gamma phosphate. Autophosphorylation precedes the phosphate transfer to the glucan indicating a ping-pong reaction mechanism.
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Affiliation(s)
- Gerhard Ritte
- Plant Physiology, Institute of Biochemistry and Biology, University of Potsdam, Karl-Liebknecht-Strasse 24-25 Haus 20, D-14476 Golm, Germany.
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Viksø-Nielsen A, Hao-Jie Chen P, Larsson H, Blennow A, Møller BL. Production of highly phosphorylated glycopolymers by expression of R1 in Escherichia coli. Carbohydr Res 2002; 337:327-33. [PMID: 11841813 DOI: 10.1016/s0008-6215(01)00326-3] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
The possible involvement of the starch bound R1 protein from potato (Solanum tuberosum L.) in the phosphorylation of starch was investigated by functional expression and characterisation of R1 in Escherichia coli. By expression of R1 in E. coli it is shown that it is possible to produce glycopolymers, e.g., glycogen, with an increased degree of phosphate substitution. The expression of R1 in E. coli resulted in a sixfold increase in glycogen bound phosphate and in an increased accumulation of glycogen leading to a glycogen excess (gex) phenotype. There was an overall shift in the unit-chain length of the isolated glycogen towards smaller degrees of polymerisation. The pleiotropic effects on the glycogen biosynthetic and amylolytic enzyme activities was investigated and showed an increase in ADPglucose pyrophosphorylase activity, as well as a decrease in exo-amylolytic activity. These results are discussed in relation to starch phosphorylation and a possible role of R1 in this respect.
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Affiliation(s)
- Anders Viksø-Nielsen
- Plant Biochemistry Laboratory, Department of Plant Biology, Centre for Molecular Plant Physiology (PlaCe), Royal Veterinary and Agricultural University, Thorvaldsensvej 40, DK-1871 C, Frederiksberg, Denmark
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