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Ulbrich M, Scholz F, Flöter E. Chromatographic Study of High Amylose Corn Starch Genotypes – Investigation of Molecular Properties after Specific Enzymatic Digestion. STARCH-STARKE 2022. [DOI: 10.1002/star.202100303] [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]
Affiliation(s)
- Marco Ulbrich
- Department of Food Technology and Food Chemistry Technische Universität Berlin Chair of Food Process Engineering Office ACK3, Ackerstraße 76 Berlin 13355 Germany
| | - Fanni Scholz
- Department of Food Technology and Food Chemistry Technische Universität Berlin Chair of Food Process Engineering Office ACK3, Ackerstraße 76 Berlin 13355 Germany
| | - Eckhard Flöter
- Department of Food Technology and Food Chemistry Technische Universität Berlin Chair of Food Process Engineering Office ACK3, Ackerstraße 76 Berlin 13355 Germany
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2
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Influences of cooking and storage on γ-aminobutyric acid (GABA) content and distribution in mung bean and its noodle products. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112783] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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3
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Noor N, Gani A, Jhan F, Jenno JLH, Arif Dar M. Resistant starch type 2 from lotus stem: Ultrasonic effect on physical and nutraceutical properties. ULTRASONICS SONOCHEMISTRY 2021; 76:105655. [PMID: 34225214 PMCID: PMC8259399 DOI: 10.1016/j.ultsonch.2021.105655] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/18/2021] [Revised: 06/21/2021] [Accepted: 06/24/2021] [Indexed: 05/04/2023]
Abstract
Resistant starch type 2 (RS) was isolated from lotus stem using enzymatic digestion method. The isolated RS was subjected to ultrasonication (US) at different sonication power (100-400 W). The US treated and untreated RS samples were characterized using dynamic light scattering (DLS), scanning electron microscopy (SEM), light microscopy and Fourier transform infrared spectroscopy (FT-IR). DLS revealed that particle size of RS decreased from 12.80 µm to 413.19 nm and zeta potential increased from -12.34 mV to -26.09 mV with the increase in sonication power. SEM revealed smaller, disintegrated and irregular shaped RS particles after ultrasonication. FT-IR showed the decreased the band intensity at 995 cm-1 and 1047 cm-1 signifying that US treatment decreased the crystallinity of RS and increased its amorphous character. The bile acid binding, anti-oxidant and pancreatic lipase inhibition activity of samples also increased significantly (p < 0.05) with the increase in sonication power. Increase in US power however increased the values of hydrolysis from 23.11 ± 1.09 to 36.06 ± 0.13% and gylcemic index from 52.39 ± 0.38 to 59.50 ± 0.11. Overall, the non-thermal process of ultrasonic treatment can be used to change the structural, morphological and nutraceutical profile of lotus stem resistant starch which can have great food and pharamaceutical applications.
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Affiliation(s)
- Nairah Noor
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - Adil Gani
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India; Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA.
| | - Faiza Jhan
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - J L H Jenno
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - Mohd Arif Dar
- Department of Physics, Annamalai University, Annamalinagar, India
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4
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Heydari A, Razavi SMA, Hesarinejad MA, Farahnaky A. New Insights into Physical, Morphological, Thermal, and Pasting Properties of HHP‐Treated Starches: Effect of Starch Type and Industry‐Scale Concentration. STARCH-STARKE 2021. [DOI: 10.1002/star.202000179] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Ali Heydari
- Center of Excellence in Native Natural Hydrocolloids of Iran Ferdowsi University of Mashhad Mashhad PO Box: 91775‐1163 Iran
| | - Seyed Mohammad Ali Razavi
- Center of Excellence in Native Natural Hydrocolloids of Iran Ferdowsi University of Mashhad Mashhad PO Box: 91775‐1163 Iran
| | | | - Asgar Farahnaky
- Biosciences and Food Technology, School of Science, Bundoora West Campus RMIT University Melbourne Victoria 3083 Australia
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5
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Barros DR, Carvalho APMG, da Silva EO, Sampaio UM, de Souza SM, Sanches EA, de Souza Sant'Ana A, Clerici MTPS, Campelo PH. Ariá (Goeppertia allouia) Brazilian Amazon tuber as a non-conventional starch source for foods. Int J Biol Macromol 2020; 168:187-194. [PMID: 33248054 DOI: 10.1016/j.ijbiomac.2020.11.050] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2020] [Revised: 10/20/2020] [Accepted: 11/08/2020] [Indexed: 11/16/2022]
Abstract
Ariá (Goeppertia allouia) is a tuber from the arrowroot's family widely found in the Brazilian Amazon. The tuber has a flavor similar to corn, besides high retrogradation when cooked, differing from other commercial starches. To enhance its added value, the Ariá starch was extracted to evaluate its potential as a food ingredient. The Ariá starch was compared to the commercially available corn and potato starches regarding their physicochemical, thermal, structural, and rheological properties based on the Duncan's test (p-value <0.05). The Ariá starch presented high amylose content (~38% w/w). Furthermore, the X-ray diffraction pattern confirmed its Type-C crystalline structure. The rheological properties showed that the starch gels presented high hardness and retrogradation as other studied starches. Ariá has great potential as a source of starch with low digestibility, increasing the satiety of food products.
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Affiliation(s)
- Domingos Rodrigues Barros
- Amazon Food Innovation and Biotechnology Research Group (gIBA), Federal University of Amazonas, Manaus, Amazonas 69077-00, Brazil; Federal Institute of Education, Science and Technology of Amazonas, Manaus, Amazonas, Brazil
| | - Ana Paula Miléo Guerra Carvalho
- Amazon Food Innovation and Biotechnology Research Group (gIBA), Federal University of Amazonas, Manaus, Amazonas 69077-00, Brazil; Federal Institute of Education, Science and Technology of Amazonas, Manaus, Amazonas, Brazil
| | - Erica Oliveira da Silva
- Amazon Food Innovation and Biotechnology Research Group (gIBA), Federal University of Amazonas, Manaus, Amazonas 69077-00, Brazil
| | - Ulliana Marques Sampaio
- Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP) - Cidade Universitária Zeferino Vaz, Monteiro Lobato, 80, Campinas, São Paulo, Brazil
| | | | - Edgar Aparecido Sanches
- Laboratory of Nanostructured Polymers (NANOPOL/@nanopol_ufam), Federal University of Amazonas, Manaus, Amazonas 69077-000, Brazil
| | - Anderson de Souza Sant'Ana
- Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP) - Cidade Universitária Zeferino Vaz, Monteiro Lobato, 80, Campinas, São Paulo, Brazil
| | - Maria Teresa Pedrosa Silva Clerici
- Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP) - Cidade Universitária Zeferino Vaz, Monteiro Lobato, 80, Campinas, São Paulo, Brazil.
| | - Pedro Henrique Campelo
- Amazon Food Innovation and Biotechnology Research Group (gIBA), Federal University of Amazonas, Manaus, Amazonas 69077-00, Brazil; Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP) - Cidade Universitária Zeferino Vaz, Monteiro Lobato, 80, Campinas, São Paulo, Brazil; School of Agrarian Science, Federal University of Amazonas, Manaus, Amazonas 69077-00, Brazil.
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6
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Palanisamy A, Deslandes F, Ramaioli M, Menut P, Plana-Fattori A, Flick D. Kinetic modelling of individual starch granules swelling. FOOD STRUCTURE 2020. [DOI: 10.1016/j.foostr.2020.100150] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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7
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Ahmad M, Gani A. Ultrasonicated resveratrol loaded starch nanocapsules: Characterization, bioactivity and release behaviour under in-vitro digestion. Carbohydr Polym 2020; 251:117111. [PMID: 33142648 DOI: 10.1016/j.carbpol.2020.117111] [Citation(s) in RCA: 45] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2020] [Revised: 09/11/2020] [Accepted: 09/12/2020] [Indexed: 01/19/2023]
Abstract
In this study, the resveratrol was nano-encapsulated in three different sources of starch like Water chestnut Horse chestnut and Lotus stem to safeguard it from gastric conditions and to improve its bioavailability and bioactivity upon digestion. The nano-capsules were prepared using safe and eco-friendly ultra-sonication method and studied for encapsulation-efficiency, particle-size and zeta-potential measurement. These were also characterized by ATR-FTIR, SEM, XRD and DSC. The release behaviour of resveratrol and its activity against anti-diabetic and anti-obesity were also studied. The particle size of HSR, LSR and WSR was found to be 419, 797 and 691 nm with a zeta potential of -16.09, -24.28 and -14.77 and encapsulation efficiency of 81.46, 75.83 and 79.37 %, respectively. The nanoparticles showed porous or film-like structures with decreased crystallinity and higher transition temperatures. The maximum percentage of resveratrol was released in intestinal juice and exhibited higher anti-obesity and anti-diabetic activities than free resveratrol after digestion.
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Affiliation(s)
- Mudasir Ahmad
- Department of Food Science and Technology, University of Kashmir, 190006, India
| | - Adil Gani
- Department of Food Science and Technology, University of Kashmir, 190006, India.
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8
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Zhou W, Zhao S, He S, Ma Q, Lu X, Hao X, Wang H, Yang J, Zhang P. Production of very-high-amylose cassava by post-transcriptional silencing of branching enzyme genes. JOURNAL OF INTEGRATIVE PLANT BIOLOGY 2020; 62:832-846. [PMID: 31180179 DOI: 10.1111/jipb.12848] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/06/2019] [Accepted: 05/30/2019] [Indexed: 06/09/2023]
Abstract
High amylose starch can be produced by plants deficient in the function of branching enzymes (BEs). Here we report the production of transgenic cassava (Manihot esculenta Crantz) with starches containing up to 50% amylose due to the constitutive expression of hair-pin dsRNAs targeting the BE1 or BE2 genes. All BE1-RNAi plant lines (BE1i) and BE2-RNAi plant lines (BE2i) were grown up in the field, but with reduced total biomass production. Considerably high amylose content in the storage roots of BE2i plant lines was achieved. Storage starch granules of BE1i and BE2i plants had similar morphology as wild type (WT), however, the size of BE1i starch granules were bigger than that of WT. Comparisons of amylograms and thermograms of all three sources of storage starches revealed dramatic changes to the pasting properties and a higher melting temperature for BE2i starches. Glucan chain length distribution analysis showed a slight increase in chains of DP>36 in BE1i lines and a dramatic increase in glucan chains between DP 10-20 and DP>40 in BE2i lines. Furthermore, BE2i starches displayed a B-type X-ray diffraction pattern instead of the A-type pattern found in BE1i and WT starches. Therefore, cassava BE1 and BE2 function differently in storage root starch biosynthesis.
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Affiliation(s)
- Wenzhi Zhou
- National Key Laboratory of Plant Molecular Genetics, CAS Center for Excellence in Molecular Plant Sciences, Institute of Plant Physiology and Ecology, Shanghai Institutes for Biological Sciences, the Chinese Academy of Sciences, Shanghai, 200032, China
| | - Shanshan Zhao
- National Key Laboratory of Plant Molecular Genetics, CAS Center for Excellence in Molecular Plant Sciences, Institute of Plant Physiology and Ecology, Shanghai Institutes for Biological Sciences, the Chinese Academy of Sciences, Shanghai, 200032, China
- Shanghai Key Laboratory of Plant Functional Genomics and Resources, Shanghai Chenshan Plant Science Research Center, Shanghai Chenshan Botanical Garden, the Chinese Academy of Sciences, Shanghai, 201602, China
| | - Shutao He
- National Key Laboratory of Plant Molecular Genetics, CAS Center for Excellence in Molecular Plant Sciences, Institute of Plant Physiology and Ecology, Shanghai Institutes for Biological Sciences, the Chinese Academy of Sciences, Shanghai, 200032, China
- University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Qiuxiang Ma
- National Key Laboratory of Plant Molecular Genetics, CAS Center for Excellence in Molecular Plant Sciences, Institute of Plant Physiology and Ecology, Shanghai Institutes for Biological Sciences, the Chinese Academy of Sciences, Shanghai, 200032, China
- University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Xinlu Lu
- National Key Laboratory of Plant Molecular Genetics, CAS Center for Excellence in Molecular Plant Sciences, Institute of Plant Physiology and Ecology, Shanghai Institutes for Biological Sciences, the Chinese Academy of Sciences, Shanghai, 200032, China
| | - Xiaomeng Hao
- National Key Laboratory of Plant Molecular Genetics, CAS Center for Excellence in Molecular Plant Sciences, Institute of Plant Physiology and Ecology, Shanghai Institutes for Biological Sciences, the Chinese Academy of Sciences, Shanghai, 200032, China
- University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Hongxia Wang
- National Key Laboratory of Plant Molecular Genetics, CAS Center for Excellence in Molecular Plant Sciences, Institute of Plant Physiology and Ecology, Shanghai Institutes for Biological Sciences, the Chinese Academy of Sciences, Shanghai, 200032, China
| | - Jun Yang
- National Key Laboratory of Plant Molecular Genetics, CAS Center for Excellence in Molecular Plant Sciences, Institute of Plant Physiology and Ecology, Shanghai Institutes for Biological Sciences, the Chinese Academy of Sciences, Shanghai, 200032, China
- Shanghai Key Laboratory of Plant Functional Genomics and Resources, Shanghai Chenshan Plant Science Research Center, Shanghai Chenshan Botanical Garden, the Chinese Academy of Sciences, Shanghai, 201602, China
| | - Peng Zhang
- National Key Laboratory of Plant Molecular Genetics, CAS Center for Excellence in Molecular Plant Sciences, Institute of Plant Physiology and Ecology, Shanghai Institutes for Biological Sciences, the Chinese Academy of Sciences, Shanghai, 200032, China
- University of Chinese Academy of Sciences, Beijing, 100049, China
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Production of tapioca starch nanoparticles by nanoprecipitation-sonication treatment. Int J Biol Macromol 2020; 143:136-142. [DOI: 10.1016/j.ijbiomac.2019.12.003] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2019] [Revised: 10/09/2019] [Accepted: 12/01/2019] [Indexed: 12/11/2022]
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10
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Starch/Poly (Glycerol-Adipate) Nanocomposite Film as Novel Biocompatible Materials. COATINGS 2019. [DOI: 10.3390/coatings9080482] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
Starch is one of the most abundant polysaccharides on the earth and it is the most important source of energy intake for humans. Thermoplastic starch (TPS) is also widely used for new bio-based materials. The blending of starch with other molecules may lead to new interesting biodegradable scaffolds to be exploited in food, medical, and pharmaceutical fields. In this work, we used native starch films as biopolymeric matrix carriers of chemo enzymatically-synthesized poly (glycerol-adipate) (PGA) nanoparticles (NPs) to produce a novel and biocompatible material. The prototype films had a crystallinity ranging from 4% to 7%. The intrinsic and thermo-mechanical properties of the composite showed that the incorporation of NPs in the starch films decreases the glass transition temperature. The utilization of these film prototypes as the basis for new biocompatible material showed promise, particularly because they have a very low or even zero cytotoxicity. Coumarin was used to monitor the distribution of the PGA NPs in the films and demonstrated a possible interaction between the two polymers. These novel hybrid nanocomposite films show great promise and could be used in the future as biodegradable and biocompatible platforms for the controlled release of amphiphilic and hydrophobic active ingredients.
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11
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Pasting properties of cassava starch modified by heat-moisture treatment under acidic and alkaline pH environments. Carbohydr Polym 2019; 215:338-347. [DOI: 10.1016/j.carbpol.2019.03.089] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2019] [Revised: 03/25/2019] [Accepted: 03/25/2019] [Indexed: 11/18/2022]
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12
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The effects of phosphate salts on the pasting, mixing and noodle-making performance of wheat flour. Food Chem 2019; 283:353-358. [DOI: 10.1016/j.foodchem.2019.01.049] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2018] [Revised: 11/23/2018] [Accepted: 01/03/2019] [Indexed: 11/23/2022]
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13
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Desam GP, Li J, Chen G, Campanella O, Narsimhan G. A mechanistic model for swelling kinetics of waxy maize starch suspension. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.11.017] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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14
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Szwengiel A, Lewandowicz G, Górecki AR, Błaszczak W. The effect of high hydrostatic pressure treatment on the molecular structure of starches with different amylose content. Food Chem 2018; 240:51-58. [DOI: 10.1016/j.foodchem.2017.07.082] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2017] [Revised: 07/03/2017] [Accepted: 07/17/2017] [Indexed: 10/19/2022]
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Molecular structure of starch isolated from jackfruit and its relationship with physicochemical properties. Sci Rep 2017; 7:13423. [PMID: 29044217 PMCID: PMC5647410 DOI: 10.1038/s41598-017-13435-8] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2017] [Accepted: 09/25/2017] [Indexed: 12/17/2022] Open
Abstract
The molecular structure of starches isolated from five jackfruits (M2, M3, M4, M8 and X1) and its relationship with physicochemical properties were investigated. Although they had uniform amylose (AM) content, the five jackfruit starches displayed different physicochemical properties, including their pasting, thermal, crystal and texture properties. Furthermore, differences in the molecular structure (i.e., average weight-average molar mass (Mw) of amylose and amylopectin (AP) as well as the same AP fine structure) were also found in the five jackfruit starches. The results indicated that jackfruit starch with a larger Mw of amylose and proportions of DP 25–36, DP ≥ 37 and chain length had a lower peak viscosity, breakdown, final viscosity, setback and adhesiveness, but a higher pasting and gelatinization temperature, gelatinization temperature range, gelatinization enthalpy and relative crystallinity. Xiangyinsuo 1 hao (X1) starch, which originated from Xinglong in Hainan province, China, had special physicochemical properties, which were ascribed to its lower amylopectin Mw, smaller particle size, and perfect amylopectin structure. The results showed that the most important intrinsic factors that could determine the physicochemical properties of starch were its molecular structure, including the Mw of amylose and AP as well as a fine AP structure.
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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.
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Huang J, Wei M, Ren R, Li H, Liu S, Yang D. Morphological changes of blocklets during the gelatinization process of tapioca starch. Carbohydr Polym 2017; 163:324-329. [DOI: 10.1016/j.carbpol.2017.01.083] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2016] [Revised: 01/20/2017] [Accepted: 01/22/2017] [Indexed: 01/03/2023]
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18
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Ulbrich M, Schwurack B, Flöter E. Alkaline dissolution of native potato starch − impact of the preparation conditions on the solution properties determined by means of SEC-MALS. STARCH-STARKE 2016. [DOI: 10.1002/star.201600256] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Marco Ulbrich
- Department of Food Technology and Food Chemistry; Chair of Food Process Engineering; Technische Universität Berlin; Berlin Germany
| | - Bert Schwurack
- Department of Food Technology and Food Chemistry; Chair of Food Process Engineering; Technische Universität Berlin; Berlin Germany
| | - Eckhard Flöter
- Department of Food Technology and Food Chemistry; Chair of Food Process Engineering; Technische Universität Berlin; Berlin Germany
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19
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Ulbrich M, Salazar ML, Flöter E. Separation and molecular characterization of the amylose- and amylopectin-fraction from native and partially hydrolyzed potato starch. STARCH-STARKE 2016. [DOI: 10.1002/star.201600228] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Marco Ulbrich
- Department of Food Technology and Food Chemistry, Chair of Food Process Engineering; Technische Universität Berlin; Berlin Germany
| | - Mariana León Salazar
- Department of Food Technology and Food Chemistry, Chair of Food Process Engineering; Technische Universität Berlin; Berlin Germany
| | - Eckhard Flöter
- Department of Food Technology and Food Chemistry, Chair of Food Process Engineering; Technische Universität Berlin; Berlin Germany
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20
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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: 35] [Impact Index Per Article: 3.9] [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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21
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Kurzawska A, Górecka D, Błaszczak W, Szwengiel A, Paukszta D, Lewandowicz G. The molecular and supermolecular structure of common cattail (Typha latifolia) starch. STARCH-STARKE 2014. [DOI: 10.1002/star.201300283] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Agata Kurzawska
- Department of Food Service and Catering; Poznań University of Life Sciences; Poznań Poland
| | - Danuta Górecka
- Department of Food Service and Catering; Poznań University of Life Sciences; Poznań Poland
| | - Wioletta Błaszczak
- Institute of Animal Reproduction and Food Research; Polish Academy of Sciences; Olsztyn Poland
| | - Artur Szwengiel
- Institute of Food Technology of Plant Origin; Poznań University of Life Sciences; Poznań Poland
| | - Dominik Paukszta
- Institute of Chemical Technology and Engineering; Poznań University of Technology; Poznań Poland
| | - Grażyna Lewandowicz
- Department of Biotechnology and Food Microbiology; Poznań University of Life Sciences; Poznań Poland
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Phosphoglucan-bound structure of starch phosphatase Starch Excess4 reveals the mechanism for C6 specificity. Proc Natl Acad Sci U S A 2014; 111:7272-7. [PMID: 24799671 DOI: 10.1073/pnas.1400757111] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023] Open
Abstract
Plants use the insoluble polyglucan starch as their primary glucose storage molecule. Reversible phosphorylation, at the C6 and C3 positions of glucose moieties, is the only known natural modification of starch and is the key regulatory mechanism controlling its diurnal breakdown in plant leaves. The glucan phosphatase Starch Excess4 (SEX4) is a position-specific starch phosphatase that is essential for reversible starch phosphorylation; its absence leads to a dramatic accumulation of starch in Arabidopsis, but the basis for its function is unknown. Here we describe the crystal structure of SEX4 bound to maltoheptaose and phosphate to a resolution of 1.65 Å. SEX4 binds maltoheptaose via a continuous binding pocket and active site that spans both the carbohydrate-binding module (CBM) and the dual-specificity phosphatase (DSP) domain. This extended interface is composed of aromatic and hydrophilic residues that form a specific glucan-interacting platform. SEX4 contains a uniquely adapted DSP active site that accommodates a glucan polymer and is responsible for positioning maltoheptaose in a C6-specific orientation. We identified two DSP domain residues that are responsible for SEX4 site-specific activity and, using these insights, we engineered a SEX4 double mutant that completely reversed specificity from the C6 to the C3 position. Our data demonstrate that the two domains act in consort, with the CBM primarily responsible for engaging glucan chains, whereas the DSP integrates them in the catalytic site for position-specific dephosphorylation. These data provide important insights into the structural basis of glucan phosphatase site-specific activity and open new avenues for their biotechnological utilization.
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23
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Outer shell, inner blocklets, and granule architecture of potato starch. Carbohydr Polym 2014; 103:355-8. [DOI: 10.1016/j.carbpol.2013.12.064] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2013] [Revised: 12/18/2013] [Accepted: 12/19/2013] [Indexed: 11/20/2022]
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24
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Synytsya A, Novak M. Structural analysis of glucans. ANNALS OF TRANSLATIONAL MEDICINE 2014; 2:17. [PMID: 25332993 PMCID: PMC4202478 DOI: 10.3978/j.issn.2305-5839.2014.02.07] [Citation(s) in RCA: 80] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Received: 02/01/2014] [Accepted: 02/14/2014] [Indexed: 11/14/2022]
Abstract
Glucans are most widespread polysaccharides in the nature. There is a large diversity in their molecular weight and configuration depending on the original source. According to the anomeric structure of glucose units it is possible to distinguish linear and branched α-, β- as well as mixed α,β-glucans with various glycoside bond positions and molecular masses. Isolation of glucans from raw sources needs removal of ballast compounds including proteins, lipids, polyphenols and other polysaccharides. Purity control of glucan fractions is necessary to evaluate the isolation and purification steps; more rigorous structural analyses of purified polysaccharides are required to clarify their structure. A set of spectroscopic, chemical and separation methods are used for this purpose. Among them, NMR spectroscopy is known as a powerful tool in structural analysis of glucans both in solution and in solid state. Along with chemolytic methods [methylation analysis (MA), periodate oxidation, partial chemical or enzymatic hydrolysis, etc.], correlation NMR experiments are able to determine the exact structure of tested polysaccharides. Vibration spectroscopic methods (FTIR, Raman) are sensitive to anomeric structure of glucans and can be used for purity control as well. Molecular weight distribution, homogeneity and branching of glucans can be estimated by size-exclusion chromatography (SEC), laser light scattering (LLS) and viscometry.
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Affiliation(s)
- Andriy Synytsya
- Department of Carbohydrates and Cereals, Institute of Chemical Technology, Prague, Czech Republic
| | - Miroslav Novak
- Department of Carbohydrates and Cereals, Institute of Chemical Technology, Prague, Czech Republic
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25
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Niu M, Li X, Wang L, Chen Z, Hou GG. Effects of Inorganic Phosphates on the Thermodynamic, Pasting, and Asian Noodle-Making Properties of Whole Wheat Flour. Cereal Chem 2014. [DOI: 10.1094/cchem-03-13-0059-r] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Meng Niu
- State Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China
- Wheat Marketing Center, Inc., 1200 N.W. Naito Parkway, Suite 230, Portland, OR 97209, U.S.A
| | - Xiaodan Li
- State Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China
| | - Li Wang
- State Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China
| | - Zhengxing Chen
- State Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China
- Corresponding authors. Phone: (503) 295-0823. Fax: (503) 2952735. E-mail: (G. Hou). Fax: +86 510 85867273 (Z. Chen)
| | - Gary G. Hou
- Wheat Marketing Center, Inc., 1200 N.W. Naito Parkway, Suite 230, Portland, OR 97209, U.S.A
- Corresponding authors. Phone: (503) 295-0823. Fax: (503) 2952735. E-mail: (G. Hou). Fax: +86 510 85867273 (Z. Chen)
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26
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Juna S, Hayden S, Damm M, Kappe CO, Huber A. Influence of temperature on the apparent molar masses and sizes of pregelatinized wx corn in aqueous media determined using asymmetrical flow field-flow fractionation. STARCH-STARKE 2013. [DOI: 10.1002/star.201300021] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Shazia Juna
- NAWI Graz-CePol/MC (Central Polymer Laboratory/Molecular Characteristics); Institute for Chemistry, Karl-Franzens University of Graz; Heinrichstrasse Graz Austria
| | - Stephan Hayden
- Christian Doppler Laboratory for Microwave Chemistry (CDLMC); Institute for Chemistry, Karl-Franzens University; Heinrichstrasse Graz Austria
| | - Markus Damm
- Christian Doppler Laboratory for Microwave Chemistry (CDLMC); Institute for Chemistry, Karl-Franzens University; Heinrichstrasse Graz Austria
| | - C. Oliver Kappe
- Christian Doppler Laboratory for Microwave Chemistry (CDLMC); Institute for Chemistry, Karl-Franzens University; Heinrichstrasse Graz Austria
| | - Anton Huber
- NAWI Graz-CePol/MC (Central Polymer Laboratory/Molecular Characteristics); Institute for Chemistry, Karl-Franzens University of Graz; Heinrichstrasse Graz Austria
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27
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Juna S, Huber A. Formation of nano- and micro-structures of various botanical sources of native starches investigated employing asymmetrical flow field-flow fractionation. STARCH-STARKE 2013. [DOI: 10.1002/star.201300059] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Shazia Juna
- NAWI Graz-CePol/MC (Central Polymer Laboratory/Molecular Characteristics); Institute for Chemistry, Karl-Franzens University of Graz; Graz Austria
| | - Anton Huber
- NAWI Graz-CePol/MC (Central Polymer Laboratory/Molecular Characteristics); Institute for Chemistry, Karl-Franzens University of Graz; Graz Austria
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28
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Juna S, Hayden S, Damm M, Kappe CO, Huber A. Microwave mediated preparation of nanoparticles from wx corn starch employing nanoprecipitation. STARCH-STARKE 2013. [DOI: 10.1002/star.201300067] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Shazia Juna
- NAWI Graz - Central Polymer Laboratory/Molecular Characteristics (CePol/MC); Institute for Chemistry, Karl-Franzens University of Graz; Graz Austria
| | - Stephan Hayden
- Christian Doppler Laboratory for Microwave Chemistry (CDLMC); Institute for Chemistry, Karl-Franzens University; Graz Austria
| | - Markus Damm
- Christian Doppler Laboratory for Microwave Chemistry (CDLMC); Institute for Chemistry, Karl-Franzens University; Graz Austria
| | - Christian O. Kappe
- Christian Doppler Laboratory for Microwave Chemistry (CDLMC); Institute for Chemistry, Karl-Franzens University; Graz Austria
| | - Anton Huber
- NAWI Graz - Central Polymer Laboratory/Molecular Characteristics (CePol/MC); Institute for Chemistry, Karl-Franzens University of Graz; Graz Austria
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29
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Juna S, Hayden S, Damm M, Kappe CO, Huber A. Nanoprecipitation of native pea starches treated in alkaline media at various temperatures employing a dedicated microwave reactor. STARCH-STARKE 2013. [DOI: 10.1002/star.201300066] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Shazia Juna
- NAWI Graz-CePol/MC (Central Polymer Laboratory/Molecular Characteristics); Institute for Chemistry, Karl-Franzens University of Graz; Graz Austria
| | - Stephan Hayden
- Christian Doppler Laboratory for Microwave Chemistry (CDLMC); Institute for Chemistry, Karl-Franzens University; Graz Austria
| | - Markus Damm
- Christian Doppler Laboratory for Microwave Chemistry (CDLMC); Institute for Chemistry, Karl-Franzens University; Graz Austria
| | - C. Oliver Kappe
- Christian Doppler Laboratory for Microwave Chemistry (CDLMC); Institute for Chemistry, Karl-Franzens University; Graz Austria
| | - Anton Huber
- NAWI Graz-CePol/MC (Central Polymer Laboratory/Molecular Characteristics); Institute for Chemistry, Karl-Franzens University of Graz; Graz Austria
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Meekins DA, Guo HF, Husodo S, Paasch BC, Bridges TM, Santelia D, Kötting O, Vander Kooi CW, Gentry MS. Structure of the Arabidopsis glucan phosphatase like sex four2 reveals a unique mechanism for starch dephosphorylation. THE PLANT CELL 2013; 25:2302-14. [PMID: 23832589 PMCID: PMC3723627 DOI: 10.1105/tpc.113.112706] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/16/2013] [Revised: 05/31/2013] [Accepted: 06/12/2013] [Indexed: 05/20/2023]
Abstract
Starch is a water-insoluble, Glc-based biopolymer that is used for energy storage and is synthesized and degraded in a diurnal manner in plant leaves. Reversible phosphorylation is the only known natural starch modification and is required for starch degradation in planta. Critical to starch energy release is the activity of glucan phosphatases; however, the structural basis of dephosphorylation by glucan phosphatases is unknown. Here, we describe the structure of the Arabidopsis thaliana starch glucan phosphatase like sex four2 (LSF2) both with and without phospho-glucan product bound at 2.3Å and 1.65Å, respectively. LSF2 binds maltohexaose-phosphate using an aromatic channel within an extended phosphatase active site and positions maltohexaose in a C3-specific orientation, which we show is critical for the specific glucan phosphatase activity of LSF2 toward native Arabidopsis starch. However, unlike other starch binding enzymes, LSF2 does not possess a carbohydrate binding module domain. Instead we identify two additional glucan binding sites located within the core LSF2 phosphatase domain. This structure is the first of a glucan-bound glucan phosphatase and provides new insights into the molecular basis of this agriculturally and industrially relevant enzyme family as well as the unique mechanism of LSF2 catalysis, substrate specificity, and interaction with starch granules.
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Affiliation(s)
- David A. Meekins
- Department of Molecular and Cellular Biochemistry and Center for Structural Biology, University of Kentucky, Lexington, Kentucky 40535-0509
| | - Hou-Fu Guo
- Department of Molecular and Cellular Biochemistry and Center for Structural Biology, University of Kentucky, Lexington, Kentucky 40535-0509
| | - Satrio Husodo
- Department of Molecular and Cellular Biochemistry and Center for Structural Biology, University of Kentucky, Lexington, Kentucky 40535-0509
| | - Bradley C. Paasch
- Department of Molecular and Cellular Biochemistry and Center for Structural Biology, University of Kentucky, Lexington, Kentucky 40535-0509
| | - Travis M. Bridges
- Department of Molecular and Cellular Biochemistry and Center for Structural Biology, University of Kentucky, Lexington, Kentucky 40535-0509
| | - Diana Santelia
- Institute of Plant Biology, University of Zürich, 8092 Zurich, Switzerland
| | - Oliver Kötting
- Institute for Agricultural Sciences, ETH Zürich, 8092 Zurich, Switzerland
| | - Craig W. Vander Kooi
- Department of Molecular and Cellular Biochemistry and Center for Structural Biology, University of Kentucky, Lexington, Kentucky 40535-0509
| | - Matthew S. Gentry
- Department of Molecular and Cellular Biochemistry and Center for Structural Biology, University of Kentucky, Lexington, Kentucky 40535-0509
- Address correspondence to
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31
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Jensen SL, Larsen FH, Bandsholm O, Blennow A. Stabilization of semi-solid-state starch by branching enzyme-assisted chain-transfer catalysis at extreme substrate concentration. Biochem Eng J 2013. [DOI: 10.1016/j.bej.2012.12.013] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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32
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Carciofi M, Blennow A, Jensen SL, Shaik SS, Henriksen A, Buléon A, Holm PB, Hebelstrup KH. Concerted suppression of all starch branching enzyme genes in barley produces amylose-only starch granules. BMC PLANT BIOLOGY 2012; 12:223. [PMID: 23171412 PMCID: PMC3537698 DOI: 10.1186/1471-2229-12-223] [Citation(s) in RCA: 153] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/26/2012] [Accepted: 10/30/2012] [Indexed: 05/20/2023]
Abstract
BACKGROUND Starch is stored in higher plants as granules composed of semi-crystalline amylopectin and amorphous amylose. Starch granules provide energy for the plant during dark periods and for germination of seeds and tubers. Dietary starch is also a highly glycemic carbohydrate being degraded to glucose and rapidly absorbed in the small intestine. But a portion of dietary starch, termed "resistant starch" (RS) escapes digestion and reaches the large intestine, where it is fermented by colonic bacteria producing short chain fatty acids (SCFA) which are linked to several health benefits. The RS is preferentially derived from amylose, which can be increased by suppressing amylopectin synthesis by silencing of starch branching enzymes (SBEs). However all the previous works attempting the production of high RS crops resulted in only partly increased amylose-content and/or significant yield loss. RESULTS In this study we invented a new method for silencing of multiple genes. Using a chimeric RNAi hairpin we simultaneously suppressed all genes coding for starch branching enzymes (SBE I, SBE IIa, SBE IIb) in barley (Hordeum vulgare L.), resulting in production of amylose-only starch granules in the endosperm. This trait was segregating 3:1. Amylose-only starch granules were irregularly shaped and showed peculiar thermal properties and crystallinity. Transgenic lines retained high-yield possibly due to a pleiotropic upregualtion of other starch biosynthetic genes compensating the SBEs loss. For gelatinized starch, a very high content of RS (65 %) was observed, which is 2.2-fold higher than control (29%). The amylose-only grains germinated with same frequency as control grains. However, initial growth was delayed in young plants. CONCLUSIONS This is the first time that pure amylose has been generated with high yield in a living organism. This was achieved by a new method of simultaneous suppression of the entire complement of genes encoding starch branching enzymes. We demonstrate that amylopectin is not essential for starch granule crystallinity and integrity. However the slower initial growth of shoots from amylose-only grains may be due to an important physiological role played by amylopectin ordered crystallinity for rapid starch remobilization explaining the broad conservation in the plant kingdom of the amylopectin structure.
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Affiliation(s)
| | - Andreas Blennow
- Department of Plant Biology and Biotechnology, VKR Research Centre for Pro-Active Plants, Faculty of Life Sciences, University of Copenhagen, Frederiksberg, Denmark
| | - Susanne L Jensen
- Department of Plant Biology and Biotechnology, VKR Research Centre for Pro-Active Plants, Faculty of Life Sciences, University of Copenhagen, Frederiksberg, Denmark
- KMC, Herningvej 60, Brande, 7330, Denmark
| | - Shahnoor S Shaik
- Department of Plant Biology and Biotechnology, VKR Research Centre for Pro-Active Plants, Faculty of Life Sciences, University of Copenhagen, Frederiksberg, Denmark
| | - Anette Henriksen
- The Protein Chemistry Group, Carlsberg Laboratory, Copenhagen, Denmark
| | - Alain Buléon
- UR1268 Biopolymeres Interactions Assemblages, INRA, Nantes, F-44300, France
| | - Preben B Holm
- Department of Molecular Biology and Genetics, Aarhus University, Aarhus, Denmark
| | - Kim H Hebelstrup
- Department of Molecular Biology and Genetics, Aarhus University, Aarhus, Denmark
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Santelia D, Kötting O, Seung D, Schubert M, Thalmann M, Bischof S, Meekins DA, Lutz A, Patron N, Gentry MS, Allain FHT, Zeeman SC. The phosphoglucan phosphatase like sex Four2 dephosphorylates starch at the C3-position in Arabidopsis. THE PLANT CELL 2011; 23:4096-111. [PMID: 22100529 PMCID: PMC3246334 DOI: 10.1105/tpc.111.092155] [Citation(s) in RCA: 94] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/28/2011] [Revised: 09/28/2011] [Accepted: 10/27/2011] [Indexed: 05/18/2023]
Abstract
Starch contains phosphate covalently bound to the C6-position (70 to 80% of total bound phosphate) and the C3-position (20 to 30%) of the glucosyl residues of the amylopectin fraction. In plants, the transient phosphorylation of starch renders the granule surface more accessible to glucan hydrolyzing enzymes and is required for proper starch degradation. Phosphate also confers desired properties to starch-derived pastes for industrial applications. In Arabidopsis thaliana, the removal of phosphate by the glucan phosphatase Starch Excess4 (SEX4) is essential for starch breakdown. We identified a homolog of SEX4, LSF2 (Like Sex Four2), as a novel enzyme involved in starch metabolism in Arabidopsis chloroplasts. Unlike SEX4, LSF2 does not have a carbohydrate binding module. Nevertheless, it binds to starch and specifically hydrolyzes phosphate from the C3-position. As a consequence, lsf2 mutant starch has elevated levels of C3-bound phosphate. SEX4 can release phosphate from both the C6- and the C3-positions, resulting in partial functional overlap with LSF2. However, compared with sex4 single mutants, the lsf2 sex4 double mutants have a more severe starch-excess phenotype, impaired growth, and a further change in the proportion of C3- and C6-bound phosphate. These findings significantly advance our understanding of the metabolism of phosphate in starch and provide innovative options for tailoring novel starches with improved functionality for industry.
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Affiliation(s)
- Diana Santelia
- Institute for Agricultural Sciences, ETH Zurich, 8092 Zurich, Switzerland.
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Chemical composition, functional and pasting properties of cassava starch and soy protein concentrate blends. Journal of Food Science and Technology 2011; 50:1179-85. [PMID: 24426032 DOI: 10.1007/s13197-011-0451-8] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/26/2011] [Accepted: 06/29/2011] [Indexed: 10/18/2022]
Abstract
The chemical, functional and pasting properties of cassava starch and soy protein concentrate blends intended for biofilm processing were studied. Cassava starch and soy protein concentrates were prepared and mixed at different proportions (100: 0%; 90 : 10%; 80 : 20%; 70 : 30%; 60;40% and 50: 50%). Addition of varying levels of soy protein concentrates to cassava starch led to increases in moisture (from 7.10 to 9.17%), protein ( from 0.32 to 79.03%), ash (from 0.45 to 2.67%) and fat (from 0.17 to 0.98%) contents while crude fiber, carbohydrate and amylose contents decreased from ( 1.19 to 0.38%, 90.77 to 57.01% and 29.45 to 23.04%) respectively . Water absorption capacity and swelling power of cassava starch were improved as a result of soy protein concentrate addition while syneresis and solubility value of composite blends were lower than 100% cassava starch. In general, cassava-soy protein concentrate blends formed firmer gels than cassava starch alone. There were significant (p ≤ 0.05) increases in peak viscosity (from 160.12 to 268.32RVU), final viscosity (from 140.41 to 211.08RVU) and pasting temperature (from 71.00 to 72.32 °C ) of cassava starch due to addition of soy protein concentrate. These results suggest that the addition of soy protein concentrate to cassava starch affected the studied functional properties of cassava starch as evidenced by changes such as reduced syneresis, and solubility that are desirable when considering this biopolymer as an edible biofilm.
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35
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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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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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Santelia D, Zeeman SC. Progress in Arabidopsis starch research and potential biotechnological applications. Curr Opin Biotechnol 2011; 22:271-80. [DOI: 10.1016/j.copbio.2010.11.014] [Citation(s) in RCA: 57] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2010] [Revised: 11/25/2010] [Accepted: 11/25/2010] [Indexed: 11/30/2022]
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38
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Chinma CE, Abu JO, Abubakar YA. Effect of tigernut (Cyperus esculentus) flour addition on the quality of wheat-based cake. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02334.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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39
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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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40
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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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41
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Damager I, Engelsen SB, Blennow A, Lindberg Møller B, Motawia MS. First principles insight into the alpha-glucan structures of starch: their synthesis, conformation, and hydration. Chem Rev 2010; 110:2049-80. [PMID: 20302376 PMCID: PMC2854524 DOI: 10.1021/cr900227t] [Citation(s) in RCA: 79] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2009] [Indexed: 12/02/2022]
Affiliation(s)
| | | | | | | | - Mohammed Saddik Motawia
- To whom correspondence should be addressed. E-mail: . Tel: +45 35 33 33 69. Fax: +45 35 33 33 33
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Hydrolysis of amylopectin by amylolytic enzymes: structural analysis of the residual amylopectin population. Carbohydr Res 2010; 345:235-42. [DOI: 10.1016/j.carres.2009.11.010] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2009] [Revised: 10/25/2009] [Accepted: 11/07/2009] [Indexed: 11/22/2022]
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44
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Wickramasinghe HAM, Blennow A, Noda T. Physico-chemical and degradative properties of in-planta re-structured potato starch. Carbohydr Polym 2009. [DOI: 10.1016/j.carbpol.2008.12.013] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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45
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Hansen MR, Blennow A, Pedersen S, Nørgaard L, Engelsen SB. Gel texture and chain structure of amylomaltase-modified starches compared to gelatin. Food Hydrocoll 2008. [DOI: 10.1016/j.foodhyd.2007.10.010] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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46
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Kopjar M, Pilizota V, Hribar J, Nedic Tiban N, Subaric D, Babic, J, Pozrl T. Influence Of Trehalose Addition On Instrumental Textural Properties Of Strawberry Pastes. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2008. [DOI: 10.1080/10942910701584278] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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47
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Zaidul I, Norulaini NN, Omar AM, Yamauchi H, Noda T. RVA analysis of mixtures of wheat flour and potato, sweet potato, yam, and cassava starches. Carbohydr Polym 2007. [DOI: 10.1016/j.carbpol.2007.02.021] [Citation(s) in RCA: 156] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Zaidul I, Yamauchi H, Kim SJ, Hashimoto N, Noda T. RVA study of mixtures of wheat flour and potato starches with different phosphorus contents. Food Chem 2007. [DOI: 10.1016/j.foodchem.2006.06.056] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Marques P, Pérégo C, Le Meins J, Borsali R, Soldi V. Study of gelatinization process and viscoelastic properties of cassava starch: Effect of sodium hydroxide and ethylene glycol diacrylate as cross-linking agent. Carbohydr Polym 2006. [DOI: 10.1016/j.carbpol.2006.03.028] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Functional characterisation of potato starch modified by specific in planta alteration of the amylopectin branching and phosphate substitution. Food Hydrocoll 2005. [DOI: 10.1016/j.foodhyd.2005.01.002] [Citation(s) in RCA: 37] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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