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Affiliation(s)
- Gregory R. Ziegler
- Department of Food Science Penn State University University Park PA 16802 USA
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Distribution of octenylsuccinic groups in modified waxy maize starch: An analysis at granular level. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.06.001] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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3
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Gunning AP, Morris VJ. Getting the feel of food structure with atomic force microscopy. Food Hydrocoll 2018; 78:62-76. [PMID: 29725154 PMCID: PMC5873460 DOI: 10.1016/j.foodhyd.2017.05.017] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2016] [Revised: 05/11/2017] [Accepted: 05/15/2017] [Indexed: 12/03/2022]
Abstract
This article describes the progress in the development of the atomic force microscope as an imaging tool and a force transducer, with particular reference to applications in food science. Use as an imaging tool has matured and emphasis is placed on the novel insights gained from the use of the technique to study food macromolecules and food colloids, and the subsequent applications of this new knowledge in food science. Use as a force transducer is still emerging and greater emphasis is given on the methodology and analysis. Where available, applications of force measurements between molecules or between larger colloidal particles are discussed, where they have led to new insights or solved problems related to food science. The future prospects of the technique in imaging or through force measurements are discussed.
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Affiliation(s)
- A. Patrick Gunning
- Quadram Institute Bioscience, Norwich Research Park, Colney, Norwich, NR4 7UA, UK1
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4
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Crystallite orientation maps in starch granules from polarized Raman spectroscopy (PRS) data. Carbohydr Polym 2016; 154:70-6. [DOI: 10.1016/j.carbpol.2016.08.032] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2016] [Revised: 08/06/2016] [Accepted: 08/09/2016] [Indexed: 11/20/2022]
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Visualization of internal structure of banana starch granule through AFM. Carbohydr Polym 2015; 128:32-40. [DOI: 10.1016/j.carbpol.2015.04.019] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2015] [Revised: 04/04/2015] [Accepted: 04/13/2015] [Indexed: 11/20/2022]
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8
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Huang XF, Nazarian-Firouzabadi F, Vincken JP, Ji Q, Visser RGF, Trindade LM. Expression of an amylosucrase gene in potato results in larger starch granules with novel properties. PLANTA 2014; 240:409-421. [PMID: 24893853 DOI: 10.1007/s00425-014-2095-1] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/13/2014] [Accepted: 05/08/2014] [Indexed: 06/03/2023]
Abstract
Expression of amylosucrase in potato resulted in larger starch granules with rough surfaces and novel physico-chemical properties, including improved freeze-thaw stability, higher end viscosity, and better enzymatic digestibility. Starch is a very important carbohydrate in many food and non-food applications. In planta modification of starch by genetic engineering has significant economic and environmental benefits as it makes the chemical or physical post-harvest modification obsolete. An amylosucrase from Neisseria polysaccharea fused to a starch-binding domain (SBD) was introduced in two potato genetic backgrounds to synthesize starch granules with altered composition, and thereby to broaden starch applications. Expression of SBD-amylosucrase fusion protein in the amylose-containing potato resulted in starch granules with a rough surface, a twofold increase in median granule size, and altered physico-chemical properties including improved freeze-thaw stability, higher end viscosity, and better enzymatic digestibility. These effects are possibly a result of the physical interaction between amylosucrase and starch granules. The modified larger starches not only have great benefit to the potato starch industry by reducing losses during starch isolation, but also have an advantage in many food applications such as frozen food due to its extremely high freeze-thaw stability.
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Affiliation(s)
- Xing-Feng Huang
- Wageningen UR - Plant Breeding, Wageningen University and Research Center, P.O. Box 386, 6700 AJ, Wageningen, The Netherlands
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9
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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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10
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Barrera GN, Calderón-Domínguez G, Chanona-Pérez J, Gutiérrez-López GF, León AE, Ribotta PD. Evaluation of the mechanical damage on wheat starch granules by SEM, ESEM, AFM and texture image analysis. Carbohydr Polym 2013; 98:1449-57. [DOI: 10.1016/j.carbpol.2013.07.056] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2013] [Revised: 07/23/2013] [Accepted: 07/24/2013] [Indexed: 10/26/2022]
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11
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Nano-structure of heat–moisture treated waxy and normal starches. Carbohydr Polym 2013; 97:1-8. [DOI: 10.1016/j.carbpol.2013.04.044] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2012] [Revised: 11/23/2012] [Accepted: 04/12/2013] [Indexed: 11/30/2022]
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12
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Liu D, Parker ML, Wellner N, Kirby AR, Cross K, Morris VJ, Cheng F. Structural variability between starch granules in wild type and in ae high-amylose mutant maize kernels. Carbohydr Polym 2013; 97:458-68. [PMID: 23911471 DOI: 10.1016/j.carbpol.2013.05.013] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2013] [Revised: 04/07/2013] [Accepted: 05/09/2013] [Indexed: 11/30/2022]
Abstract
Starch granule structure within wild-type and ae high-amylose mutant maize kernels has been mapped in situ using light, electron and atomic force microscopy, and both Raman and infra-red spectroscopy. The population of wild-type starch granules is found to be homogenous. The ae mutant granule population is heterogeneous. Heterogeneity in chemical and physical structure is observed within individual granules, between granules within cells, and spatially within the kernel. The highest level of heterogeneity is observed in the region where starch is first deposited during kernel development. Light microscopy demonstrates structural diversity through use of potassium iodide/iodine staining and polarised microscopy. Electron and atomic force microscopy, and infra-red and Raman spectroscopy defined the nature of the structural changes within granules. The methodology provides novel information on the changes in starch structure resulting from kernel development.
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Affiliation(s)
- Dongli Liu
- College of Biosystems Engineering and Food Science, Hangzhou, Zhejiang University, 310058 PR China
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Murrieta-Pazos I, Gaiani C, Galet L, Calvet R, Cuq B, Scher J. Food powders: Surface and form characterization revisited. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2012.03.002] [Citation(s) in RCA: 65] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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14
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Tsukamoto K, Ohtani T, Sugiyama S. Effect of sectioning and water on resin-embedded sections of corn starch granules to analyze inner structure. Carbohydr Polym 2012; 89:1138-49. [DOI: 10.1016/j.carbpol.2012.03.087] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2012] [Revised: 03/27/2012] [Accepted: 03/28/2012] [Indexed: 11/30/2022]
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15
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Kim HS, BeMiller JN. Effects of hydrocolloids on the pasting and paste properties of commercial pea starch. Carbohydr Polym 2012. [DOI: 10.1016/j.carbpol.2012.01.060] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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16
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A new proposed sweet potato starch granule structure—Pomegranate concept. Int J Biol Macromol 2012; 50:471-5. [DOI: 10.1016/j.ijbiomac.2012.01.014] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2011] [Revised: 12/28/2011] [Accepted: 01/11/2012] [Indexed: 11/23/2022]
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17
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Kim HS, Kim BY, Baik MY. Application of Ultra High Pressure (UHP) in Starch Chemistry. Crit Rev Food Sci Nutr 2012; 52:123-41. [DOI: 10.1080/10408398.2010.498065] [Citation(s) in RCA: 58] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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18
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Neethirajan S, Tsukamoto K, Kanahara H, Sugiyama S. Ultrastructural Analysis of Buckwheat Starch Components Using Atomic Force Microscopy. J Food Sci 2011; 77:N2-7. [DOI: 10.1111/j.1750-3841.2011.02442.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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19
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Park H, Xu S, Seetharaman K. A novel in situ atomic force microscopy imaging technique to probe surface morphological features of starch granules. Carbohydr Res 2011; 346:847-53. [DOI: 10.1016/j.carres.2011.01.036] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2010] [Accepted: 01/31/2011] [Indexed: 11/25/2022]
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20
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Blazek J, Gilbert EP. Application of small-angle X-ray and neutron scattering techniques to the characterisation of starch structure: A review. Carbohydr Polym 2011. [DOI: 10.1016/j.carbpol.2011.02.041] [Citation(s) in RCA: 253] [Impact Index Per Article: 19.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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21
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Liu D, Cheng F. Advances in research on structural characterisation of agricultural products using atomic force microscopy. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2011; 91:783-788. [PMID: 21384345 DOI: 10.1002/jsfa.4284] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/20/2010] [Revised: 11/30/2010] [Accepted: 12/08/2010] [Indexed: 05/30/2023]
Abstract
Atomic force microscopy (AFM) has many unique features compared with other conventional microscopies, such as high magnification with high resolution, minimal sample preparation, acquiring 2D and 3D images at the same time, observing ongoing processes directly, the possibility of manipulating macromolecules, etc. As a nanotechnology tool, AFM has been used to investigate the nanostructure of materials in many fields. This mini-review focuses mainly on its latest application to characterise the macromolecular nanostructure and surface topography of agricultural products. First the fundamentals of AFM are briefly explained. Then the macromolecular nanostructure information on agricultural products from AFM images is introduced by exploring the structure-function relationship in three aspects: agricultural product processing, agricultural product ripening and storage, and genetic and environmental factors. The surface topography characterisation of agricultural products using AFM is also discussed. The results reveal that AFM could be a powerful nanotechnology tool to acquire a deeper understanding of the mechanisms of structure and quality variations of agricultural products, which could be instructive in improving processing and storage technologies, and AFM is also helpful to reveal the essential nature of a product at nanoscale.
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Affiliation(s)
- Dongli Liu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310029, China
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22
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Wellner N, Georget DMR, Parker ML, Morris VJ. In situ Raman microscopy of starch granule structures in wild type and ae mutant maize kernels. STARCH-STARKE 2010. [DOI: 10.1002/star.201000107] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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23
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Waduge R, Xu S, Seetharaman K. Iodine absorption properties and its effect on the crystallinity of developing wheat starch granules. Carbohydr Polym 2010. [DOI: 10.1016/j.carbpol.2010.05.053] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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24
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Peroni-Okita FH, Simão RA, Cardoso MB, Soares CA, Lajolo FM, Cordenunsi BR. In vivo degradation of banana starch: Structural characterization of the degradation process. Carbohydr Polym 2010. [DOI: 10.1016/j.carbpol.2010.02.022] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Abstract
The development in the early 1980s of new nanoscience tools such as probe microscopy and, in particular, atomic force microscopy, has provided new methods for probing food structures at the molecular level, under near native conditions. The development and use of microscopic techniques in food science has always led to new scientific understanding of food structure and has spawned new technological applications. The availability of probe microscopes has allowed the investigation and solution of previously intractable problems in food science. Such understanding provides a basis for selecting or manipulating the natural nanostructures formed by food molecules, but through rational, rather than empirical selection of new raw materials, or the improvement and new design of food materials through conventional processing methods. Nanoscience thus enables the improvement of natural nanostructures, through the use of standard and accepted selection and processing methods. This approach is illustrated through studies on starch and protein-stabilised foams and emulsions. It is shown how improved understanding of food structure at the molecular scale can be used to select, modify, or design food structures to meet current challenges in regard to nutrition and health. The use of nanoscience to enable the selection of new improved raw materials, and to modify conventional processing methods, provides a basis for designing new functional foods. The status of such products is discussed in the light of the wider debate on nanotechnologies and food.
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Affiliation(s)
- Victor J. Morris
- Institute of Food Research Norwich Research Park, Colney Norwich NR4 7UA UK
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26
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Round AN, Rigby NM, MacDougall AJ, Morris VJ. A new view of pectin structure revealed by acid hydrolysis and atomic force microscopy. Carbohydr Res 2010; 345:487-97. [DOI: 10.1016/j.carres.2009.12.019] [Citation(s) in RCA: 133] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2009] [Revised: 12/11/2009] [Accepted: 12/18/2009] [Indexed: 10/20/2022]
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Gray-Weale AA, Cave RA, Gilbert RG. Extracting Physically Useful Information from Multiple-Detection Size-Separation Data for Starch. Biomacromolecules 2009; 10:2708-13. [DOI: 10.1021/bm900761q] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Angus A. Gray-Weale
- School of Chemistry, Monash University, Victoria 3800, Australia, and CNAFS and LCAFS, Hartley Teakle Building, University of Queensland, Brisbane, Qld 4072, Australia
| | - Richard A. Cave
- School of Chemistry, Monash University, Victoria 3800, Australia, and CNAFS and LCAFS, Hartley Teakle Building, University of Queensland, Brisbane, Qld 4072, Australia
| | - Robert G. Gilbert
- School of Chemistry, Monash University, Victoria 3800, Australia, and CNAFS and LCAFS, Hartley Teakle Building, University of Queensland, Brisbane, Qld 4072, Australia
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Wang S, Yu J, Yu J. The semi-crystalline growth rings of C-type pea starch granule revealed by SEM and HR-TEM during acid hydrolysis. Carbohydr Polym 2008. [DOI: 10.1016/j.carbpol.2008.03.001] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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29
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Conformation and location of amorphous and semi-crystalline regions in C-type starch granules revealed by SEM, NMR and XRD. Food Chem 2008; 110:39-46. [DOI: 10.1016/j.foodchem.2008.01.052] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2007] [Revised: 11/10/2007] [Accepted: 01/25/2008] [Indexed: 11/22/2022]
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30
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Dong J, Dicharry R, Waxman E, Parnas RS, Asandei AD. Imaging and Thermal Studies of Wheat Gluten/Poly(vinyl alcohol) and Wheat Gluten/Thiolated Poly(vinyl alcohol) Blends. Biomacromolecules 2008; 9:568-73. [DOI: 10.1021/bm7011136] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jing Dong
- University of Connecticut, Department of Chemical, Materials and Biomolecular Engineering, Storrs, Connecticut, University of Connecticut, Institute of Materials Science, Storrs, Connecticut, University of Connecticut, Department of Chemistry, Storrs, Connecticut
| | - Rebecca Dicharry
- University of Connecticut, Department of Chemical, Materials and Biomolecular Engineering, Storrs, Connecticut, University of Connecticut, Institute of Materials Science, Storrs, Connecticut, University of Connecticut, Department of Chemistry, Storrs, Connecticut
| | - Eleanor Waxman
- University of Connecticut, Department of Chemical, Materials and Biomolecular Engineering, Storrs, Connecticut, University of Connecticut, Institute of Materials Science, Storrs, Connecticut, University of Connecticut, Department of Chemistry, Storrs, Connecticut
| | - Richard S. Parnas
- University of Connecticut, Department of Chemical, Materials and Biomolecular Engineering, Storrs, Connecticut, University of Connecticut, Institute of Materials Science, Storrs, Connecticut, University of Connecticut, Department of Chemistry, Storrs, Connecticut
| | - Alexandru D. Asandei
- University of Connecticut, Department of Chemical, Materials and Biomolecular Engineering, Storrs, Connecticut, University of Connecticut, Institute of Materials Science, Storrs, Connecticut, University of Connecticut, Department of Chemistry, Storrs, Connecticut
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Bilbao-Sáinz C, Butler M, Weaver T, Bent J. Wheat starch gelatinization under microwave irradiation and conduction heating. Carbohydr Polym 2007. [DOI: 10.1016/j.carbpol.2006.09.026] [Citation(s) in RCA: 56] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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33
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Atomic force microscopy of pea starch: Granule architecture of the rug3-a, rug4-b, rug5-a and lam-c mutants. Carbohydr Polym 2006. [DOI: 10.1016/j.carbpol.2005.12.016] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Vermeylen R, Derycke V, Delcour JA, Goderis B, Reynaers H, Koch MHJ. Structural Transformations during Gelatinization of Starches in Limited Water: Combined Wide- and Small-Angle X-ray Scattering Study. Biomacromolecules 2006; 7:1231-8. [PMID: 16602743 DOI: 10.1021/bm050651t] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
Rice flour (18-25% moisture) and potato starch (20% moisture) were heated with continuous recording of the X-ray scattering during gelatinization. Rice flours displayed A-type crystallinity, which gradually decreased during gelatinization. The development of the characteristic 9 nm small-angle X-ray scattering (SAXS) peak during heating at sub-gelatinization temperatures indicated the gradual evolution into a stacked lamellar system. At higher temperatures, the crystalline and lamellar order was progressively lost. For potato starch (B-type crystallinity), no 9 nm SAXS peak was observed at ambient temperatures. Following the development of lamellar structures at sub-gelatinization temperatures, B-type crystallinity and lamellar order was lost during gelatinization. On cooling of partially gelatinized potato starch, A-type crystallinity steadily increased, but no formation of stacked lamellar structures was observed. Results were interpreted in terms of a high-temperature B- to A-type recrystallization, in which the lateral movement of double helices was accompanied by a shift along their helical axis. The latter is responsible for the inherent frustration of the lamellar stacks.
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Affiliation(s)
- Rudi Vermeylen
- Laboratory of Food Chemistry, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Heverlee, Belgium.
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Ziegler GR, Creek JA, Runt J. Spherulitic crystallization in starch as a model for starch granule initiation. Biomacromolecules 2006; 6:1547-54. [PMID: 15877377 DOI: 10.1021/bm049214p] [Citation(s) in RCA: 58] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
The influence of cooling rate and quench temperature on the formation of spherulitic morphology in heated mung bean starch is reported. Spherulites were obtained for a wide range of cooling rates (2.5-250 degrees C/min), provided the system was heated to 180 degrees C and then cooled below 65 degrees C. Branched crystalline structures were also observed, as was a gellike morphology. The dissolution temperature for spherulitic material ranged between 100 and 130 degrees C. A second dissolution endotherm was observed between 130 and 150 degrees C in systems containing gellike material. Spherulites revealed B-type X-ray diffraction patterns. Spherulitic crystallization of starch following phase separation is proposed as a model for starch granule initiation in vivo.
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Affiliation(s)
- Gregory R Ziegler
- The Pennsylvania State University, 116 Borland Lab, University Park, Pennsylvania 16801, USA.
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Morris VJ, Gunning AP, Faulds CB, Williamson G, Svensson B. AFM Images of Complexes between Amylose andAspergillus niger Glucoamylase Mutants, Native and Mutant Starch Binding Domains: A Model for the Action of Glucoamylase. STARCH-STARKE 2005. [DOI: 10.1002/star.200400333] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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