1
|
Li Z, Kong H, Li Z, Gu Z, Yang Q, Ban X, Hong Y, Cheng L, Li C. Pullulanase pretreatment of highly concentrated maltodextrin solution improves maltose yield during β-amylase-catalyzed saccharification. Int J Biol Macromol 2024; 264:130701. [PMID: 38458283 DOI: 10.1016/j.ijbiomac.2024.130701] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2023] [Revised: 02/25/2024] [Accepted: 03/05/2024] [Indexed: 03/10/2024]
Abstract
Increasing the substrate concentration can effectively reduce energy consumption and result in more economic benefits in the industrial production of maltose, but this process remarkably increases the viscosity, which has a negative effect on saccharification. To improve saccharification efficiency, pullulanase is usually employed. In the conventional process of maltose production, pullulanase is added at the same time with β-amylase or later, but this process seems inefficient when the substrate concentration is high. Herein, a novel method was introduced to enhance the maltose yield under high substrate concentration. The results indicated that the pullulanase pretreatment of highly concentrated maltodextrin solution for 2 h greatly affects the final conversion rate of β-amylase-catalyzed saccharification. The maltose yield reached 80.95 %, which is 11.8 % above the control value. Further examination confirmed that pullulanase pretreatment decreased the number of branch points of maltodextrin and resulted in a high content of oligosaccharides. These linear chains were suitable for β-amylase-catalyzed saccharification to produce maltose. This research offers a new effective and green strategy for starch sugar production.
Collapse
Affiliation(s)
- Zexi Li
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Haocun Kong
- Key Laboratory of Synergetic and Biological Colloids, Ministry of Education, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Zhaofeng Li
- Key Laboratory of Synergetic and Biological Colloids, Ministry of Education, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Zhengbiao Gu
- Key Laboratory of Synergetic and Biological Colloids, Ministry of Education, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China.
| | - Qianwen Yang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xiaofeng Ban
- Key Laboratory of Synergetic and Biological Colloids, Ministry of Education, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Yan Hong
- Key Laboratory of Synergetic and Biological Colloids, Ministry of Education, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Li Cheng
- Key Laboratory of Synergetic and Biological Colloids, Ministry of Education, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Caiming Li
- Key Laboratory of Synergetic and Biological Colloids, Ministry of Education, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China.
| |
Collapse
|
2
|
Ahmad M, Grayson SM. Understanding zwitterionic ring-expansion polymerization through mass spectrometry. MASS SPECTROMETRY REVIEWS 2024. [PMID: 38556789 DOI: 10.1002/mas.21877] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/14/2023] [Revised: 01/28/2024] [Accepted: 03/07/2024] [Indexed: 04/02/2024]
Abstract
Zwitterionic ring-expansion polymerization (ZREP) is a polymerization method in which a cyclic monomer is converted into a cyclic polymer through a zwitterionic intermediate. In this review, we explored the ZREP of various cyclic polymers and how mass spectrometry assists in identifying the product architectures and understanding their intricate reaction mechanism. For the majority of polymers (from a few thousand to a few million Da) matrix-assisted laser desorption/ionization time-of-flight mass spectrometry is the most effective mass spectrometry technique to determine the true molecular weight (MW) of the resultant product, but only when the dispersity is low (approximately below 1.2). The key topics covered in this study were the ZREP of cyclic polyesters, cyclic polyamides, and cyclic ethers. In addition, this study also addresses a number of other preliminary topics, including the ZREP of cyclic polycarbonates, cyclic polysiloxanes, and cyclic poly(alkylene phosphates). The purity and efficiency of those syntheses largely depend on the catalyst. Among several catalysts, N-heterocyclic carbenes have exhibited high efficiency in the synthesis of cyclic polyesters and polyamides, whereas tris(pentafluorophenyl)borane [B(C6F5)3] is the most optimal catalyst for cyclic polyether synthesis.
Collapse
Affiliation(s)
- Mahi Ahmad
- Department of Chemistry, Tulane University, New Orleans, Louisiana, USA
| | - Scott M Grayson
- Department of Chemistry, Tulane University, New Orleans, Louisiana, USA
| |
Collapse
|
3
|
Chi C, Ren W, Yang Y, Guo X, Zhang Y, Chen B, He Y, Chen H, Zheng X, Wang H. Starch ordered structures control starch reassembly behaviors during heat-moisture treatment for modulating its digestibility. Food Chem 2024; 430:136966. [PMID: 37523821 DOI: 10.1016/j.foodchem.2023.136966] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Revised: 07/13/2023] [Accepted: 07/20/2023] [Indexed: 08/02/2023]
Abstract
This study investigated the effect of starch crystallinity on starch reassembly behaviors during the heat-moisture treatment (HMT) using starches with A-type crystal content of 0.00%-19.03%. The results showed that HMT reduced the native starch crystal content from 19.03% to 15.02% and increased starch thermostability, leading to a decrease in rapidly digestible starch (RDS) content from 86.91% to 76.71%. Moreover, starches containing a crystal content of 2.51%-8.11% exhibited significant reassembly during the HMT, and the resulting modified starches had more crystals and less RDS of 63.43%-69.31%. Interestingly, starches lacked A-type crystals but had some helical structures exhibiting A-type crystalline structures and lower digestibility after HMT. These findings verified that starch could significantly reassemble to form crystalline structures during the HMT. Controlling the crystal content of starch granules, particularly between 2.51% and 8.11%, was a promising approach for promoting starch reassembly during HMT and reducing starch digestibility.
Collapse
Affiliation(s)
- Chengdeng Chi
- College of Life Sciences, Fujian Normal University, Fuzhou 350117, China.
| | - Wenwen Ren
- College of Life Sciences, Fujian Normal University, Fuzhou 350117, China
| | - Ying Yang
- College of Life Sciences, Fujian Normal University, Fuzhou 350117, China
| | - Xu Guo
- College of Life Sciences, Fujian Normal University, Fuzhou 350117, China
| | - Yiping Zhang
- Henan Engineering Laboratory for Bioconversion Technology of Functional Microbes, College of Life Science, Henan Normal University, Xinxiang 453007, China
| | - Bilian Chen
- College of Life Sciences, Fujian Normal University, Fuzhou 350117, China
| | - Yongjin He
- College of Life Sciences, Fujian Normal University, Fuzhou 350117, China
| | - Huibin Chen
- College of Life Sciences, Fujian Normal University, Fuzhou 350117, China
| | - Xianghua Zheng
- Rice Research Institute, Fujian Academy of Agricultural Sciences, Fuzhou 350018, China
| | - Hongwei Wang
- College of Food and Bioengineering, Key Laboratory of Cold Chain Food Processing and Safety Control, Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, No. 136 Kexue Road, Zhengzhou, Henan 450001, China.
| |
Collapse
|
4
|
Wang D, Mi T, Gao W, Yu B, Yuan C, Cui B, Liu X, Liu P. Effect of modification by maltogenic amylase and branching enzyme on the structural and physicochemical properties of sweet potato starch. Int J Biol Macromol 2023; 239:124234. [PMID: 37003378 DOI: 10.1016/j.ijbiomac.2023.124234] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2022] [Revised: 02/22/2023] [Accepted: 03/26/2023] [Indexed: 04/03/2023]
Abstract
Sweet potato starch (SPSt) was treated sequentially with the combination of maltogenic amylase (MA) and branching enzyme (BE) (MA → BE) or BE and MA (BE→MA) to modify its structural and physicochemical properties. Following the MA → BE and BE→MA modifications, the degree of branching was increased from 12.02 % to 44.06 %; whereas, the average chain length decreased from 18.02 to 12.32. Fourier-transform infrared spectroscopy and digestive performance analysis indicated that the modifications reduced hydrogen bonds and increased resistant starch in SPSt. Rheological analysis revealed that the storage and loss moduli of the modified samples were lower than those of the control samples, except for starch treated with MA alone. X-ray diffraction measurements suggested that the re-crystallisation peak intensities of the enzyme-modified starches were lower than those of the untreated sample. The retrogradation resistance ability of the analysed samples followed the order: BE→MA-starches > MA → BE-starches > untreated starch. The relationship between the crystallisation rate constant and short branched chains (DP6-9) was well described by linear regression. This study provides a theoretical foundation for retarding the retrogradation of starch, which can improve food quality and extend the shelf-life of enzymatically modified starchy foods.
Collapse
|
5
|
Chi C, Yang Y, Li S, Shen X, Wang M, Zhang Y, Zheng X, Weng L. Starch intrinsic crystals affected the changes of starch structures and digestibility during microwave heat-moisture treatment. Int J Biol Macromol 2023; 240:124297. [PMID: 37004932 DOI: 10.1016/j.ijbiomac.2023.124297] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2023] [Revised: 03/19/2023] [Accepted: 03/29/2023] [Indexed: 04/03/2023]
Abstract
The structural and functional changes of starch during hydrothermal treatment are influenced by its intrinsic properties. However, how the intrinsic crystalline structures of starch affect changes in structure and digestibility during microwave heat-moisture treatment (MHMT) has not been well understood. In this study, we prepared starch samples with varying moisture content (10 %, 20 %, and 30 %) and A-type crystal content (4.13 %, 6.81 %, and 16.35 %) and investigated the changes in their structures and digestibility during MHMT. Results showed that starch with a high A-type crystal content (16.35 %) and moisture levels of 10 % to 30 % exhibited less ordered structures after MHMT, while starches with lower A-type crystal content (4.13 % to 6.18 %) and moisture content of 10 % to 20 % showed more ordered structures after treatment; but less ordered structures when the moisture content was 30 %. All starch samples had lower digestibility after MHMT and cooking; however, starches with lower A-type crystal content (4.13 % to 6.18 %) and moisture content of 10 % to 20 % displayed significantly lower digestibility after treatment compared to modified starches. Accordingly, starches contained content of A-type crystals of 4.13 %-6.18 % and moisture of 10 %-20 % potentially had better reassembly behaviors during the MHMT to slow starch digestibility in a larger magnitude.
Collapse
|
6
|
Kou T, Faisal M, Song J, Blennow A. Polysaccharide-based nanosystems: a review. Crit Rev Food Sci Nutr 2022; 64:1-15. [PMID: 35916785 DOI: 10.1080/10408398.2022.2104209] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Polysaccharide-based nanosystem is an umbrella term for many areas within research and technology dealing with polysaccharides that have at least one of their dimensions in the realm of a few hundreds of nanometers. Nanoparticles, nanocrystals, nanofibers, nanofilms, and nanonetworks can be fabricated from many different polysaccharide resources. Abundance in nature, cellulose, starch, chitosan, and pectin of different molecular structures are widely used to fabricate nanosystems for versatile industrial applications. This review presents the dissolution and modification of polysaccharides, which are influenced by their different molecular structures and applications. The dissolution ways include conventional organic solvents, ionic liquids, inorganic strong alkali and acids, enzymes, and hydrothermal treatment. Rheological properties of polysaccharide-based nano slurries are tailored for the purpose functions of the final products, e.g., imparting electrostatic functions of nanofibers to reduce viscosity by using lithium chloride and octenyl succinic acid to increase the hydrophobicity. Nowadays, synergistic effects of polysaccharide blends are increasingly highlighted. In particular, the reinforcing effect of nanoparticles, nanocrystals, nanowhiskers, and nanofibers to hydrogels, aerogels, and scaffolds, and the double network hydrogels of a rigid skeleton and a ductile substance have been developed for many emerging issues.
Collapse
Affiliation(s)
- Tingting Kou
- College of Physics and Optoelectronic Engineering, Shenzhen University, Shenzhen, PR China
- Department of Plant and Environmental Sciences, University of Copenhagen, Frederiksberg C, Denmark
| | - Marwa Faisal
- Department of Plant and Environmental Sciences, University of Copenhagen, Frederiksberg C, Denmark
| | - Jun Song
- College of Physics and Optoelectronic Engineering, Shenzhen University, Shenzhen, PR China
| | - Andreas Blennow
- Department of Plant and Environmental Sciences, University of Copenhagen, Frederiksberg C, Denmark
| |
Collapse
|
7
|
Li J, Yuan Y, Zhang H, Zou F, Tao H, Wang N, Guo L, Cui B. Structural, physicochemical and long-term retrogradation properties of wheat starch treated using transglucosidase. Food Chem 2022; 380:132226. [PMID: 35093661 DOI: 10.1016/j.foodchem.2022.132226] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2021] [Revised: 12/27/2021] [Accepted: 01/20/2022] [Indexed: 11/04/2022]
Abstract
To reduce the wheat-flour-based food texture and flavor deterioration caused by starch retrogradation, herein wheat starch, the most ingredient in wheat flour, was modified by transglucosidase to delay long-term retrogradation of wheat starch. The study proposed promising data of transglucosidase-treated starch about structure, crystallinity and retrogradation kinetics. Structural properties showed that transglucosidase treatment shortened the average chain length from 19.49 to 16.10 and induced the dominance of amorphous state. Moreover, branching degree increased from 14.11% to 17.97% after transglucosidase treatment, resulting in higher water mobility. Amylose content increased from 25.33% to 59.00% due to the hydrolysis ability of transglucosidase. Relative crystallinity of the retrograded starches decreased from 24.33% to 14.50%. Furthermore, the Avrami parameters demonstrated that transglucosidase treatment significantly retarded the retrogradation rate of wheat starch due to the decrease of re-crystalline rate. The outcoming would supply a solid theory foundation for exploring the wheat staple foods with higher qualities.
Collapse
Affiliation(s)
- Jiahao Li
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Yuhan Yuan
- Life Science and Technology College, Xinjiang University, Urumchi, China
| | - Hongxia Zhang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Feixue Zou
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Haiteng Tao
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Na Wang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Li Guo
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
| |
Collapse
|
8
|
Bangar SP, Ashogbon AO, Singh A, Chaudhary V, Whiteside WS. Enzymatic modification of starch: A green approach for starch applications. Carbohydr Polym 2022; 287:119265. [DOI: 10.1016/j.carbpol.2022.119265] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2021] [Revised: 02/14/2022] [Accepted: 02/15/2022] [Indexed: 11/02/2022]
|
9
|
Li J, Zou F, Gui Y, Guo L, Wang N, Liu P, Cui B. Long-term retrogradation properties of rice starch modified with transglucosidase. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.107053] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
|
10
|
Xu H, Zhou J, Liu X, Yu J, Copeland L, Wang S. Methods for characterizing the structure of starch in relation to its applications: a comprehensive review. Crit Rev Food Sci Nutr 2021:1-18. [PMID: 34847797 DOI: 10.1080/10408398.2021.2007843] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Starch is a major part of the human diet and an important material for industrial utilization. The structure of starch granules is the subject of intensive research because it determines functionality, and hence suitability for specific applications. Starch granules are made up of a hierarchy of complex structural elements, from lamellae and amorphous regions to blocklets, growth rings and granules, which increase in scale from nanometers to microns. The complexity of these native structures changes with the processing of starch-rich ingredients into foods and other products. This review aims to provide a comprehensive review of analytical methods developed to characterize structure of starch granules, and their applications in analyzing the changes in starch structure as a result of processing, with particular consideration of the poorly understood short-range ordered structures in amorphous regions of granules.
Collapse
Affiliation(s)
- Hanbin Xu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China.,College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Jiaping Zhou
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
| | - Xia Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China.,College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Jinglin Yu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
| | - Les Copeland
- School of Life and Environmental Sciences, Sydney Institute of Agriculture, The University of Sydney, Sydney, New South Wales, Australia
| | - Shujun Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China.,College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| |
Collapse
|
11
|
Characterization the structural property and degradation behavior of corn starch in KOH/thiourea aqueous solution. Carbohydr Polym 2021; 270:118363. [PMID: 34364608 DOI: 10.1016/j.carbpol.2021.118363] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2021] [Revised: 06/14/2021] [Accepted: 06/16/2021] [Indexed: 11/20/2022]
Abstract
Finding an efficient and eco-friendly solution for starch dissolution has attracted considerable attentions in recent years. This study investigated the structural characteristics, and degradation behavior of corn starch in KOH/thiourea aqueous solution by the comparison with DMSO/LiBr and 1-allyl-3-methylimidazolium chloride (AMIMCl). Results showed that KOH/thiourea solution was an effective solvent for corn starch dissolution (30 min with 97.01% solubility). X-ray diffraction (XRD) and 13C CP-MAS NMR spectroscopy revealed that native crystallinity of the corn starch was altered by all tested solvents, especially DMSO/LiBr and AMIMCl. Conversely, this new solvent did not change the primary molecular structure, chain-length distribution, or thermal stability of starch, compared with the native starch. Furthermore, KOH/thiourea solution was more suitable for measuring the molecular weight of corn starch, with a weight-average molecular weight (Mw) of 7.18 × 107 g/mol. Therefore, KOH/thiourea solution is a promising novel solvent for starch dissolution and structural exploration.
Collapse
|
12
|
Guo L, Yuan Y, Li J, Tan C, Janaswamy S, Lu L, Fang Y, Cui B. Comparison of functional properties of porous starches produced with different enzyme combinations. Int J Biol Macromol 2021; 174:110-119. [PMID: 33515569 DOI: 10.1016/j.ijbiomac.2021.01.165] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2020] [Revised: 12/27/2020] [Accepted: 01/25/2021] [Indexed: 11/29/2022]
Abstract
To obtain porous starch granules with higher absorption capacities, three types of enzyme combinations were adopted to modify wheat and maize starches: (1) sequential α-amylase (AA) → glucoamylase (GA); (2) sequential branching enzyme (BE) → GA; and (3) sequential AA→BE→GA. The results indicated that AA→BE→GA treatment had a most optimal influence on porous starches. Compared to AA→GA and BE→GA, the mesopores in wheat starch granules treated with AA→BE→GA decreased by 52.82 and 48.70%, respectively. Conversely, the macropores increased by 216.68 and 138.18%, respectively. While for maize starch, the percentages of mesopores and macropores hardly changed after three enzyme combinations. Comparing the three enzyme treatments showed that pore volume (0.005 and 0.007 cm3/g) and pore size (36.35 and 26.54 nm) were largest in the AA→BE→GA treated wheat and maize starches, respectively. Compared to the AA→GA and BE→GA, the adsorption capacities for oil, dye and heavy metal ions, wheat starch treated with AA→BE→GA increased by 46.61 and 242.33%, and 44.52 and 134.41%, and 28.83 and 271.72%, respectively. Correspondingly, that of maize starch increased by 29.71 and 133.29%, and 42.92 and 79.93%, and 28.16 and 161.43%, respectively. These results may provide a new and valuable enzyme combination for optimising porous starch granules with higher absorption capacities.
Collapse
Affiliation(s)
- Li Guo
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China.
| | - Yuhan Yuan
- Life Science and Technology College, Xinjiang University, Urumchi, China.
| | - Jiahao Li
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China.
| | - Congping Tan
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China.
| | - Srinivas Janaswamy
- Dairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USA.
| | - Lu Lu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China.
| | - Yishan Fang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China.
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China.
| |
Collapse
|
13
|
Effects of potassium sulfate on swelling, gelatinizing and pasting properties of three rice starches from different sources. Carbohydr Polym 2021; 251:117057. [PMID: 33142609 DOI: 10.1016/j.carbpol.2020.117057] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2020] [Revised: 09/02/2020] [Accepted: 09/02/2020] [Indexed: 12/12/2022]
Abstract
This study evaluates the effects of potassium sulfate (K2SO4) on the swelling, gelatinization, and pasting properties of indica rice starch (IRS), japonica rice starch (JRS), and waxy rice starch (WRS). As a result, the gelatinization temperatures (Tp), swelling capacities, and pasting viscosities of rice starches in water followed the order of WRS > JRS > IRS, showing positive correlations to amylopectin content and molecular weight. At K2SO4 concentration of 0.05-0.6 M, Tp increased by 10-13 ℃ due to a more compact structure of starch granules resulting from increased interactions of starch chains with K+. However, the swelling capacity decreased with increasing K2SO4 concentration and followed the order of WRS < JRS < IRS, which decreased sharply from 27.3 to 2.5 g/g for WRS. K2SO4 dramatically reduced the pasting viscosity of starch pastes due to the decreased swelling capacity. This study provides the scientific basis for rice starch processing with K2SO4.
Collapse
|
14
|
Guo L, Li J, Yuan Y, Gui Y, Zou F, Lu L, Cui B. Structural and functional modification of kudzu starch using α-amylase and transglucosidase. Int J Biol Macromol 2020; 169:67-74. [PMID: 33338525 DOI: 10.1016/j.ijbiomac.2020.12.099] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2020] [Revised: 12/01/2020] [Accepted: 12/12/2020] [Indexed: 11/16/2022]
Abstract
The large agglomeration of starch paste in hot water, and fast retrogradation tendency and low transparency of starch gel restrict widespread application of kudzu starch. To improve the above defects, kudzu starch was modified with sequentially α-amylase (AA) and transglucosidase (TG), the latter for varying times. The results indicated that, compared to kudzu starch, amylose content and molecular weight of AA/TG-treated starches reduced by 20.07% and 69.50%, respectively. The proportion of A chain increased by 68.68%, whereas B1, B2 and B3 chains decreased by 14.28%, 48.29% and 23.44%, respectively. The degree of branching dramatically increased by 128.3%. After AA→TG treatment, the changes of starch structure enhanced the functional properties of kudzu starch. The solubility, paste clarity and gelatinization temperature increased, whereas the relative crystallinity, viscosity, storage and loss moduli decreased. Overall, the AA→TG modification would be desirable to improve the functional properties of kudzu starch to expand more large-scale application.
Collapse
Affiliation(s)
- Li Guo
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Jiahao Li
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Yuhan Yuan
- Life Science and Technology College, Xinjiang University, Urumchi, China
| | - Yifan Gui
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Feixue Zou
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Lu Lu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China.
| |
Collapse
|
15
|
Starch and Glycogen Analyses: Methods and Techniques. Biomolecules 2020; 10:biom10071020. [PMID: 32660096 PMCID: PMC7407607 DOI: 10.3390/biom10071020] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2020] [Revised: 07/06/2020] [Accepted: 07/07/2020] [Indexed: 01/16/2023] Open
Abstract
For complex carbohydrates, such as glycogen and starch, various analytical methods and techniques exist allowing the detailed characterization of these storage carbohydrates. In this article, we give a brief overview of the most frequently used methods, techniques, and results. Furthermore, we give insights in the isolation, purification, and fragmentation of both starch and glycogen. An overview of the different structural levels of the glucans is given and the corresponding analytical techniques are discussed. Moreover, future perspectives of the analytical needs and the challenges of the currently developing scientific questions are included.
Collapse
|
16
|
Jin Q, Xu X. Microstructure, gelatinization and pasting properties of rice starch under acid and heat treatments. Int J Biol Macromol 2020; 149:1098-1108. [DOI: 10.1016/j.ijbiomac.2020.02.014] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2019] [Revised: 01/29/2020] [Accepted: 02/03/2020] [Indexed: 12/17/2022]
|
17
|
A two-stage modification method using 1,4-α-glucan branching enzyme lowers the in vitro digestibility of corn starch. Food Chem 2020; 305:125441. [DOI: 10.1016/j.foodchem.2019.125441] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2019] [Revised: 07/26/2019] [Accepted: 08/27/2019] [Indexed: 11/18/2022]
|
18
|
Guo L, Li J, Li H, Zhu Y, Cui B. The structure property and adsorption capacity of new enzyme-treated potato and sweet potato starches. Int J Biol Macromol 2020; 144:863-873. [DOI: 10.1016/j.ijbiomac.2019.09.164] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2019] [Revised: 09/17/2019] [Accepted: 09/23/2019] [Indexed: 11/28/2022]
|
19
|
Li MN, Zhang B, Xie Y, Chen HQ. Effects of debranching and repeated heat-moisture treatments on structure, physicochemical properties and in vitro digestibility of wheat starch. Food Chem 2019; 294:440-447. [DOI: 10.1016/j.foodchem.2019.05.040] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2018] [Revised: 03/22/2019] [Accepted: 05/07/2019] [Indexed: 11/27/2022]
|
20
|
Li H, Cui B, Janaswamy S, Guo L. Structural and functional modifications of kudzu starch modified by branching enzyme. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1619576] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Affiliation(s)
- Hui Li
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Shandong Academy of Sciences, Qilu University of Technology, Jinan, SD, China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Shandong Academy of Sciences, Qilu University of Technology, Jinan, SD, China
| | - Srinivas Janaswamy
- Dairy and Food Science Department, South Dakota State University, Brookings, SD, USA
| | - Li Guo
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Shandong Academy of Sciences, Qilu University of Technology, Jinan, SD, China
| |
Collapse
|
21
|
|
22
|
Ren J, Li C, Gu Z, Cheng L, Hong Y, Li Z. Digestion rate of tapioca starch was lowed through molecular rearrangement catalyzed by 1,4-α-glucan branching enzyme. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.06.005] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
23
|
Liu G, Ji N, Gu Z, Hong Y, Cheng L, Li C. Molecular interactions in debranched waxy starch and their effects on digestibility and hydrogel properties. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.05.057] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
|
24
|
|
25
|
Gradual degradation of fucoidan from Fucus vesiculosus and its effect on structure, antioxidant and antiproliferative activities. Carbohydr Polym 2018; 192:208-216. [PMID: 29691015 DOI: 10.1016/j.carbpol.2018.03.056] [Citation(s) in RCA: 53] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2017] [Revised: 03/08/2018] [Accepted: 03/17/2018] [Indexed: 12/11/2022]
Abstract
The fucose-containing sulfated polysaccharides (syn. fucoidans) from brown algae exhibit a wide range of bioactivities and are therefore considered promising candidates for health-supporting and medical applications. During the past three decades, research on isolation, molecular characterization, and screening of in vitro and in vivo pharmacological activities has significantly increased. Until now, however, fucoidans are only used as ingredients in cosmetics and food supplements, especially due to the proclaimed antioxidant activities of fucoidan. One obstacle to medical applications is the usually high molecular mass of native fucoidans, as it is associated with unfavorable biopharmaceutical properties and possibly undesired effects. Therefore, it seems reasonable to develop fucoidan derivatives with reduced size. So far, in this study, fucoidan from Fucus vesiculosus was gradually degraded from Mw 38.2 down to 4.9 kDa without concomitant desulfation. Compared to hydrothermal treatment, the degradation with H2O2 showed to be more efficient and additionally eliminated the antioxidant and antiproliferative activities of the genuine fucoidan. This confirmed our previous hypothesis that rather co-extracted compounds like terpenoids and polyphenols than the fucoidan itself exhibit these effects.
Collapse
|
26
|
Wuest KNR, Lu H, Thomas DS, Goldmann AS, Stenzel MH, Barner-Kowollik C. Fluorescent Glyco Single-Chain Nanoparticle-Decorated Nanodiamonds. ACS Macro Lett 2017; 6:1168-1174. [PMID: 35650937 DOI: 10.1021/acsmacrolett.7b00659] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
We introduce the light-induced collapse of single glycopolymer chains in water generating fluorescent glyco single-chain nanoparticles (SCNPs) and their subsequent functionalization onto nanodiamonds. The glycopolymer precursors are prepared by polymerizing an acetylated mannose-based methacrylate monomer followed by a deprotection and postpolymerization functionalization step, introducing profluorescent photoactive tetrazole groups and furan-protected maleimide moieties. Subsequent UV irradiation in highly diluted aqueous solution triggers intramolecular tetrazole-mediated cycloadditions, yielding glyco SCNPs featuring fluorescence as well as lectin binding properties. The obtained SCNPs are coated onto nanodiamonds by adsorption, and the obtained hybrid nanoparticles are in depth characterized in terms of size, functionality, and bioactivity. Different coating densities are achieved by altering the SCNP concentration. The prepared nanoparticles are nontoxic in mouse RAW 264.7 macrophages. Furthermore, the fluorescence of the SCNPs can be exploited to image the SCNP-coated nanodiamonds in macrophage cells via confocal fluorescence microscopy.
Collapse
Affiliation(s)
- Kilian N. R. Wuest
- Macromolecular
Architectures, Institut für Technische Chemie und Polymerchemie, Karlsruhe Institute of Technology (KIT), Engesserstr. 18, 76128 Karlsruhe, Germany
- Centre
for Advanced Macromolecular Design (CAMD), University of New South Wales (UNSW), Sydney, NSW 2052, Australia
| | - Hongxu Lu
- Centre
for Advanced Macromolecular Design (CAMD), University of New South Wales (UNSW), Sydney, NSW 2052, Australia
| | - Donald S. Thomas
- Mark
Wainwright Analytical Centre, University of New South Wales (UNSW), Sydney, NSW 2052, Australia
| | - Anja S. Goldmann
- Macromolecular
Architectures, Institut für Technische Chemie und Polymerchemie, Karlsruhe Institute of Technology (KIT), Engesserstr. 18, 76128 Karlsruhe, Germany
- School
of Chemistry, Physics and Mechanical Engineering, Queensland University of Technology (QUT), 2 George Street, Brisbane, QLD 4000, Australia
| | - Martina H. Stenzel
- Centre
for Advanced Macromolecular Design (CAMD), University of New South Wales (UNSW), Sydney, NSW 2052, Australia
| | - Christopher Barner-Kowollik
- Macromolecular
Architectures, Institut für Technische Chemie und Polymerchemie, Karlsruhe Institute of Technology (KIT), Engesserstr. 18, 76128 Karlsruhe, Germany
- School
of Chemistry, Physics and Mechanical Engineering, Queensland University of Technology (QUT), 2 George Street, Brisbane, QLD 4000, Australia
| |
Collapse
|
27
|
Effect of modification with 1,4-α-glucan branching enzyme on the rheological properties of cassava starch. Int J Biol Macromol 2017; 103:630-639. [DOI: 10.1016/j.ijbiomac.2017.05.045] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2016] [Revised: 04/28/2017] [Accepted: 05/11/2017] [Indexed: 11/18/2022]
|
28
|
Liu Y, Li C, Gu Z, Xin C, Cheng L, Hong Y, Li Z. Alanine 310 is important for the activity of 1,4-α-glucan branching enzyme from Geobacillus thermoglucosidans STB02. Int J Biol Macromol 2017; 97:156-163. [DOI: 10.1016/j.ijbiomac.2017.01.028] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2016] [Revised: 12/31/2016] [Accepted: 01/06/2017] [Indexed: 12/01/2022]
|
29
|
Pasting and thermal properties of waxy corn starch modified by 1,4-α-glucan branching enzyme. Int J Biol Macromol 2017; 97:679-687. [DOI: 10.1016/j.ijbiomac.2017.01.087] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2016] [Revised: 11/16/2016] [Accepted: 01/17/2017] [Indexed: 11/21/2022]
|
30
|
Rashid AM, Batey SFD, Syson K, Koliwer-Brandl H, Miah F, Barclay JE, Findlay KC, Nartowski KP, Khimyak YZ, Kalscheuer R, Bornemann S. Assembly of α-Glucan by GlgE and GlgB in Mycobacteria and Streptomycetes. Biochemistry 2016; 55:3270-84. [PMID: 27221142 DOI: 10.1021/acs.biochem.6b00209] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Actinomycetes, such as mycobacteria and streptomycetes, synthesize α-glucan with α-1,4 linkages and α-1,6 branching to help evade immune responses and to store carbon. α-Glucan is thought to resemble glycogen except for having shorter constituent linear chains. However, the fine structure of α-glucan and how it can be defined by the maltosyl transferase GlgE and branching enzyme GlgB were not known. Using a combination of enzymolysis and mass spectrometry, we compared the properties of α-glucan isolated from actinomycetes with polymer synthesized in vitro by GlgE and GlgB. We now propose the following assembly mechanism. Polymer synthesis starts with GlgE and its donor substrate, α-maltose 1-phosphate, yielding a linear oligomer with a degree of polymerization (∼16) sufficient for GlgB to introduce a branch. Branching involves strictly intrachain transfer to generate a C chain (the only constituent chain to retain its reducing end), which now bears an A chain (a nonreducing end terminal branch that does not itself bear a branch). GlgE preferentially extends A chains allowing GlgB to act iteratively to generate new A chains emanating from B chains (nonterminal branches that themselves bear a branch). Although extension and branching occur primarily with A chains, the other chain types are sometimes extended and branched such that some B chains (and possibly C chains) bear more than one branch. This occurs less frequently in α-glucans than in classical glycogens. The very similar properties of cytosolic and capsular α-glucans from Mycobacterium tuberculosis imply GlgE and GlgB are sufficient to synthesize them both.
Collapse
Affiliation(s)
- Abdul M Rashid
- Biological Chemistry Department, John Innes Centre , Norwich Research Park, Norwich NR4 7UH, United Kingdom
| | - Sibyl F D Batey
- Biological Chemistry Department, John Innes Centre , Norwich Research Park, Norwich NR4 7UH, United Kingdom
| | - Karl Syson
- Biological Chemistry Department, John Innes Centre , Norwich Research Park, Norwich NR4 7UH, United Kingdom
| | - Hendrik Koliwer-Brandl
- Institute for Medical Microbiology and Hospital Hygiene, and Institute for Pharmaceutical Biology and Biotechnology, Heinrich-Heine-University Düsseldorf , Universitätsstrasse 1, 40225 Düsseldorf, Germany
| | - Farzana Miah
- Biological Chemistry Department, John Innes Centre , Norwich Research Park, Norwich NR4 7UH, United Kingdom
| | - J Elaine Barclay
- Cell and Developmental Biology Department, John Innes Centre , Norwich Research Park, Norwich NR4 7UH, United Kingdom
| | - Kim C Findlay
- Cell and Developmental Biology Department, John Innes Centre , Norwich Research Park, Norwich NR4 7UH, United Kingdom
| | - Karol P Nartowski
- School of Pharmacy, University of East Anglia , Norwich Research Park, Norwich NR4 7TJ, United Kingdom
| | - Yaroslav Z Khimyak
- School of Pharmacy, University of East Anglia , Norwich Research Park, Norwich NR4 7TJ, United Kingdom
| | - Rainer Kalscheuer
- Institute for Medical Microbiology and Hospital Hygiene, and Institute for Pharmaceutical Biology and Biotechnology, Heinrich-Heine-University Düsseldorf , Universitätsstrasse 1, 40225 Düsseldorf, Germany
| | - Stephen Bornemann
- Biological Chemistry Department, John Innes Centre , Norwich Research Park, Norwich NR4 7UH, United Kingdom
| |
Collapse
|
31
|
Shoda SI, Uyama H, Kadokawa JI, Kimura S, Kobayashi S. Enzymes as Green Catalysts for Precision Macromolecular Synthesis. Chem Rev 2016; 116:2307-413. [PMID: 26791937 DOI: 10.1021/acs.chemrev.5b00472] [Citation(s) in RCA: 303] [Impact Index Per Article: 37.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
The present article comprehensively reviews the macromolecular synthesis using enzymes as catalysts. Among the six main classes of enzymes, the three classes, oxidoreductases, transferases, and hydrolases, have been employed as catalysts for the in vitro macromolecular synthesis and modification reactions. Appropriate design of reaction including monomer and enzyme catalyst produces macromolecules with precisely controlled structure, similarly as in vivo enzymatic reactions. The reaction controls the product structure with respect to substrate selectivity, chemo-selectivity, regio-selectivity, stereoselectivity, and choro-selectivity. Oxidoreductases catalyze various oxidation polymerizations of aromatic compounds as well as vinyl polymerizations. Transferases are effective catalysts for producing polysaccharide having a variety of structure and polyesters. Hydrolases catalyzing the bond-cleaving of macromolecules in vivo, catalyze the reverse reaction for bond forming in vitro to give various polysaccharides and functionalized polyesters. The enzymatic polymerizations allowed the first in vitro synthesis of natural polysaccharides having complicated structures like cellulose, amylose, xylan, chitin, hyaluronan, and chondroitin. These polymerizations are "green" with several respects; nontoxicity of enzyme, high catalyst efficiency, selective reactions under mild conditions using green solvents and renewable starting materials, and producing minimal byproducts. Thus, the enzymatic polymerization is desirable for the environment and contributes to "green polymer chemistry" for maintaining sustainable society.
Collapse
Affiliation(s)
- Shin-ichiro Shoda
- Department of Biomolecular Engineering, Graduate School of Engineering, Tohoku University , Aoba-ku, Sendai 980-8579, Japan
| | - Hiroshi Uyama
- Department of Applied Chemistry, Graduate School of Engineering, Osaka University , Yamadaoka, Suita 565-0871, Japan
| | - Jun-ichi Kadokawa
- Department of Chemistry, Biotechnology, and Chemical Engineering, Graduate School of Science and Engineering, Kagoshima University , Korimoto, Kagoshima 890-0065, Japan
| | - Shunsaku Kimura
- Department of Material Chemistry, Graduate School of Engineering, Kyoto University , Katsura, Nishikyo-ku, Kyoto 615-8510, Japan
| | - Shiro Kobayashi
- Center for Fiber & Textile Science, Kyoto Institute of Technology , Matsugasaki, Sakyo-ku, Kyoto 606-8585, Japan
| |
Collapse
|
32
|
Li W, Li C, Gu Z, Qiu Y, Cheng L, Hong Y, Li Z. Relationship between structure and retrogradation properties of corn starch treated with 1,4-α-glucan branching enzyme. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.09.009] [Citation(s) in RCA: 64] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
33
|
Li C, Gilbert RG. Progress in controlling starch structure by modifying starch-branching enzymes. PLANTA 2016; 243:13-22. [PMID: 26486516 DOI: 10.1007/s00425-015-2421-2] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/29/2015] [Accepted: 10/10/2015] [Indexed: 06/05/2023]
Abstract
This paper reviews the progress of development of plants with desirable starch structure by modifying starch branching enzymes. Starch-branching enzyme (SBE) is responsible for the creation of branches during starch biosynthesis in plastids, and is a major determinant of the final fine structure and physical properties of the starch. Multiple isoforms of SBE have been found in plants, with each playing a different role in amylopectin synthesis. Different methods have been used to develop desirable starch structures by modifying the SBE activity. These can involve changing its expression level (either up-regulation or down-regulation), genetically modifying the activity of the SBE itself, and varying the length of its transferred chains. Changing the activity and the transferred chain length of SBE has been less studied than changing the expression level of SBE in vivo. This article reviews and summarizes new tools for developing plants producing the next generation of starches.
Collapse
|
34
|
Yuan H, Cheung CYM, Poolman MG, Hilbers PAJ, van Riel NAW. A genome-scale metabolic network reconstruction of tomato (Solanum lycopersicum L.) and its application to photorespiratory metabolism. THE PLANT JOURNAL : FOR CELL AND MOLECULAR BIOLOGY 2016; 85:289-304. [PMID: 26576489 DOI: 10.1111/tpj.13075] [Citation(s) in RCA: 49] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/15/2015] [Revised: 11/01/2015] [Accepted: 11/03/2015] [Indexed: 05/09/2023]
Abstract
Tomato (Solanum lycopersicum L.) has been studied extensively due to its high economic value in the market, and high content in health-promoting antioxidant compounds. Tomato is also considered as an excellent model organism for studying the development and metabolism of fleshy fruits. However, the growth, yield and fruit quality of tomatoes can be affected by drought stress, a common abiotic stress for tomato. To investigate the potential metabolic response of tomato plants to drought, we reconstructed iHY3410, a genome-scale metabolic model of tomato leaf, and used this metabolic network to simulate tomato leaf metabolism. The resulting model includes 3410 genes and 2143 biochemical and transport reactions distributed across five intracellular organelles including cytosol, plastid, mitochondrion, peroxisome and vacuole. The model successfully described the known metabolic behaviour of tomato leaf under heterotrophic and phototrophic conditions. The in silico investigation of the metabolic characteristics for photorespiration and other relevant metabolic processes under drought stress suggested that: (i) the flux distributions through the mevalonate (MVA) pathway under drought were distinct from that under normal conditions; and (ii) the changes in fluxes through core metabolic pathways with varying flux ratio of RubisCO carboxylase to oxygenase may contribute to the adaptive stress response of plants. In addition, we improved on previous studies of reaction essentiality analysis for leaf metabolism by including potential alternative routes for compensating reaction knockouts. Altogether, the genome-scale model provides a sound framework for investigating tomato metabolism and gives valuable insights into the functional consequences of abiotic stresses.
Collapse
Affiliation(s)
- Huili Yuan
- Department of Biomedical Engineering, Eindhoven University of Technology, Eindhoven, The Netherlands
| | | | - Mark G Poolman
- Cell Systems Modelling Group, Department of Biomedical and Medical Science, Oxford Brookes University, Oxford, UK
| | - Peter A J Hilbers
- Department of Biomedical Engineering, Eindhoven University of Technology, Eindhoven, The Netherlands
- Institute for Complex Molecular Systems, Eindhoven University of Technology, Eindhoven, The Netherlands
| | - Natal A W van Riel
- Department of Biomedical Engineering, Eindhoven University of Technology, Eindhoven, The Netherlands
- Institute for Complex Molecular Systems, Eindhoven University of Technology, Eindhoven, The Netherlands
| |
Collapse
|
35
|
Li C, Wu AC, Go RM, Malouf J, Turner MS, Malde AK, Mark AE, Gilbert RG. The characterization of modified starch branching enzymes: toward the control of starch chain-length distributions. PLoS One 2015; 10:e0125507. [PMID: 25874689 PMCID: PMC4395411 DOI: 10.1371/journal.pone.0125507] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2014] [Accepted: 03/21/2015] [Indexed: 11/18/2022] Open
Abstract
Starch is a complex branched glucose polymer whose branch molecular weight distribution (the chain-length distribution, CLD) influences nutritionally important properties such as digestion rate. Chain-stopping in starch biosynthesis is by starch branching enzyme (SBE). Site-directed mutagenesis was used to modify SBEIIa from Zea mays (mSBEIIa) to produce mutants, each differing in a single conserved amino-acid residue. Products at different times from in vitro branching were debranched and the time evolution of the CLD measured by size-exclusion chromatography. The results confirm that Tyr352, Glu513, and Ser349 are important for mSBEIIa activity while Arg456 is important for determining the position at which the linear glucan is cut. The mutant mSBEIIa enzymes have different activities and suggest the length of the transferred chain can be varied by mutation. The work shows analysis of the molecular weight distribution can yield information regarding the enzyme branching sites useful for development of plants yielding starch with improved functionality.
Collapse
Affiliation(s)
- Cheng Li
- Tongji School of Pharmacy, Huazhong University of Science and Technology, Wuhan, Hubei, China
- Centre for Nutrition and Food Science, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD, Australia
| | - Alex Chi Wu
- Tongji School of Pharmacy, Huazhong University of Science and Technology, Wuhan, Hubei, China
- Centre for Nutrition and Food Science, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD, Australia
| | - Rob Marc Go
- Centre for Nutrition and Food Science, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD, Australia
| | - Jacob Malouf
- Centre for Nutrition and Food Science, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD, Australia
| | - Mark S. Turner
- Centre for Nutrition and Food Science, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD, Australia
- School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD, Australia
| | - Alpeshkumar K. Malde
- School of Chemistry and Molecular Biosciences, The University of Queensland, Brisbane, QLD, Australia
| | - Alan E. Mark
- School of Chemistry and Molecular Biosciences, The University of Queensland, Brisbane, QLD, Australia
| | - Robert G. Gilbert
- Tongji School of Pharmacy, Huazhong University of Science and Technology, Wuhan, Hubei, China
- Centre for Nutrition and Food Science, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD, Australia
- * E-mail:
| |
Collapse
|
36
|
Ciric J, Petrovic DM, Loos K. Polysaccharide Biocatalysis: From Synthesizing Carbohydrate Standards to Establishing Characterization Methods. MACROMOL CHEM PHYS 2014. [DOI: 10.1002/macp.201300801] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- Jelena Ciric
- Department of Polymer Chemistry & Zernike Institute for Advanced Materials; University of Groningen; Nijenborgh 4 9747 AG Groningen The Netherlands
| | - Dejan M. Petrovic
- Department of Polymer Chemistry & Zernike Institute for Advanced Materials; University of Groningen; Nijenborgh 4 9747 AG Groningen The Netherlands
| | - Katja Loos
- Department of Polymer Chemistry & Zernike Institute for Advanced Materials; University of Groningen; Nijenborgh 4 9747 AG Groningen The Netherlands
| |
Collapse
|
37
|
Structure and physicochemical properties of octenyl succinic anhydride modified starches: A review. Carbohydr Polym 2013; 92:905-20. [DOI: 10.1016/j.carbpol.2012.09.040] [Citation(s) in RCA: 400] [Impact Index Per Article: 36.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2012] [Revised: 09/04/2012] [Accepted: 09/21/2012] [Indexed: 12/11/2022]
|
38
|
Wu AC, Witt T, Gilbert RG. Characterization Methods for Starch-Based Materials: State of the Art and Perspectives. Aust J Chem 2013. [DOI: 10.1071/ch13397] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Improving starch-containing materials, whether food, animal feed, high-tech biomaterials, or engineering plastics, is best done by understanding how biosynthetic processes and any subsequent processing control starch structure, and how this structure controls functional properties. Starch structural characterization is central to this. This review examines how information on the three basic levels of the complex multi-scale structure of starch – individual chains, the branching structure of isolated molecules, and the way these molecules form various crystalline and amorphous arrangements – can be obtained from experiment. The techniques include fluorophore-assisted carbohydrate electrophoresis, multiple-detector size-exclusion chromatography, and various scattering techniques (light, X-ray, and neutron). Some examples are also given to show how these data provide mechanistic insight into how biosynthetic processes control the structure and how the various structural levels control functional properties.
Collapse
|
39
|
Wang C, Guo L, Li Y, Wang Z. Systematic comparison of C3 and C4 plants based on metabolic network analysis. BMC SYSTEMS BIOLOGY 2012; 6 Suppl 2:S9. [PMID: 23281598 PMCID: PMC3521184 DOI: 10.1186/1752-0509-6-s2-s9] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Abstract
BACKGROUND The C4 photosynthetic cycle supercharges photosynthesis by concentrating CO2 around ribulose-1,5-bisphosphate carboxylase and significantly reduces the oxygenation reaction. Therefore engineering C4 feature into C3 plants has been suggested as a feasible way to increase photosynthesis and yield of C3 plants, such as rice, wheat, and potato. To identify the possible transition from C3 to C4 plants, the systematic comparison of C3 and C4 metabolism is necessary. RESULTS We compared C3 and C4 metabolic networks using the improved constraint-based models for Arabidopsis and maize. By graph theory, we found the C3 network exhibit more dense topology structure than C4. The simulation of enzyme knockouts demonstrated that both C3 and C4 networks are very robust, especially when optimizing CO2 fixation. Moreover, C4 plant has better robustness no matter the objective function is biomass synthesis or CO2 fixation. In addition, all the essential reactions in C3 network are also essential for C4, while there are some other reactions specifically essential for C4, which validated that the basic metabolism of C4 plant is similar to C3, but C4 is more complex. We also identified more correlated reaction sets in C4, and demonstrated C4 plants have better modularity with complex mechanism coordinates the reactions and pathways than that of C3 plants. We also found the increase of both biomass production and CO2 fixation with light intensity and CO2 concentration in C4 is faster than that in C3, which reflected more efficient use of light and CO2 in C4 plant. Finally, we explored the contribution of different C4 subtypes to biomass production by setting specific constraints. CONCLUSIONS All results are consistent with the actual situation, which indicate that Flux Balance Analysis is a powerful method to study plant metabolism at systems level. We demonstrated that in contrast to C3, C4 plants have less dense topology, higher robustness, better modularity, and higher CO2 and radiation use efficiency. In addition, preliminary analysis indicated that the rate of CO2 fixation and biomass production in PCK subtype are superior to NADP-ME and NAD-ME subtypes under enough supply of water and nitrogen.
Collapse
Affiliation(s)
- Chuanli Wang
- Department of Bioinformatics and Biostatistics, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai, 200240, China
| | | | | | | |
Collapse
|
40
|
Ciric J, Oostland J, de Vries JW, Woortman AJJ, Loos K. Size Exclusion Chromatography with Multi Detection in Combination with Matrix-Assisted Laser Desorption Ionization-Time-of-Flight Mass Spectrometry as a Tool for Unraveling the Mechanism of the Enzymatic Polymerization of Polysaccharides. Anal Chem 2012; 84:10463-70. [DOI: 10.1021/ac302704q] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jelena Ciric
- Department of Polymer Chemistry,
Zernike Institute for Advanced Materials, University of Groningen, Nijenborgh 4 9747 AG Groningen, The Netherlands
| | - Jorrit Oostland
- Department of Polymer Chemistry,
Zernike Institute for Advanced Materials, University of Groningen, Nijenborgh 4 9747 AG Groningen, The Netherlands
| | - Jan Willem de Vries
- Department of Polymer Chemistry,
Zernike Institute for Advanced Materials, University of Groningen, Nijenborgh 4 9747 AG Groningen, The Netherlands
| | - Albert J. J. Woortman
- Department of Polymer Chemistry,
Zernike Institute for Advanced Materials, University of Groningen, Nijenborgh 4 9747 AG Groningen, The Netherlands
| | - Katja Loos
- Department of Polymer Chemistry,
Zernike Institute for Advanced Materials, University of Groningen, Nijenborgh 4 9747 AG Groningen, The Netherlands
| |
Collapse
|
41
|
Rübsam H, Krottenthaler M, Gastl M, Becker T. An overview of separation methods in starch analysis: The importance of size exclusion chromatography and field flow fractionation. STARCH-STARKE 2012. [DOI: 10.1002/star.201100188] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
|
42
|
Kasprzak MM, Lærke HN, Larsen FH, Knudsen KEB, Pedersen S, Jørgensen AS. Effect of enzymatic treatment of different starch sources on the in vitro rate and extent of starch digestion. Int J Mol Sci 2012; 13:929-942. [PMID: 22312295 PMCID: PMC3269729 DOI: 10.3390/ijms13010929] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2011] [Revised: 01/05/2012] [Accepted: 01/05/2012] [Indexed: 11/29/2022] Open
Abstract
Gelatinized wheat, potato and waxy maize starches were treated enzymatically in order to increase the degree of branching of the amylopectin fraction and thereby change the starch degradation profile towards a higher proportion of slowly digestible starch (SDS). The materials were characterized by single-pulse (1)H HR-MAS NMR spectroscopy and in vitro digestion profile according to the Englyst procedure. Using various concentrations and incubation times with branching enzyme (EC 2.4.1.18) without or with additional treatment with the hydrolytic enzymes; β-amylase (EC 3.2.1.2), α-glucosidase (EC 3.2.1.20), or amyloglucosidase (EC 3.2.1.3) the proportion of α-(1-6) linkages was increased by up to a factor of 4.1, 5 and 5.8 in waxy maize, wheat and potato starches, respectively. The proportion of SDS was significantly increased when using hydrolytic enzymes after treatment with branching enzyme but it was only for waxy maize that the proportion of α-(1-6) bonds and the in vitro digestion profile was significantly correlated.
Collapse
Affiliation(s)
- Mirosław Marek Kasprzak
- Department of Animal Science, Faculty of Science and Technology, Aarhus University, P.O. Box 50, Tjele 8830, Denmark; E-Mails: (H.N.L.); (K.E.B.K.)
| | - Helle Nygaard Lærke
- Department of Animal Science, Faculty of Science and Technology, Aarhus University, P.O. Box 50, Tjele 8830, Denmark; E-Mails: (H.N.L.); (K.E.B.K.)
| | - Flemming Hofmann Larsen
- Department of Food Science, Faculty of Life Science, University of Copenhagen, Rolighedsvej 30, Frederiksberg C DK-1958, Denmark; E-Mail:
| | - Knud Erik Bach Knudsen
- Department of Animal Science, Faculty of Science and Technology, Aarhus University, P.O. Box 50, Tjele 8830, Denmark; E-Mails: (H.N.L.); (K.E.B.K.)
| | - Sven Pedersen
- Novozymes A/S, Krogshøjvej 36, Bagsværd DK-2880, Denmark; E-Mails: (S.P.); (A.S.J.)
| | - Anne Skov Jørgensen
- Novozymes A/S, Krogshøjvej 36, Bagsværd DK-2880, Denmark; E-Mails: (S.P.); (A.S.J.)
| |
Collapse
|
43
|
Delaittre G, Save M, Gaborieau M, Castignolles P, Rieger J, Charleux B. Synthesis by nitroxide-mediated aqueous dispersion polymerization, characterization, and physical core-crosslinking of pH- and thermoresponsive dynamic diblock copolymer micelles. Polym Chem 2012. [DOI: 10.1039/c2py20084h] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
|
44
|
Tizzotti MJ, Sweedman MC, Tang D, Schaefer C, Gilbert RG. New (1)h NMR procedure for the characterization of native and modified food-grade starches. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:6913-6919. [PMID: 21608525 DOI: 10.1021/jf201209z] [Citation(s) in RCA: 130] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
A novel, fast, and straightforward procedure is presented for the characterization of starch (the largest energy component in food) and modified starches (such as octenyl succinic anhydride (OSA)-modified starches used as a dispersing agent in the food industry). The method uses (1)H NMR to measure the degree of branching and also, for modified starches, the degree of chemical substitution. The substrate is dissolved in dimethyl-d(6) sulfoxide; addition of a very low amount of deuterated trifluoroacetic acid (d(1)-TFA) to the medium gives rise to a shift to high frequency of the exchangeable protons of the starch hydroxyl groups, leading to a clear and well-defined (1)H NMR spectrum, which provides an improved way to determine the degrees of both branching and chemical substitution. Measurements of the size and molecular weight distributions by multiple-detector size exclusion chromatography show that degradation by TFA does not affect the accuracy of the method.
Collapse
Affiliation(s)
- Morgan J Tizzotti
- Queensland Alliance for Agricultural and Food Innovation, The University of Queensland , Brisbane, QLD 4072, Australia
| | | | | | | | | |
Collapse
|
45
|
Castignolles P, Gaborieau M. Viscosimetric detection in size-exclusion chromatography (SEC/GPC): The Goldwasser method and beyond. J Sep Sci 2011; 33:3564-70. [PMID: 20972971 DOI: 10.1002/jssc.201000511] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
Size-exclusion chromatography (SEC or GPC) is the most widely used separation method to characterize polymers. The high level of complexity of most polymeric materials necessitates the use of not only concentration-sensitive detection but also structure-sensitive detection. Viscometry is usually used in conjunction with a concentration-sensitive detector and universal calibration to determine molecular weights of polymers. Goldwasser proposed to use a viscometer as a single detector to determine number-average molecular weights, M(n) (ACS Symposium Series, 521, 143). The method is particularly of interest when concentration-sensitive detection is not available, because the sample is isorefractive or not UV-absorbing, or because composition is not constant (copolymers). It has known very little applications so far. It actually does not only allow determining M(n), but also the number hydrodynamic volume distribution. This opens a wider range of applications for the Goldwasser method. Size-exclusion chromatography only yields inaccurate molecular weight distributions for some complex branched polymers. Hydrodynamic volume distributions have then a strong potential for comparative studies owing to their far higher accuracy. Our experimental tests highlight the fact that the method is highly sensitive to noise and careful optimization of the injection concentration is needed, but number distribution can be obtained as well as M(n).
Collapse
Affiliation(s)
- Patrice Castignolles
- School of Natural Sciences, Australian Centre for Research on Separation Science (ACROSS), University of Western Sydney, Australia.
| | | |
Collapse
|
46
|
Liu WC, Castro JV, Gilbert RG. Rate coefficients for enzyme-catalyzed reactions from molecular weight distributions. POLYMER 2011. [DOI: 10.1016/j.polymer.2011.01.063] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
47
|
Gilbert RG. Size-separation characterization of starch and glycogen for biosynthesis-structure-property relationships. Anal Bioanal Chem 2010; 399:1425-38. [PMID: 21107973 DOI: 10.1007/s00216-010-4435-8] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2010] [Revised: 11/07/2010] [Accepted: 11/09/2010] [Indexed: 10/18/2022]
Abstract
Starch and glycogen are highly branched polymers of glucose of great importance to humans in managing and mitigating nutrition-related diseases, especially diabetes and obesity, and in industrial uses, for example in food and paper-making. Size-separation characterization using multiple-detection size-exclusion chromatography (SEC, also known as gel-permeation chromatography, GPC) is able to furnish substantial amounts of information on the relationships between the biosynthesis, processing, structure, and properties of these biopolymers, and achieves superior characterization for use in industrial product and process improvements. Multi-detector SEC is able to give much more information about structure than simple averages such as total molecular weight or size; the detailed information yielded by this technique has already given new information on important biosynthesis-structure-property reactions, and has considerable potential in this field in the future. However, it must be used with care to avoid artifacts arising from incomplete dissolution of the substrate and shear scission during separation. It is also essential in interpreting data to appreciate that this size-separation technique can only ever give size distributions, never true molecular weight distributions. Other size-separation techniques, particularly field-flow fractionation, require substantial technical development to be used on undegraded native starches.
Collapse
Affiliation(s)
- Robert G Gilbert
- Centre for Nutrition & Food Sciences (LCAFS), The University of Queensland, Brisbane, Qld 4072, Australia.
| |
Collapse
|
48
|
Size-exclusion chromatography (SEC) of branched polymers and polysaccharides. Anal Bioanal Chem 2010; 399:1413-23. [PMID: 20967430 PMCID: PMC3026666 DOI: 10.1007/s00216-010-4221-7] [Citation(s) in RCA: 175] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2010] [Revised: 09/06/2010] [Accepted: 09/13/2010] [Indexed: 11/26/2022]
Abstract
Branched polymers are among the most important polymers, ranging from polyolefins to polysaccharides. Branching plays a key role in the chain dynamics. It is thus very important for application properties such as mechanical and adhesive properties and digestibility. It also plays a key role in viscous properties, and thus in the mechanism of the separation of these polymers in size-exclusion chromatography (SEC). Critically reviewing the literature, particularly on SEC of polyolefins, polyacrylates and starch, we discuss common pitfalls but also highlight some unexplored possibilities to characterize branched polymers. The presence of a few long-chain branches has been shown to lead to a poor separation in SEC, as evidenced by multiple-detection SEC or multidimensional liquid chromatography. The local dispersity can be large in that case, and the accuracy of molecular weight determination achieved by current methods is poor, although hydrodynamic volume distributions offer alternatives. In contrast, highly branched polymers do not suffer from this extensive incomplete separation in terms of molecular weight. Representation of (a) a linear polymer chain and various branched polymer structures with (b) longchain branches (amylose-like), (c) short-chain branches (amylopectin-like), (d) both short-chain and long-chain branches (polyacrylate- or polyethylene-like). ![]()
Collapse
|
49
|
Hasjim J, Lavau GC, Gidley MJ, Gilbert RG. In Vivo and In Vitro Starch Digestion: Are Current in Vitro Techniques Adequate? Biomacromolecules 2010; 11:3600-8. [DOI: 10.1021/bm101053y] [Citation(s) in RCA: 109] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jovin Hasjim
- The University of Queensland, Centre for Nutrition and Food Sciences, Brisbane, QLD 4072, Australia
| | - Gautier Cesbron Lavau
- The University of Queensland, Centre for Nutrition and Food Sciences, Brisbane, QLD 4072, Australia
| | - Michael J. Gidley
- The University of Queensland, Centre for Nutrition and Food Sciences, Brisbane, QLD 4072, Australia
| | - Robert G. Gilbert
- The University of Queensland, Centre for Nutrition and Food Sciences, Brisbane, QLD 4072, Australia
| |
Collapse
|
50
|
Cuevas RP, Gilbert RG, Fitzgerald MA. Structural differences between hot-water-soluble and hot-water-insoluble fractions of starch in waxy rice (Oryza sativa L.). Carbohydr Polym 2010. [DOI: 10.1016/j.carbpol.2010.03.007] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|