1
|
Liang Y, Wang F, Ma R, Tian Y. Structural properties of the intra- and interhelical cavities of V6-type crystalline starches. Carbohydr Polym 2024; 330:121835. [PMID: 38368112 DOI: 10.1016/j.carbpol.2024.121835] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 12/24/2023] [Accepted: 01/15/2024] [Indexed: 02/19/2024]
Abstract
V-type crystalline starch is known for its property to enhance aroma retention. Intra- and interhelical cavities are the first-order characteristics of V-type crystalline starch, which can affect its properties from microscopic level. This work aims to provide a detailed analysis of structural attributes of intra- and interhelical cavities and their influence on the properties of V-type crystalline starches. Helix deformation was caused due to the formation of interhelical cavities, which was reflected by the downfield shift of the signals for C1 and C4 as well as the appearance of an independent signal for C3 in 13C CP/MAS NMR spectra. Unit cell and lamellar structure formed by the aggregation of intrahelical cavities exhibited relatively low cell volume and high fractal dimension at crystal cell and lamellar levels. Toward a larger crystal, d-spacing increased with the formation of interhelical cavities, causing low-angle shifts of V-type crystalline starches in X-ray diffraction profiles. Intrahelical cavities enabled V6I-type crystalline starch to show high crystallinity per unit volume and a favorable short-range order, contributing greatly to the stable thermal properties. The flavor quality improvement in starch-based food is attributed to the structural characteristics of helical cavities and their relationship with the properties of V-type crystalline starches.
Collapse
Affiliation(s)
- Yushen Liang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Fan Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Rongrong Ma
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
| | - Yaoqi Tian
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| |
Collapse
|
2
|
Nakata Y, Kitamura S, Terao K. Dual thermoresponsive polysaccharide derivative - water system. Partially substituted amylose butylcarbamate in water. Carbohydr Polym 2024; 325:121587. [PMID: 38008477 DOI: 10.1016/j.carbpol.2023.121587] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2023] [Revised: 10/27/2023] [Accepted: 11/10/2023] [Indexed: 11/28/2023]
Abstract
Partially substituted amylose n-butylcarbamate (ABC) samples were synthesized with weight-average molar mass Mw ranging between 40 kg mol-1 and 220 kg mol-1 with different degree of substitution DS. When DS was between 0.17 and 0.33, the ABC samples were soluble in water. Furthermore, both LCST and UCST type phase separations were observed for the ABC samples in water when DS is >0.26. The closed-loop phase diagrams for the dual thermoresponsive ABC samples in water were constructed by turbidity measurement. The UCST ranged from 70 °C to 77 °C and the LCST ranged from 13 °C to 17 °C. SAXS measurements were performed for dilute aqueous ABC solutions to determine the chain conformation of ABC at various temperatures. The resulting form factor at the polymer mass concentration of 3 mg mL-1 indicated that the chain conformation is almost independent of temperature, except for the chain diameter, which is influenced by the temperature-dependent hydration behavior. This result suggests that the attractive interactions between ABC chains are not very significant even between UCST and LCST, where higher concentrated polymer solutions show macroscopic phase separation.
Collapse
Affiliation(s)
- Yuma Nakata
- Department of Macromolecular Science, Graduate School of Science, Osaka University, 1-1 Machikaneyama-cho, Toyonaka, Osaka 560-0043, Japan
| | - Shinichi Kitamura
- Center for Research and Development of Bioresources, Organization for Research Promotion, Osaka Prefecture University, 1-2, Gakuen-cho, Naka-ku, Sakai 599-8570, Japan
| | - Ken Terao
- Department of Macromolecular Science, Graduate School of Science, Osaka University, 1-1 Machikaneyama-cho, Toyonaka, Osaka 560-0043, Japan.
| |
Collapse
|
3
|
Zhou J, Kong L. Complexation with pre-formed “empty” V-type starch for encapsulation of aroma compounds. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.07.050] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
4
|
Guo J, Shi L, Kong L. Structure-digestibility relationship of starch inclusion complex with salicylic acid. Carbohydr Polym 2023; 299:120147. [PMID: 36876776 DOI: 10.1016/j.carbpol.2022.120147] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Revised: 09/07/2022] [Accepted: 09/20/2022] [Indexed: 11/28/2022]
Abstract
Amylose, the linear component of starch, can complex with small molecules to form single helical inclusion complexes of 6, 7, or 8 glucosyl units per helical turn, known as V6, V7, and V8. In this study, starch-salicylic acid (SA) inclusion complexes with different amounts of residual SA were obtained. Their structural characteristics and digestibility profiles were obtained with complementary techniques and an in vitro digestion assay. Upon complexation with excess SA, V8 type starch inclusion complex was formed. When excess SA crystals were removed, the V8 polymorphic structure could remain, while further removing intra-helical SA converted the V8 conformation to V7. Furthermore, the digestion rate of the resulted V7 was lowered as indicated by increased resistant starch (RS) content, which could be due to its tight helical structure, whereas the two V8 complexes were highly digestible. Such findings could have practical implications for novel food product development and nanoencapsulation technology.
Collapse
Affiliation(s)
- Jiayue Guo
- Department of Human Nutrition and Hospitality Management, The University of Alabama, Tuscaloosa, AL 35487, USA
| | - Linfan Shi
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Lingyan Kong
- Department of Human Nutrition and Hospitality Management, The University of Alabama, Tuscaloosa, AL 35487, USA.
| |
Collapse
|
5
|
Ogawa Y, Putaux JL, Nishiyama Y. Crystallography of polysaccharides: Current state and challenges. Curr Opin Chem Biol 2022; 70:102183. [PMID: 35803025 DOI: 10.1016/j.cbpa.2022.102183] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2022] [Revised: 05/27/2022] [Accepted: 06/07/2022] [Indexed: 11/25/2022]
Abstract
Polysaccharides are the most abundant class of biopolymers, holding an important place in biological systems and sustainable material development. Their spatial organization and intra- and intermolecular interactions are thus of great interest. However, conventional single crystal crystallography is not applicable since polysaccharides crystallize only into tiny crystals. Several crystallographic methods have been developed to extract atomic-resolution structural information from polysaccharide crystals. Small-probe single crystal diffractometry, high-resolution fiber diffraction and powder diffraction combined with molecular modeling brought new insights from various types of polysaccharide crystals, and led to many high-resolution crystal structures over the past two decades. Current challenges lie in the analysis of disorder and defects by further integrating molecular modeling methods for low-resolution diffraction data.
Collapse
Affiliation(s)
- Yu Ogawa
- Univ. Grenoble Alpes, CNRS, CERMAV, 38000 Grenoble, France.
| | | | | |
Collapse
|
6
|
|
7
|
Guo J, Ziegler GR, Kong L. Polymorphic transitions of V-type amylose upon hydration and dehydration. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107372] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
8
|
|
9
|
Zhang L, Zhao J, Zhang Y, Li F, Jiao X, Li Q. The effects of cellulose nanocrystal and cellulose nanofiber on the properties of pumpkin starch-based composite films. Int J Biol Macromol 2021; 192:444-451. [PMID: 34606791 DOI: 10.1016/j.ijbiomac.2021.09.187] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 09/12/2021] [Accepted: 09/27/2021] [Indexed: 02/05/2023]
Abstract
Pumpkin starch (PS) was extracted from Cucurbita maxima and utilized to prepare films in combination with cellulose nanocrystal (CNC) and cellulose nanofiber (CNF), using a solvent casting strategy. The PS was characterized to contain 26.6% of amylose, exhibiting a "B"-type crystalline structure and high stability against thermal degradation. PS/CNF films showed better thermal stability than PS/CNC films, whereas the CNC was more effective than CNF for enhancing the tensile strength (TS) of the films. The nanocomposite films containing 1% CNC showed the highest TS of 30.32 MPa. Fourier transform infrared spectra revealed stronger hydrogen bonding in the PS/CNC films, likely contributing to the observed high mechanical strength. CNC and CNF both decreased the transparency of PS films, by 5.2% and 13.1%, respectively. Overall, the properties of PS composite films can be effectively modified by incorporating CNC and CNF, as PS/CNC films with high mechanical strength and PS/CNF films with good thermal stability. Our results indicate that PS is a suitable material for CNC/CNF composite film fabrication. These films are expected to be especially useful in food packaging applications.
Collapse
Affiliation(s)
- Luyao Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Jing Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Yu Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Fei Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Xu Jiao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Quanhong Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China.
| |
Collapse
|
10
|
Shi L, Zhou J, Guo J, Gladden I, Kong L. Starch inclusion complex for the encapsulation and controlled release of bioactive guest compounds. Carbohydr Polym 2021; 274:118596. [PMID: 34702447 DOI: 10.1016/j.carbpol.2021.118596] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Revised: 08/06/2021] [Accepted: 08/18/2021] [Indexed: 01/17/2023]
Abstract
The linear component of starch, especially amylose, is capable of forming inclusion complex (IC) with various small molecules. It could significantly modify the structure and properties of starch, and it could bring beneficial effects when bioactive compounds can be encapsulated. This review discusses the formation and characterization of the starch-guest IC and focuses on the recent developments in the use of starch ICs for the encapsulation and controlled release of bioactive guest compounds. A great number of guest compounds, such as lipids, aroma compounds, pharmaceuticals, and phytochemicals, were studied for their ability to be complexed with starch and/or amylose and some of the formed ICs were evaluated for the chemical stability improvement and the guest release regulation. Starch-guest ICs has a great potential to be a delivery system, as most existing studies demonstrated the enhancement on guest retention and the possibility of controlled release.
Collapse
Affiliation(s)
- Linfan Shi
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Jingyi Zhou
- Department of Human Nutrition and Hospitality Management, The University of Alabama, Tuscaloosa, AL 35487, USA
| | - Jiayue Guo
- Department of Human Nutrition and Hospitality Management, The University of Alabama, Tuscaloosa, AL 35487, USA
| | - Isabella Gladden
- Department of Mechanical Engineering, The University of Alabama, Tuscaloosa, AL 35487, USA
| | - Lingyan Kong
- Department of Human Nutrition and Hospitality Management, The University of Alabama, Tuscaloosa, AL 35487, USA.
| |
Collapse
|
11
|
Influence of microwave treatment on the structure and functionality of pure amylose and amylopectin systems. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106856] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
|
12
|
Crystal and molecular structure of V-amylose complexed with ibuprofen. Carbohydr Polym 2021; 261:117885. [DOI: 10.1016/j.carbpol.2021.117885] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2020] [Revised: 01/30/2021] [Accepted: 02/26/2021] [Indexed: 11/19/2022]
|
13
|
Preparation and characterization of native starch-ibuprofen molecular inclusion complexes. J Drug Deliv Sci Technol 2021. [DOI: 10.1016/j.jddst.2021.102509] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
14
|
Yassaroh Y, Nurhaini FF, Woortman AJJ, Loos K. Physicochemical properties of heat-moisture treated, sodium stearate complexed starch: The effect of sodium stearate concentration. Carbohydr Polym 2021; 269:118263. [PMID: 34294296 DOI: 10.1016/j.carbpol.2021.118263] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2021] [Revised: 05/21/2021] [Accepted: 05/24/2021] [Indexed: 10/21/2022]
Abstract
Amylose‑sodium stearate (SS) complexes (2, 5 and 8%) in heat-moisture treated potato starch (HPS) were evaluated for their physicochemical properties. Based on the DSC thermograms, the amylose - SS complexes were successfully formed with high thermal stability, indicated by a melt temperature (Tpeak) of ≥ 112 °C for type I and ≥125 °C for type II complexes. Addition of 2% SS resulted in a single endothermal peak of the complexes, while 5 and 8% led to the formation of type I and II complexes with much higher enthalpy (ΔH) values. The XRD curve confirmed that the complexes were successfully formed. The pasting temperature increased from 66 °C for native to 91 °C for HPS145 complexed starch with 5% SS. Furthermore, the swelling power could be largely decreased, and the granular structure preserved. In addition, the inclusion complexation with SS on (HPS) succesfully improved the cook stabiliy.
Collapse
Affiliation(s)
- Yassaroh Yassaroh
- Macromolecular Chemistry and New Polymeric Materials, Zernike Institute for Advanced Materials, University of Groningen, Nijenborgh 4, 9747 AG Groningen, the Netherlands
| | - Feni F Nurhaini
- Macromolecular Chemistry and New Polymeric Materials, Zernike Institute for Advanced Materials, University of Groningen, Nijenborgh 4, 9747 AG Groningen, the Netherlands; Inorganic and Physical Chemistry, Faculty of Mathematics and Natural Science, Institut Teknologi Bandung (ITB), Ganesha 10, 40132 Bandung, Indonesia
| | - Albert J J Woortman
- Macromolecular Chemistry and New Polymeric Materials, Zernike Institute for Advanced Materials, University of Groningen, Nijenborgh 4, 9747 AG Groningen, the Netherlands
| | - Katja Loos
- Macromolecular Chemistry and New Polymeric Materials, Zernike Institute for Advanced Materials, University of Groningen, Nijenborgh 4, 9747 AG Groningen, the Netherlands.
| |
Collapse
|
15
|
Formation and characterization of debranched starch–alcohol complexes with six aliphatic alcohols. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110805] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
16
|
Li L, Liu Z, Zhang W, Xue B, Luo Z. Production and Applications of Amylose‐Lipid Complexes as Resistant Starch: Recent Approaches. STARCH-STARKE 2021. [DOI: 10.1002/star.202000249] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Liang Li
- Food Science College Collaborative Innovation Center for R&D of Tibetan Agricultural and Pastoral Resources Tibet Agriculture & Animal Husbandry University Nyingchi Tibet 860000 China
| | - Zhendong Liu
- Food Science College Collaborative Innovation Center for R&D of Tibetan Agricultural and Pastoral Resources Tibet Agriculture & Animal Husbandry University Nyingchi Tibet 860000 China
| | - Wenhui Zhang
- Institute of Agriculture Products Development and Food Science Research Tibet Academy of Agriculture and Animal Science Lhasa 850032 China
| | - Bei Xue
- Food Science College Collaborative Innovation Center for R&D of Tibetan Agricultural and Pastoral Resources Tibet Agriculture & Animal Husbandry University Nyingchi Tibet 860000 China
| | - Zhang Luo
- Food Science College Collaborative Innovation Center for R&D of Tibetan Agricultural and Pastoral Resources Tibet Agriculture & Animal Husbandry University Nyingchi Tibet 860000 China
| |
Collapse
|
17
|
|
18
|
Pan G, Leng J, Shang Z, Deng L. The affection of ethylenediamine to Mo-based complex crystals quantum motifs. INORG CHEM COMMUN 2020. [DOI: 10.1016/j.inoche.2020.108088] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
19
|
Li L, Kim D, Zhai X, Duhamel J. A Pyrene Excimer Fluorescence (PEF) Study of the Interior of Amylopectin in Dilute Solution. Macromolecules 2020. [DOI: 10.1021/acs.macromol.0c01280] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Affiliation(s)
- Lu Li
- Institute for Polymer Research, Waterloo Institute for Nanotechnology, Department of Chemistry, University of Waterloo, Waterloo, ON N2L 3G1, Canada
| | - Damin Kim
- Institute for Polymer Research, Waterloo Institute for Nanotechnology, Department of Chemistry, University of Waterloo, Waterloo, ON N2L 3G1, Canada
| | - Xiaofang Zhai
- Institute for Polymer Research, Waterloo Institute for Nanotechnology, Department of Chemistry, University of Waterloo, Waterloo, ON N2L 3G1, Canada
| | - Jean Duhamel
- Institute for Polymer Research, Waterloo Institute for Nanotechnology, Department of Chemistry, University of Waterloo, Waterloo, ON N2L 3G1, Canada
| |
Collapse
|
20
|
Shi L, Zhong L, Zhang B, Fu X, Huang Q. Encapsulation and release characteristics of ethylene gas from V6- and V7-type crystalline starches. Int J Biol Macromol 2020; 156:10-17. [DOI: 10.1016/j.ijbiomac.2020.03.240] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2020] [Revised: 03/28/2020] [Accepted: 03/28/2020] [Indexed: 11/26/2022]
|
21
|
Marinopoulou A, Christofilos D, Arvanitidis J, Raphaelides SN. Interaction of Tretinoin and Nimesulide with Amylose Matrices. STARCH-STARKE 2020. [DOI: 10.1002/star.202000054] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Anna Marinopoulou
- Department of Food Science and Technology, Central Research Laboratory for the Physical and Chemical Testing of Foods International Hellenic University Alexandrian Campus Thessaloniki 57400 Greece
| | - Dimitrios Christofilos
- School of Chemical Engineering & Physics Laboratory, Faculty of Engineering Aristotle University of Thessaloniki Thessaloniki 54124 Greece
| | - John Arvanitidis
- Physics Department Aristotle University of Thessaloniki Thessaloniki 54124 Greece
| | - Stylianos N. Raphaelides
- Department of Food Science and Technology, Central Research Laboratory for the Physical and Chemical Testing of Foods International Hellenic University Alexandrian Campus Thessaloniki 57400 Greece
| |
Collapse
|
22
|
Shi L, Hopfer H, Ziegler GR, Kong L. Starch-menthol inclusion complex: Structure and release kinetics. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.105183] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
23
|
Le C, Choisnard L, Wouessidjewe D, Putaux J. Single Crystals of V‐Amylose Complexed with Bicyclic Organic Compounds. ACTA ACUST UNITED AC 2019. [DOI: 10.1002/masy.201900007] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
|
24
|
Cheng L, Zhu X, Hamaker BR, Zhang H, Campanella OH. Complexation process of amylose under different concentrations of linoleic acid using molecular dynamics simulation. Carbohydr Polym 2019; 216:157-166. [DOI: 10.1016/j.carbpol.2019.04.013] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2019] [Revised: 03/14/2019] [Accepted: 04/02/2019] [Indexed: 02/09/2023]
|
25
|
Сhiral and Racemic Fields Concept for Understanding of the Homochirality Origin, Asymmetric Catalysis, Chiral Superstructure Formation from Achiral Molecules, and B-Z DNA Conformational Transition. Symmetry (Basel) 2019. [DOI: 10.3390/sym11050649] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
Abstract
The four most important and well-studied phenomena of mirror symmetry breaking of molecules were analyzed for the first time in terms of available common features and regularities. Mirror symmetry breaking of the primary origin of biological homochirality requires the involvement of an external chiral inductor (environmental chirality). All reviewed mirror symmetry breaking phenomena were considered from that standpoint. A concept of chiral and racemic fields was highly helpful in this analysis. A chiral gravitational field in combination with a static magnetic field (Earth’s environmental conditions) may be regarded as a hypothetical long-term chiral inductor. Experimental evidences suggest a possible effect of the environmental chiral inductor as a chiral trigger on the mirror symmetry breaking effect. Also, this effect explains a conformational transition of the right-handed double DNA helix to the left-handed double DNA helix (B-Z DNA transition) as possible DNA damage.
Collapse
|
26
|
Tan L, Kong L. Starch-guest inclusion complexes: Formation, structure, and enzymatic digestion. Crit Rev Food Sci Nutr 2019; 60:780-790. [PMID: 30614266 DOI: 10.1080/10408398.2018.1550739] [Citation(s) in RCA: 74] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
Starch/amylose-guest inclusion complexes, a class of supramolecular host-guest assemblies, are of critical importance in the processing, preservation, digestion, nutrients/energy uptake, and health outcomes of starch-containing foods. Particularly, the formation of inclusion complex has been suggested to lower the rate and extent of enzymatic digestion of starch and starch-containing foods. Compared with rapidly digestible starch, starch inclusion complex may fall into the category of slowly digestible starch, providing sustained glucose release and maintaining glucose homeostasis. Therefore, the ability of starch-guest inclusion complex to alter the digestive behavior of energy-dense starchy foods has been of interest to many researchers and has the potential to be developed and formulated into functional foods. In this article, we provide a comprehensive and critical review on the current knowledge of the in vitro and in vivo enzymatic digestion of starch-guest inclusion complexes, by emphasizing the structure-digestibility relationship. We examine the preparation methods employed, crystalline structures obtained, and physicochemical properties characterized in previous reports, which all have implications on the digestive behavior reported on the starch-guest inclusion complexes. In addition, we give suggestions on future research to elucidate the digestive properties of starch-guest inclusion complexes and to develop functional structures based on these complexes for use in foods and nutrition.
Collapse
Affiliation(s)
- Libo Tan
- Department of Human Nutrition and Hospitality Management, The University of Alabama, Tuscaloosa, AL, USA
| | - Lingyan Kong
- Department of Human Nutrition and Hospitality Management, The University of Alabama, Tuscaloosa, AL, USA
| |
Collapse
|
27
|
Le CAK, Choisnard L, Wouessidjewe D, Putaux JL. Polymorphism of crystalline complexes of V-amylose with fatty acids. Int J Biol Macromol 2018; 119:555-564. [DOI: 10.1016/j.ijbiomac.2018.07.163] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2018] [Revised: 07/22/2018] [Accepted: 07/25/2018] [Indexed: 11/16/2022]
|
28
|
Effects of poly (3-hydroxybutyrate-co-3-hydroxyvalerate) microparticles on morphological, mechanical, thermal, and barrier properties in thermoplastic potato starch films. Carbohydr Polym 2018; 194:357-364. [DOI: 10.1016/j.carbpol.2018.04.056] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2017] [Revised: 04/13/2018] [Accepted: 04/14/2018] [Indexed: 11/24/2022]
|
29
|
Montero B, Rico M, Rodríguez-Llamazares S, Barral L, Bouza R. Effect of nanocellulose as a filler on biodegradable thermoplastic starch films from tuber, cereal and legume. Carbohydr Polym 2017; 157:1094-1104. [PMID: 27987811 DOI: 10.1016/j.carbpol.2016.10.073] [Citation(s) in RCA: 103] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2016] [Revised: 10/20/2016] [Accepted: 10/24/2016] [Indexed: 11/25/2022]
Abstract
Starches from different vegetal sources (tuber, cereal and legume) were plasticized with an invariant glycerol content and reinforced with cellulose nanocrystals by solution casting method. The influence of both, starch nature and filler amount, in the crystallinity and the extension of plasticization have been analyzed by X-ray diffraction. Thermoplastic starches (TPS) morphologies were obtained by scanning electron microscopy. Mechanical properties and thermal stability were analyzed by dynamomechanical and thermogravimetric analysis. Water absorption evolution was studied as well. A major extension in plasticization (high amylopectin starches) led to matrices with large starch-rich domains, a good thermal stability and resistance to water absorption but low stiffness. The incorporation of cellulose nanoparticles favoured plasticization and increased the rigidity in TPS films, as well as the thermal stability and moisture resistance. The aim of this work was to obtain bio-based thermoplastic starch films for replacing petroleum-derived ones in packaging industry, especially for short-life applications.
Collapse
Affiliation(s)
- Belén Montero
- Grupo de Polímeros, Departamento de Física, Universidade da Coruña (UDC), Escuela Universitaria Politécnica, Campus de Ferrol, Avda. 19 de Febrero s/n, 15405 Ferrol, Spain.
| | - Maite Rico
- Grupo de Polímeros, Departamento de Física, Universidade da Coruña (UDC), Escuela Universitaria Politécnica, Campus de Ferrol, Avda. 19 de Febrero s/n, 15405 Ferrol, Spain
| | - Saddys Rodríguez-Llamazares
- Centro de Investigación de Polímeros Avanzados (CIPA), Edificio Laboratorio CIPA, Av. Collao 1202, Concepción, Chile
| | - Luis Barral
- Grupo de Polímeros, Departamento de Física, Universidade da Coruña (UDC), Escuela Universitaria Politécnica, Campus de Ferrol, Avda. 19 de Febrero s/n, 15405 Ferrol, Spain
| | - Rebeca Bouza
- Grupo de Polímeros, Departamento de Física, Universidade da Coruña (UDC), Escuela Universitaria Politécnica, Campus de Ferrol, Avda. 19 de Febrero s/n, 15405 Ferrol, Spain
| |
Collapse
|
30
|
Li L, Duhamel J. Conformation of Pyrene-Labeled Amylose in DMSO Characterized with the Fluorescence Blob Model. Macromolecules 2016. [DOI: 10.1021/acs.macromol.6b01614] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Affiliation(s)
- Lu Li
- Institute for Polymer Research,
Waterloo Institute for Nanotechnology, Department of Chemistry, University of Waterloo, Waterloo, ON N2L
3G1, Canada
| | - Jean Duhamel
- Institute for Polymer Research,
Waterloo Institute for Nanotechnology, Department of Chemistry, University of Waterloo, Waterloo, ON N2L
3G1, Canada
| |
Collapse
|
31
|
Lim MC, Park KH, Choi JH, Lee DH, Letona CAM, Baik MY, Park CS, Kim YR. Effect of short-chain fatty acids on the formation of amylose microparticles by amylosucrase. Carbohydr Polym 2016; 151:606-613. [DOI: 10.1016/j.carbpol.2016.05.105] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2016] [Revised: 05/27/2016] [Accepted: 05/28/2016] [Indexed: 01/12/2023]
|
32
|
TERAO K, RYOKI A. Novel Synthesis of Rigid Cyclic Polymers and Their Molecular Conformation and Intermolecular Interactions in Solution. KOBUNSHI RONBUNSHU 2016. [DOI: 10.1295/koron.2016-0037] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Ken TERAO
- Department of Macromolecular Science, Osaka University
| | - Akiyuki RYOKI
- Department of Macromolecular Science, Osaka University
| |
Collapse
|
33
|
Pavlov VA, Klabunovskii EI. The origin of homochirality in nature: a possible version. RUSSIAN CHEMICAL REVIEWS 2015. [DOI: 10.1070/rcr4444] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
|
34
|
Cao Z, Woortman AJJ, Rudolf P, Loos K. Facile Synthesis and Structural Characterization of Amylose-Fatty Acid Inclusion Complexes. Macromol Biosci 2015; 15:691-7. [DOI: 10.1002/mabi.201400464] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2014] [Revised: 12/07/2014] [Indexed: 11/09/2022]
Affiliation(s)
- Zheng Cao
- Zernike Institute for Advanced Materials; University of Groningen; Nijenborgh 4 9747AG Groningen The Netherlands
| | - Albert J. J. Woortman
- Zernike Institute for Advanced Materials; University of Groningen; Nijenborgh 4 9747AG Groningen The Netherlands
| | - Petra Rudolf
- Zernike Institute for Advanced Materials; University of Groningen; Nijenborgh 4 9747AG Groningen The Netherlands
| | - Katja Loos
- Zernike Institute for Advanced Materials; University of Groningen; Nijenborgh 4 9747AG Groningen The Netherlands
| |
Collapse
|
35
|
Ryno LM, Reese C, Tolan M, O’Brien J, Short G, Sorriano G, Nettleton J, Fulton K, Iovine PM. Amphiphilic Graft Copolymers from End-Functionalized Starches: Synthesis, Characterization, Thin Film Preparation, and Small Molecule Loading. Biomacromolecules 2014; 15:2944-51. [DOI: 10.1021/bm500572v] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Lisa M. Ryno
- Department
of Chemistry and
Biochemistry, University of San Diego, San Diego, California 92110, United States
| | - Cassandra Reese
- Department
of Chemistry and
Biochemistry, University of San Diego, San Diego, California 92110, United States
| | - McKenzie Tolan
- Department
of Chemistry and
Biochemistry, University of San Diego, San Diego, California 92110, United States
| | - Jeffrey O’Brien
- Department
of Chemistry and
Biochemistry, University of San Diego, San Diego, California 92110, United States
| | - Gabriel Short
- Department
of Chemistry and
Biochemistry, University of San Diego, San Diego, California 92110, United States
| | - Gerardo Sorriano
- Department
of Chemistry and
Biochemistry, University of San Diego, San Diego, California 92110, United States
| | - Jason Nettleton
- Department
of Chemistry and
Biochemistry, University of San Diego, San Diego, California 92110, United States
| | - Kayleen Fulton
- Department
of Chemistry and
Biochemistry, University of San Diego, San Diego, California 92110, United States
| | - Peter M. Iovine
- Department
of Chemistry and
Biochemistry, University of San Diego, San Diego, California 92110, United States
| |
Collapse
|
36
|
Synthesis, characterization, and comparative analysis of amylose–guest complexes prepared by microwave irradiation. Carbohydr Res 2014; 383:82-8. [DOI: 10.1016/j.carres.2013.11.010] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2013] [Revised: 11/12/2013] [Accepted: 11/14/2013] [Indexed: 11/21/2022]
|
37
|
Cao Z, Tsoufis T, Svaldo-Lanero T, Duwez AS, Rudolf P, Loos K. The Dynamics of Complex Formation between Amylose Brushes on Gold and Fatty Acids by QCM-D. Biomacromolecules 2013; 14:3713-22. [DOI: 10.1021/bm4010904] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Zheng Cao
- Zernike
Institute for Advanced Materials, University of Groningen, Nijenborgh
4, NL-9747 AG Groningen, The Netherlands
| | - Theodoros Tsoufis
- Zernike
Institute for Advanced Materials, University of Groningen, Nijenborgh
4, NL-9747 AG Groningen, The Netherlands
| | | | - Anne-Sophie Duwez
- Department
of Chemistry, University of Liège, B6a Sart-Tilman, 4000 Liège, Belgium
| | - Petra Rudolf
- Zernike
Institute for Advanced Materials, University of Groningen, Nijenborgh
4, NL-9747 AG Groningen, The Netherlands
| | - Katja Loos
- Zernike
Institute for Advanced Materials, University of Groningen, Nijenborgh
4, NL-9747 AG Groningen, The Netherlands
| |
Collapse
|
38
|
Xu J, Zhao W, Ning Y, Bashari M, Jin Z, Xu B, Zhang L, Duan X, Chen H, Wu F, Xu X. Can helical spring dextrin be composed of higher eight glucose units per turn? J Mol Struct 2013. [DOI: 10.1016/j.molstruc.2012.11.064] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
39
|
Sarkar A, Pérez S. PolySac3DB: an annotated data base of 3 dimensional structures of polysaccharides. BMC Bioinformatics 2012; 13:302. [PMID: 23151233 PMCID: PMC3505736 DOI: 10.1186/1471-2105-13-302] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2012] [Accepted: 10/29/2012] [Indexed: 12/02/2022] Open
Abstract
Background Polysaccharides are ubiquitously present in the living world. Their structural versatility makes them important and interesting components in numerous biological and technological processes ranging from structural stabilization to a variety of immunologically important molecular recognition events. The knowledge of polysaccharide three-dimensional (3D) structure is important in studying carbohydrate-mediated host-pathogen interactions, interactions with other bio-macromolecules, drug design and vaccine development as well as material science applications or production of bio-ethanol. Description PolySac3DB is an annotated database that contains the 3D structural information of 157 polysaccharide entries that have been collected from an extensive screening of scientific literature. They have been systematically organized using standard names in the field of carbohydrate research into 18 categories representing polysaccharide families. Structure-related information includes the saccharides making up the repeat unit(s) and their glycosidic linkages, the expanded 3D representation of the repeat unit, unit cell dimensions and space group, helix type, diffraction diagram(s) (when applicable), experimental and/or simulation methods used for structure description, link to the abstract of the publication, reference and the atomic coordinate files for visualization and download. The database is accompanied by a user-friendly graphical user interface (GUI). It features interactive displays of polysaccharide structures and customized search options for beginners and experts, respectively. The site also serves as an information portal for polysaccharide structure determination techniques. The web-interface also references external links where other carbohydrate-related resources are available. Conclusion PolySac3DB is established to maintain information on the detailed 3D structures of polysaccharides. All the data and features are available via the web-interface utilizing the search engine and can be accessed at
http://polysac3db.cermav.cnrs.fr.
Collapse
Affiliation(s)
- Anita Sarkar
- Centre de Recherches sur les Macromolécules Végétales (CERMAV*) Centre National de la Recherche Scientifique, Grenoble Cedex 9, BP 53X, F-38041, France
| | | |
Collapse
|
40
|
Terao K, Maeda F, Oyamada K, Ochiai T, Kitamura S, Sato T. Side-Chain-Dependent Helical Conformation of Amylose Alkylcarbamates: Amylose Tris(ethylcarbamate) and Amylose Tris(n-hexylcarbamate). J Phys Chem B 2012; 116:12714-20. [DOI: 10.1021/jp307998t] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Affiliation(s)
- Ken Terao
- Department of Macromolecular
Science, Graduate School of Science, Osaka University, 1-1 Machikaneyama-cho, Toyonaka, Osaka 560-0043, Japan
| | - Fumihiro Maeda
- Department of Macromolecular
Science, Graduate School of Science, Osaka University, 1-1 Machikaneyama-cho, Toyonaka, Osaka 560-0043, Japan
| | - Keiko Oyamada
- Department of Macromolecular
Science, Graduate School of Science, Osaka University, 1-1 Machikaneyama-cho, Toyonaka, Osaka 560-0043, Japan
| | - Takaaki Ochiai
- Department of Macromolecular
Science, Graduate School of Science, Osaka University, 1-1 Machikaneyama-cho, Toyonaka, Osaka 560-0043, Japan
| | - Shinichi Kitamura
- Graduate School of Life and
Environmental Sciences, Osaka Prefecture University, Gakuen-cho, Nakaku, Sakai, Osaka 599-8531, Japan
| | - Takahiro Sato
- Department of Macromolecular
Science, Graduate School of Science, Osaka University, 1-1 Machikaneyama-cho, Toyonaka, Osaka 560-0043, Japan
| |
Collapse
|
41
|
Effects of lipids on enzymatic hydrolysis and physical properties of starch. Carbohydr Polym 2012; 92:120-7. [PMID: 23218274 DOI: 10.1016/j.carbpol.2012.08.092] [Citation(s) in RCA: 188] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2012] [Revised: 08/15/2012] [Accepted: 08/25/2012] [Indexed: 11/22/2022]
Abstract
This study aimed to understand effects of lipids, including corn oil (CO), soy lecithin (SL), palmitic acid (PA), stearic acid (SA), oleic acid (OA), and linoleic acid (LA), on the enzymatic hydrolysis and physical properties of normal corn (NCS), tapioca (TPS), waxy corn (WCS), and high-amylose corn (HA7) starch, and to elucidate mechanisms of interactions between the starches and lipids. After cooking with the lipids (10%, w/w, dsb), NCS, TPS, and HA7 showed significant decreases in enzymatic hydrolysis, and their DSC thermograms displayed amylose-lipid-complex dissociation peaks except with the CO. (13)C NMR spectra of amylodextrin with CO showed downfield changes in the chemical shifts of carbons 1 and 4 of the anhydroglucose unit, indicating helical complex formation. Generally, free fatty acids (FFAs) reduced, but SL increased the peak viscosities of starches. FFAs and SL decreased, but CO increased the gel strength of NCS. These lipids displayed little impacts on the enzymatic hydrolysis and physical properties of WCS because it lacked amylose.
Collapse
|
42
|
Castaño J, Bouza R, Rodríguez-Llamazares S, Carrasco C, Vinicius R. Processing and characterization of starch-based materials from pehuen seeds (Araucaria araucana (Mol) K. Koch). Carbohydr Polym 2012. [DOI: 10.1016/j.carbpol.2011.12.008] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
43
|
Marubayashi H, Asai S, Sumita M. Complex Crystal Formation of Poly(l-lactide) with Solvent Molecules. Macromolecules 2012. [DOI: 10.1021/ma202324g] [Citation(s) in RCA: 122] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Affiliation(s)
- Hironori Marubayashi
- Department of Chemistry and Materials
Science, Graduate
School of Science and Engineering, Tokyo Institute of Technology, Ookayama, Meguro-ku, Tokyo 152-8552, Japan
| | - Shigeo Asai
- Department of Chemistry and Materials
Science, Graduate
School of Science and Engineering, Tokyo Institute of Technology, Ookayama, Meguro-ku, Tokyo 152-8552, Japan
| | - Masao Sumita
- Department of Chemistry and Materials
Science, Graduate
School of Science and Engineering, Tokyo Institute of Technology, Ookayama, Meguro-ku, Tokyo 152-8552, Japan
| |
Collapse
|
44
|
Putaux JL, Nishiyama Y, Mazeau K, Morin M, Cardoso MB, Chanzy H. Helical Conformation in Crystalline Inclusion Complexes of V-Amylose: A Historical Perspective. ACTA ACUST UNITED AC 2011. [DOI: 10.1002/masy.201150501] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
|
45
|
Putaux JL, Montesanti N, Véronèse G, Buléon A. Morphology and structure of A-amylose single crystals. POLYMER 2011. [DOI: 10.1016/j.polymer.2011.03.014] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
46
|
Nishiyama Y, Noishiki Y, Wada M. X-ray Structure of Anhydrous β-Chitin at 1 Å Resolution. Macromolecules 2011. [DOI: 10.1021/ma102240r] [Citation(s) in RCA: 66] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yoshiharu Nishiyama
- Centre de Recherches sur les Macromolécules Végétales (CERMAV-CNRS), BP 53, F-38041Grenoble Cedex 9, France
| | - Yasutomo Noishiki
- Department of Biomaterials Science, The University of Tokyo, Tokyo 113-8657, Japan
| | - Masahisa Wada
- Department of Biomaterials Science, The University of Tokyo, Tokyo 113-8657, Japan
- College of Life Sciences, Kyung Hee University, Gyeonggi-do 446-701, Korea
| |
Collapse
|