1
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Pyrolysis activation energy of cellulosic fibres investigated by a method derived from the first order global model. Carbohydr Polym 2023; 305:120518. [PMID: 36737212 DOI: 10.1016/j.carbpol.2022.120518] [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: 10/07/2022] [Revised: 12/13/2022] [Accepted: 12/28/2022] [Indexed: 12/31/2022]
Abstract
The pyrolysis kinetics of cellulosic fibres, a natural cotton yarn (NCY) and a mercerized cotton yarn (MCY), has been explored with a modified first order global analysis method (FOG), via a series of non-isothermal experiments, using thermogravimetric analysis (TGA). The modified FOG analysis routine was developed to overcome discrepancy in heating rate and the difference between exact results and approximations in integrals. The intrinsic pyrolysis activation energy, with temperature range tending to zero, was found to be independent of heating rate and approximation used, giving average values of 153 ± 2 kJ/mol for NCY and 192 ± 7 kJ/mol for MCY. This proves the applicability of the reported analysis routine under the conducted TGA measurements. The reasons for different values were hypothesized to be the difference in chemical composition and crystalline structure. The findings provide a new approach in the investigation on pyrolysis kinetics of biomass and factors impacting their pyrolytic behaviour.
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2
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Vinkx J, Jenisch LM, Lemmens E, Delcour JA, Goderis B. Induction of Maize Starch Gelatinization and Dissolution at Low Temperature by the Hydrotrope Sodium Salicylate. Biomacromolecules 2022; 23:2930-2940. [DOI: 10.1021/acs.biomac.2c00401] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Jeroen Vinkx
- Polymer Chemistry and Materials, Department of Chemistry, KU Leuven, Celestijnenlaan 200 F, Box 2404, B-3001 Leuven, Belgium
| | - Liliana M. Jenisch
- Polymer Chemistry and Materials, Department of Chemistry, KU Leuven, Celestijnenlaan 200 F, Box 2404, B-3001 Leuven, Belgium
| | - Elien Lemmens
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
| | - Jan A. Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
| | - Bart Goderis
- Polymer Chemistry and Materials, Department of Chemistry, KU Leuven, Celestijnenlaan 200 F, Box 2404, B-3001 Leuven, Belgium
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3
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Modulating Structure and Properties of Glutinous Rice Flour and Its Dumpling Products by Annealing. Processes (Basel) 2021. [DOI: 10.3390/pr9122248] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
In this study, annealed glutinous rice flour treated under different conditions (ANN1, ANN2 and ANN3) were prepared. The structure as well as physicochemical characteristics of the flour and its dumpling products were investigated. The crystallinity of the annealed flour samples increased, while the hydration ability decreased. The content of bound water raised, and immobilized water as well as the freezing enthalpy value decreased for the fast-frozen dumplings made from annealed flour samples. It showed that annealed treatment could reduce the formation of large ice crystals, thus decrease the cracking of fast-frozen dumplings. The freezing enthalpy value of annealed dumplings decreased which was conducive to protect the structure and quality of products. The boiled dumplings made of annealed flour had better eating quality as demonstrated by the increase in the transmittance of the soup. It indicated that moderate annealed glutinous rice flour ANN2 had optimal physicochemical properties to make high quality dumplings. This study would pave the way for further study of the annealing glutinous rice flour and provide theoretical guidance for the application of annealing treatment in starchy food product.
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4
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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.
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5
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Ang CL, Matia-Merino L, Lim K, Goh KKT. Molecular and physico-chemical characterization of de-structured waxy potato starch. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106667] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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6
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Sun Z, Kang J, Shi YC. Changes in molecular size and shape of waxy maize starch during dextrinization. Food Chem 2021; 348:128983. [PMID: 33515943 DOI: 10.1016/j.foodchem.2020.128983] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2020] [Revised: 12/10/2020] [Accepted: 12/10/2020] [Indexed: 10/22/2022]
Abstract
The conformational properties of pyrodextrins from waxy maize starch were investigated by high performance size exclusion chromatography with multiple detectors, and the relationships (Mark-Houwink equations) between molecular weights and intrinsic viscosities of pyrodextrins in water were established. Pyrodextrin was prepared by adjusting waxy maize starch to pH 3 or 2, heating at 170 °C or 150 °C. As heating time increased from 0.5 to 4 h, the molecular size was decreased in the order of pH 2 and 150 °C > pH 3 and 170 °C > pH 3 and 150 °C. The measured exponent α values in Mark-Houwink equation indicated that the pyrodextrins prepared at pH 3, 170 °C and 150 °C only had one compact spherical conformation (α 0.27-0.31) during dextrinization, whereas the pyrodextrins prepared at pH 2 and 150 °C had a mixture of two shapes of molecules: compact sphere (α 0.26) and rigid coil (α 0.89) conformation.
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Affiliation(s)
- Zhenhua Sun
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, United States
| | - Ji Kang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, TEDA, Tianjin 300222, China
| | - Yong-Cheng Shi
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, United States.
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7
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Wang B, Lin X, Zheng Y, Zeng M, Huang M, Guo Z. Effect of homogenization-pressure-assisted enzymatic hydrolysis on the structural and physicochemical properties of lotus-seed starch nanoparticles. Int J Biol Macromol 2020; 167:1579-1586. [PMID: 33220375 DOI: 10.1016/j.ijbiomac.2020.11.113] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2020] [Revised: 11/09/2020] [Accepted: 11/16/2020] [Indexed: 10/23/2022]
Abstract
In previous studies, we successfully prepared lotus-seed starch nanoparticles (LS-SNPs) using enzymatic methods. To further improve their performance, we studied the structural, physical and chemical properties of LS-SNPs prepared by high-pressure homogenization (HPH)-assisted enzymatic hydrolysis (EH). HPH treatments at different pressures and frequencies have a significant effect on the particle size and molecular weight of LS-SNPs. Structural analyses showed that LS-SNP and H-LS-SNP both comprised B-type starch crystals. As the homogenization pressure and frequency were increased, the relative crystallinity of H-LS-SNP first increased and then decreased, indicating that HPH treatment affected the double-helix structure of LS-SNPs. The results also show that moderate HPH treatment was beneficial for enzymatic hydrolysis, but when the HPH treatment was further increased, it destroyed the ordered structure of LS-SNPs. Our research showed that H-LS-SNPs with the smallest particle size and the highest crystallinity were obtained under pressure of 150 MPa, a homogenization frequency of five times the original, and a material-to-liquid ratio of 3%. The results indicate that HHP-assisted EH is a suitable method for preparing SNPs. These findings provide new ideas for the preparation of SNPS to meet the needs of food industry.
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Affiliation(s)
- Bailong Wang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, PR China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, PR China
| | - Xiong Lin
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, PR China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, PR China
| | - Yixin Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, PR China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, PR China
| | - Muhua Zeng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, PR China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, PR China
| | - Minli Huang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, PR China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, PR China
| | - Zebin Guo
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, PR China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, PR China.
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8
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Lin X, Sun S, Wang B, Zheng B, Guo Z. Structural and physicochemical properties of lotus seed starch nanoparticles prepared using ultrasonic-assisted enzymatic hydrolysis. ULTRASONICS SONOCHEMISTRY 2020; 68:105199. [PMID: 32512432 DOI: 10.1016/j.ultsonch.2020.105199] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/20/2019] [Revised: 05/02/2020] [Accepted: 05/28/2020] [Indexed: 05/24/2023]
Abstract
Lotus seed starch nanoparticles were prepared by ultrasonic (ultrasonic power: 200 W, 600 W, 1000 W; time: 5 min, 15 min, 25 min; liquid ratio (starch: buffer solution): 1%, 3%, 5%) assisted enzymatic hydrolysis (LS-SNPs represent lotus seed starch nanoparticles prepared by enzymatic hydrolysis and U-LS-SNPs represent lotus seed starch nanoparticles prepared by high pressure homogenization-assisted enzymatic hydrolysis). The structure and physicochemical properties of U-LS-SNPs were studied by laser particle size analysis, scanning electron microscope, X-ray diffraction, Raman spectroscopy, nuclear magnetic resonance and gel permeation chromatography system. The results of scanning electron microscopy showed that the surface of U-LS-SNPs was cracked and uneven after ultrasonic-assisted enzymolysis, and there was no significant difference from LS-SNPs. The results of particle size analysis and gel permeation chromatography showed that the particle size of U-LS-SNPs (except 5% treatment group) was smaller than that of LS-SNPs. With the increase of ultrasonic power and time, the weight average molecular gradually decreased. The results of X-ray diffraction and Raman spectroscopy showed that ultrasonic waves first acted on the amorphous region of starch granules. With the increase of ultrasonic power and time, the relative crystallinity of U-LS-SNPs increased first and then decreased. The group (600 W, 15 min, 3%) had the highest relative crystallinity. The results of nuclear magnetic resonance studies showed that the hydrogen bond and double helix structure of starch were destroyed by ultrasound, and the double helix structure strength of U-LS-SNPs was weakened compared with LS-SNPs. In summary, U-LS-SNPs with the small-sized and the highest crystallinity can be prepared under the conditions of ultrasonic power of 600 W, time of 15 min and material-liquid ratio of 3%.
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Affiliation(s)
- Xiong Lin
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, PR China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, PR China
| | - Siwei Sun
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, PR China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, PR China
| | - Bailong Wang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, PR China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, PR China
| | - Baodong Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, PR China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, PR China
| | - Zebin Guo
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, PR China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, PR China.
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9
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Szwengiel A, Kubiak P. Molecular Dispersion of Starch as a Crucial Parameter during Size-Exclusion Chromatography. Foods 2020; 9:E1204. [PMID: 32882800 PMCID: PMC7555438 DOI: 10.3390/foods9091204] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2020] [Revised: 08/27/2020] [Accepted: 08/27/2020] [Indexed: 01/27/2023] Open
Abstract
Starch, α-polyglucan consisting of a large number of anhydroglucose units joined by α-1,4- and α-1,6-glycosidic bonds, seems to be characterized by a simple structure when compared to other natural polymers. Nevertheless, starches of various botanical origins have different physicochemical properties that are related to the differences in molecular and supramolecular structure of this polymer. In terms of the functional value of starch, the behavior of its macromolecules in solution is the most important result of its structural features. Extremely high molecular mass is the fundamental structural property of starch. Water, considered simply as a solvent for solubilization, does not provide molecular dispersion of starch without its degradation. The objectives of this study are to characterize the suitability of a new aqueous media (urea/NaOH) for enhancing the dispersion of native corn and potato starches and its effect on the consequent size-exclusion chromatography (SEC) analysis. The results were referred to other aqueous base solvents used for dispersing starch (NaOH and KOH). The samples were separated using SEC with triple detection and phosphate buffer (pH 8.0) with urea as the eluent. The characteristics of tested normal and waxy starches were compared. The results revealed that urea/NaOH did not degrade starch during the dispersion process. The recovery of starches, however, was not higher than 42%. These results prove that while the urea/NaOH solvent allows to obtain cold-water-soluble starch, the degree of disintegration of the intramolecular interactions of amylopectin chains is still insufficient.
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Affiliation(s)
- Artur Szwengiel
- Institute of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60–624 Poznań, Poland
| | - Piotr Kubiak
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, 60–627 Poznań, Poland;
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10
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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.
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11
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Münkel F, Bechtner J, Eckel V, Fischer A, Herbi F, Jakob F, Wefers D. Detailed Structural Characterization of Glucans Produced by Glucansucrases from Leuconostoc citreum TMW 2.1194. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:6856-6866. [PMID: 31124355 DOI: 10.1021/acs.jafc.9b01822] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
The water kefir organism Leuconostoc citreum TMW 2.1194 forms highly branched dextrans with O3- and O4-bound side chains. To obtain detailed information on the enzymatic synthesis of these polymers, the four glucansucrases encoded by Leuconostoc citreum TMW 2.1194 were cloned, heterologously expressed, and used for polysaccharide production. Molecular and macromolecular structure of the synthesized glucans were analyzed by methylation analysis, two-dimensional NMR spectroscopy, oligosaccharide analysis after partial hydrolysis, and asymmetric flow field-flow fractionation. It was demonstrated that two glucansucrases form insoluble glucans with variously branched dextran sections and varying portions of consecutive, 1,3-linked glucose units. In contrast, the other two glucansucrases synthesized O3- (Lc6255) and O4-branched (Lc1785) soluble dextrans. Analysis, isolation, and characterization of enzymatically liberated oligosaccharides showed that monomeric and elongated side chains are abundant in both polysaccharides. From the structures and size distributions it was concluded that Lc1785 is mainly responsible for synthesis of fermentatively produced soluble dextrans.
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Affiliation(s)
- Franziska Münkel
- Department of Food Chemistry and Phytochemistry, Institute of Applied Biosciences , Karlsruhe Institute of Technology (KIT) , Karlsruhe 76131 , Germany
| | - Julia Bechtner
- Lehrstuhl für Technische Mikrobiologie , Technische Universität München (TUM) , Freising 80333 , Germany
| | - Viktor Eckel
- Lehrstuhl für Technische Mikrobiologie , Technische Universität München (TUM) , Freising 80333 , Germany
| | - Anja Fischer
- Department of Food Chemistry and Phytochemistry, Institute of Applied Biosciences , Karlsruhe Institute of Technology (KIT) , Karlsruhe 76131 , Germany
| | - Frauke Herbi
- Department of Food Chemistry and Phytochemistry, Institute of Applied Biosciences , Karlsruhe Institute of Technology (KIT) , Karlsruhe 76131 , Germany
| | - Frank Jakob
- Lehrstuhl für Technische Mikrobiologie , Technische Universität München (TUM) , Freising 80333 , Germany
| | - Daniel Wefers
- Department of Food Chemistry and Phytochemistry, Institute of Applied Biosciences , Karlsruhe Institute of Technology (KIT) , Karlsruhe 76131 , Germany
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12
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Heydari A, Razavi SMA, Irani M. Effect of temperature and selected sugars on dilute solution properties of two hairless canary seed starches compared with wheat starch. Int J Biol Macromol 2018; 108:1207-1218. [DOI: 10.1016/j.ijbiomac.2017.11.026] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2017] [Revised: 10/12/2017] [Accepted: 11/06/2017] [Indexed: 11/16/2022]
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13
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Abstract
Starch is a major food supply for humanity. It is produced in seeds, rhizomes, roots and tubers in the form of semi-crystalline granules with unique properties for each plant. Though the size and morphology of the granules is specific for each plant species, their internal structures have remarkably similar architecture, consisting of growth rings, blocklets, and crystalline and amorphous lamellae. The basic components of starch granules are two polyglucans, namely amylose and amylopectin. The molecular structure of amylose is comparatively simple as it consists of glucose residues connected through α-(1,4)-linkages to long chains with a few α-(1,6)-branches. Amylopectin, which is the major component, has the same basic structure, but it has considerably shorter chains and a lot of α-(1,6)-branches. This results in a very complex, three-dimensional structure, the nature of which remains uncertain. Several models of the amylopectin structure have been suggested through the years, and in this review two models are described, namely the “cluster model” and the “building block backbone model”. The structure of the starch granules is discussed in light of both models.
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14
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Pal P, Kaur P, Singh N, Kaur A, Misra N, Tiwari BK, Cullen PJ, Virdi AS. Effect of nonthermal plasma on physico-chemical, amino acid composition, pasting and protein characteristics of short and long grain rice flour. Food Res Int 2016. [DOI: 10.1016/j.foodres.2015.12.019] [Citation(s) in RCA: 73] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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15
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Xu X, Liu W, Zhong J, Luo L, Liu C, Luo S, Chen L. Binding interaction between rice glutelin and amylose: Hydrophobic interaction and conformational changes. Int J Biol Macromol 2015; 81:942-50. [PMID: 26416238 DOI: 10.1016/j.ijbiomac.2015.09.041] [Citation(s) in RCA: 54] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2015] [Revised: 09/22/2015] [Accepted: 09/23/2015] [Indexed: 01/28/2023]
Abstract
The interaction of rice glutelin (RG) with amylose was characterized by spectroscopic and molecular docking studies. The intrinsic fluorescence of RG increased upon the addition of amylose. The binding sites, binding constant and thermodynamic features indicated that binding process was spontaneous and the main driving force of the interaction was hydrophobic interaction. The surface hydrophobicity of RG decreased with increasing amount of amylose. Furthermore, synchronous fluorescence and circular dichroism (CD) spectra provided data concerning conformational and micro-environmental changes of RG. With the concentration of amylose increasing, the polarity around the tyrosine residues increased while the hydrophobicity decreased. Alteration of protein conformation was observed with increasing of α-helix and reducing of β-sheet. Finally, a visual representation of two binding sites located in the amorphous area of RG was presented by molecular modeling studies.
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Affiliation(s)
- Xingfeng Xu
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China
| | - Wei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China.
| | - Junzhen Zhong
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China
| | - Liping Luo
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China.
| | - Shunjing Luo
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China
| | - Lin Chen
- Golden Agriculture Biotech Company Limited, No. 100 Xinzhou Road, Nanchang 330000, Jiangxi, China
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16
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Torruco-Uco JG, Chávez-Murillo CE, Hernández-Centeno F, Salgado-Delgado R, Tirado-Gallegos JM, Zamudio-Flores PB. Use of High-Performance Size-Exclusion Chromatography for Characterization of Amylose Isolated from Diverse Botanical Sources. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2015.1080269] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Juan Gabriel Torruco-Uco
- Departamento de Ingeniería Química y Bioquímica, Instituto Tecnológico de Tuxtepec, Tuxtepec, Oaxaca, México
| | | | - Francisco Hernández-Centeno
- Departamento de Ciencia y Tecnología de Alimentos, Universidad Autónoma Agraria Antonio Narro, Buenavista, Saltillo, Coahuila, México
| | - René Salgado-Delgado
- Departamento de Posgrado en Ingeniería Química y Bioquímica, Instituto Tecnológico de Zacatepec, Zacatepec, Morelos, México
| | - Juan Manuel Tirado-Gallegos
- Centro de Investigación en Alimentación y Desarrollo, A.C. Unidad Cuauhtémoc, Fisiología y Tecnología de alimentos de la Zona Templada, Ciudad Cuauhtémoc, Chihuahua, México
| | - Paul Baruk Zamudio-Flores
- Centro de Investigación en Alimentación y Desarrollo, A.C. Unidad Cuauhtémoc, Fisiología y Tecnología de alimentos de la Zona Templada, Ciudad Cuauhtémoc, Chihuahua, México
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17
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Li M, Witt T, Xie F, Warren FJ, Halley PJ, Gilbert RG. Biodegradation of starch films: the roles of molecular and crystalline structure. Carbohydr Polym 2015; 122:115-22. [PMID: 25817650 DOI: 10.1016/j.carbpol.2015.01.011] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2014] [Revised: 01/01/2015] [Accepted: 01/06/2015] [Indexed: 11/24/2022]
Abstract
The influences of molecular, crystalline and granular structures on the biodegradability of compression-molded starch films were investigated. Fungal α-amylase was used as model degradation agent. The substrates comprised varied starch structures obtained by different degrees of acid hydrolysis, different granular sizes using size fractionation, and different degrees of crystallinity by aging for different times (up to 14 days). Two stages are identified for unretrograded films by fitting degradation data using first-order kinetics. Starch films containing larger molecules were degraded faster, but the rate coefficient was independent of the granule size. Retrograded films were degraded much slower than unretrograded ones, with a similar rate coefficient to that in the second stage of unretrograded films. Although initially the smaller molecules or the easily accessible starch chains on the amorphous film surface were degraded faster, the more ordered structure (resistant starch) formed from retrogradation, either before or during enzymatic degradation, strongly inhibits film biodegradation.
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Affiliation(s)
- Ming Li
- School of Pharmacy, Huazhong University of Science and Technology, Wuhan 430030, Hubei, China; The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane 4072, QLD, Australia
| | - Torsten Witt
- The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane 4072, QLD, Australia
| | - Fengwei Xie
- The University of Queensland, Australian Institute for Bioengineering and Nanotechnology, Brisbane 4072, QLD, Australia
| | - Frederick J Warren
- The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane 4072, QLD, Australia
| | - Peter J Halley
- The University of Queensland, Australian Institute for Bioengineering and Nanotechnology, Brisbane 4072, QLD, Australia; The University of Queensland, School of Chemical Engineering, Brisbane 4072, QLD, Australia
| | - Robert G Gilbert
- School of Pharmacy, Huazhong University of Science and Technology, Wuhan 430030, Hubei, China; The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane 4072, QLD, Australia.
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18
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Hu X, Li H, Wei B, Xu X, Jin Z, Tian Y. Hydrolysis process of normal rice starch by 1-butanol–hydrochloric acid. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2014.03.027] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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19
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Analysis of isoamylase debranched starches with size exclusion chromatography utilizing PFG columns. Carbohydr Polym 2014; 112:458-61. [DOI: 10.1016/j.carbpol.2014.05.093] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2014] [Revised: 05/05/2014] [Accepted: 05/24/2014] [Indexed: 11/22/2022]
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20
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Multifunctional nutrient-binding proteins adapt human symbiotic bacteria for glycan competition in the gut by separately promoting enhanced sensing and catalysis. mBio 2014; 5:e01441-14. [PMID: 25205092 PMCID: PMC4173775 DOI: 10.1128/mbio.01441-14] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
Abstract
To compete for the dynamic stream of nutrients flowing into their ecosystem, colonic bacteria must respond rapidly to new resources and then catabolize them efficiently once they are detected. The Bacteroides thetaiotaomicron starch utilization system (Sus) is a model for nutrient acquisition by symbiotic gut bacteria, which harbor thousands of related Sus-like systems. Structural investigation of the four Sus outer membrane proteins (SusD, -E, -F, and -G) revealed that they contain a total of eight starch-binding sites that we demonstrated, using genetic and biochemical approaches, to play distinct roles in starch metabolism in vitro and in vivo in gnotobiotic mice. SusD, whose homologs are abundant in the human microbiome, is critical for the initial sensing of available starch, allowing sus transcriptional activation at much lower concentrations than without this function. In contrast, seven additional binding sites across SusE, -F, and -G are dispensable for sus activation. However, they optimize the rate of growth on starch in a manner dependent on the expression of the bacterial polysaccharide capsule, suggesting that they have evolved to offset the diffusion barrier created by this structure. These findings demonstrate how proteins with similar biochemical behavior can serve orthogonal functions during different stages of cellular adaptation to nutrients. Finally, we demonstrated in gnotobiotic mice fed a starch-rich diet that the Sus binding sites confer a competitive advantage to B. thetaiotaomicron in vivo in a manner that is dependent on other colonizing microbes. This study reveals how numerically dominant families of carbohydrate-binding proteins in the human microbiome fulfill separate and sometimes cooperative roles to optimize gut commensal bacteria for nutrient acquisition. Our intestinal tract harbors trillions of symbiotic microbes. A critical function contributed by this microbial community is the ability to degrade most of the complex carbohydrates in our diet, which not only change from meal to meal but also cannot be digested by our own bodies. A numerically abundant group of gut bacteria called the Bacteroidetes plays a prominent role in carbohydrate digestion in humans and other animals. Currently, the mechanisms that allow this bacterial group to rapidly respond to available carbohydrates and then digest them efficiently are unclear. Here, we present novel functions for four carbohydrate-binding proteins present in one member of the Bacteroidetes, revealing that these proteins serve unique and separable roles in either initial nutrient sensing or subsequent digestion. Because the protein families investigated are numerous in other gut bacteria colonizing nearly all humans and animals, our findings are fundamentally important to understanding how symbiotic microbes assist human digestion.
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21
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Chu S, Hasjim J, Hickey LT, Fox G, Gilbert RG. Structural Changes of Starch Molecules in Barley Grains During Germination. Cereal Chem 2014. [DOI: 10.1094/cchem-09-13-0174-r] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Shang Chu
- Tongji School of Pharmacy, Huazhong University of Science and Technology, Wuhan, Hubei 430030, China
- University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD 4072, Australia
| | - Jovin Hasjim
- University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD 4072, Australia
| | - Lee T. Hickey
- University of Queensland, Centre for Plant Science, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD 4072, Australia
| | - Glen Fox
- University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD 4072, Australia
| | - Robert G. Gilbert
- Tongji School of Pharmacy, Huazhong University of Science and Technology, Wuhan, Hubei 430030, China
- University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD 4072, Australia
- Corresponding author. Phone: +61 7 3365 4809. Fax: +61 7 3365 1188
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22
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Lee JH, You S, Kweon DK, Chung HJ, Lim ST. Dissolution behaviors of waxy maize amylopectin in aqueous-DMSO solutions containing NaCl and CaCl2. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.05.003] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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23
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Influence of glucan structure on the swelling and leaching properties of starch microparticles. Carbohydr Polym 2014; 103:234-43. [DOI: 10.1016/j.carbpol.2013.11.031] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2013] [Revised: 11/21/2013] [Accepted: 11/25/2013] [Indexed: 11/22/2022]
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24
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Ciric J, Woortman AJJ, Gordiichuk P, Stuart MCA, Loos K. Physical properties and structure of enzymatically synthesized amylopectin analogs. STARCH-STARKE 2013. [DOI: 10.1002/star.201300063] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Jelena Ciric
- Department of Polymer Chemistry and Zernike Institute for Advanced Materials; University of Groningen; Groningen The Netherlands
| | - Albert J. J. Woortman
- Department of Polymer Chemistry and Zernike Institute for Advanced Materials; University of Groningen; Groningen The Netherlands
| | - Pavlo Gordiichuk
- Department of Polymer Chemistry and Zernike Institute for Advanced Materials; University of Groningen; Groningen The Netherlands
| | - Marc C. A. Stuart
- Groningen Biomolecular Sciences and Biotechnology Institute; University of Groningen; Groningen The Netherlands
| | - Katja Loos
- Department of Polymer Chemistry and Zernike Institute for Advanced Materials; University of Groningen; Groningen The Netherlands
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25
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Qin F, Kes M, Christensen BE. A study of bioactive, branched (1→3)-β-d-glucans in dimethylacetamide/LiCl and dimethyl sulphoxide/LiCl using size-exclusion chromatography with multi-angle light scattering detection. J Chromatogr A 2013; 1305:109-13. [DOI: 10.1016/j.chroma.2013.07.002] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2013] [Revised: 06/21/2013] [Accepted: 07/01/2013] [Indexed: 10/26/2022]
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26
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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
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27
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Effect of amylopectin long chains on measured amylose content and their correlation with pasting properties. STARCH-STARKE 2012. [DOI: 10.1002/star.201200121] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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28
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Praznik W, Buksa K, Ziobro R, Gambuś H, Nowotna A. The effect of long-term alkali treatment on the molecular characteristics of native and extruded starches at 35°C. STARCH-STARKE 2012. [DOI: 10.1002/star.201200068] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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29
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Wani AA, Singh P, Shah MA, Schweiggert-Weisz U, Gul K, Wani IA. Rice Starch Diversity: Effects on Structural, Morphological, Thermal, and Physicochemical Properties-A Review. Compr Rev Food Sci Food Saf 2012. [DOI: 10.1111/j.1541-4337.2012.00193.x] [Citation(s) in RCA: 320] [Impact Index Per Article: 26.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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30
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Nwokocha LM, Nwokocha KE, Williams PA. Physicochemical properties of starch isolated fromAntiaris africanaseeds in comparison with maize starch. STARCH-STARKE 2011. [DOI: 10.1002/star.201100078] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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31
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Krasnow M, Bunch T, Shoemaker C, Loss CR. Effects of Cooking Temperatures on the Physicochemical Properties and Consumer Acceptance of Chicken Stock. J Food Sci 2011; 77:S19-23. [DOI: 10.1111/j.1750-3841.2011.02435.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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32
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Juna S, Huber A. Determination of molar mass distribution of tapioca starch using asymmetrical flow field flow fractionation. STARCH-STARKE 2011. [DOI: 10.1002/star.201100066] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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33
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Nwokocha LM, Senan C, Williams PA. Structural, physicochemical and rheological characterization of Tacca involucrata starch. Carbohydr Polym 2011. [DOI: 10.1016/j.carbpol.2011.05.024] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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34
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Mutungi C, Schuldt S, Onyango C, Schneider Y, Jaros D, Rohm H. Dynamic Moisture Sorption Characteristics of Enzyme-Resistant Recrystallized Cassava Starch. Biomacromolecules 2011; 12:660-71. [DOI: 10.1021/bm101321q] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Christopher Mutungi
- Institute of Food Technology and Bioprocess Engineering, Technische Universitaet Dresden, D-01069 Dresden, Germany
| | - Stefan Schuldt
- Institute of Food Technology and Bioprocess Engineering, Technische Universitaet Dresden, D-01069 Dresden, Germany
| | - Calvin Onyango
- Food Technology Division, Kenya Industrial Research and Development Institute, P.O. Box 30650-00100, Nairobi, Kenya
| | - Yvonne Schneider
- Institute of Food Technology and Bioprocess Engineering, Technische Universitaet Dresden, D-01069 Dresden, Germany
| | - Doris Jaros
- Institute of Food Technology and Bioprocess Engineering, Technische Universitaet Dresden, D-01069 Dresden, Germany
| | - Harald Rohm
- Institute of Food Technology and Bioprocess Engineering, Technische Universitaet Dresden, D-01069 Dresden, Germany
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35
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Hu B, Huang M, Yin S, Zi M, Wen Q. Effects of electron-beam irradiation on physicochemical properties of starches separated from stored wheat. STARCH-STARKE 2010. [DOI: 10.1002/star.201000052] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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36
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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.
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Affiliation(s)
- Robert G Gilbert
- Centre for Nutrition & Food Sciences (LCAFS), The University of Queensland, Brisbane, Qld 4072, Australia.
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37
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Pérez S, Bertoft E. The molecular structures of starch components and their contribution to the architecture of starch granules: A comprehensive review. STARCH-STARKE 2010. [DOI: 10.1002/star.201000013] [Citation(s) in RCA: 897] [Impact Index Per Article: 64.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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38
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Gidley MJ, Hanashiro I, Hani NM, Hill SE, Huber A, Jane JL, Liu Q, Morris GA, Rolland-Sabaté A, Striegel AM, Gilbert RG. Reliable measurements of the size distributions of starch molecules in solution: Current dilemmas and recommendations. Carbohydr Polym 2010. [DOI: 10.1016/j.carbpol.2009.07.056] [Citation(s) in RCA: 113] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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39
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Li Y, Shoemaker CF, Ma J, Luo C, Zhong F. Effects of Alcalase/Protease N treatments on rice starch isolation and their effects on its properties. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.10.023] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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40
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Luengwilai K, Beckles DM. Structural investigations and morphology of tomato fruit starch. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:282-91. [PMID: 19093869 DOI: 10.1021/jf802064w] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/18/2023]
Abstract
The physicochemical properties of starch from tomato (Solanum lycopersicum L.) pericarp and columella of cv. Moneymaker fruit at 28 days post anthesis (DPA) were investigated, providing the first description of the composition and structure of tomato fruit starch. Starch granules from pericarp were mainly polygonal, 13.5-14.3 microm, and increased in size through development, being largest in ripening fruit. Amylopectin content was 81-83% and was of molecular weight 1.01 x 10(8) g/mol; the phosphorus content was 139 ppm, and starch showed a C-type pattern with crystallinity of 30%. Starch characteristics were similar in columella except granule size (16.8-17.8 microm) and crystallinity (40%), although 6-fold more starch accumulated in the pericarp. Solara, a high-sugar tomato cultivar, was also studied to determine if this affects starch granule architecture. There were few differences from Moneymaker, except that Solara columella starch crystallinity was lower (26%), and more starch granule-intrinsic proteins could be extracted by sodium dodecyl sulfate-polyacrylamide gel electrophoresis.
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Affiliation(s)
- Kietsuda Luengwilai
- Department of Plant Sciences MS-3, University of California-Davis, California 95616, USA
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41
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Leman P, Goesaert H, Delcour JA. Residual amylopectin structures of amylase-treated wheat starch slurries reflect amylase mode of action. Food Hydrocoll 2009. [DOI: 10.1016/j.foodhyd.2007.12.007] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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42
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43
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Augustin M, Sanguansri P, Htoon A. Functional performance of a resistant starch ingredient modified using a microfluidiser. INNOV FOOD SCI EMERG 2008. [DOI: 10.1016/j.ifset.2007.11.003] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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44
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Bultosa G, Hamaker BR, BeMiller JN. An SEC−MALLS Study of Molecular Features of Water-soluble Amylopectin and Amylose of Tef [Eragrostis tef (Zucc.) Trotter] Starches. STARCH-STARKE 2008. [DOI: 10.1002/star.200700642] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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45
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Ibañez AM, Wood DF, Yokoyama WH, Park IM, Tinoco MA, Hudson CA, McKenzie KS, Shoemaker CF. Viscoelastic properties of waxy and nonwaxy rice flours, their fat and protein-free starch, and the microstructure of their cooked kernels. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2007; 55:6761-71. [PMID: 17636935 DOI: 10.1021/jf070416x] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/16/2023]
Abstract
Physicochemistry and structural studies of two types of japonica rice, low amylose Calmochi-101 (CM101) and intermediate amylose M-202 (M202), were conducted to determine similarities and differences between the rices perhaps attributable to amylose content differences. The rheological behavior of the gelation and pasting processes of flours and starches was determined with high accuracy and precision using a controlled stress rheometer. Fat and protein, although minor constituents of milled rice, were shown to have significant effects on the physicochemical and pasting properties of starches and flours. Removal of protein and lipids with aqueous alkaline or detergent solutions caused lower pasting temperatures and higher overall viscosity in both starches, compared with their respective flours. There was less viscosity difference between M202 flour and its starch when isolated by enzymatic hydrolysis of protein. The protease did not reduce internally bound lipids, suggesting that fats help to determine pasting properties of rice flours and their respective starches. Structural integrity differences in individual granules of waxy and nonwaxy rice flours, starches, and whole raw, soaked, and cooked milled grain were revealed by fracture analysis and scanning electron microscopy. Calmochi 101 and M202 did not differ in weight-averaged molar mass (Mw) and root-mean-square radii (Rz) between flours and starches, as determined by high-performance size exclusion chromatography (HPSEC) and multiple-angle laser light scattering (MALLS) (Park, I.; Ibanez, A. M.; Shoemaker, C. F. Starch 2007, 59, 69-77).
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Affiliation(s)
- Ana M Ibañez
- Food Science and Technology, University of California, Davis, California 95616, USA.
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46
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Chen MH, Bergman CJ. Method for determining the amylose content, molecular weights, and weight- and molar-based distributions of degree of polymerization of amylose and fine-structure of amylopectin. Carbohydr Polym 2007. [DOI: 10.1016/j.carbpol.2007.01.018] [Citation(s) in RCA: 47] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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47
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Park IM, Ibáñez AM, Shoemaker CF. Rice Starch Molecular Size and its Relationship with Amylose Content. STARCH-STARKE 2007. [DOI: 10.1002/star.200600568] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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48
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Lin JH, Chang YH. Molecular degradation rate of rice and corn starches during acid-methanol treatment and its relation to the molecular structure of starch. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2006; 54:5880-6. [PMID: 16881690 DOI: 10.1021/jf060424y] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/11/2023]
Abstract
The degradation rates of rice and corn starches with different contents of amylose treated in methanol containing 0.36% HCl at 25 degrees C for 1-15 days were evaluated by monitoring the weight average degree of polymerization of starch. A two-stage degradation pattern during acid-methanol treatment was found for the starches studied, which were the slow (first) and the rapid (second) degradation stages. Waxy starches showed a shorter time period of the first stage than that of nonwaxy starch. Rice starch showed a shorter time period of the first stage and a higher degradation rate of the second stage than the counterpart corn starch with similar amylose content. Despite the botanic source and amylose content of starch, the degradation rate of starch in the second stage significantly (p < 0.05) correlated to the S/L ratio (r = -0.886) and polydispersity (r = 0.859) of amylopectin branch chains of native starch.
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Affiliation(s)
- Jheng-Hua Lin
- Department of Food and Nutrition, Providence University, Shalu, Taiwan
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49
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Krentz DO, Lohmann C, Schwarz S, Bratskaya S, Liebert T, Laube J, Heinze T, Kulicke WM. Properties and Flocculation Efficiency of Highly Cationized Starch Derivatives. STARCH-STARKE 2006. [DOI: 10.1002/star.200500431] [Citation(s) in RCA: 71] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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50
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Zhong F, Yokoyama W, Wang Q, Shoemaker CF. Rice starch, amylopectin, and amylose: molecular weight and solubility in dimethyl sulfoxide-based solvents. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2006; 54:2320-6. [PMID: 16536614 DOI: 10.1021/jf051918i] [Citation(s) in RCA: 85] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/07/2023]
Abstract
Dimethyl sulfoxide (DMSO), with either 50 mM LiBr, 10% water, or both, was used as solvent for multi-angle laser-light scattering (MALLS) batch mode analysis of rice starch, and amylopectin and amylose weight-average molecular weight (Mw). DMSO/50 mM LiBr was a better solvent for these measurements than was DMSO/10% water, based on this solvent's ability to dissolve starch and to reduce the size of starch aggregates. Starch concentration decreased and amylose:amylopectin ratio increased when starch suspended in DMSO was centrifuged or filtered prior to size-exclusion chromatography (SEC)-MALLS analysis. A higher amylose:amylopectin ratio made starch more soluble, and the higher this ratio, the lower the Mw of eluted amylopectin. For SEC analysis of Mw, fractions of starch amylopectin and amylose dispersed in DMSO-based solvents yielded better results than starch dispersed directly into the solvents, because dispersion of these fractions decreased starch aggregation. When these two starch components were fractionated and then dissolved separately in DMSO/50 mM LiBr, the Mw of dispersed amylopectin ranged from 40 to 50 million, and that of amylose was ca. 3 million, whereas starch from three rice varieties of varying amylose content ranged from 60 to 130 million. We recommend that SEC evaluation of amylopectin and amylose be accomplished with fractionated samples as in this study; such evaluations were superior to evaluations of natural mixtures of amylopectin and amylose.
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Affiliation(s)
- Fang Zhong
- School of Food Science and Technology, Southern Yangtze University, Wuxi, China
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