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Min Y, Woo MW, Dai R, Yang NQ, Dang X, Liu W, Chen H. The role of urea on the dissolution of starch in NaOH-urea aqueous solutions. SOFT MATTER 2023; 19:3496-3509. [PMID: 37140096 DOI: 10.1039/d2sm01659a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/05/2023]
Abstract
Potato starch can be dissolved in NaOH-urea aqueous solutions to form a stable and homogeneous mixture to initiate further modification. The mechanism for the formation of such a solution was investigated by examining the interactions between urea and starch, using rheological tests, 13C NMR, FTIR, and a novel Kamlet-Taft solvation parameter analysis. It was found that the optimized dissolution condition was in aqueous 10% w/w NaOH-14% w/w urea, under which 97.4% light transmission was achieved. This was due to dispersive forces between urea and starch without the presence of strong hydrogen bond based interactions. DSC results further showed that the subtle dissolving facilitation of urea might be attributed to the heat released during urea hydrate formation. Compared with conventional hydrothermal gelatinized starch, the starch-NaOH-urea aqueous dispersion exhibited better stability. This highlighted the role of urea in forming a 'bridge' to combine starch with water molecules. This reduces the tendency for starch aggregation via its hydrophobic components. Intrinsic viscosity and GPC analysis indicated that the degradation of starch molecules was significantly reduced. This work provides new insights into the role of urea in starch-NaOH-urea aqueous dispersion. This type of starch solvent formulation will have significant potential for further preparation of starch-based materials for various applications.
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Affiliation(s)
- Yan Min
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.
- Key Laboratory of Leather Chemistry and Engineering (Sichuan University), Ministry of Education, Chengdu, 610065, China
| | - Meng Wai Woo
- Department of Chemical & Materials Engineering, Faculty of Engineering, University of Auckland, New Zealand
| | - Rui Dai
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.
- Key Laboratory of Leather Chemistry and Engineering (Sichuan University), Ministry of Education, Chengdu, 610065, China
| | - Nima Qu Yang
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.
- Key Laboratory of Leather Chemistry and Engineering (Sichuan University), Ministry of Education, Chengdu, 610065, China
| | - Xugang Dang
- College of Bioresources Chemistry and Materials Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China
| | - Wentao Liu
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.
- Key Laboratory of Leather Chemistry and Engineering (Sichuan University), Ministry of Education, Chengdu, 610065, China
| | - Hui Chen
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.
- Key Laboratory of Leather Chemistry and Engineering (Sichuan University), Ministry of Education, Chengdu, 610065, China
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Luo K, Kim YR. Modulation of the self-assembly kinetics and digestibility of type 3 resistant starch particles by co-crystallization with amino acid. Food Chem 2023; 419:136008. [PMID: 37004367 DOI: 10.1016/j.foodchem.2023.136008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2022] [Revised: 03/01/2023] [Accepted: 03/20/2023] [Indexed: 04/01/2023]
Abstract
The effect of eight different l-amino acids (L-AA) on type-3 resistant starch particles (rSPs) derived from short chain glucan (SCG) was investigated. The L-AA were categorized based on their charge and polarity. The results reveal that positively charged L-AA, such as lysine and arginine, decreased the nucleation and growth rate of rSPs, while non-charged L-AA have negligible effects. Negatively charged L-AA, such as glutamic acid and aspartic acid, had a significant impact on the morphology and crystallinity of the rSPs, resulting in particle size of around 3 μm and crystallinity of around 35%. This implies that charged L-AA influence the arrangement of SCG double helices in the particles. Furthermore, the complexation of SCG with charged L-AA reduced the level of RS in rSPs, indicating that L-AA could be useful in modulating the physical properties and digestibility of rSPs.
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Affiliation(s)
- Ke Luo
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province 266003, China; Institute of Life Science and Resources & Department of Food Science and Biotechnology, Kyung Hee University, Yongin 17104, South Korea
| | - Young-Rok Kim
- Institute of Life Science and Resources & Department of Food Science and Biotechnology, Kyung Hee University, Yongin 17104, South Korea.
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Duceac IA, Stanciu MC, Nechifor M, Tanasă F, Teacă CA. Insights on Some Polysaccharide Gel Type Materials and Their Structural Peculiarities. Gels 2022; 8:771. [PMID: 36547295 PMCID: PMC9778405 DOI: 10.3390/gels8120771] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Revised: 11/18/2022] [Accepted: 11/23/2022] [Indexed: 11/29/2022] Open
Abstract
Global resources have to be used in responsible ways to ensure the world's future need for advanced materials. Ecologically friendly functional materials based on biopolymers can be successfully obtained from renewable resources, and the most prominent example is cellulose, the well-known most abundant polysaccharide which is usually isolated from highly available biomass (wood and wooden waste, annual plants, cotton, etc.). Many other polysaccharides originating from various natural resources (plants, insects, algae, bacteria) proved to be valuable and versatile starting biopolymers for a wide array of materials with tunable properties, able to respond to different societal demands. Polysaccharides properties vary depending on various factors (origin, harvesting, storage and transportation, strategy of further modification), but they can be processed into materials with high added value, as in the case of gels. Modern approaches have been employed to prepare (e.g., the use of ionic liquids as "green solvents") and characterize (NMR and FTIR spectroscopy, X ray diffraction spectrometry, DSC, electronic and atomic force microscopy, optical rotation, circular dichroism, rheological investigations, computer modelling and optimization) polysaccharide gels. In the present paper, some of the most widely used polysaccharide gels will be briefly reviewed with emphasis on their structural peculiarities under various conditions.
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Affiliation(s)
- Ioana Alexandra Duceac
- Polyaddition and Photochemistry Department, “Petru Poni” Institute of Macromolecular Chemistry, 41A Gr. Ghica-Voda Alley, 700487 Iasi, Romania
| | - Magdalena-Cristina Stanciu
- Natural Polymers, Bioactive and Biocompatible Materials Department, “Petru Poni” Institute of Macromolecular Chemistry, 41A Gr. Ghica-Voda Alley, 700487 Iasi, Romania
| | - Marioara Nechifor
- Polyaddition and Photochemistry Department, “Petru Poni” Institute of Macromolecular Chemistry, 41A Gr. Ghica-Voda Alley, 700487 Iasi, Romania
| | - Fulga Tanasă
- Polyaddition and Photochemistry Department, “Petru Poni” Institute of Macromolecular Chemistry, 41A Gr. Ghica-Voda Alley, 700487 Iasi, Romania
| | - Carmen-Alice Teacă
- Center for Advanced Research in Bionanoconjugates and Biopolymers, “Petru Poni” Institute of Macromolecular Chemistry, 41A Gr. Ghica-Voda Alley, 700487 Iasi, Romania
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4
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Effects of Different Gluten Proteins on Starch’s Structural and Physicochemical Properties during Heating and Their Molecular Interactions. Int J Mol Sci 2022; 23:ijms23158523. [PMID: 35955657 PMCID: PMC9368910 DOI: 10.3390/ijms23158523] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2022] [Revised: 07/27/2022] [Accepted: 07/29/2022] [Indexed: 11/29/2022] Open
Abstract
Starch–gluten interactions are affected by biopolymer type and processing. However, the differentiation mechanisms for gluten–starch interactions during heating have not been illuminated. The effects of glutens from two different wheat flours (a weak-gluten (Yangmai 22, Y22) and a medium-strong gluten (Yangmai 16, Y16)) on starch’s (S) structural and physicochemical properties during heating and their molecular interactions were investigated in this study. The results showed that gluten hindered the gelatinization and swelling of starch during heating when temperature was below 75 °C, due to competitive hydration and physical barriers of glutens, especially in Y22. Thus, over-heating caused the long-range molecular order and amylopectin branches of starch to be better preserved in the Y22-starch mixture (Y22-S) than in the Y16-starch mixture (Y16-S). Meanwhile, the starch’s degradation pattern during heating in turn influenced the polymerization of both glutens. During heating, residual amylopectin branching points restricted the aggregation and cross-linking of gluten proteins due to steric hindrance. More intense interaction between Y16 and starch during heating mitigated the steric hindrance in starch–gluten networks, which was due to more residual short-range ordered starch and hydrogen bonds involved in the formation of starch–gluten networks in Y16-S during heating.
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Din Z, Chen L, Xiong H, Wang Z, Ullah I, Lei W, Shi D, Alam M, Ullah H, Khan SA. Starch: An Undisputed Potential Candidate and Sustainable Resource for the Development of Wood Adhesive. STARCH-STARKE 2020. [DOI: 10.1002/star.201900276] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Zia‐ud Din
- Department of AgricultureUniversity of Swabi Anbar‐23561 Khyber Pakhtunkhwa Pakistan
- College of Food Science and TechnologyHuazhong Agricultural University Wuhan 430070 P. R. China
- Hubei Collaborative Innovation Center for Advanced Organic Chemical MaterialsMinistry of EducationKey Laboratory for the Green Preparation and Application of Functional MaterialsHubei Key laboratory of Polymer MaterialsSchool of Materials Science and EngineeringHubei University Wuhan 430062 P. R. China
| | - Lei Chen
- College of Food Science and TechnologyHuazhong Agricultural University Wuhan 430070 P. R. China
| | - Hanguo Xiong
- College of Food Science and TechnologyHuazhong Agricultural University Wuhan 430070 P. R. China
| | - Zhenjiong Wang
- School of Food ScienceNanjing Xiaozhuang University 3601 Hongjing Road Nanjing 211171 P. R. China
- Jiangsu Provincial Key Construction Laboratory of Special Biomass Waste Resource Utilization Nanjing 211171 P. R. China
| | - Ikram Ullah
- College of Food Science and TechnologyHuazhong Agricultural University Wuhan 430070 P. R. China
- Department of Agricultural ChemistryFaculty of Nutrition SciencesThe University of Agriculture Peshawar Pakistan
| | - Weiwei Lei
- Hubei Collaborative Innovation Center for Advanced Organic Chemical MaterialsMinistry of EducationKey Laboratory for the Green Preparation and Application of Functional MaterialsHubei Key laboratory of Polymer MaterialsSchool of Materials Science and EngineeringHubei University Wuhan 430062 P. R. China
| | - Dean Shi
- Hubei Collaborative Innovation Center for Advanced Organic Chemical MaterialsMinistry of EducationKey Laboratory for the Green Preparation and Application of Functional MaterialsHubei Key laboratory of Polymer MaterialsSchool of Materials Science and EngineeringHubei University Wuhan 430062 P. R. China
| | - Mukhtar Alam
- Department of AgricultureUniversity of Swabi Anbar‐23561 Khyber Pakhtunkhwa Pakistan
| | - Hidayat Ullah
- Department of AgricultureUniversity of Swabi Anbar‐23561 Khyber Pakhtunkhwa Pakistan
| | - Sheraz Ahmad Khan
- Department of AgricultureUniversity of Swabi Anbar‐23561 Khyber Pakhtunkhwa Pakistan
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Tomaszewska‐Ciosk E, Zdybel E, Drożdż W. Model of Retrogradation of Extruded Potato Starch. STARCH-STARKE 2019. [DOI: 10.1002/star.201900145] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Ewa Tomaszewska‐Ciosk
- Department of Food Storage and TechnologyFaculty of Biotechnology and Food ScienceWroclaw University of Environmental and Life Sciences 37 Chełmońskiego Street 51‐630 Wrocław Poland
| | - Ewa Zdybel
- Department of Food Storage and TechnologyFaculty of Biotechnology and Food ScienceWroclaw University of Environmental and Life Sciences 37 Chełmońskiego Street 51‐630 Wrocław Poland
| | - Wioletta Drożdż
- Department of Food Storage and TechnologyFaculty of Biotechnology and Food ScienceWroclaw University of Environmental and Life Sciences 37 Chełmońskiego Street 51‐630 Wrocław Poland
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The effects of sucrose on the sol-gel phase transition and viscoelastic properties of potato starch solutions. Food Chem 2019; 271:94-101. [DOI: 10.1016/j.foodchem.2018.07.195] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2017] [Revised: 05/17/2018] [Accepted: 07/25/2018] [Indexed: 11/22/2022]
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9
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Ozturk OK, Takhar PS. Water transport in starchy foods: Experimental and mathematical aspects. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.05.015] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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10
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Starch–gluten interactions during gelatinization and its functionality in dough like model systems. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.10.005] [Citation(s) in RCA: 99] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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11
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Tako M, kitajima S, Yogi T, Uechi K, Onaga M, Tamaki Y, Uechi S. Structure-Function Relationship of a Gellan Family of Polysaccharide, S-198 Gum, Produced by Alcaligenes ATCC31853. ACTA ACUST UNITED AC 2016. [DOI: 10.4236/abc.2016.63007] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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12
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Alamri M, Hussain S, Mohamed A, Al-Ruquie I, Qasem A. Effect of urea and sodium chloride on the pasting properties and gelatinisation kinetics of corn starch. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2015. [DOI: 10.3920/qas2014.0415] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- M.S. Alamri
- Department of Food Science & Human Nutrition, King Saud University, P.O. Box 2460, 11451 Riyadh, Saudi Arabia
| | - S. Hussain
- Department of Food Science & Human Nutrition, King Saud University, P.O. Box 2460, 11451 Riyadh, Saudi Arabia
| | - A. Mohamed
- Department of Food Science & Human Nutrition, King Saud University, P.O. Box 2460, 11451 Riyadh, Saudi Arabia
| | - I.M. Al-Ruquie
- King Abdelaziz for Science and Technology, Riyadh, Saudi Arabia
| | - A.A.A. Qasem
- Department of Food Science & Human Nutrition, King Saud University, P.O. Box 2460, 11451 Riyadh, Saudi Arabia
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14
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Tako M, Tamanaha M, Tamashiro Y, Uechi S. Structure of Ulvan Isolated from the Edible Green Seaweed, Ulva pertusa. ACTA ACUST UNITED AC 2015. [DOI: 10.4236/abb.2015.610068] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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15
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Sattelle BM, Almond A. Microsecond kinetics in model single- and double-stranded amylose polymers. Phys Chem Chem Phys 2014; 16:8119-26. [PMID: 24652085 PMCID: PMC4006424 DOI: 10.1039/c4cp00570h] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2014] [Accepted: 03/14/2014] [Indexed: 02/04/2023]
Abstract
Amylose, a component of starch with increasing biotechnological significance, is a linear glucose polysaccharide that self-organizes into single- and double-helical assemblies. Starch granule packing, gelation and inclusion-complex formation result from finely balanced macromolecular kinetics that have eluded precise experimental quantification. Here, graphics processing unit (GPU) accelerated multi-microsecond aqueous simulations are employed to explore conformational kinetics in model single- and double-stranded amylose. The all-atom dynamics concur with prior X-ray and NMR data while surprising and previously overlooked microsecond helix-coil, glycosidic linkage and pyranose ring exchange are hypothesized. In a dodecasaccharide, single-helical collapse was correlated with linkages and rings transitioning from their expected syn and (4)C1 chair conformers. The associated microsecond exchange rates were dependent on proximity to the termini and chain length (comparing hexa- and trisaccharides), while kinetic features of dodecasaccharide linkage and ring flexing are proposed to be a good model for polymers. Similar length double-helices were stable on microsecond timescales but the parallel configuration was sturdier than the antiparallel equivalent. In both, tertiary organization restricted local chain dynamics, implying that simulations of single amylose strands cannot be extrapolated to dimers. Unbiased multi-microsecond simulations of amylose are proposed as a valuable route to probing macromolecular kinetics in water, assessing the impact of chemical modifications on helical stability and accelerating the development of new biotechnologies.
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Affiliation(s)
- Benedict M. Sattelle
- Faculty of Life Sciences , Manchester Institute of Biotechnology , The University of Manchester , 131 Princess Street , Manchester , M1 7DN , UK . ; Tel: +44 (0)161 306 4199
| | - Andrew Almond
- Faculty of Life Sciences , Manchester Institute of Biotechnology , The University of Manchester , 131 Princess Street , Manchester , M1 7DN , UK . ; Tel: +44 (0)161 306 4199
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Tako M, Tamaki Y, Teruya T, Takeda Y. The Principles of Starch Gelatinization and Retrogradation. ACTA ACUST UNITED AC 2014. [DOI: 10.4236/fns.2014.53035] [Citation(s) in RCA: 62] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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17
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Effects of urea on freeze–thaw stability of starch-based wood adhesive. Carbohydr Polym 2013; 95:397-403. [DOI: 10.1016/j.carbpol.2013.02.009] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2012] [Revised: 02/07/2013] [Accepted: 02/10/2013] [Indexed: 11/21/2022]
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