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Molecules (Basel, Switzerland) Jan 2023The quality standards for the export of chestnuts generate large quantities of rejected fruits, which require novel processing technologies for their safe industrial...
The quality standards for the export of chestnuts generate large quantities of rejected fruits, which require novel processing technologies for their safe industrial utilization. This study aimed to investigate the impact of high-pressure processing (HPP) and hydrothermal treatments (HT) on the physicochemical properties of rejected chestnut starch. Chestnuts were treated by HPP at 400, 500, and 600 MPa for 5 min and HT at 50 °C for 45 min. In general, all HPP treatments did not induce starch gelatinization, and their granules preserved the integrity and Maltese-cross. Moreover, starch granules' size and resistant starch content increased with the intensity of pressure. Native and HT chestnut starches were the most susceptible to digestion. HPP treatments did not affect the C-type crystalline pattern of native starch, but the crystalline region was gradually modified to become amorphous. HPP-600 MPa treated starch showed modified pasting properties and exhibited the highest values of peak viscosity. This study demonstrates for the first time that after HPP-600 MPa treatment, a novel chestnut starch gel structure is obtained. Moreover, HPP treatments could increase the slow-digesting starch, which benefits the development of healthier products. HPP can be considered an interesting technology to obtain added-value starch from rejected chestnut fruits.
Topics: Starch; Amylose; Viscosity; Nuts; Resistant Starch
PubMed: 36677758
DOI: 10.3390/molecules28020700 -
Molecules (Basel, Switzerland) Jan 2023A broad range of enzymes are used to modify starch for various applications. Here, a thermophilic 4-α-glucanotransferase from (TuαGT) is engineered by N-terminal...
A broad range of enzymes are used to modify starch for various applications. Here, a thermophilic 4-α-glucanotransferase from (TuαGT) is engineered by N-terminal fusion of the starch binding domains (SBDs) of carbohydrate binding module family 20 (CBM20) to enhance its affinity for granular starch. The SBDs are N-terminal tandem domains (SBD and SBD) from disproportionating enzyme 2 (DPE2) and the C-terminal domain (SBD) of glucoamylase from (GA). In silico analysis of CBM20s revealed that SBD and copies one and two of GH77 DPE2s belong to well separated clusters in the evolutionary tree; the second copies being more closely related to non-CAZyme CBM20s. The activity of SBD-TuαGT fusions increased 1.2-2.4-fold on amylose and decreased 3-9 fold on maltotriose compared with TuαGT. The fusions showed similar disproportionation activity on gelatinised normal maize starch (NMS). Notably, hydrolytic activity was 1.3-1.7-fold elevated for the fusions leading to a reduced molecule weight and higher α-1,6/α-1,4-linkage ratio of the modified starch. Notably, SBD-TuαGT and-SBD-TuαGT showed of 0.7 and 1.5 mg/mL for waxy maize starch (WMS) granules, whereas TuαGT and SBD-TuαGT had 3-5-fold lower affinity. SBD contributed more than SBD to activity, substrate binding, and the stability of TuαGT fusions.
Topics: Starch; Interleukin-1 Receptor-Like 1 Protein; Glycogen Debranching Enzyme System; Amylopectin
PubMed: 36770986
DOI: 10.3390/molecules28031320 -
BMC Plant Biology Oct 2021Starch branching enzymes (SBEs) are key determinants of the structure and amount of the starch in plant organs, and as such, they have the capacity to influence plant... (Review)
Review
Starch branching enzymes (SBEs) are key determinants of the structure and amount of the starch in plant organs, and as such, they have the capacity to influence plant growth, developmental, and fitness processes, and in addition, the industrial end-use of starch. However, little is known about the role of SBEs in determining starch structure-function relations in economically important horticultural crops such as fruit and leafy greens, many of which accumulate starch transiently. Further, a full understanding of the biological function of these types of starches is lacking. Because of this gap in knowledge, this minireview aims to provide an overview of SBEs in horticultural crops, to investigate the potential role of starch in determining postharvest quality. A systematic examination of SBE sequences in 43 diverse horticultural species, identified SBE1, 2 and 3 isoforms in all species examined except apple, olive, and Brassicaceae, which lacked SBE1, but had a duplicated SBE2. Among our findings after a comprehensive and critical review of published data, was that as apple, banana, and tomato fruits ripens, the ratio of the highly digestible amylopectin component of starch increases relative to the more digestion-resistant amylose fraction, with parallel increases in SBE2 transcription, fruit sugar content, and decreases in starch. It is tempting to speculate that during the ripening of these fruit when starch degradation occurs, there are rearrangements made to the structure of starch possibly via branching enzymes to increase starch digestibility to sugars. We propose that based on the known action of SBEs, and these observations, SBEs may affect produce quality, and shelf-life directly through starch accumulation, and indirectly, by altering sugar availability. Further studies where SBE activity is fine-tuned in these crops, can enrich our understanding of the role of starch across species and may improve horticulture postharvest quality.
Topics: 1,4-alpha-Glucan Branching Enzyme; Amino Acid Motifs; Amylopectin; Amylose; Crops, Agricultural; Edible Grain; Food Storage; Fruit; Horticulture; Isoenzymes; Phylogeny; Plant Proteins; Plant Tubers; Starch; Sugars; Vegetables
PubMed: 34674662
DOI: 10.1186/s12870-021-03253-6 -
The Journal of Biological Chemistry Aug 2019Degradation of polysaccharides is central to numerous biological and industrial processes. Starch-active polysaccharide monooxygenases (AA13 PMOs) oxidatively degrade...
Degradation of polysaccharides is central to numerous biological and industrial processes. Starch-active polysaccharide monooxygenases (AA13 PMOs) oxidatively degrade starch and can potentially be used with industrial amylases to convert starch into a fermentable carbohydrate. The oxidative activities of the starch-active PMOs from the fungi and , AA13 and AA13, respectively, on three different starch substrates are reported here. Using high-performance anion-exchange chromatography coupled with pulsed amperometry detection, we observed that both enzymes have significantly higher oxidative activity on amylose than on amylopectin and cornstarch. Analysis of the product distribution revealed that AA13 and AA13 more frequently oxidize glycosidic linkages separated by multiples of a helical turn consisting of six glucose units on the same amylose helix. Docking studies identified important residues that are involved in amylose binding and suggest that the shallow groove that spans the active-site surface of AA13 PMOs favors the binding of helical amylose substrates over nonhelical substrates. Truncations of AA13 that removed its native carbohydrate-binding module resulted in diminished binding to amylose, but truncated AA13 still favored amylose oxidation over other starch substrates. These findings establish that AA13 PMOs preferentially bind and oxidize the helical starch substrate amylose. Moreover, the product distributions of these two enzymes suggest a unique interaction with starch substrates.
Topics: Amylose; Binding Sites; Catalytic Domain; Fungal Proteins; Mixed Function Oxygenases; Molecular Docking Simulation; Neurospora crassa; Oxidation-Reduction; Protein Conformation, alpha-Helical; Sordariales; Starch; Substrate Specificity
PubMed: 31235519
DOI: 10.1074/jbc.RA119.009509 -
Journal of Texture Studies Feb 2021In this study, we investigated the rheological and tribological properties of biopolymer mixtures of gelatinized corn starches (0.5 - 10.0 wt%) and κ-carrageenan (κC)...
In this study, we investigated the rheological and tribological properties of biopolymer mixtures of gelatinized corn starches (0.5 - 10.0 wt%) and κ-carrageenan (κC) (0.05 - 1.0 wt%). Two different starch samples were used. The first starch (CS1), despite extensive heating and shearing contained "ghost" granules, while the second starch (CS2) had no visible ghost granules after the same gelatinization process as CS1. Apparent viscosity measurements demonstrated that κC + CS1 mixtures were shear thinning liquids, with viscosity values being lower than the corresponding weight average of the values of the individual equilibrium phases at shear rates < 50 s . Tribological results revealed that κC ≥ 0.5 wt% was required to observe any decrease in friction coefficients in the mixed lubrication regime. Starch (CS1) showed an unusual behavior at ≥ 5 wt%, where the friction coefficient decreased not only in the mixed regime but also in the boundary regime, probably due to the presence of the "ghost" granules, as the latter became entrained in the contact region. The CS1 + κC mixtures showed significantly lower friction coefficients than that of pure CS1 and κC in the mixed regime. However, the CS2 + κC mixture (i.e., containing no ghost granules) showed similar behavior to pure κC in the mixed regime, while lower friction coefficients than that of the pure CS2 and κC in the boundary regime. These findings illustrate new opportunities for designing biopolymer mixtures with tunable lubrication performance, via optimizing the concentrations of the individual biopolymers and the gelatinization state of the starch.
Topics: Biopolymers; Carrageenan; Friction; Gelatin; Lubrication; Polysaccharides; Rheology; Starch; Viscosity; Zea mays
PubMed: 33174217
DOI: 10.1111/jtxs.12570 -
Annual Review of Food Science and... Mar 2023Starch is one of the most abundant renewable biopolymers in nature and is the main constituent in the human diet and a raw material for the food industry. Native... (Review)
Review
Starch is one of the most abundant renewable biopolymers in nature and is the main constituent in the human diet and a raw material for the food industry. Native starches are limited in most industrial applications and often tailored by structural modification to enhance desirable attributes, minimize undesirable attributes, or create new attributes. Enzymatic approaches for structuring starch have become of interest to the food industry precisely because the reactions minimize the formation of undesirable by-products and coproducts and are therefore considered environmentally friendly methods for producing clean-label starches with better behavioral characteristics. Starches with improved functionalities for various applications are produced via enzyme hydrolysis and transfer reactions. Use of novel, multifunctional, starch-active enzymes to alter the structures of amylose and/or amylopectin molecules, and thus alter the starch's physiochemical attributes in a predictable and controllable manner, has been explored. This review provides state-of-the-art information on exploiting glycosyl transferases and glycosyl hydrolases for structuring starch to improve its functionalities. The characteristics of starch-active enzymes (including branching enzymes, amylomaltases, GH70 α-transglycosylases, amylosucrases, maltogenic amylases, cyclomaltodextrinases, neopullulanases, and maltooligosaccharide-forming amylases), structure-functionality-driven processing strategies, novel conversion products, and potential industrial applications are discussed.
Topics: Humans; Starch; Amylopectin; Amylose; Amylases; Hydrolysis
PubMed: 36525688
DOI: 10.1146/annurev-food-072122-023510 -
The Plant Journal : For Cell and... Aug 2022For starch metabolism to take place correctly, various enzymes and proteins acting on the starch granule surface are crucial. Recently, two non-catalytic starch-binding...
LIKE EARLY STARVATION 1 alters the glucan structures at the starch granule surface and thereby influences the action of both starch-synthesizing and starch-degrading enzymes.
For starch metabolism to take place correctly, various enzymes and proteins acting on the starch granule surface are crucial. Recently, two non-catalytic starch-binding proteins, pivotal for normal starch turnover in Arabidopsis leaves, namely, EARLY STARVATION 1 (ESV1) and its homolog LIKE EARLY STARVATION 1 (LESV), have been identified. Both share nearly 38% sequence homology. As ESV1 has been found to influence glucan phosphorylation via two starch-related dikinases, α-glucan, water dikinase (GWD) and phosphoglucan, water dikinase (PWD), through modulating the surface glucan structures of the starch granules and thus affecting starch degradation, we assess the impact of its homolog LESV on starch metabolism. Thus, the 65-kDa recombinant protein LESV and the 50-kDa ESV1 were analyzed regarding their influence on the action of GWD and PWD on the surface of the starch granules. We included starches from various sources and additionally assessed the effect of these non-enzymatic proteins on other starch-related enzymes, such as starch synthases (SSI and SSIII), starch phosphorylases (PHS1), isoamylase and β-amylase. The data obtained indicate that starch phosphorylation, hydrolyses and synthesis were affected by LESV and ESV1. Furthermore, incubation with LESV and ESV1 together exerted an additive effect on starch phosphorylation. In addition, a stable alteration of the glucan structures at the starch granule surface following treatment with LESV and ESV1 was observed. Here, we discuss all the observed changes that point to modifications in the glucan structures at the surface of the native starch granules and present a model to explain the existing processes.
Topics: Arabidopsis; Arabidopsis Proteins; Glucans; Phosphotransferases (Paired Acceptors); Starch; Water
PubMed: 35665549
DOI: 10.1111/tpj.15855 -
BMC Plant Biology Aug 2023Induction of mutation through chemical mutagenesis is a novel approach for preparing diverse germplasm. Introduction of functional alleles in the starch biosynthetic...
BACKGROUND
Induction of mutation through chemical mutagenesis is a novel approach for preparing diverse germplasm. Introduction of functional alleles in the starch biosynthetic genes help in the improvement of the quality and yield of cereals.
RESULTS
In the present study, a set of 350 stable mutant lines were used to evaluate dynamic variation of the total starch contents. A megazyme kits were used for measuring the total starch content, resistant starch, amylose, and amylopectin content. Analysis of variance showed significant variation (p < 0.05) in starch content within the population. Furthermore, two high starch mutants (JE0173 and JE0218) and two low starch mutants (JE0089 and JE0418) were selected for studying different traits. A multiple comparison test showed that significant variation in all physiological and morphological traits, with respect to the parent variety (J411) in 2019-2020 and 2020-2021. The quantitative expression of starch metabolic genes revealed that eleven genes of JE0173 and twelve genes of JE0218 had consistent expression in high starch mutant lines. Similarly, in low starch mutant lines, eleven genes of JE0089 and thirteen genes of JE0418 had consistent expression in all stages of seed development. An additional two candidate genes showed over-expression (PHO1, PUL) in the high starch mutant lines, indicating that other starch metabolic genes may also contribute to the starch biosynthesis. The overexpression of SSII, SSIII and SBEI in JE0173 may be due to presence of missense mutations in these genes and SSI also showed overexpression which may be due to 3-primer_UTR variant. These mutations can affect the other starch related genes and help to increase the starch content in this mutant line (JE0173).
CONCLUSIONS
This study screened a large scale of mutant population and identified mutants, could provide useful genetic resources for the study of starch biosynthesis and genetic improvement of wheat in the future. Further study will help to understand new genes which are responsible for the fluctuation of total starch.
Topics: Starch; Triticum; Plant Proteins; Amylose; Amylopectin
PubMed: 37528349
DOI: 10.1186/s12870-023-04389-3 -
Molecules (Basel, Switzerland) Jun 2023Starch, being renewable and biodegradable, is a viable resource for developing sustainable and environmentally friendly materials. The potential of starch/Ca gels based...
Starch, being renewable and biodegradable, is a viable resource for developing sustainable and environmentally friendly materials. The potential of starch/Ca gels based on waxy corn starch (WCS), normal corn starch (NCS), and two high-amylose corn starches, G50 (55% amylose content) and G70 (68% amylose content) as flame-retardant adhesives has been explored. Being stored at 57% relative humidity (RH) for up to 30 days, the G50/Ca and G70/Ca gels were stable without water absorption or retrogradation. The starch gels with increasing amylose content displayed increased cohesion, as reflected by significantly higher tensile strength and fracture energy. All the four starch-based gels showed good adhesive properties on corrugated paper. For wooden boards, because of the slow diffusion of the gels, the adhesive abilities are weak initially but improve with storage extension. After storage, the adhesive abilities of the starch-based gels are essentially unchanged except for G70/Ca, which peels from a wood surface. Moreover, all the starch/Ca gels exhibited excellent flame retardancy with limiting oxygen index (LOI) values all around 60. A facile method for the preparation of starch-based flame-retardant adhesives simply by gelating starch with a CaCl solution, which can be used in paper or wood products, has been demonstrated.
Topics: Starch; Amylose; Amylopectin; Gels; Zea mays
PubMed: 37299019
DOI: 10.3390/molecules28114543 -
Ultrasonics Sonochemistry Sep 2022As a new and clean extraction technology, ultrasonic extraction has been demonstrated with great potential in the preparation of modified starch. In order to increase...
As a new and clean extraction technology, ultrasonic extraction has been demonstrated with great potential in the preparation of modified starch. In order to increase its added value, it is necessary to modify pea starch to enlarge its application. In this study, the efficiency of combining ultrasonic with alkali in the extraction of pea starch was evaluated and compared to conventional alkali extraction. Ultrasonic-assisted alkali extraction conditions were optimized using single-factor experiments and response surface methodology. The results revealed that maximum yield of pea starch (54.43 %) was achieved using ultrasound-assisted alkali extraction under the following conditions: sodium hydroxide solution with a concentration of 0.33 %, solid/alkali solution ratio of 1:6 (w/v), ultrasonic power of 240 W, temperature of 42 °C, and extraction time of 22 min. The ultrasound-assisted alkali extraction yielded 13.72 % greater pea starch than conventional alkali extraction. On the other hand, morphological, structural, and physicochemical properties of the obtained starch isolates were evaluated. The ultrasound-assisted alkali extraction resulted in pea starch with greater amylose content, water-solubility, swelling power, and viscosity compared with conventional alkali extraction. Furthermore, ultrasonication influenced the morphological properties of pea starch granules, while the molecular structure and crystal type were not affected. Moreover, the ultrasonic-assisted extraction produced starch with a slightly greater resistant starch content. Therefore, ultrasonic-assisted extraction can be suggested as a potential method for extracting pea starch with improved functional properties.
Topics: Alkalies; Amylose; Pisum sativum; Resistant Starch; Sodium Hydroxide; Starch; Ultrasonics; Water
PubMed: 36055014
DOI: 10.1016/j.ultsonch.2022.106136