Flocculation of kaolin by waxy maize starch phosphates

Waxy maize starch phosphates were tested as flocculants in order to determine if they have the potential to replace petroleum-based polymer flocculants currently used commercially. Phosphorylation was carried out by dry heating of starches and sodium orthophosphates at 140 °C for 4 h. Native and phosphorylated waxy maize starches were ineffective as flocculants for kaolin in deionized water. However, in the presence of small amounts of Ca²⁺ (1–4 mM), starch phosphates were effective flocculants of kaolin at concentrations as low at 3–4 ppm. The optimal degree of substitution (DS) for flocculation was 0.024 but the effect of DS was rather small over the range DS 0.007–0.08. Although a common synthetic polymer flocculant (polyacrylamide-co-acrylic acid) was effective at 1 ppm, the lower cost of starches should make them economically competitive.     

Solution properties of starch nanoparticles in water and DMSO as studied by dynamic light scattering

Solution properties of starch nanoparticles dispersed in DMSO and in water were studied using dynamic light scattering. The particle size distribution had two main peaks in both solvents at all scattering angles studied. They were at around 40 and 300 nm, ascribed to isolated starch nanoparticles and their aggregates, respectively. From the excess scattering intensity by the 40-nm particles, the molecular weight of the nanoparticle was estimated as 2.2–2.6×10⁶ g/mol. When the concentration was increased, another peak appeared at around 1 μm. Raising the temperature from 25 to 65 °C did not change the distribution, indicating a purely entropic process in dynamic equilibrium of the aggregation. In DMSO, an oscillatory behavior was observed in the autocorrelation function at high temperatures.     

The starch granule associated proteomes of commercially purified starch reference materials from rice and maize

Commercially available reference materials are integral components of many experimental protocols, as it is critical to compare one's results to those derived from well-characterized standards. Most reference materials are well defined, with all their components being cataloged. However, certain reference materials, such as commercially prepared starch samples, can have undefined components, potentially limiting their usefulness as standards. The proteome of commercially prepared starch has not been documented, and to that end, we initiated a mass spectrometry-based survey of the proteins associated with starch granules in commercially prepared rice and maize starch samples. We performed direct trypsin treatments of starch samples and sequenced both the water-soluble peptides liberated into the aqueous supernatant and the peptides released from the starch granule surface by isopropanol solvent washing. We discovered that the majority of proteins, in both rice and maize samples, were involved in either carbohydrate metabolism or storage. We also documented proteins that are markers for seed maturity and for starch mobilization.     

The molecular structure of waxy maize starch nanocrystals

The insoluble residues obtained by submitting amylopectin-rich native starch granules from waxy maize to a mild acid hydrolysis consist of polydisperse platelet nanocrystals that have retained the allomorphic type of the parent granules. The present investigation is a detailed characterization of their molecular composition. Two major groups of dextrins were found in the nanocrystals and were isolated. Each group was then structurally characterized using β-amylase and debranching enzymes (isoamylase and pullulanase) in combination with anion-exchange chromatography. The chain lengths of the dextrins in both groups corresponded with the thickness of the crystalline lamellae in the starch granules. Only 62 mol % of the group of smaller dextrins with an average degree of polymerization () 12.2 was linear, whereas the rest consisted of branched dextrins. The group of larger dextrins ( 31.7) apparently only consisted of branched dextrins, several of which were multiply branched molecules. It was shown that many of the branch linkages were resistant to the action of the debranching enzymes. The distribution of branched molecules in the two populations of dextrins suggested that the nanocrystals possessed a regular and principally homogeneous molecular structure.     

Modification of maize starch by thermal processing in glacial acetic acid

Differential scanning calorimetry (DSC) and X-ray diffraction (XRD) methods were used to determine if corn starch–glacial acetic acid mixtures can be melted and thermally processed at reasonable temperatures. DSC studies showed that the melting temperature of dry starch was reduced from about 280 to 180°C in the presence of >30% acetic acid. Glass transition temperatures varied from 110 to 40°C at 15 and 45% acetic acid, respectively. XRD showed the loss of native starch crystallinity and the formation of V-type complexes. Addition of 10% water decreased the melting temperatures to 140–150°C while addition of a base (sodium acetate) had little effect. Some possible applications of processing starch in glacial acetic acid will be discussed.     

Syntheses and characterisation of graft copolymers of maize starch and methacrylonitrile

Grafting of methacrylonitrile (MAN) onto dried maize starch using ceric ammonium nitrate (CAN) as an initiator has been studied gravimetrically under nitrogen atmosphere in aqueous medium. The percentage grafting is favoured by increasing monomer concentration and reaction time but is affected by higher concentration of initiator and high temperature. No grafting was observed beyond 45°C. The optimum conditions established for grafting were: [CAN]=0.002 mol/l which was added in molar nitric acid; [MAN]=0.755 mol/l; reaction time, 180 min; and temperature, 35°C. The graft copolymers were analyzed by infrared spectroscopy and acid hydrolysis. The grafting of methacrylonitrile onto starch does not alter the thermal stability of starch. The crystalline region of starch was also involved in grafting. Scanning electron microscopy showed a thick polymer coating of grafted PMAN on the starch surface.     

Viscoelastic properties of waxy maize starch and selected non-starch hydrocolloids gels

Polysaccharides play a significant role in food systems as texture forming agent. Their solutions posses some peculiar rheological behaviors. Some information about structure of these biopolymers and relaxation processes occurring in their solutions may be obtained by investigation of linear viscoelasticity properties. The aim of this research was to investigate viscoelastic properties of systems consisting of waxy maize starch–hydrocolloid–water. To achieve this aim two techniques were applied: rheological measurements in frequency domain and structural studies by means of AFM method. The results were interpreted on basis of time–temperature superposition principle and phenomenological theory of viscoelasticity. Thermal stability of analyzed systems allowed applying time-temperature superposition principle. Calculation of a_T parameter enabled to obtaine the master curves. Continuous Maxwell model was applied to analyze phase separation in examined systems. Relaxations spectra obtained by Tikhonov regularization method were heterogeneous, indicating on non-homogenous structure of system.     

Amylose content and chemical modification effects on the extrusion of thermoplastic starch from maize

The effects of starch structural properties and starch modification on extruder operation were monitored via die pressure, motor torque, mean residence time and specific mechanical energy (SME). The structural properties studied involved variations in the ratios of amylose and amylopectin as well as the effect of a hydroxypropylated starch on the fore mentioned extruder properties. A full factorial design of experiments (DOE) was used to then determine the influence of starch type (unmodified starches with 0%, 28%, 50% and 80% amylose; 80% amylose hydroxypropylated starch) and screw speed (250, 300 and 350 rpm) on these processing parameters. The effects of starch type and screw speed on extrusion operation that were systematically investigated using the DOE and have provided valuable insight into the relationships between starch structure and processing. The design of experiments showed that starch type for both unmodified and modified maize had a statistically significant effect on parameters such as torque, die pressure and specific mechanical energy and that screw speed also significantly effected specific mechanical energy. Residence time distributions differed according to starch type (amylose content, hydroxypropylation) and screw speed. The additional study of residence time distribution also gave an indication of the degree of mixing in the extruder. Starch type variations were apparent at low screw speed however at higher screw speed the influence of starch type decreased significantly.     

Amylopectin aggregation as a function of starch phosphate content studied by size exclusion chromatography and on-line refractive index and light scattering

Starches with a natural 65-fold span in covalently bound phosphate content were prepared from five different crops including sorghum, cassava, three potato varieties and an exotic ginger plant, Curcuma zedoaria, with extreme starch phosphate content. These starches were subjected to size exclusion chromatography with refractive index detection (SEC/RI). A simple and rapid method for starch solubilisation was used. The conditions during solubilisation (2 M NaOH) and separation (10 mM NaOH, 50°C) were such as enabling >94% recovery of the starch without detectable degradation. The aggregation properties of the starch was investigated using on line refractive index/multi angle laser light scattering (RI/MALLS) detection. Three major regions in the SEC profile were identified, consisting of large amylopectin aggregates, amylopectin particles with radius of gyration (R_g) of approx 200 nm (400 nm blocklets) and amylose. A procedure for correction of light scattering signals spread over the SEC profile as a result of aggregate tailing was developed. The significance of the relative amounts of these three molecular species on standard starch pasting parameters, as measured by a Rapid Visco Analyzer (RVA), was investigated. Starches with a high amount of amylopectin aggregates showed high peak viscosities. Moreover, very high amounts of starch bound phosphate or amylose appears to suppress the content of large aggregates resulting in low viscosity.     

Fine structure characterization of amylopectins from grain amaranth starch

The aim of this study was to determine the fine structure of amylopectin from grain amaranth. Amaranthus amylopectin was hydrolyzed with α-amylase, and single clusters and a group of clusters (domain) were isolated by methanol precipitation. The domain and the clusters were treated with phosphorylase a and then β-amylase to remove all external chains, whereby the internal structure was obtained. The ,β-limit dextrins were analyzed on Sepharose CL 6B. The average DP (degree of polymerization) and peak-DP values of fractions of clusters were 57 and 82, respectively; the values of the domain were 137 and 309, respectively. The unit chain length profiles were analyzed by high-performance anion-exchange chromatography with pulsed amperometric detector (HPAEC–PAD). The results showed that the domain fraction contained 2.2 clusters, and single clusters were composed of 13 chains. The ,β-limit dextrins of the clusters were further hydrolyzed with α-amylase to characterize their building block composition. The average DP of the branched blocks was 11 and they contained on average 2.5 chains. Their average chain length, internal chain length, and degree of branching were approximately 4.3, 2.8, and 14, respectively. A cluster consisted of 6 branched blocks, and the internal chain length between the blocks was 6.8.     

Involvement of lysine-193 of the conserved "K-T-G-G" motif in the catalysis of maize starch synthase IIa

It has been suggested that the lysine residue in the conserved K-T-G-G motif could be the substrate ADP-glucose binding site of Escherichia coli glycogen synthase (GS). Since the K-X-G-G motif is highly conserved between E. coli GS and all the maize starch synthase (SS) isozymes, it has become widely accepted that the lysine in the conserved K-T-G-G motif may also function as the ADPGlc binding site of maize SS. We have used chemical modification and site-directed mutagenesis to study the function of lysine residues in SS. Pyridoxal-5'-phosphate inactivated maize SSIIa activity in a time and concentration dependent manner. ADPGlc completely protected SSIIa from inactivation by pyridoxal-5'-phosphate, indicating that lysine residue(s) could be important for ADPGlc binding and enzyme catalysis. In contrast to E. coli GS, mutation of conserved lysine193 (K-T-G-G) in maize SS did not alter the ADPGlc binding while significantly changing the enzyme activity toward different primers. Our results suggest that lysine-193 (K-T-G-G) is not directly involved in ADPGlc binding, instead mutation in the conserved lysine position affected the primer preference.     

Recrystallization of waxy maize starch during manufacturing of starch microspheres for drug delivery: Influence of excipients

The formation of ordered structure, such as crystallites, in starch was studied by means of differential scanning calorimetry (DSC). The influence of time/temperature treatment and additives such as polyethylene glycol (PEG), bovine serum albumin (BSA) and a carbonate buffer on the formation was investigated. The experiments were planned with a CCC (Central Composite Circumscribed) design. For all three investigated systems it could be concluded that the incubation time at 6 °C was the decisive factor for the amount of ordered structure obtained during the incubation, while the incubation time at 37 °C was the decisive factor for the thermal stability of the crystallites as expressed by T_on, T_m and T_c. The additives seemed to mainly affect the nucleation phase of crystallization process. The additives decreased the time required in order to obtain a certain level of ordering in the incubated starch samples. The carbonate buffer decreased the amount of ordered structure in starch as judged by DSC enthalpy values, while increasing the melting temperature of these structures. The additives PEG and BSA lowered the melting temperatures of the starch in the systems but increased the enthalpy values. By optimization procedure a specific amount of ordered structure with desired thermal characteristics could be predicted.     

The effect of waxy mutations on the granule-bound starch synthases of barley and maize endosperms

The effects of waxy mutations on starch-granule-bound starch synthases (EC 2.4.1.18) in the developing endosperm of barley (Hordeum vulgare L.) and maize (Zea mays L.) have been investigated. Three granule-bound starch synthases in barley endosperm were identified by use of antibodies to known starch synthases, by reconstitution and assay of individual proteins from sodium dodecyl sulphate-polyacrylamide gels of granule-bound proteins, and by partial purification of proteins released by enzymic digestion of starch. These are proteins of 60, 77 and 90 kDa. Use of antibodies to known starch synthases and partial purification of proteins released by enzymic digestion of starch indicated that there may be at least four granule-bound starch synthases in maize endosperm: proteins of 59, 74, 77 and 83 kDa. Mutations at the waxy loci of both species affected only the 60- (barley) and 59-(maize) kDa isoforms. No evidence was found that other putative isoforms are altered in abundance or activity by the mutations. The contribution of our results to understanding of the starch synthase activity of intact starch granules and the mechanism of amylose synthesis is discussed.We are very grateful to Dr. Roger Ellis (SCRI, Dundee, Scotland) for the gift of barley seeds, and to Drs Roger Ellis, Alan Schulman and Cathie Martin for helpful advice and comments during the course of this work.     

Alkynyl polysaccharides: synthesis of propargyl potato starch followed by subsequent derivatizations

Potato starch propargyl ethers (PgS) with degrees of substitution (DS) from 0.1 to 2.2 have been prepared by etherification of starch with sodium hydroxide or Li dimsyl in Me(2)SO and propargyl bromide. DS values and substituent distribution were determined after hydrolysis and acetylation by GC-MS. The order of reactivity was 2>6>3, with O-3 substitution being preferably observed in the trisubstituted units. Repeated analysis of the starch derivatives revealed that propargyl residues were lost during storage, a phenomenon that was not fully understood until now. Selected PgS were further functionalized: (a) O- and C-methylated to O-(2-butynyl)-O-methyl starch (BMS), (b) in a Mannich type reaction with diethylamine and formaldehyde to yield O-(4-diethylamino)-2-butinyl starch (DEABiS), (c) in a 1,3-dipolar cycloaddition with benzyl azide ('click-chemistry') to a N-benzyltriazole derivatized starch (BTrS), and (d) with carbon dioxide to O-(3-carboxy)-2-butinyl starch (CBiS). While the yield of carboxylation was only poor, conversion was high or nearly quantitative for reactions a-c. Thus, it is demonstrated that starch propargyl ethers are valuable intermediates for the preparation of functional polysaccharides.     

Variation in crystalline type with amylose content in maize starch granules: an X-ray powder diffraction study

Comparative studies of native maize starches with different amylose contents were carried out using X-ray powder diffraction. The results show a transition of crystalline type from A through C to B, accompanying a decrease in degree of crystallinity from 41.8% to 17.2% across a range of apparent amylose content from 0% to 84%. Hydration induces an increase in degree of granule crystallinity, but does not change the transition of crystal type. Progressively from A-type to C-type, crystallinity decreases rapidly with an increase in amylose content. From C-type to B-type, overall crystallinity decreases more slowly. The crystal type is strongly dependent on amylose content and on average chain length of the respective amylopectin. Waxy A-types have an average chain length of about 20, while in high amylose B-types this rises to ≈35. The proportion of short chains (10–13 glucose units) appears to affect crystal type significantly. Some V-type material was detected at high amylose levels. The proportion of this increased after prolonged exposure of the granules to iodine vapour. Implications for the arrangement of starch components in the granule are discussed.     

Aggregation behaviour and interspecific relationships in Dermaptera

The rate of gregariousness and intra- and inter-specific attractivity were evaluated under laboratory conditions in five species of Dermaptera. The three species of the genus Forficula (Forficula auricularia L., F. decipiens Gené and F. pubescens Gené) showed distinctly gregarious behaviour in old larvae and adults in the pre-reproductive phase. This gregariousness was seen at the intraspecific level and also among individuals of different species. The other two species, Labidura riparia Pallas and Euborellia moesta Gené, were randomly distributed over the available shelters, with no distinct tendency for aggregation or isolation. In individual tests, insects of all five species were attracted by shelters previously visited by conspecifics in preference to control shelters. For the two non-gregarious species, this phenomenon might function as a burrow marker. The same tests showed an interattractivity for four of the species studied. Only L. riparia did not respond to the trails of the four other species, although its trails were attractive to the other species. The pheromonal nature of the substances involved in the interspecific relationships and the involvement of behaviour in the biology and speciation of Dermaptera are discussed.     

Potato starch synthases: Functions and relationships

Starch, a very compact form of glucose units, is the most abundant form of storage polyglucan in nature. The starch synthesis pathway is among the central biochemical pathways, however, our understanding of this important pathway regarding genetic elements controlling this pathway, is still insufficient. Starch biosynthesis requires the action of several enzymes. Soluble starch synthases (SSs) are a group of key players in starch biosynthesis which have proven their impact on different aspects of the starch biosynthesis and functionalities. These enzymes have been studied in different plant species and organs in detail, however, there seem to be key differences among species regarding their contributions to the starch synthesis. In this review, we consider an update on various SSs with an emphasis on potato SSs as a model for storage organs. The genetics and regulatory mechanisms of potato starch synthases will be highlighted. Different aspects of various isoforms of SSs are also discussed.     

Analysis of the genetic behavior of some starch properties in indica rice ( Oryza sativa L.): thermal properties,gel texture,swelling volume

Starch comprises about 90% of milled rice, so that the eating and cooking quality of rice is mainly affected by the starch properties. In the present paper, we analyzed the genetical behavior of gelatinization temperature tested by differential scanning calorimetry (DSC), gel texture, and the swelling volume (SV) of indica rice with an incomplete cross of 4×8 parents. A genetic model which can dissect the effects of triploid seed, the cytoplasm, and the maternal plant on the endosperm traits was used. The results indicated that peak temperature (T_p), conclusion temperature (T_c) and enthalpy (ΔH) were controlled by three types of genetic effects: seed direct (endosperm) effects, cytoplasmic effects and maternal effects. No cytoplasmic effects for the onset temperature (T_o), hardness and SV, and no maternal effects for cohesiveness were found. The additive variances (V _A +V _Am ) were larger than the dominance variances (V _D +V _Dm ) for all the traits except for T_c, which suggested that selection could be applied for the starch properties in early generations. The total narrow-sense heritability for each parameter was over 60%, indicating that selection advances were predictable in the early generations for these traits. Received: 17 February 2001 / Accepted: 17 May 2001     

Recent applications of starch derivatives in nanodrug delivery

Starch has found use in industries as diverse as food, textiles, cosmetics, plastics, adhesives, paper, and pharmaceuticals. From a pharmaceutical standpoint, starch finds its value in solid-oral dosage forms, where it has been used as a binder, diluent, and disintegrant. However, only recently has the use of starch in nanotechnology started to make significant advances in biomedical applications, including newer drug delivery techniques. There has been a considerable effort to develop biodegradable nanoparticles as effective drug delivery systems. Being cheap, non-toxic, renewable, biodegradable and compatible with many other materials for industrial applications, starch is attracting the interest of drug delivery scientists. We have put together in a short and concise format, recent applications of starch derivatives in the emerging field of nanodrug delivery with the conclusion that a lot still needs to be done.