Comparison of X-ray diffraction patterns and sorption properties of the hydrolyzed starches of potato, wrinkled and smooth pea, broad bean and wheat

The hydrolysis of native starches by hydrochloric acid (the so-called lintnerization process) yields a more crystalline material with moderately decreased water sorption capacities. X-ray diffraction may be used to rank native or lintnered starches from B to A type with intermediate type C mixtures and this change in order is parallelled by decreasing water affinities. The dependence of the intensity of the X-ray diffractogram on the water contents required for the A and B lattice spacings confirms the intimate rôle of water in the amylose crystalline structure.

Both structural and hydration hysteresis remain important in crystalline rich materials, suggesting that the mechanisms involved are not limited to long range interactions or mechanical tensions.     

A method for estimating the nature and relative proportions of amorphous, single, and double-helical components in starch granules by (13)C CP/MAS NMR

An improved method to analyze the (13)C NMR spectra of native starches, which considers the contribution of the V-type conformation and the nature of the amorphous component, has been developed. Starch spectra are separated into amorphous and ordered subspectra, using intensity at 84 ppm as a reference point. The ordered subspectra of high amylose starches show the presence of both V-type single helices and B-type double helices. Relative proportions of amorphous, single, and double-helical conformations are estimated by apportioning intensity of C1 peak areas between conformational types on the basis of ordered and amorphous subspectra of the native starch. Quantitative analysis shows that the V-type single-helical component increases with amylose content of starches. Different amorphous subspectra are needed to provide a consistent analysis of granular starches from diverse sources. The method of preparation was found to be more important than the starch botanical origin in determining (13)C NMR spectral features of amorphous samples.     

Structural basis for the slow digestion property of native cereal starches

Native cereal starches are ideal slowly digestible starches (SDS), and the structural basis for their slow digestion property was investigated. The shape, size, surface pores and channels, and degree of crystallinity of starch granules were not related to the proportion of SDS, while semicrystalline structure was critical to the slow digestion property as evidenced by loss of SDS after cooking. The high proportion of SDS in cereal starches, as compared to potato starch, was related to their A-type crystalline structure with a lower degree of perfection as indicated by a higher amount of shortest A chains with a degree of polymerization (DP) of 5-10. The A-type amorphous lamellae, an important component of crystalline regions of native cereal starches, also affect the amount of SDS as shown by a reduction of SDS in lintnerized maize starches. These observations demonstrate that the supramolecular A-type crystalline structure, including the distribution and perfection of crystalline regions (both crystalline and amorphous lamellae), determines the slow digestion property of native cereal starches.     

Pisum sativum and vicia faba carbohydrates: Part IV — Granular structure of wrinkled pea starch

The granular structure of wrinkled pea starch, compared to two other B-type starches, potato and amylomaize, has been studied, using physical, chemical and enzymic methods both before and after lintnerisation (2·2n HCl, 35°C). Wrinkled pea starch, which was composed mainly (90%) of compound granules, had an apparent amylose content of 75·4% when measured at +2°C. Native granules showed weak B-type crystallinity. The fraction (27·4%) which was easily degraded during lintnerisation and which corresponded to the amorphous phase, was smaller than for other starches. The degradation rate of the more organised phase was low (6% in 17 days). The residue remaining after exposure to acid for 42 days presented a very high, B-type crystallinity but with the same sorption properties as native starch, which indicates that water is part of the crystallites. The crystalline phase is composed of linear chains of $\text{DP}$ 25, distributed asymmetrically. The native starch showed a single gelatinisation endotherm between 117 and 133°C and with a ΔH of 0·7 cal. g^?1 dry starch, which is somewhat lower than other B-type starches.     

A study of ordered structure in acid-modified tapioca starch by C CP/MAS solid-state NMR

Acid modification of tapioca starch earlier reported to increase the mechanical strength of tablets. The development of ordered structure (double helices) of these starches was monitored after equilibrating at 0.90 a_w (25 °C) using ¹³C CP/MAS NMR and X-ray diffraction. As the hydrolysis time increased, the intensity of the resonance for C1 and C4 amorphous fractions decreased while that for C1 and C4 double helix fractions increased. Relative crystallinity (%) obtained from ¹³C CP/MAS NMR and X-ray diffraction methods both increased sharply initially and then levelled off with hydrolysis time. The initial increase in relative double helix content and crystallinity was due to a hydrolytic destruction in the amorphous domain, retrogradation of the partially hydrolyzed amylose and crystallization of free amylopectin double helices. After 192 h, these two parameters were not significantly different (=0.05) indicating that the double helices that were not arranged into crystalline regions either had been hydrolyzed or crystallized.     

Solid state NMR studies on the structural and conformational properties of natural maize starches

Natural maize starches having a range of amylose contents have been characterised by CP/MAS NMR spectroscopy. Chemical shifts, relative resonance intensities, line-widths and spectral shapes were compared at different moisture contents. At 10% moisture content, these parameters showed few significant differences across a range of apparent amylose levels from 0 to 84%. After hydration of the granules to ≈30% moisture, it was found that the amylose content significantly affected the relative signal intensities and line-widths especially of C-1 and C-4 resonances. Narrower line-widths after hydration were attributed to (i) an increased degree of crystallinity, and (ii) disappearance of the signals of amorphous material which, on becoming more mobile, became invisible to the CP/MAS experiment. The enhanced resolution at higher moisture levels revealed signals which were assigned to the amylose–lipid complex, i.e. V-type amylose. The amount of V-amylose detected by NMR increased with both amylose content and lipid content of the granule. Prolonged treatment of the granules with iodine vapour significantly increased the amount of V-type amylose in the high amylose samples, but caused a decrease in their degree of crystallinity. Waxy-maize starch was barely affected by iodination. The results provide evidence that amylose tends to disrupt the structural order within amylopectin crystallities. This effect is enhanced by the formation of the amylose–iodine complex, indicating that V-amylose could be a major crystallite-disrupting agent in native starch granules.     

Acid hydrolysis of native and annealed starches and branch-structure of their Naegeli dextrins

Eight commercial starches, including common corn, waxy corn, wheat, tapioca, potato, Hylon V, Hylon VII, and mung bean starch, were annealed by a multiple-step process, and their gelatinization characteristics were determined. Annealed starches had higher gelatinization temperatures, reduced gelatinization ranges, and increased gelatinization enthalpies than their native starches. The annealed starches with the highest gelatinization enthalpies were subjected to acid hydrolysis with 15.3% H2SO4, and Naegeli dextrins were prepared after 10 days' hydrolysis. Annealing increased the acid susceptibility of native starches in the first (rapid) and the second (slow) phases with potato starch showing the greatest and high amylose starches showing the least changes. Starches with a larger shift in onset gelatinization temperature also displayed a greater percent hydrolysis. The increase in susceptibility to acid hydrolysis was proposed to result from defective and porous structures that resulted after annealing. Although annealing perfected the crystalline structure, it also produced void space, which led to porous structures and possible starch granule defects. The molecular size distribution and chain length distribution of Naegeli dextrins of annealed and native starches were analyzed. The reorganization of the starch molecule during annealing occurred mainly within the crystalline lamellae. Imperfect double helices in the crystalline lamellae improved after annealing, and the branch linkages at the imperfect double helices became protected by the improved crystalline structure. Therefore, more long chains were observed in the Naegeli dextrins of annealed starches than in native starches.     

Structural and thermodynamic properties of rice starches with different genetic background Part 2. Defectiveness of different supramolecular structures in starch granules

High-sensitivity differential scanning microcalorimetry (HSDSC), small-angle X-ray scattering (SAXS), light (LM) and scanning electronic (SEM) microscopy techniques were used to study the defectiveness of different supramolecular structures in starches extracted from 11 Thai cultivars of rice differing in level of amylose and amylopectin defects in starch crystalline lamellae. Despite differences in chain-length distribution of amylopectin macromolecules and amylose level in starches, the invariance in the sizes of crystalline lamellae, amylopectin clusters and granules was established. The combined analysis of DSC, SAXS, LM and SEM data for native starches, as well as the comparison of the thermodynamic data for native and annealed starches, allowed to determine the structure of defects and the localization of amylose chains in crystalline and amorphous lamellae, defectiveness of lamellae, clusters and granules. It was shown that amylose “tie chains”, amylose–lipid complexes located in crystalline lamellae, defective ends of double helical chains dangling from crystallites inside amorphous lamellae (“dangling” chains), as well as amylopectin chains with DP 6–12 and 25–36 could be considered as defects. Their accumulation can lead to a formation of remnant granules. The changes observed in the structure of amylopectin chains and amylose content in starches are reflected in the interconnected alterations of structural organization on the lamellar, cluster and granule levels.     

Monitoring the crystallization of amylose–lipid complexes during maize starch melting by synchrotron x‐ray diffraction

Most starch granules exhibit a natural crystallinity, with different diffraction patterns according to their botanical origin: A‐type from cereals and B‐type from tubers. The V polymorph results essentially from the complexing of amylose with compounds such as iodine, alcohols, or lipids. The intensity and nature of phase transitions (annealing, melting, polymorphic transitions, recrystallization, etc.) induced by hydrothermal treatments in crystalline structures are related to temperature and water content. Despite its small concentration, the lipid phase present mainly in cereal starches has a large influence on starch properties, particularly in complexing amylose. The formation of Vh crystalline structures was observed by synchrotron x‐ray diffraction in native maize starch heated at intermediate and high moisture contents (between 19 and 80%). For the first time, the crystallization of amylose–lipid complexes was evidenced in situ by x‐ray diffraction without any preliminary cooling, at heating rates corresponding to the usual conditions for differential scanning calorimetry experiments. For higher water contents, the crystallization of Vh complexes clearly occurred at 110–115°C. For intermediate water contents, mixed A + Vh (or B + Vh for high amylose starch) diffraction diagrams were recorded. Two mechanisms can be involved in amylose complexing: the first relating to crystallization of the amylose and lipid released during starch gelatinization, and the second to crystalline packing of separate complexed amylose chains (amorphous complexes) present in native cereal starches. © 1999 John Wiley & Sons, Inc. Biopoly 50: 99–110, 1999     

Amylopectin molecular structure reflected in macromolecular organization of granular starch

For lintners with negligible amylose retrogradation, crystallinity related inversely to starch amylose content and, irrespective of starch source, incomplete removal of amorphous material was shown. The latter was more pronounced for B-type than for A-type starches. The two predominant lintner populations, with modal degrees of polymerization (DP) of 13-15 and 23-27, were best resolved for amylose-deficient and A-type starches. Results indicate a more specific hydrolysis of amorphous lamellae in such starches. Small-angle X-ray scattering showed a more intense 9-nm scattering peak for native amylose-deficient A-type starches than for their regular or B-type analogues. The experimental evidence indicates a lower contrasting density within the "crystalline" shells of the latter starches. A higher density in the amorphous lamellae, envisaged by the lamellar helical model, explains the relative acid resistance of linear amylopectin chains with DP > 20, observed in lintners of B-type starches. Because amylopectin chain length distributions were similar for regular and amylose-deficient starches of the same crystal type, we deduce that the more dense (and ordered) packing of double helices into lamellar structures in amylose-deficient starches is due to a different amylopectin branching pattern.     

Recrystallisation behaviour of native and processed waxy maize starch in relation to the molecular characteristics

Molecular characteristics were determined for native waxy maize starch and maize starch modified in different way (by mechanical treatment or/and acid hydrolysis). Recrystallisation behaviour was studied. Methods used in this study were MALLS, HPAEC-PAD, NMR, DSC, SEM, light microscopy.

Five starch materials were subjected to storage under the same conditions in the presence of water (70 w/w%). Molecular weight, radius of gyration, initial crystallinity, and degree of polymerisation, degree of branching, chain length distribution profiles, were related to nucleation rate during the recrystallisation process, rate of recrystallisation, thermal stability and amount of obtained crystallinity. This allowed the following connections between the molecular characteristics and kinetic of recrystallisation to be proposed: Amylopectin molecular weight appeared to affect the number of starch crystallites formed and amount of crystallinity but not the stability of the rebuilt crystallites. The stability of rebuilt crystallites can be controlled by degree of polymerization, degree of branching and unit chain length distribution, characteristics which were similar for the starches.

A mixture of two starches, with and without crystalline structure in initial state but with molecular weight in same range, were stored and scanned in order to understand possible cocrystallisation effects.     

The biological and physical chemistry of polyhydroxyalkanoates as seen by NMR spectroscopy

Abstract The use of ¹³C NMR spectroscopy to study the biosynthesis, degradation and physical properties of polyhydroxyallkanoates (PHAs) is described. Solution-state NMR of whole cells allows direct observation of biosynthetic pathways within the cell and demonstrates that the bulk of the polymer is in a remarkably fluid, amorphous state. A new model is proposed for the maintenance of this state in vivo: the known rate of crystal nucleation combined with the physical dimensions of the native PHA granule lead naturally to the conclusion that polymer morphology is under kinetic rather than thermodynamic control. Finally solid-state NMR studies of isolated PHAs allow observation of separate crystalline regions based on hydroxybutyrate and hydroxyvalerate and measurement of the HB and HV contents of these and amorphous domains.     

Low hydration phase properties of phospholipid mixtures

An experimental investigation of the low hydration phase properties of phospholipid mixtures is described. ²H (D₂O) NMR, X-ray diffraction and differential scanning calorimetry have been used to elucidate the phase properties of mixtures of the mixed chain phospholipids palmitoyloleoylphosphatidylcholine (POPC) and palmitoyloleoylphosphatidylethanolamine (POPE). At 10% hydration pure POPE exhibited a H_II phase above 330 K, a fluid lamellar phase below 315 K, and a minimally hydrated crystalline phase below 300 K. For the 1:1 mixture, the samples exhibited only gel or fluid phases between 270 K and 360 K for hydrations in the range 15% to 30%. Below 15% hydration the mixture exhibited two fluid phases with different repeat spacings, as predicted previously.     

Starch Granule Hydration—A MAS NMR Investigation

Starch is the most important energy resource in human diet, and starch is used extensively as a food ingredient to manipulate the quality of our food. In both applications, starch functionality is intimately related to its hydration level. This paper aims at elucidating the starch granule hydration by investigating genotype-specific differences for native wheat, maize, and potato starches by ¹H high-resolution (HR) magic angle spinning (MAS) nuclear magnetic resonance (NMR) spectroscopy. The preparations as analyzed in D₂O suspensions at room temperature provided NMR spectra with large differences in signal-to-noise (S/N) ratio ranging over several orders of magnitude. It was possible to assign a wide range of components including anomeric α-1,4 and α-1,6-protons from reducing and non-reducing ends, respectively. We utilized the effect that only mobile protons (e.g, dissolved or partially hydrated) are observed using ¹H HR-MAS spectroscopy, whereas immobile protons (e.g., in water-inaccessible regions) of the starch granule are not observed due to strong homonuclear interactions to verify the hypothesis that the variations in signal intensities between the different starches are caused by genotype-specific variations in assembly of the starch granules and that the signal intensity, thus, indicates the extent of accessible granule hydration surfaces. Moreover, events taking place during thermal starch granule hydration (gelatinization) were investigated for ten representative starches. NMR spectra of suspended samples were acquired at 30, 45 and 70 °C and again after cooling at 30 °C. A substantial increase in NMR signal intensity occurs above the gelatinization temperature due to extensive proton mobilization in the starch granule assembly. The relative integrated spectral intensities at 30 °C before and after gelatinization at 70 °C showed differences in gain factors between 4 and 193. Also, ³¹P MAS NMR spectra displayed a similar significant intensity gain upon gelatinization. The results showed that the phosphate groups in the starch granule are mobilized concomitantly with the protons and thus deeply “buried” in the immobile (water inaccessible) domains.     

Small-angle neutron scattering studies of starch granule structure

Starch granules from the potato, wheat, barley, millet, waxy maize, mung bean, smooth pea and wrinkled pea have been examined as slurries in D₂O by the technique of small-angle neutron scattering (SANS). All starches except that from wrinkled peas exhibit a Bragg peak at 100 Å approximately but this disappears on gelatinization. The Bragg peak is believed to arise from alternating amorphous and crystalline regions. By the use of different D₂O/H₂O mixtures, the isopicnic point was shown experimentally to occur at 52% D₂O w/w which was close to that calculated theoretically (50·4% D₂O w/w). Examination of native and defatted wheat starches in an isopicnic D₂O/H₂O mixture showed evidence of a lipid peak at 152–167 Å. On the basis of this evidence and that from Debye-Scherrer broadening of the 100 Å peak it is proposed that the lipid occurs radially. Further evidence in support of these dimensions and conclusions comes from Guinier analyses of the gelatinized starch granules. Using the racemose model for amylopectin, then each raceme was found to fit optimally the SANS scattering data when it was assumed to be either a squat cylinder or ellipsoid with dimensions of 150 × 60 Å.     

Susceptibility of annealed starches to hydrolysis by α-amylase and glucoamylase

The objective of this work was to determine if annealing altered the susceptibility of different starches to enzyme hydrolysis. Five commercial starches, including waxy corn, common corn, Hylon V, Hylon VII, and potato, were annealed by a multiple-step process, and their susceptibility to α-amylase and glucoamylase and the physicochemical properties of the hydrolyzed native and annealed starches were determined. During 36 h of enzyme hydrolysis, significant differences were noted between annealed starch and its native counterpart in the extent of α-amylolysis for Hylon V, Hylon VII, and potato, and in the extent of glucoamylolysis for potato. Waxy and common corn starches were hydrolyzed to a greater degree by both enzymes when compared with the other starches. The apparent amylose content of both native and annealed starches decreased during α-amylolysis for all starches, but increased for Hylon V, VII, and potato starches during glucoamylolysis. Most native and annealed starches exhibited comparable or increased peak gelatinization temperatures and comparable or decreased gelatinization enthalpy on hydrolysis with the exception of annealed potato starch, which showed a significant decrease in peak gelatinization temperature on hydrolysis. Annealed starches displayed significant higher peak gelatinization temperatures than their native counterparts. The intensity of main X-ray diffraction peaks of all starches decreased upon hydrolysis, and the changes were more evident for glucoamylase-hydrolyzed starches. The annealing process allowed for a greater accessibility of both enzymes to the amorphous as well as the crystalline regions to effect significant changes in gelatinization properties during enzyme hydrolysis.     

Molecular mobility and phase structure of biodegradable poly(butylene succinate) and poly(butylene succinate-co-butylene adipate)

Molecular mobility and phase structure of biodegradable poly(butylene succinate) (PBS) and poly(butylene succinate-co-20 mol % butylene adipate) [P(BS-co-20 mol % BA)] have been investigated by high-resolution solid-state (13)C NMR. For both samples, two components with different (13)C spin-lattice relaxation time (T(1C)) values have been observed in the crystalline region. The crystalline component with shorter T(1C) value is assignable to the interface near amorphous phase. The crystalline component with longer T(1C) value is ascribed to the inside of the crystalline region. On the basis of T(1C), it has been concluded that the BA units are not included in the crystalline region of P(BS-co-20 mol % BA). Molecular mobility and higher-ordered structure of amorphous phase have been also compared between the melt and solid state. Variable-temperature high-resolution (13)C NMR measurements for the amorphous phase have revealed the remarkable difference in dynamics and structure between the melt and solid state.     

The temperature-composition phase diagram and mesophase structure characterization of monopentadecenoin in water.

The temperature-composition phase diagram of monopentadecenoin, a monoacylglycerol with a cis monounsaturated fatty acid 15 carbon atoms long (C15:1c10) in water was constructed using x-ray diffraction. Low- and wide-angle diffraction patterns were collected from samples of fixed hydration as a function of temperature in the heating direction on x-ray-sensitive film. The temperature and hydration ranges investigated were 0-104 degrees C and 0-60% (w/w) water, respectively. The phases identified in the system include the lamellar crystalline phase, the lamellar liquid crystalline phase, the fluid isotropic phase, and two inverted cubic phases belonging to space groups la3d (Q230) and Pn3m (Q244). Particular attention has been devoted to the issues of phase equilibrium, phase boundary verification, and structure characterization. The phase diagrams of monopentadecenoin, monomyristolein (C14:1c9), and monoolein (C18:1c9) are compared, and the impact of molecular structure on mesophase stability and structure is discussed.     

Phase equilibria of membrane lipids from Acholeplasma laidlawii: importance of a single lipid forming nonlamellar phases

A basis for the reorganization of the bilayer structure in biological membranes is the different aggregate structures formed by lipids in water. The phase equilibria of all individual lipids and several in vivo polar lipid mixtures from acyl chain modified membranes of Acholeplasma laidlawii were investigated with different NMR techniques. All dioleoyl (DO) polar lipids, except monoglucosyldiglyceride (MGDG), form lamellar liquid crystalline (L alpha) phases only. The phase diagram of DOMGDG reveals reversed cubic (III), reversed hexagonal (HII), and L alpha phases. In mixtures of DOMGDG and dioleoyldiglycosyldiglyceride (DODGDG), the formation of an III (or HII) phase is enhanced by DOMGDG and low hydration or high temperatures. For in vivo mixtures of all polar DO lipids, a transition from an L alpha to an III phase is promoted by low hydration or high temperatures (50 degrees C). The phospholipids are incorporated in this III phase. Likewise, III and HII phases are formed at similar temperatures in a series of in vivo mixtures with different extents of acyl chain unsaturation. However, their melting temperatures (Tm) vary in an expected manner. All cubic and hexagonal phases, except the III phase with DOMGDG, exist in equilibrium with excess water. The maximum hydration of MGDG and DGDG is similar and increases with acyl chain unsaturation but is substantially lower than that for, e.g., phosphatidylcholine. The translational diffusion of the lipids in the cubic phases is rapid, implying bicontinuous structures. However, their appearances in freeze-fracture electron microscope pictures are different. The III phase of DOMGDG belongs to the Ia3d space group.(ABSTRACT TRUNCATED AT 250 WORDS)