Some effects of processing on the molecular structure and morphology of thermoplastic starch

Hydroxypropylated and oxidised potato starch (HONPS) was used together with glycerol and water to produce thermoplastic starch. The amount of glycerol was kept constant at 22 parts by weight per 100 parts of dry starch. The thermoplastic starch was converted into films/sheets using three different processing techniques; casting, compression moulding and film blowing. The last two methods represent typical thermoplastic conversion techniques requiring elevated processing temperatures. By means of size-exclusion chromatography, it was found that compression moulding and film blowing led to some degradation of high-molecular weight amylopectin as well as of high-molecular weight amylose-like molecules. The degradation was significantly less pronounced for the cast films. The morphology of the specimens was quite complex and phase separations on different levels were identified. In the cast films and, to a lesser extent, in the compression-moulded specimens, a fine network structure could be distinguished. Such a structure could however not be ascertained in the film-blown material and this is discussed in terms of the thermo-mechanical treatment of the starch materials.     

The structure and properties of different types of starch exposed to UV radiation: A comparative study

The effect of UV-irradiation on four different types of native starch (corn, waxy corn, wheat and potato) have been investigated. Although the changes in the chemical structure of starch specimens were small, indicating good photostability, the samples lost adsorbed water and their crystallinity degree decreased after irradiation. Moreover, a drop in average molecular weight occurred in samples (with the exception of potato starch) as a result of main chain scission. The variations in the properties of investigated specimens of various origin were related to the differences in their structure and macromolecular arrangement. The lowest photostability among the four starches was exhibited by potato starch.     

The effects of iodine on kidney bean starch: Films and pasting properties

In the present study the effect of iodine on the structural characteristics (by infrared spectroscopy and X-ray) of films made from kidney bean starch was evaluated. The pasting properties as affected by iodine and glycerol were also evaluated. Kidney bean starch showed C-type (mixture of A- and B-type) crystalline structure, the conversion of starch into films resulted into reduction in intensity of diffractograms. The starch powder FTIR spectra had peaks centered at 1020 and 995 cm^?1 with a higher intensity at 1020 cm^?1, which is consistent with a partially crystalline material since fully crystalline material show similar intensity peaks centered around 1020 and 1006 cm^?1. Films without iodine showed one main peak centered around 1000 cm^?1 consistent with a disordered state similar to that in gelatinised starch. Iodine addition gradually increased the intensity of the bands around 1020 cm^?1 consistent with the formation of more ordered conformation similar to that in the crystalline material. Iodine encourages the formation of helical structures, however, the formation of crystalline material cannot be inferred. The increasing amounts of iodine up to 0.33% level progressively increased the peak-, through- and breakdown-viscosity. Iodine beyond 0.33% level gradually decreased peak-, trough-, breakdown- and setback-viscosity. Pasting temperature gradually increased with the increase in iodine.     

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.     

Polyelectrolyte films based on polysaccharides of different conformations: effects on multilayer structure and mechanical properties

Ultrathin films were prepared with cationic poly(allylamine hydrochloride) (PAH) and two anionic polysaccharides, iota- and lambda-carrageenan, of similar chemical composition but different conformations using the layer-by-layer (LbL) technique. The study of aqueous solutions of carrageenans confirms that iota-carrageenan is at room temperature in helical conformation while lambda-carrageenan is in random coil conformation. Characterization of the multilayers by ellipsometry, circular dichroism, and AFM revealed that iota-carrageenan keeps its helical conformation within the films while lambda-carrageenan chains are in random coil conformation. Investigation of the mechanical properties of the films by performing nanoindentation experiments using force spectroscopy showed clear differences between the two films based on carrageenans of different conformations.     

The visceral pericardium: macromolecular structure and contribution to passive mechanical properties of the left ventricle

Much attention has been focused on the passive mechanical properties of the myocardium, which determines left ventricular (LV) diastolic mechanics, but the significance of the visceral pericardium (VP) has not been extensively studied. A unique en face three-dimensional volumetric view of the porcine VP was obtained using two-photon excitation fluorescence to detect elastin and backscattered second harmonic generation to detect collagen, in addition to standard light microscopy with histological staining. Below a layer of mesothelial cells, collagen and elastin fibers, extending several millimeters, form several distinct layers. The configuration of the collagen and elastin layers as well as the location of the VP at the epicardium providing a geometric advantage led to the hypothesis that VP mechanical properties play a role in the residual stress and passive stiffness of the heart. The removal of the VP by blunt dissection from porcine LV slices changed the opening angle from 53.3 +/- 10.3 to 27.3 +/- 5.7 degrees (means +/- SD, P < 0.05, n = 4). In four porcine hearts where the VP was surgically disrupted, a significant decrease in opening angle was found (35.5 +/- 4.0 degrees ) as well as a rightward shift in the ex vivo pressure-volume relationship before and after disruption and a decrease in LV passive stiffness at lower LV volumes (P < 0.05). These data demonstrate the significant and previously unreported role that the VP plays in the residual stress and passive stiffness of the heart. Alterations in this layer may occur in various disease states that effect diastolic function.     

Starches from different botanical sources I: Contribution of amylopectin fine structure to thermal properties and enzyme digestibility

Fifteen starches from different botanical sources were selected to study the influence of structural features on thermal properties and enzyme digestibility. Morphological appearance, X-ray diffraction pattern, apparent amylose content, unit-chain length distribution of amylopectin, thermal properties and enzyme digestibility of starch varied with botanical source. It was demonstrated that the distribution of unit-chains of amylopectin significantly correlated with functional properties of the starches. Gelatinization temperature of native and retrograded starches decreased and increased with a relative abundance of unit-chains with an approximate degree of polymerization (DP) of 8–12 and 16–26, respectively (P<0.01). Similar unit-chain lengths also affected the enzyme digestibility of starch granules (P<0.01).     

The effects of osmotic and hydrostatic pressures on macromolecular systems

Osmotic pressure and hydrostatic pressure can be used effectively to probe the behavior of biologically important macromolecules and their complexes. Using the two techniques requires a theoretical framework as well as knowledge of the more common pitfalls. Both are discussed in this review in the context of several examples.     

The negative staining-carbon film procedure: Technical considerations and a survey of macromolecular applications

The development and initial virological applications of the negative staining-carbon film (NS-CF) procedure are described and followed by a survey of some recent macromolecular applications of the technique. Electron microscopical data are shown which indicate the capability of the technique for the production of two-dimensional (2-D) crystals from several different soluble proteins (human erythrocyte catalase, human erythrocyte, Xenopus and Thermoplasma acidophilum cylindrin/multicatalytic proteinase, yeast glutamine synthetase and keyhole limpet haemocyanin). Instances in which ordered two-dimensional close-packing of molecules is produced, rather than true two-dimensional crystallization, are also indicated. In addition, data obtained from the application of the NS-CF procedure to a number of fibrillar proteins are briefly presented. Examples include bovine lens vimentin, thrombin-cleaved vimentin and bacterially expressed Xenopus lamin-A. These elongated proteins form higher order filamentous structures, networks and, in the case of lamin-A, large paracrystalline structures. A general discussion of the achievements and future potential of the NS-CF procedure is presented.     

The effects of elongational stress exposure on the activation and aggregation of blood platelets.

Hemodynamic shear is known to stimulate blood and endothelial cells and induce platelet activation. Many studies of shear-induced platelet stimulation have employed rotational viscometers in which secondary flow effects are assumed to be negligible. Shear induced platelet activation occurs at elevated shear rates where secondary flows may contribute a significant percentage of the total hydrodynamic force experienced by the sample. Elongational stress, one component of this secondary flow, has been shown to alter transmembrane ion flux in intact cell and the permeability of synthetic membrane preparations. Elongational flow also occurs in the vasculature at sites of elevated shear stress. Secondary flow components may contribute to platelet activation induced during shear stress application in rotational viscometry. A unique 'constrained convergence' elongational flow chamber was designed and fabricated to study platelet response to elongational stress exposure. The elongational flow chamber was capable of producing an elongation rate of 2.1 s-1 with a corresponding volume averaged shear rate of 58.33 s-1. Significant changes were observed in the total platelet volume distribution and measured response to added chemical antagonists after elongational stress exposure. The total platelet volume histogram shifted toward larger particle sizes, suggesting the formation of large aggregates as a result of elongational stress exposure. Platelets exposed to elongational stress demonstrated a dose dependent decrease in added ADP-induced aggregation rate and extent of aggregation.     

不同氮源及其浓度对标志链带藻合成淀粉和油脂的影响北大核心CSCD

【目的】以标志链带藻(Desmodesmus insignis)为实验材料,研究不同氮源及其浓度对该藻生长、总脂和淀粉(碳水化合物)含量的影响,为该藻在生物能源方面的应用提供一定的理论依据。【方法】以硝酸钠、碳酸氢铵或尿素为氮源,5个氮浓度(3、6、9、12和18 mmol/L)的BG-11培养基培养标志链带藻,采用干重法测定生物质浓度、重量法测定总脂、苯酚-硫酸法测定、总碳水化合物和淀粉的含量。【结果】标志链带藻在3种氮源下均能很好的生长。最高油脂含量出现在3 mmol/L硝酸钠实验组,达到32.61%(d.w)。当18 mmol/L碳酸氢铵作为氮源时,总碳水化合物与淀粉的含量以及产率都达到最高,分别为56.54%(d.w)和55.33%(d.w)、0.24和0.23 g/(L·d)。以尿素为氮源时,其生物质浓度和各组分含量与其它氮源实验组差别不大,均有利于该藻的生长及各生化组分含量的积累。【结论】以该藻种生产生物能源的成本等综合考虑,以18 mmol/L碳酸氢铵和尿素为氮源培养标志链带藻最优。     

The effects of silver nitrate and different carbohydrate sources on somatic embryogenesis in Coffea canephora

The response of five Coffea canephora Pierre genotypes with regard to somatic embryogenesis was tested on media containing silver nitrate (AgNO₃) and different carbohydrates (sucrose, fructose, maltose and glucose). The presence of AgNO₃ caused only small modifications to the ionic equilibrium of the media. At concentrations between 30–60 M, AgNO₃ improved embryo yield for the genotypes evaluated, while higher doses negatively affected the regenerative capacity. The substitution of maltose, glucose or fructose for sucrose produced different responses depending on the genotype. Fructose significantly increased somatic embryo production in genotypes N91 and N128, while maltose was highly effective for N75. In addition, more synchronous embryo development was observed in genotype N91 when glucose was used instead of sucrose.     

Molecular structure of amylopectin from Amaranth starch and its effect on physicochemical properties

The molecular structure of amylopectin and its varphi,beta-limit dextrins from starch of 13 amaranth cultivars was determined by HPAEC-PAD after debranching. Chain length profiles of amylopectins showed bimodal distributions. The molar-based ratios of the average chain lengths of amylopectins (CLap) ranged from 17.41 to 18.22. The molar-based average chain lengths (CLld) and average B-chain lengths (BCLld) of varphi,beta-limit dextrins varied from 7.68 to 8.05, and from 14.10 to 14.73, respectively. Correlation analysis indicated that most structural parameters were positively correlated with thermal properties with few exceptions, whereas the content of fraction fa' ("'" stands for molar-based chain length ratio) was negatively correlated with the thermal properties. Pasting properties of cold paste viscosity (CPV) and setback were also correlated with amylopectin structural parameters.     

The mechanism of action of DuP 721, a new antibacterial agent: effects on macromolecular synthesis

Pulse labeling studies with Bacillus subtilis showed that DuP 721 inhibited protein synthesis. The IC50 of DuP 721 for protein synthesis was 0.25 micrograms/ml but it was greater than 32 micrograms/ml for RNA and DNA synthesis. In cell-free systems, DuP 721 concentrations up to 100 microM did not inhibit peptide chain elongation reactions under conditions where chloramphenicol, tetracycline and hygromycin B inhibited these reactions. Furthermore, Dup 721 did not cause phenotypic suppression of nonsense mutations suggesting that DuP 721 did not inhibit peptide chain termination. Thus, the mechanism of action of DuP 721 is at a target preceeding chain elongation.     

Impact of variability in fishmeal physicochemical properties on the extrusion process,starch gelatinization and pellet durability and hardness

The purpose of this study was to identify physicochemical properties of fishmeal (FM) with impact on specific mechanical energy, starch gelatinization, pellet durability and pellet hardness. The effects of variation in 18 physicochemical properties were assessed based on standardized extrusion, drying and coating conditions. Multivariate models (R² = 0.907–0.970) were established based on partial least squares regression. Increased level of specific mechanical energy was associated with decreased water-holding capacity (P=0.008), decreased cumulative mean particle size (P=0.020), increased value of flow-figure (P<0.001), increased degree of protein hydrolysis (P<0.001) and increased level of the water soluble protein fraction with molecular weight less than 0.2 kDa (P=0.022). Improved degree of starch gelatinization was associated with decreased water-holding capacity (P<0.001) and increased degree of protein hydrolysis (P<0.001). The variation in FM physicochemical properties resulted in a large span in pellet hardness (4.9–133.4 N) covering the range from poor to high physical quality. Improved hardness was associated with decreased water-holding capacity (P=0.069), decreased pH (P=0.001), decreased level of non-soluble protein (P<0.001), increased level of salt (P=0.002), and increased level of the water soluble protein fractions with molecular weight 5–6 kDa (P<0.001), 20–35 kDa (P<0.001) and above 60 kDa (P=0.006). The underlying physical and chemical mechanisms are discussed. The study documents the complexity of FM as a protein ingredient with significant impact on the extrusion process, starch gelatinization and physical pellet quality. The FM specifications normally used on the world commodity market inadequately describe the technical quality of a FM.