Amylose optical rotation in some mixed solvent systems

This paper extends a previous study in which a discontinuity in the specific rotation of open chain α-l,4-linked glucopyranosides in the water–dimethyl sulfoxide (H₂O–DMSO) system was attributed to a symmetry change about a polymer chain segment. Optical rotation of amylose, cyclohexamylose, methyl β-maltoside, and dextran was measured in the following mixed solvent systems: formamide–dimethyl sulfoxide (F-DMSO), ethylenediamine–dimethyl sulfoxide (E–DMSO), and hexamethylphosphoramide–dimethyl sulfoxide (HMPA–DMSO). Refractive index measurements were used in an attempt to detect hydrogen bonding between solvent components. The specific rotation of amylose corrected for variation in refractive index (CSR), as a function of solvent composition, showed a discontinuity at solvent compositions corresponding to about 1 mole F to 2 moles DMSO and to 1 mole E to at least 8 moles DMSO. A discontinuity in the CSR function of amylose in the H₂O-DMSO mixed solvent that occurs at 25°C is not observed at 70°C. The CSR function of methyl-β-maltoside exhibits a discontinuity in solvent composition corresponding to mole ratios between 2F–DMSO and 3F–DMSO. Present results indicate that an amylose chain segment may undergo a symmetry change in solvent compositions corresponding to mole ratios between F–DMSO and F–2DMSO. Our CSR measurements of amylose and model compounds in E–DMSO and HMPA–DMSO do not permit us to distinguish between possible changes in amylose chain segment symmetry and solvent interactions that could affect symmetry properties of the glucopyranose ring.     

13C-N.M.R. study of the conformation of helical complexes of amylodextrin and of amylose in solution

Amylose (average d.p. 1000) and amylodextrin (average d.p. 25) have identical 13C-n.m.r. spectra, except for some minor signals from the small amount of alpha-1----6 branch linkages present in amylodextrin. Amylodextrin can be obtained as stable solutions in much higher concentrations than amylose and so requires only 1/100th as many scans to obtain a spectrum comparable to that of amylose. 13C-N.m.r. spectroscopy has been used to study the formation of amylodextrin complexes with organic complexing agents in aqueous solution. A control study using dextran, which does not form helical complexes, showed that, when complexing agents are added, the signals from all of the carbons show a slight downfield shift due to a general solvent effect. In the case of amylodextrin, the addition of increasing concentrations of complexing agent also produced a downfield shift of the signals of all the carbons, but there was a greater shift of the signals for carbons 1 and 4 than for carbons 2, 3, and 6, indicating that something more than a solvent effect was occurring. The cycloamyloses (cyclic alpha-1----4 linked D-glucose oligosaccharides which may be considered as model for an amylose helix) in water have chemical shifts for carbons 1 and 4 that are comparable to those shown by the amylodextrin complexes. It is thus proposed that the formation of a helical complex with amylodextrin results in a change in the conformation of the glycosidic linkage, which is reflected by greater downfield shifts of the signals for carbons 1 and 4, relative to those for carbons 2, 3, and 6. It was observed that differences in the ratio of the downfield shifts of C-1 and C-4 of the different amylodextrin complexes indicate differences in the degree of compactness of the helical structures. A comparison of the 13C chemical shifts of methyl alpha-D-glucoside and methyl alpha-maltoside showed that, for a molecule as small as a disaccharide, there is a conformational change about the glycosidic linkage when complexing agents are added.     

Amylose conformational transitions in binary DMSO/water mixtures

The effects on amylose conformation of percentage water in dimethyl sulfoxide (DMSO)/water mixtures were measured by following changes in specific optical rotation, limiting viscosity number, and ¹³C-NMR chemical shifts. The temperature dependence of specific optical rotation showed differences in amylose conformation at four chosen ratios of dimethyl sulfoxide/water. An amylose conformational change was also deduced from ¹³C-NMR chemical shift data. Changes in limiting viscosity of amylose in different proportions of DMSO/water, and the effect of tetramethylurea on the specific rotation of amylose, indicate that intramolecular hydrogen bonding decreases with increased water content. 66.6% DMSO appears to be a crossover concentration, below which the helical conformation is progressively lost as water is added. When water content is over 60%, transition to a conformation which allows iodine complexation to take place is complete. A transition of amylose conformation from helix to loose helix to random coil with increasing water content was deduced from the experimental results.     

Optical rotation of some α-1,4-linked glucopyranosides in the system H2O–DMSO and solution conformation of amylose

The specific rotation of starch components, corrected for refractive index variation, exhibits a discontinuity in the region of the water–dimethyl sulfoxide (H₂O–DMSO) system that corresponds to the composition of the complex 2H₂O–DMSO. This discontinuity is a property dependent upon the presence of a number of consecutively linked α-1,4 glucose units and, therefore, must reflect a change in symmetry of a segment, of polymer chain. The optical rotation of amylose between 26.5 and 92.5°C. does not change in DMSO and is only slightly lowered in water at the higher temperature. The behavior of amylose in both DMSO and H₂O is like that of a random coil, as indicated by viscosity and sedimentation measurements. These results may be interpreted either as being compatible with models of amylose in solution in which the polymer backbone has helical twist, or as indicating removal of strong interactions between polymer chain segments by a good solvent.     

Influence of amylose content on starch films and foams

After extraction of smooth pea starch and waxy maize starch from pure amylose and amylopectin fractions, films with various amylose contents were prepared by casting in the presence of water or water with glycerol. For unplasticized films, a continuous increase in tensile strength (40–70 MPa) and elongation (4–6%) was observed as amylose increased from 0 to 100%. Discrepancies with values obtained for native starches with variable amylose content and different botanical origins were attributable to variations in the molecular weights of components. Taking cell wall properties into account, the values obtained in the laboratory were used to improve the relation between the flexural behavior of extruded foams and the model of cellular solids with open cavities.

The properties of plasticized films were not improved by the presence of glycerol and remained constant when amylose content was higher than 40%. Results are interpreted on the basis of topological differences between amylose and amylopectin.     

Cyclic resolution of racemic ibuprofen via coupled efficient lipase and acid-base catalysis

Extracellular lipase LIP prepared in our lab from the yeast Yarrowia lipolytica was used for the resolution of racemic ibuprofen. The (S)-enantiomer was preferred by lipase LIP, and the unreacted (R)-enantiomer was extracted and racemized in basic solvent-water medium to be re-resolved. Solvent, content of solvent, base concentration, and temperature have a strong effect on racemization. The (S)-ester was separated and hydrolyzed to (S)-ibuprofen in acidic dimethyl sulfoxide-water mixture containing 70% dimethyl sulfoxide. The high purity (S)-ibuprofen (ee = 0.98) was obtained using lipase LIP to catalyze hydrolysis of (S)-ester in 0.1 M phosphate buffer (pH = 8).     

Infrared and raman spectroscopy of carbohydrates. 3. Raman spectra of the polymorphic forms of amylose

The Raman spectra of V_a-, Vh_h-, and B-amylose have been recorded, and are interpreted in terms of the proposed mechanism for conversion from the V- into the B-form. Lines occurring at 1263 and 946cm^-1 with V-amylose shift to 1254 and 936 cm^-1 on conversion into the B-form; at the same time intensity changes are observed for the lines at 2940 and 1334 cm^-1. These effects are consistent with the mechanism proposed for V→B conversion, involving an extension of the helix and changes in the intramolecular hydrogen-bonding. In addition, the spectra of amylose dissolved in aqueous salt solution and in methyl sulfoxide have been recorded. The results indicate that amylose does not adopt the V-conformation in methyl sulfoxide solution.     

Glucuronidation of oxygenated benzo(a)pyrene derivatives by UDP-glucuronyl transferase of nuclear envelope

The variation of the spectra and its reactivity towards 2-methylpropanal, indole-3-acetic acid and malonaldehyde of solutions of horseradish peroxidase in dimethyl sulfoxide-water mixtures has been studied. A broad pattern of changes was observed in the CD spectra of peroxidase, especially in the 400 nm region. These variations influenced strongly the excited triplet acetone emission from the 2-methylpropanal system which is generated in the active site of the enzyme protected from external quenching. This means that presumably the active site is more uncovered in the presence of dimethyl sulfoxide than the native form. Energy transfer parameters indicate that in fact there is a conformational effect produced by dimethyl sulfoxide in the horseradish peroxide active site. Dimethyl sulfoxide appears to be an important conformational probe in biochemistry.     

Specific inhibition of glucosyltransferase of Streptococcus mutans

Clinical dextran, partially oxidized with sodium periodate, acts as a potent inhibitor of the extracellular glucosyltransferases of several cariogenic strains of oral Streptococcus mutans. Preincubation with oxidized dextran resulted in a rapid loss of up to 80% of the ability of the enzyme preparation to synthesize polysaccharide from sucrose, but there was no loss of enzyme activity when the oxidized dextrans were reduced with sodium borohydride before preincubation with enzyme. The presence of unoxidized clinical dextran during the preincubation period afforded the enzymes protection against inhibition by partially-oxidized dextran, but clinical dextran did not readily restore activity when it was added after incubation of the enzyme with oxidized polysaccharide. Fructosyltransferase, and glycogen and starch phosphorylase, activities were not inhibited by oxidized dextran, and the bacterial glucosyltransferases were not inhibited by partially oxidized glycogen and amylose. It is proposed that the potent and specific inhibition of glucosyltransferase by oxidized dextran results from the interaction of dialdehyde groups with reactive functional groups close to the dextran-binding site of the enzyme.     

Far-ultraviolet optical activity of saccharide derivatives. II. Dextran,amylose, and mycodextran acetes; dextran and amylose xanthates

The ultraviolet ORD and CD spectra of amylose, dextran, and mycodextran acetates and some of thier oligomers were recorded in trifluoroethanol solution in the 300–185nm wavelength range. Similarly, the spectra of amylose and dextran xanthates in water solution were obtained in the 400–200 nm range. In the amylose acetate series, the monomer and dimer both show a normal acetyl n → π* transition in CD, while the trimer and the polymer both exhibit an additional, shorter wavelength peak. The latter is presumed to arise from a helical conformation of the amylose chain. This interpretation is substantiated by a helix–coil type transition of the CD spectra of amylose triacetate at elevated temperatures and a reversion of the anomalous CD to the normal CD upon partial deacetylation. By contrast, neither dextran acetates nor mycodextran acetate exhibit any conformational effects. The CD of dextran acetates is quite sensitive to β-1,6 and branch linkages. The ORD and CD of amylose xanthate are complex, suggesting the presence of organized structure in solution. The dextran xanthate shows only a simple ORD spectrum and no observable CD.     

Acceleration of DNA renaturation rates

The rate of renaturation of DNA may be increased by altering the effective solvent volume available for DNA in solution. Accelerations are demonstrated when neutral and anionic dextran polymers are used to exclude volume in DNA solutions. The logarithm of the DNA renaturation rate constant is shown to be proportional to the concentration of dextran polymer and to be proportional to the intrinsic viscosity of a series of dextran polymers of identical chemical composition. A theory is proposed to account for these results.     

Comparison of isotopic fractionation in lactic acid and ethanol fermentations

Pure D(-) and L(+) enantiomers of lactic acid were prepared by fermentation reactions with specific bacteria. In addition, naturally deuterated ethanol was prepared and converted into diastereoisomers using mandelic acid. Various sugars and nutrients were fermented into lactic acid in water having different deuterium contents and ethanol samples were obtained from yeast fermentation of sugars from different botanical origins. The methine and methylene groups in lactic acid and ethanol respectively show similar deuterium contents which are related to that found in the fermentation water. However, the methyl groups of both molecules are significantly different whatever the botanical origin of the carbon source in the fermentation medium.     

Study of polysaccharides by the fluorescence method. III. Chain length dependence of the micro-Brownian motion of amylose in an aqueous solution

The fluorescence polarization method was applied to the investigation of the micro-Brownian motion of amylose chains having a wide range of degree of polymerization (DP). We prepared two types of fluorescent conjugates of amylose: amylose conjugated with fluorescein randomly throughout the chain (F-amylose) and amylose conjugated locally on a terminal segment (t-F-amylose). The degree of fluorescence polarization of these conjugates was measured by changing the solvent viscosity at a constant temperature (25°C). The data obtained were analyzed by a Perrin-type equation to calculate the mean rotational relaxation time, 〈ρ〉. By examination of the plots of 〈ρ〉 vs DP, and by comparison of 〈ρ〉 with the theoretical rotational relaxation time of the whole molecule at a given DP, it was found that 〈ρ〉 mainly reflects the segmental motion of the amylose chain in the high-DP range. Thus, the fact that 〈ρ〉 for t-F-amylose is much smaller than that for F-amylose at a sufficiently high DP shows that a terminal segment undergoes a more rapid micro-Brownian motion than interior segments. In the low-DP range, we felt that the rotational diffusion of the whole molecule contributes significantly to the relaxation process. We also examined, for comparison, the segmental motion of dextran and pullulan in a similar manner and found that these segmental motions are more rapid than those of amylose. Based on the results obtained, the segmental mobility and conformation of the amylose molecule are discussed in relation to its chain length.     

SANS study of the distribution of water within starch granules

This study describes contrast variation small angle neutron scattering (SANS) experiments which focus on the role which the intra-granular room temperature distribution of water and carbohydrate plays in determining the native structure and subsequent functionality of starch. It is shown that variations in botanical origin and amylose content do not correlate with significant differences in room temperature composition of A-type starch granules. In turn, variations in the gelatinisation behaviour of A-type starches do not correlate with variations in room temperature water distribution. In contrast, the room temperature water content is found to differ significantly between granules of potato (B-type) and a range of A-type starch cultivars. A correlation is found between these compositional differences and variations in crystal structure, which has implications for biological growth conditions and gelatinisation behaviour.     

A review of cellular structure,starch, and texture qualities of processed potatoes

Certain combined characteristics of cellular structure and starch properties provide distinctions between varieties of potatoes and bear strong relation to their culinary qualities. Larger tissue cells and larger average starch granules are associated with mealiness. Smaller cells and starch granules characterize the less mealy and “waxy” varieties. Similarly, the same general relationships hold for the varietal characteristics of high vs. low solids and high vs. low starch contents. Within a variety, proportionately larger numbers of large starch granules are associated with tubers of high specific gravity, and more smaller granules, with low specific gravity. There also is a distinct reduction in percent of small granules during storage of tubers. Differences in starch granule size are accompanied by differences in amylose and amylopectin. Small granules contain less amylose and gel at higher temperatures than do the larger starch granules. Amylose content likewise appears to be a varietal characteristic. These variations in amylose content reflect fundamental differences in the properties of the starch gels formed when different varieties of potatoes are cooked. Likewise, there are similar distinctions between the starches within different tissue zones of individual tubers. Cell size also varies characteristically within different tuber regions. Starch gel properties may be manipulated during processing by such treatments as precooking-heating, chilling, freezing, and thawing. These treatments provide some measure of control of textural quality in the finished product. Additives such as stearates or glycerides complex readily with amylose and also influence gel properties and texture in processed potato products. Sucrose accumulated during tuber storage also may increase gel strength and influence texture. Varietal differences in cell structure and in starch granule size and composition offer opportunities for genetic exploitation. The merits of special processing for texture control vs. development of varieties for specific processed product qualities are briefly discussed.     

X-Ray diffraction of ethylenediamine–amylose complex

Solutions of amylose in ethylenediamine yield a crystalline film complex upon evaporation of solvent. The x-ray analysis indicates the presence of a tetragonal-shaped cell with a symmetry approximating that of space group P2₁2₁2₁. The amylose sixfold helix has a diameter of 13.3 Å and a translation period of 8.0Å. Chemical and physical analyses support a complexing ratio of one ethylenediamine molecule to every two glucose units. The structure is nearly identical to any amylose–dimethyl sulfoxide complex previously examined. The square mode of packing arrangement appears to result from complexation between amylose chains. Such complexing indicates a much greater degree of amylose interaction than is observed in amylose complex structures having a hexagonal close-packing arrangement.     

Crystal and molecular structure of the amylose–DMSO complex

The crystal and molecular structure of the complex of amylose with dimethyl sulfoxide has been studied by a combination of stereochemical analysis, potential energy, and X-ray diffraction methods. The complex crystallizes in a pseudotetragonal unit cell with a = b = 19.17 Å and c (fiber axis) = 24.39 Å, with two antiparallel chains per unit cell and space group P2₁2₁2₁. The amylose chain is a left-handed 6₁(1.355) helix with three turns per crystallographic repeat. The O(6) rotational position is approximately gt. Dimethyl sulfoxide is located inside the helix with one DMSO molecule for every three glucose residues. An additional four DMSO molecules and eight water molecules each are located in the large interstices between chains, and it is the interaction of these molecules with the helix that results in the pseudotetragonal chain packing. The interstitial DMSO is the source of the previously reported additional layer lines, which are not consistent with the 8.13-Å amylose repeat distance. The final R factor for the layers with amylose contribution to the structure factors was 0.29, while the overall R factor was 0.35. The stereochemical packing analysis provided suitable phasing models for the subsequent X-ray refinement.     

Measurement of preferential solvation of some glucans in mixed solvent systems by gel-permeation chromatography

Preferential solvation of the glucans amylose, pullulan, and dextran in binary dimethyl-sulfoxide/water (DMSO/H₂O) solvent mixtures has been measured using gel-permeation chromatography. The preferential solvation behavior of the three glucans in DMSO/H₂O solvent mixtures is indistinguishable in the experiments reported. In solvent mixtures with mol ratio DMSO/H₂O less than 1:2, all three glucans are solvated preferentially by H₂O. The maximum extent of preferential solvation by H₂O is about 2.5 mol H₂O/mol of glucose residues. When the DMSO/H₂O mol ratio exceeds 1:2, DMSO solvates the glucans preferentially to a maximum extent of about 1 mol DMSO/mol of glucose residues. An interpretation of the change in preferential solvation with mixed solvent composition is suggested in terms of the known characteristics of the binary solvent system, and the relationship of preferential solvation, reported here, to the absolute solvation of the glucan chains is discussed.     

Determination of the botanical origin of starch using direct potentiometry and PCA

A new approach for the determination of the botanical origin of starch is presented based on the formation of starch-triiodide complexes. The starch samples were extracted from wheat (Srpanjka), potato, maize, rye (Barun), barley (Conduct), rice, tapioca and a commercial modified starch. The amylose/amylopectin ratios of starches, among various other properties, differ between starches of different botanical origins. Triiodide ions bind characteristically to the amylose and amylopectin of the starch depending on the starch's origin. The new technique includes direct potentiometric measurements of the response of free triiodide ions in starch-triiodide solutions where the data is analysed by principal component analysis (PCA). PCA gave graphical results for statistical differentiation between starches of different botanical origins.     

Quantitative determination of starch, amylose, and amylopectin in plant tissues using glass fiber paper

Methods for accurate and rapid determination of starch, amylose, and amylopectin in plant tissues are described. They are based on simplified extraction of starch with 32% perchloric acid and selective retention of the starch-iodine complex on a glass fiber disk (Whatman GF/A). The starch on the disk is dissolved in 0.75 M sulfuric acid and estimated with phenol. For amylose and amylopectin determination the starch on the disk is dissolved in perchloric acid, precipitated with ethanol, and retained on a 10-cm glass fiber strip. Both polysaccharides are separated by a chromatographic procedure involving development of the strip in a mixture of ethanol and dimethyl sulfoxide and in dimethyl sulfoxide. The strip is washed in ethanol and stained with iodine or used for polysaccharide quantitation. As little as 5 micrograms of starch or its components present in different amounts of plant material can be estimated.