Three classes of starch granule swelling: Influence of surface proteins and lipids

Carbohydrate Polymers

Volumn 64, Issue 3, 2006, Pages 452-465

  Debet, Martine R ^a   Gidley, Michael J ^a,b  

^a UNILEVER RESEARCH   (United Kingdom)

^b UNIVERSITY OF QUEENSLAND   (Australia)

Author keywords

Amylopectin inclusion complexes; Gelatinisation; Starch granule; Starch lipids; Starch proteins; Starch rheology

Indexed keywords

CALORIMETRY; CARBOHYDRATES; COMPLEXATION; GELATION; GRANULAR MATERIALS; LIPIDS; RHEOLOGY; SODIUM COMPOUNDS; STARCH; SUGARS;

AMYLOPECTIN INCLUSION COMPLEXES; GELATINISATION; STARCH GRANULES; STARCH LIPIDS; STARCH PROTEINS; STARCH RHEOLOGY;

PROTEINS;

SOLANUM TUBEROSUM; TRITICUM AESTIVUM; ZEA MAYS;

EID: 33747595642     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2005.12.011     Document Type: Article

References (64)

1. Baldwin P.M. Starch granule-associated proteins and polypeptides: A review. Starch 53 (2001) 475-503
2. Bowler P., Towersey P.J., Waight S.G., and Galliard T. Minor components of wheat starch and their technological significance. In: Hill R.D., and Munck L. (Eds). New approaches to research on cereal carbohydrates (1985), Elsevier, Amsterdam 71-79
3. Cooke D., and Gidley M.J. Loss of crystalline and molecular order during starch gelatinisation: Origin of the enthalpic transition. Carbohydrate Research 227 (1992) 103-112
4. Darlington H.F., Tecsi L., Harris N., Griggs D.L., Cantrell I.C., and Shewry P.R. Starch granule associated proteins in barley and wheat. Journal of Cereal Science 32 1 (2000) 21-29
5. Dubreil L., Compoint J.P., and Marion D. Journal of Agricultural and Food Chemistry 45 (1997) 108-116
6. Echt C.S., and Schwartz D. Evidence for the inclusion of controlling elements within the structural gene at the waxy locus in maize. Genetics 99 (1981) 275-284
7. Eliasson A.-C. Interactions between starch and lipids studied by DSC. Thermochimica Acta 2465 (1994) 343-356
8. Eliasson A.C., Carlson T.L.G., Larsson K., and Miezis Y. Some effects of starch lipids on the thermal and rheological properties of wheat starch. Starch 33 (1981) 130-134
9. Evans I.D. An investigation of starch/surfactant interactions using viscometry and differential scanning calorimetry. Starch 38 (1986) 227-235
10. 13C CP/MAS NMR study. Journal of the American Chemical Society 107 24 (1985) 7040-7044
11. Goldner W.R., and Boyer C.D. Starch granule-bound proteins and poly-peptides: The influence of the waxy mutations. Starch 41 (1989) 250-254
12. Gough B.M., Greenwell P., and Russell P.L. On the interaction of sodium dodecyl sulphate with starch granules. In: Hill R.D., and Munck L. (Eds). New approaches to research on cereal carbohydrates (1985), Elsevier, Amsterdam 99-108
13. Greenblatt G.A., Bettge A.D., and Morris C.F. Relationship between endosperm texture and the occurrence of friabilin and bound polar lipids on wheat starch. Cereal Chemistry 72 (1995) 172-176
14. Greenwell P., and Schofield J.D. A starch granule protein associated with endosperm softness in wheat. Cereal Chemistry 63 (1986) 379-380
15. Gudmunsson M., and Eliasson A.C. Retrogradation of amylopectin and the effects of amylose and added surfactants/emulsifiers. Carbohydrate Polymers 13 (1990) 295-315
16. Hamaker B.R., and Griffin V.K. Changing the viscoelastic properties of cooked rice through protein disruption. Cereal Chemistry 67 (1990) 261-264
17. Han X.Z., and Hamaker B.R. Association of starch granule proteins with starch ghosts and remnants revealed by confocal laser scanning microscopy. Cereal Chemistry 79 6 (2002) 892-896
18. Harbitz O. Gel formation of potato starch in the presence of a surfactant. Starch 35 (1983) 198-202
19. Huang J.J., and White P.J. Waxy corn starch: Monoglyceride interaction in a model system. Cereal Chemistry 70 (1993) 42-47
20. Jolly C.J., Rahman S., Kortt A.A., and Higgins T.J.V. Characterisation of the wheat Mr 15 000 'grain-softness protein' and analysis of the relationship between its accumulation in the whole seed and grain softness. Theoretical and Applied Genetics 86 (1993) 589-597
21. Kim Y.S., Wiesenborn D.P., Orr P.H., and Grant L. Screening potato starch for novel properties using differential scanning calorimetry. Journal of Food Science 60 (1995) 1060-1065
22. Laemmli U.K. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature (London) 227 (1970) 680-685
23. Lin P.-Y., and Czuchajowska Z. Role of phosphorus in viscosity, gelatinisation and retrogradation of starch. Cereal Chemistry 75 5 (1998) 705-709
24. Lowy G.A., Sargeant J.G., and Schofield J.D. Wheat starch granule protein: The isolation and characterisation of a salt-extractable protein from starch granules. Journal of the Science of Food and Agriculture 32 (1981) 371-377
25. Lundqvist H., Nilsson G.S., Eliasson A.-C., and Gorton L. Changing the amylopectin-sodium dodecyl sulphate interaction by modifying the exterior chain length. Starch 54 (2002) 100-107
26. Maningat C.C., and Juliano B.O. Starch lipids and their effect on rice starch properties. Starch 32 (1980) 76-82
27. Melvin M.A. The effects of extractable lipid on the viscosity characteristics of corn and wheat starches. Journal of the Science of Food and Agriculture 30 (1979) 731-738
28. Morrison W.R. Starch lipids and how they relate to starch granule structure and functionality. Cereal Foods World 40 (1995) 437-446
29. Morrison W.R., and Laignelet B. An improved colorimetric procedure for determining apparent and total amylose in cereal and other starches. Journal of Cereal Science 1 (1983) 9-20
30. Morrison W.R., Law C.N., Wylie L.J., Coventry A.M., and Seekings J. The effect of group 5 chromosomes on the free polar lipids and breadmaking quality of wheat. Journal of Cereal Science 9 (1989) 41-52
31. Morrison W.R., Law R.V., and Snape C.E. Evidence for inclusion complexes of lipids with V-amylose in maize, rice and oat starches. Journal of Cereal Science 18 (1993) 107-109
32. Morrison W.R., and Milligan T.P. Lipids in maize starches. In: Inglett G.E. (Ed). Maize: Recent progress in chemistry and technology (1982), Academic Press, New York 1-18
33. Morrison W.R., Tester R.F., Snape C.E., Law R., and Gidley M.J. Swelling and gelatinisation of cereal starches. IV. Some effects of lipid-complexed amylose and free amylose in waxy and normal barley starches. Cereal Chemistry 70 (1993) 385-391
34. Morrissey J.H. Silver stain for proteins in polyacrylamide gels: A modified procedure with enhanced uniform sensitivity. Analytical Biochemistry 117 (1981) 307-310
35. Mu H.H., Mu-Forster C., Bohonko M., and Wasserman B.P. Heat induced fragmentation of the maize waxy protein during extraction from starch granules. Cereal Chemistry 75 4 (1998) 480-483
36. Mu-Forster C., Huang R., Powers J.R., Harriman R.W., Knight M., Singletary G.W., et al. Physical association of starch biosynthetic enzymes with starch granules of maize endosperm. Plant Physiology 111 (1996) 821-829
37. Mu-Forster C., and Wasserman B.P. Surface localisation of zein storage proteins in starch granules from maize endosperm. Proteolytic removal by thermolysin and in-vitro cross-linking of granule associated polypeptides. Plant Physiology 116 4 (1998) 1563-1571
38. Muhr A.H., Blanshard J.M.V., and Bates D.R. The effect of lintnerisation on wheat and potato starch granules. Carbohydrate Polymers 4 (1984) 399-425
39. Nierle W., El Baya A.W., Kersting H.J., and Meyer D. Lipids and rheological properties of starch. Part II. The effect of granule surface material on viscosity of wheat starch. Starch 42 (1990) 471-475
40. Oates C.G. Evidence for protein crosslinks in mung-bean starch. In: Philips G.O., Wedlock D.J., and Williams P.A. (Eds). Gums and stabilisers for the food industry Vol. 5 (1990), IRL Press/Oxford University Press, Oxford 203-206
41. Oates C.G. Studies on mung bean starch: Granule stability. Food Hydrocolloids 4 (1991) 365-377
42. Ohashi K., Goshima G., Kusuda H., and Tsuge H. Effect of embraced lipid on the gelatinization of rice starch. Starch 32 (1980) 54-58
43. Osborne T.B. The proteins of the wheat kernel (1907), Carnegie Institute of Washington, Washington, DC
44. Rahman S., Kosar-Hashemi B., Samuel M.S., Hill A., Abbott D., Skerritt J.H., et al. The major proteins of wheat endosperm starch granules. Australian Journal of Plant Physiology 22 (1995) 793-803
45. Rayas-Duarte P., Robinson S.F., and Freeman T.P. In situ location of a starch granule protein in durum wheat endosperm by immunocytochemistry. Cereal Chemistry 72 (1995) 269-274
46. Russell P.L., Gough B.M., Greenwell P., Fowler A., and Munro H.S. A study by ESCA of the surface of native and chlorine-treated wheat starch granules: The effects of various surface treatments. Journal of Cereal Science 5 (1987) 83-100
47. Safford R., Jobling S.A., Sidebottom C.M., Westcott R.J., Cooke D., Tober K.J., et al. Consequence of antisense RNA inhibition of starch branching enzyme activity on properties of potato starch. Carbohydrate Polymers 35 (1998) 155-168
48. Sano Y. Differential regulation of waxy gene expression in rice endosperm. Theoretical and Applied Genetics 68 (1984) 467-473
49. Schofield J.D., and Greenwell P. Wheat starch granules and their technological significance. In: Morton I.D. (Ed). Cereals in a European context (1987), Elis Horwood/VCH, England/Weinheim 407-420
50. Schwall G.P., Safford R., Westcott R.J., Jeffcoat R., Tayal A., Shi Y.-C., et al. Production of very-high amylose potato starch by inhibition of SBE A and B. Nature Biotechnology 18 (2000) 551-554
51. Seguchi M. Dye binding to the surface of wheat starch granules. Cereal Chemistry 63 6 (1986) 518-520
52. Seguchi M., and Yamada Y. Study of proteins extracted from the surface of wheat starch granules with sodium dodecyl sulfate. Cereal Chemistry 66 (1989) 193-196
53. Seguchi M., and Yoshino Y. Microdetermination of surface proteins of wheat starch granules by dye binding. Cereal Chemistry 76 (1999) 410-412
54. Smith A.M. Evidence that the 'waxy' protein of pea (Pisum sativum L.) is not the major starch-granule-bound starch synthase. Planta 182 (1990) 599-604
55. Sulaiman B.D., and Morrison W.R. Proteins associated with the surface of wheat starch granules purified by centrifuging through caesium chloride. Journal of Cereal Science 12 (1990) 53-61
56. Svensson E., Autio K., and Eliasson A.-C. The effect of sodium dodecylsulfate on gelatinisation and gelation properties of wheat and potato starches. Food Hydrocolloids 12 (1998) 151-158
57. Svensson E., Gudmunsson M., and Eliasson A.C. Binding of sodium dodecyl sulfate to starch polysaccharides quantified by surface tension measurements. Colloids and Surfaces B-Biointerfaces 6 4-5 (1996) 227-233
58. Tester R.F., and Morrison W.R. Swelling and gelatinization of cereal starches. I. Effects of amylopectin, amylose and lipids. Cereal Chemistry 67 (1990) 551-557
59. Vasathan T., and Hoover R. A comparative study of the composition of lipids associated with starch granules from various botanical sources. Food Chemistry 43 (1991) 19-27
60. Vos-Scheperkeuter G.H., De Boer W., Visser R.G.F., Feenstra W.J., and Witholt B. Identification of granule-bound starch synthase in potato tubers. Plant Physiology 82 (1986) 411-416
61. Wasiluk K.R., Fulcher G.R.G., Jones R.J., and Gengenbach B.G. Characterization of starch granules in maize using microspectrophotometry. Starch 46 (1994) 369-373
62. Wulff G., and Kubik S. Helical amylose complexes with organic complexands. 1. Microcalorimetric and circular dichroitic investigations. Makromolecular Chemie 193 (1992) 1071-1080
63. Zhang G., Maladen M., and Hamaker B.R. Detection of a novel three component complex consisting of starch, protein, and free fatty acids. Journal of Agricultural and Food Chemistry 51 (2003) 2801-2805
64. Zhao X.C., and Sharp P.J. An improved 1-D SDS-PAGE method for the identification of 3 bread wheat 'waxy' proteins. Journal of Cereal Science 23 (1996) 191-193