Structural parameters of amylopectin clusters and semi-crystalline growth rings in wheat starches with different amylose content

Yuryev, Vladimir P.; Кривандин, А. В.; Kiseleva, Valentina I.; Wasserman, L. A.; Genkina, N. K.; Fornal, J.; Błaszczak, Wioletta; Schiraldi, Alberto

doi:10.1016/j.carres.2004.09.005

Cited by 170 publications

(114 citation statements)

References 22 publications

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“…Native starch was investigated by the method of X ray scattering [19], using an X ray difractometer equipped with a linear coordinate detector. Debye-Scherrer X ray optical circuit was employed.…”

Section: Methodsmentioning

confidence: 99%

“…Such an asymmetry of the calorimet ric melting peak is most likely accounted for by the presence in the starch from rolC tubers of two or more independent well ordered structures with different thermostability of crystalline lamellae differing in the thickness. Depending on type A or B of polymorphic organization, high amylose starch can contain from 2 to 3 types of crystalline structures, which melt inde pendently in the same temperature interval [19,20]. As a rule, starch from potato tubers belongs to type B; however, our experimental conditions, such as the procedure of transgenic plant production and subse quent long culturing in vitro, could modify the type of starch polymorphic structure in microtubers.…”

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Agrobacterial rol genes modify thermodynamic and structural properties of starch in microtubers of transgenic potato

Aksenova

Wasserman

Сергеева

et al. 2010

Russ J Plant Physiol

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INTRODUCTIONTuber formation in potato is regulated by numerous external and internal factors with phytohormones being of special importance [1]. In order to investigate the hormonal control over tuber formation, some researchers used transformed potato plants expressing rolB and rolC genes of Agrobacterium rhizogenes [2]. Biochemical mechanism of the operation of rol trans genes remains debatable; however, it was shown that their role in higher plants resembles to the effect of phytohormones: auxins in case rolB and cytokinins in case rolC [3]. It is assumed that hormone like effect of rol genes may be related to their influence on the metabolism of auxins and cytokinins or to the changes in plant cell sensitivity to these phytohormones [3]. It was also shown that the intensity of the effect of rol genes on morphogenesis of potato plants greatly depends on the used promoter governing organospec ificity of gene expression [4].It order to investigate the effect of genes rolB and rolC on tuber formation, we used B33 class I patatin promoter, which ensured preferred expression of B33::rolC and B33::rolB in growing potato tubers [5]. These experiments showed that transgenes induced numerous morphological changes accompanied by changes in the activity of some enzymes of carbohy drate metabolism, the content of soluble sugars [6], and the number and size of starch granules [7]. The obtained data suggested that transgenes rolB and rolC might also modify qualitative characteristics of storage starch, which by volume and biological role is the Abstract-Wild type (WT) plants of potato (Solanum tuberosum L.) and their transgenic forms carrying agro bacterial genes rolB or rolC under the control of B33 class I patatin promoter were cultured in vitro on MS medium with 2% sucrose in a controlled climate chamber at 16 h illumination and 22°C. These plants were used as a source of single node stem cuttings, which were cultured in darkness on the same medium supple mented with 8% sucrose. The tubers formed on them were used for determination of the structure of native starch using the methods of differential scanning microcalorimetry (DSC), X ray scattering, and scanning electron microscopy. It was found that, in starch from the tubers of rolB plants, the temperature of crystalline lamella melting was lower and their thickness was less than in WT potato. In tubers of rolC plants, starch dif fered from starch in WT plants by a higher melting temperature, considerably reduced melting enthalpy, and a greater thickness of crystalline lamellae. Deconvolution of DSC thermogram makes it possible to interpret the melting of starch from the tubers of rolC plants as the melting of two independent crystalline structures with melting temperatures of 65.0 and 69.8°C. Electron microscopic examination confirmed the earlier obtained data indicating that, in the tubers of rolC plants, starch granules are smaller and in the tubers of rolB plants larger than in WT plants. Possible ways of influence of rol transgenes on structural properties of star...

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Agrobacterial rol genes modify thermodynamic and structural properties of starch in microtubers of transgenic potato

Aksenova

Wasserman

Сергеева

et al. 2010

Russ J Plant Physiol

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“…[21][22][23] The DSC, SAXS, and SEM investigations of wheat starches with different amylose content have shown that the increase of amylose content in granules leads to the structural changes on the different levels of starch macromolecular organization, particularly due to the accumulation of defects that are likely to locate both in crystalline and amorphous lamellae. 23,24 On the other hand, annealing of mutant wheat starches has not been adequately explored. While DSC and SAXS provide the valuable data on reorganization in crystalline and amorphous lamellae, 23,24 SEM allows one to detect the morphological changes of starch granules during annealing.…”

Section: Introductionmentioning

confidence: 99%

“…23,24 On the other hand, annealing of mutant wheat starches has not been adequately explored. While DSC and SAXS provide the valuable data on reorganization in crystalline and amorphous lamellae, 23,24 SEM allows one to detect the morphological changes of starch granules during annealing. In this paper, the annealing effects on the structure of granules of wheat starches with different amylose content are investigated by means of DSC, SAXS, and SEM methods.…”

Section: Introductionmentioning

confidence: 99%

Annealing of normal and mutant wheat starches. LM, SEM, DSC, and SAXS studies

Kiseleva

Кривандин

Fornal

et al. 2005

Carbohydrate Research

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“…Yuryev et al found that the values provided by the two different methods were within the same range, but there was no direct correlation between the parameters. [130] As with all of the other methods discussed thus far, both SAXS and DSC produce results that are averaged over the entire sample. Any significant variation within a sample will not be seen unless separation occurs before analysis.…”

Section: Techniques and Assumptionsmentioning

confidence: 99%

Characterization Methods for Starch-Based Materials: State of the Art and Perspectives

Witt

Gilbert

2013

Aust. J. Chem.

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Improving starch-containing materials, whether food, animal feed, high-tech biomaterials, or engineering plastics, is best done by understanding how biosynthetic processes and any subsequent processing control starch structure, and how this structure controls functional properties. Starch structural characterization is central to this. This review examines how information on the three basic levels of the complex multi-scale structure of starch -individual chains, the branching structure of isolated molecules, and the way these molecules form various crystalline and amorphous arrangements -can be obtained from experiment. The techniques include fluorophore-assisted carbohydrate electrophoresis, multipledetector size-exclusion chromatography, and various scattering techniques (light, X-ray, and neutron). Some examples are also given to show how these data provide mechanistic insight into how biosynthetic processes control the structure and how the various structural levels control functional properties.

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Structural parameters of amylopectin clusters and semi-crystalline growth rings in wheat starches with different amylose content

Cited by 170 publications

References 22 publications

Agrobacterial rol genes modify thermodynamic and structural properties of starch in microtubers of transgenic potato

Agrobacterial rol genes modify thermodynamic and structural properties of starch in microtubers of transgenic potato

Annealing of normal and mutant wheat starches. LM, SEM, DSC, and SAXS studies

Characterization Methods for Starch-Based Materials: State of the Art and Perspectives

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