Nantes. Morphologies de grains d amidon
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1 Morphologies de grains d amidon
2 Spherulitic organization of the starch granule Positive birefringence, average radial orientation
3 Amylose C 2 C 2 C 2 α(1-4)linkages Mw ~
4 Amylopectin Ø cluster D P~1 5( 6nm) C 2 α(1-6)linkage C 2 C 2 α(1-4)linkage C2 Average molecular weight around % α(1,6) linkages Short chains average DP ~ 15-20, Long chains average DP ~ 40-45,
5 Semi-crystalline structure of starch Microbeam diffraction (1-2 µ m2) µ m Granule Amorphous background Amorphous Crystalline Amorphous Crystalline Amorphous Crystalline Amorphous Growth ring (Thickness nm) SAXS 9-10 nm WAXS (0.25-2nm) Solid state NMR A. Buleon, P. Colonna, V. Planchot and S. Ball (1998) Int. J. Biol. Macromol., 23,
6 Crystalline type in native starches - WAXS Diffracted Intensity B-type A-type Diffraction angle
7 Crystalline type in native starches - solid state NMR C-2,3,4,5 A-type 15% 2 C1 C6 A-type 20% 2 B-type 16% 2 B-type 24% Chemical shift in ppm M. Paris,. Bizot, J. Emery, J.Y. Buzare and A. Buleon (1999)Carbohydr. Polym., 39,
8 Internal polymorphism within a C-type starch granule (pea) Diffract ed Intensity Pea starch 60%A/ 40%B Bragg angle (2 thetas) Synchrotron microbeam (1µm) mapping A. Buleon, C. Gerard, C. Riekel, R. Vuong and. Chanzy (1998). Macromolecules, 31,
9 Main enzymes involved in the starch granule formation Soluble Starch Synthases : SSS Granular Bound Starch Synthases : GBSS Branching Enzyme : BE Debranching Enzymes : DBE Disproportionating Enzyme : D
10 Genetic control and crystalline structure Diffracted Intensity Polymorphic type θ(Bragg Angle) ae wxae aedu du wx % A % B Crystallinity (±4%) 50 wx du wx 45 WM wx ae AM 30 aedu ae NM 25 du dusu2 20 su Amylopectin content (%) Gerard c., Planchot v., Buleon a. Colonna p. in Biopolymer Science Food and Non Food Applications, INRA Ed., n 91, 1999, p
11 Growth temperature and crystalline structure Wheat starch Diffracted Intensity Pea starch T C / T external Tex - 5 Crystallinit y ± 5% 21 B/A C A/B 100/0 Tex Tex C 10 C 70/30 20/ Bragg angle
12 Mild acid hydrolysis of native starch (lintnerization) Easily Degradable Fraction Amorphous background log 100/(100-X) Amorphous C rystalline Amorphous C rystalline Amorphous C rystalline Amorphous Scattered Intensity Normal maize - SAXS 8.8 nm Native ydrolysed 12 days 6.6 nm Time (days) Repeat (nm)
13 Crystalline lamellae prepared by acid hydrolysis (waxy maize starch) Pohu, A; Putaux, J.-L.; Planchot, V.; Colonna, P.; Buleon, A. Biomacromolecules, 2004, 5(1),
14 A-type amylose lamellar crystals Imberty,. Chanzy, S. Perez, A. Buleon & V. Tran (1988). J. Mol. Biol.,201,
15 elical conformation and starch or recrystallized amylose 6 monomers per turn Pitch : 2.13 nm 6 monomers per turn Pitch : 0.8 nm
16 A-type low DP crystals : negative staining and morphology Stacking of lamellae with a common chain axis Pohu, A; Putaux, J.-L.; Planchot, V.; Colonna, P.; Buleon, A. Biomacromolecules, 2004, 5(1),
17 B-type amylose lamellar crystals A. Imberty, A. Buleon, V. Tran and S. Perez (1991). Starch/Staerke, 43,
18 The «super helical» model Schematic model for the arrangement of amylopectin in potato starch in a super-helical organisation (from ostergetel & van Bruggen ). ostergetel G.T. and van Bruggen E.F. Carbohydr. Polym. 1993, 21:7.
19 QuickTime et un The Blocklet model décompresseur TIFF (LZW) sont requis pour visionner cette image. Gallant D., Bouchet B. and Baldwin P. Carbohydr. Polym 1997, 32:177.
20 The side chain liquid crystal model DRY GLASSY NEMATIC STRUCTURE Glassy backbone and spacers QuickTime et un décompresseur TIFF (LZW) sont requis pour visionner cette image. Glassy nematic helices YDRATED SMECTIC STRUCTURE ighly plasticized liquid backbone and spacers QuickTime et un décompresseur TIFF (LZW) sont requis pour visionner cette image. Lamellar periodicity Waigh T., Perry P., Riekel C., Gidley M., Donald A. (1998), Macromolecule 31, 7980.
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