Nantes. Morphologies de grains d amidon

Size: px
Start display at page:

Download "Nantes. Morphologies de grains d amidon"

Transcription

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.

COMPARING DIGESTIBILITY OF A- AND B- TYPE CRYSTALS AND PROVIDING INSIGHT ON DIGESTIBILITY OF STARCHES LIMING CAI

COMPARING DIGESTIBILITY OF A- AND B- TYPE CRYSTALS AND PROVIDING INSIGHT ON DIGESTIBILITY OF STARCHES LIMING CAI COMPARING DIGESTIBILITY OF A- AND B- TYPE CRYSTALS AND PROVIDING INSIGHT ON DIGESTIBILITY OF STARCHES by LIMING CAI B.E., Wuhan Polytechnic University, China, 2004 M.E., South China University of Technology,

More information

flexible barrier packaging: Influence of botanic origin on starch nanocrystals properties

flexible barrier packaging: Influence of botanic origin on starch nanocrystals properties Starch nano-particles for ecoefficient flexible barrier packaging: Influence of botanic origin on starch nanocrystals properties 2 nd year Déborah LE CORRE +33 476 826 974 deborah.lecorre@pagora.grenoble-inp.fr

More information

NATIVE STARCH DIGESTION

NATIVE STARCH DIGESTION NATIVE STARCH DIGESTION PREVIOUSLY Individual techniques over limited size range Limited amylose content (< 50%; lamellar peak) Drying (freeze- or vacuum-) THIS STUDY Range of techniques over six orders

More information

Use of X-Ray Diffractometry (XRD) for Identification of Fritillaria According to Geographical Origin

Use of X-Ray Diffractometry (XRD) for Identification of Fritillaria According to Geographical Origin American Journal of Biochemistry and Biotechnology 1 (4): 199-203, 2005 ISSN 1553-3468 2005 Science Publications Use of X-Ray Diffractometry (XRD) for Identification of Fritillaria According to Geographical

More information

Carbohydrate Polymers

Carbohydrate Polymers Carbohydrate Polymers 82 (2010) 376 383 Contents lists available at ScienceDirect Carbohydrate Polymers journal homepage: www.elsevier.com/locate/carbpol Amylose involvement in the amylopectin clusters

More information

Structure and physicochemical properties of starches in lotus (Nelumbo nucifera Gaertn.) rhizome

Structure and physicochemical properties of starches in lotus (Nelumbo nucifera Gaertn.) rhizome ORIGINAL RESEARCH Structure and physicochemical properties of starches in lotus (Nelumbo nucifera Gaertn.) rhizome Huaguang Yu 1, Libao Cheng 2, Jingjing Yin 2, Shunjun Yan 1, Kejun Liu 1, Fengmin Zhang

More information

New Proposal for Crystalline Index of Starch Naoya Katsumi *, Masanori Okazaki, Koyo Yonebayashi, Fumi Kawashima, Shun Nishiyama and Tomoe Nishi

New Proposal for Crystalline Index of Starch Naoya Katsumi *, Masanori Okazaki, Koyo Yonebayashi, Fumi Kawashima, Shun Nishiyama and Tomoe Nishi SAGO PALM 22: 25 30 (2015) New Proposal for Crystalline Index of Starch Naoya Katsumi *, Masanori Okazaki, Koyo Yonebayashi, Fumi Kawashima, Shun Nishiyama and Tomoe Nishi Ishikawa Prefectural University,

More information

This is an electronic reprint of the original article. This reprint may differ from the original in pagination and typographic detail.

This is an electronic reprint of the original article. This reprint may differ from the original in pagination and typographic detail. Powered by TCPDF (www.tcpdf.org) This is an electronic reprint of the original article. This reprint may differ from the original in pagination and typographic detail. Galvis, Leonardo; Bertinetto, Carlo

More information

Enzyme-Resistant Starch. V. Effect of Retrogradation of Waxy Maize Starch on Enzyme Susceptibility

Enzyme-Resistant Starch. V. Effect of Retrogradation of Waxy Maize Starch on Enzyme Susceptibility CARBOHYDRATES Enzyme-Resistant Starch. V. Effect of Retrogradation of Waxy Maize Starch on Enzyme Susceptibility R. C. EERLINGEN, H. JACOBS, and J. A. DELCOUR' ABSTRACT Cereal Chem. 71(4):351-355 Gelatinized

More information

Structural Studies of Starches with Different Water Contents

Structural Studies of Starches with Different Water Contents T. Y. Bogracheva Y. L. Wang* T. L. Wang C. L. Hedley John Innes Centre (JIC), Norwich Research Park, Colney, Norwich NR4 7UH, UK Structural Studies of Starches with Different Water Contents Received 5November

More information

Starch nanoparticles: Isolation, characterization and applications

Starch nanoparticles: Isolation, characterization and applications Starch nanoparticles: Isolation, characterization and applications by Mariana Pérez Herrera A thesis submitted in partial fulfillment of the requirements for the degree of Doctor of Philosophy in Food

More information

Title: Hydration-induced crystalline transformation of starch polymer under ambient conditions

Title: Hydration-induced crystalline transformation of starch polymer under ambient conditions Accepted Manuscript Title: Hydration-induced crystalline transformation of starch polymer under ambient conditions Authors: Dongling Qiao, Binjia Zhang, Jing Huang, Fengwei Xie, David K. Wang, Fatang Jiang,

More information

Potential of Daughter Ion Mass Spectrometry (ESI-MS-CID) in the Analysis of Cationic and Methyl Starches

Potential of Daughter Ion Mass Spectrometry (ESI-MS-CID) in the Analysis of Cationic and Methyl Starches Potential of Daughter Ion Mass Spectrometry (ESI-MS-CID) in the Analysis of Cationic and Methyl Starches Petra Mischnick, Wiebke Tüting, Roland Adden TU Braunschweig Starch amorphous domain amorphous growth

More information

Nanostructure of Sorghum Starch Granules as Studied by Small Angle X-Ray Scattering (SAXS)

Nanostructure of Sorghum Starch Granules as Studied by Small Angle X-Ray Scattering (SAXS) MSc project, School of Food Science and Nutrition, University of Leeds, 2014 Submitted in partial fulfilment of the requirements for the Degree of Master of Science Nanostructure of Sorghum Starch Granules

More information

Project Title: Development of GEM line starch to improve nutritional value and biofuel production

Project Title: Development of GEM line starch to improve nutritional value and biofuel production Project Title: Development of GEM line starch to improve nutritional value and biofuel production Prepared by Jay-lin Jane and Hanyu Yangcheng, Department of Food Science and Human Nutrition, Iowa State

More information

Carbohydrate Chemistry 2016 Family & Consumer Sciences Conference Karin Allen, PhD

Carbohydrate Chemistry 2016 Family & Consumer Sciences Conference Karin Allen, PhD Carbohydrate Chemistry 2016 Family & Consumer Sciences Conference Karin Allen, PhD Overview Carbohydrate chemistry General characteristics Sugar chemistry Starch chemistry 10 minute break Iodine test for

More information

Towards a Better Understanding of the Metabolic System for Amylopectin Biosynthesis in Plants: Rice Endosperm as a Model Tissue

Towards a Better Understanding of the Metabolic System for Amylopectin Biosynthesis in Plants: Rice Endosperm as a Model Tissue Plant Cell Physiol. 43(7): 718 725 (2002) JSPP 2002 Towards a Better Understanding of the Metabolic System for Amylopectin Biosynthesis in Plants: Rice Endosperm as a Model Tissue Yasunori Nakamura 1 Laboratory

More information

REVIEW Effect of Wheat Starch Characteristics on the Gelatinization, Retrogradation, and Gelation Properties

REVIEW Effect of Wheat Starch Characteristics on the Gelatinization, Retrogradation, and Gelation Properties JARQ 39 (4), 253 260 (2005) http://www.jircas.affrc.go.jp REVIEW Effect of Wheat Starch Characteristics on the Gelatinization, Retrogradation, and Gelation Properties Tomoko SASAKI* Food Function Division,

More information

Project Title: Value-added Utilization of GEM Normal and High-amylose Line Starch

Project Title: Value-added Utilization of GEM Normal and High-amylose Line Starch Project Title: Value-added Utilization of GEM Normal and High-amylose Line Starch Prepared by Jay-lin Jane, Hongxin Jiang, and Li Li, Department of Food Science and Human Nutrition, Iowa State University,

More information

Research Article XRD Investigation of Some Thermal Degraded Starch Based Materials

Research Article XRD Investigation of Some Thermal Degraded Starch Based Materials Spectroscopy Volume 216, Article ID 965312, 6 pages http://dx.doi.org/1.1155/216/965312 Research Article XRD Investigation of Some Thermal Degraded Starch Based Materials Mihai Todica, 1 Elena Mihaela

More information

*Corresponding author

*Corresponding author SAGO PALM 23-2: 63 68 (206) Dynamics of Water Molecules in Sago Starch Determined by H NMR Masanori Okazaki *, Naoya Katsumi, Koyo Yonebayashi, Tomoe Nishi, Yuji Honda and Masato Igura 2 Ishikawa Prefectural

More information

Enzymatic Hydrolysis of Barley Starch Lipids

Enzymatic Hydrolysis of Barley Starch Lipids Enzymatic Hydrolysis of Barley Starch Lipids S. Shamekh, 1 A. Mustranta, 1 K. Poutanen, 1 and P. Forssell 1,2 ABSTRACT Cereal Chem. 75(5):624 628 The efficiency of phospholipase and lipase preparations

More information

Molecular Structure and Function Polysaccharides as Energy Storage. Biochemistry

Molecular Structure and Function Polysaccharides as Energy Storage. Biochemistry 1 1.Objectives Dr. Vijaya Khader Dr. MC Varadaraj To understand how polysaccharides act as energy source To understand the structure and energy generation process from glycogen To understand the structure

More information

Genetic and molecular analysis of starch synthases functions in maize and Arabidopsis

Genetic and molecular analysis of starch synthases functions in maize and Arabidopsis Retrospective Theses and Dissertations 2006 Genetic and molecular analysis of starch synthases functions in maize and Arabidopsis Xiaoli Zhang Iowa State University Follow this and additional works at:

More information

Characterization of Starch Polysaccharides in Aqueous Systems: de facto molar masses vs supermolecular structures

Characterization of Starch Polysaccharides in Aqueous Systems: de facto molar masses vs supermolecular structures Characterization of Starch Polysaccharides in Aqueous Systems: de facto molar masses vs supermolecular structures Werner Praznik and Anton uber Department of Chemistry BKU - University of Natural Resourses

More information

FOOD POLYMER SCIENCE OF STARCH STRUCTURAL ASPECT FRINGED MICELLE MODEL OF PARTIALLY CRYSTALLINE STARCH AMORPHOUS REGION GLASS TRANSITION AT Tg FUNCTIONAL ASPECT STARCH MAP CRYSTALLINE REGION MELTING TRANSITION

More information

1 Starch: Structure, Function, and Biosynthesis. Outline

1 Starch: Structure, Function, and Biosynthesis. Outline 1 Starch: Structure, Function, and Biosynthesis utline Introduction to starch Starch biosynthesis and genetic modifications Starch analysis Functional properties of food starch Modification of starches

More information

Transgenically Modified Starch

Transgenically Modified Starch 510640 Transgenically Modified Starch Li Wei-xiong *, Huang-Lixin (College of Light Industry and Food, South China University of Technology, Guangzhou 510640) Abstract Gene engineering technology has been

More information

TABLE I 24-hr Annealing: Effect of Annealing Temperature (0 C) on Gelatinization Characteristics of Normal and Waxy Maize Starch Primary Endotherm

TABLE I 24-hr Annealing: Effect of Annealing Temperature (0 C) on Gelatinization Characteristics of Normal and Waxy Maize Starch Primary Endotherm for measurement of starch gelatinization, using differential scanning calorimetry (DSC). DSC endotherms for cereal starches were also reported by Stevens and Elton (1971). DSC data were interpreted in

More information

On the conformational properties of amylose and cellulose oligomers in solution

On the conformational properties of amylose and cellulose oligomers in solution On the conformational properties of amylose and cellulose oligomers in solution Author Winger, Moritz, Christen, Markus, F. van Gunsteren, Wilfred Published 29 Journal Title International Journal of Carbohydrate

More information

Homopolymers as Structure-Driving Agents in Semicrystalline Block Copolymer Micelles

Homopolymers as Structure-Driving Agents in Semicrystalline Block Copolymer Micelles Supporting information for: Homopolymers as Structure-Driving Agents in Semicrystalline Block Copolymer Micelles Georgios Rizis, Theo G. M. van de Ven*, Adi Eisenberg* Department of Chemistry, McGill University,

More information

Takahiro Noda National Agricultural Research Center for Hokkaido Region (NARCH), JAPAN Workshop Japan-New Zealand (JST), 11 October 2010, Tokyo.

Takahiro Noda National Agricultural Research Center for Hokkaido Region (NARCH), JAPAN Workshop Japan-New Zealand (JST), 11 October 2010, Tokyo. National Agriculture and Food Research Organization The enzymatic digestibility and phosphate content in potato starches Takahiro Noda National Agricultural Research Center for Hokkaido Region (NARCH),

More information

Production of Amylopectin and High- Amylose Starch in Separate Potato Genotypes

Production of Amylopectin and High- Amylose Starch in Separate Potato Genotypes Production of Amylopectin and High- Amylose Starch in Separate Potato Genotypes Per Hofvander Department of Plant Biology and Forest Genetics Uppsala Doctoral thesis Swedish University of Agricultural

More information

Industrial uses of starch

Industrial uses of starch International Symposium Agro-industrial uses of banana and plantain fruits 15-17th of May 2006 Colima (Mexico) Industrial uses of starch O. Gibert F. Vaillant M. Reynes Banana production by origin Cavendish

More information

Rapid Method for Quantifying the Molecular Order of Starches

Rapid Method for Quantifying the Molecular Order of Starches Electronic Supplementary Material (ESI) for Chemical Communications. This journal is The Royal Society of Chemistry 2015 Electronic Supplementary Information (ESI) Rapid Method for Quantifying the Molecular

More information

The Pennsylvania State University. The Graduate School. College of Agricultural Sciences STRUCTURE AND FUNCTION OF ENDOSPERM STARCH FROM MAIZE

The Pennsylvania State University. The Graduate School. College of Agricultural Sciences STRUCTURE AND FUNCTION OF ENDOSPERM STARCH FROM MAIZE The Pennsylvania State University The Graduate School College of Agricultural Sciences STRUCTURE AND FUNCTION OF ENDOSPERM STARCH FROM MAIZE MUTANTS DEFICIENT IN ONE OR MORE STARCH-BRANCHING ENZYME ISOFORM

More information

Digestibility and starch structure: the key to tailored energy release

Digestibility and starch structure: the key to tailored energy release Digestibility and starch structure: the key to tailored energy release Undine Lehmann & Frédéric Robin, Department of Food Science & Technology PO Box 44, Vers-chez-les-Blanc, CH-1026 Lausanne, Switzerland

More information

Heterogeneity in Molecular Dimensions (V e ): mass molar fraction profiles

Heterogeneity in Molecular Dimensions (V e ): mass molar fraction profiles molar fraction eterogeneity in Molecular Dimensions (V e ): mass molar fraction profiles R = e, i 3 V 4 π e, i 1 3 m _ R e D _ d n _ R e D _ d 0.08 0.08 sphere equivalent radii distribution (R e D) of

More information

Research advances on structural characterization of resistant starch and its structure-physiological function relationship: A review

Research advances on structural characterization of resistant starch and its structure-physiological function relationship: A review Critical Reviews in Food Science and Nutrition ISSN: 1040-8398 (Print) 1549-7852 (Online) Journal homepage: http://www.tandfonline.com/loi/bfsn20 Research advances on structural characterization of resistant

More information

Title: Infrared spectroscopy as a tool to characterise starch ordered structure- a joint FTIR-ATR, NMR, XRD and DSC study

Title: Infrared spectroscopy as a tool to characterise starch ordered structure- a joint FTIR-ATR, NMR, XRD and DSC study Title: Infrared spectroscopy as a tool to characterise starch ordered structure- a joint FTIR-ATR, NMR, XRD and DSC study Author: Frederick J. Warren Michael J. Gidley Bernadine Flanagan PII: S0144-8617(15)01156-X

More information

Chapter 1. Chemistry of Life - Advanced TABLE 1.2: title

Chapter 1. Chemistry of Life - Advanced TABLE 1.2: title Condensation and Hydrolysis Condensation reactions are the chemical processes by which large organic compounds are synthesized from their monomeric units. Hydrolysis reactions are the reverse process.

More information

Resistant-starch formation in high-amylose maize starch

Resistant-starch formation in high-amylose maize starch Graduate Theses and Dissertations Graduate College 2010 Resistant-starch formation in high-amylose maize starch Hongxin Jiang Iowa State University Follow this and additional works at: http://lib.dr.iastate.edu/etd

More information

Degradation of rice starch with inhibition of SBEI/IIb during seedling development

Degradation of rice starch with inhibition of SBEI/IIb during seedling development Pan et al. BMC Plant Biology (2018) 18:9 DOI 10.1186/s12870-017-1219-8 RESEARCH ARTICLE Open Access Long branch-chains of amylopectin with B-type crystallinity in rice seed with inhibition of starch branching

More information

Title: Structural and physicochemical properties of granular starches after treatment with debranching enzyme

Title: Structural and physicochemical properties of granular starches after treatment with debranching enzyme Accepted Manuscript Title: Structural and physicochemical properties of granular starches after treatment with debranching enzyme Authors: Ping Li, Xiaowei He, Sushil Dhital, Bin Zhang, Qiang Huang PII:

More information

BIO- DEGRADABLE COMPOSITE MADE FROM STARCH AND COCONUT FIBER : MECHANICAL STRENGTH AND BIODEGRATION CHRACTERSTICS

BIO- DEGRADABLE COMPOSITE MADE FROM STARCH AND COCONUT FIBER : MECHANICAL STRENGTH AND BIODEGRATION CHRACTERSTICS BIO- DEGRADABLE COMPOSITE MADE FROM STARCH AND COCONUT FIBER : MECHANICAL STRENGTH AND BIODEGRATION CHRACTERSTICS 55 Rahul Sen*, N.C.Upadhayay**, Upender Pandel*** *Research Scholar **Associate Professor

More information

Expression constructs

Expression constructs Gene expressed in bebe3 ZmBEa Expression constructs 35S ZmBEa Pnos:Hygromycin r 35S Pnos:Hygromycin r 35S ctp YFP Pnos:Hygromycin r B -1 Chl YFP- Merge Supplemental Figure S1: Constructs Used for the Expression

More information

Study on Amylose Iodine Complex from Cassava Starch by Colorimetric Method

Study on Amylose Iodine Complex from Cassava Starch by Colorimetric Method Study on Amylose Iodine Complex from Cassava Starch by Colorimetric Method Sirinat Boonpo and Sukjit Kungwankunakorn Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200,

More information

Structural Polysaccharides

Structural Polysaccharides Carbohydrates & ATP Carbohydrates include both sugars and polymers of sugars. The simplest carbohydrates are the monosaccharides, or simple sugars; these are the monomers from which more complex carbohydrates

More information

V-TYPE CRYSTAL FORMATION IN STARCH BY AQUEOUS ETHANOL TREATMENT: THE EFFECT OF AMYLOSE DEGREE OF POLYMERIZATION

V-TYPE CRYSTAL FORMATION IN STARCH BY AQUEOUS ETHANOL TREATMENT: THE EFFECT OF AMYLOSE DEGREE OF POLYMERIZATION This is the final draft post-refereeing. The publisher s version can be found at http://dx.doi.org/10.1016/j.foodhyd.2016.06.026 Please cite this article as: Dries, D.M., Gomand, S.V., Delcour, J.A. and

More information

Effect of Hydrothermal Treatment on Formation and Structural Characteristics of Slowly Digestible Non-pasted Granular Sweet Potato Starch

Effect of Hydrothermal Treatment on Formation and Structural Characteristics of Slowly Digestible Non-pasted Granular Sweet Potato Starch Starch/Stärke 57 (2005) 421 430 DOI 10.1002/star.200400377 421 Sang Ick Shin Ho Jong Kim Hyo Jeong Ha Seung Hee Lee Tae Wha Moon Effect of Hydrothermal Treatment on Formation and Structural Characteristics

More information

Unit 3: Chemistry of Life Mr. Nagel Meade High School

Unit 3: Chemistry of Life Mr. Nagel Meade High School Unit 3: Chemistry of Life Mr. Nagel Meade High School IB Syllabus Statements 3.2.1 Distinguish between organic and inorganic compounds. 3.2.2 Identify amino acids, glucose, ribose and fatty acids from

More information

Mobile Telephony: Evidence of Harm? Bernard Veyret (F)

Mobile Telephony: Evidence of Harm? Bernard Veyret (F) International Radiation Protection Association 11 th International Congress Madrid, Spain - May 23-28, 2004 Keynote Lecture 8a Mobile Telephony: Evidence of Harm? Bernard Veyret (F) Outline 1. Mobile telephony

More information

Organic Compounds. (Carbon Compounds) Carbohydrates Lipids Proteins Nucleic Acids

Organic Compounds. (Carbon Compounds) Carbohydrates Lipids Proteins Nucleic Acids Organic Compounds (Carbon Compounds) Carbohydrates Lipids Proteins Nucleic Acids Carbon s Bonding Behavior Outer shell of carbon has 4 electrons; can hold 8 Each carbon atom can form covalent bonds with

More information

BIOCHEMISTRY NOTES PT. 3 FOUR MAIN TYPES OF ORGANIC MOLECULES THAT MAKE UP LIVING THINGS

BIOCHEMISTRY NOTES PT. 3 FOUR MAIN TYPES OF ORGANIC MOLECULES THAT MAKE UP LIVING THINGS BIOCHEMISTRY NOTES PT. 3 FOUR MAIN TYPES OF ORGANIC MOLECULES THAT MAKE UP LIVING THINGS 1. 2. 3. 4. CARBOHYDRATES LIPIDS (fats) PROTEINS NUCLEIC ACIDS We call these four main types of carbon- based molecules

More information

Organization of Glucan Chains in Starch Granules as Revealed by Hydrothermal Treatment. Varatharajan Vamadevan. A Thesis.

Organization of Glucan Chains in Starch Granules as Revealed by Hydrothermal Treatment. Varatharajan Vamadevan. A Thesis. Organization of Glucan Chains in Starch Granules as Revealed by Hydrothermal Treatment by Varatharajan Vamadevan A Thesis presented to The University of Guelph In partial fulfillment of the requirements

More information

Food Hydrocolloids 23 (2009) Contents lists available at ScienceDirect. Food Hydrocolloids

Food Hydrocolloids 23 (2009) Contents lists available at ScienceDirect. Food Hydrocolloids Food Hydrocolloids 23 (2009) 1935 1939 Contents lists available at ScienceDirect Food Hydrocolloids journal homepage: www.elsevier.com/locate/foodhyd Short Communication Effect of ph on aqueous structure

More information

Starch Molecular Characteristics and Digestion Properties

Starch Molecular Characteristics and Digestion Properties Starch Molecular Characteristics and Digestion Properties B.R. Hamaker, G. Zhang, Z. Ao, M. Benmoussa and S. Maghaydah Whistler Center for Carbohydrate Research Purdue University, Indiana, USA Presentation

More information

Journal of Cereal Science

Journal of Cereal Science Journal of Cereal Science 51 () 57 65 Contents lists available at ScienceDirect Journal of Cereal Science journal homepage: www.elsevier.com/locate/jcs Retrogradation of waxy and normal corn starch gels

More information

The influence of time and conditions of harvest on the functional behaviour of cassava starch a proton NMR relaxation study

The influence of time and conditions of harvest on the functional behaviour of cassava starch a proton NMR relaxation study Carbohydrate Polymers 53 (2003) 233 240 www.elsevier.com/locate/carbpol The influence of time and conditions of harvest on the functional behaviour of cassava starch a proton NMR relaxation study Pathama

More information

Future Starches: For Food Industry Jaspreet Singh, PhD.

Future Starches: For Food Industry Jaspreet Singh, PhD. Future Starches: For Food Industry Jaspreet Singh, PhD J.X.Singh@massey.ac.nz Centre of Research Excellence (CoRE) for foods and nutrition, funded by New Zealand Government and supported by local/international

More information

A BEGINNER S GUIDE TO BIOCHEMISTRY

A BEGINNER S GUIDE TO BIOCHEMISTRY A BEGINNER S GUIDE TO BIOCHEMISTRY Life is basically a chemical process Organic substances: contain carbon atoms bonded to other carbon atom 4 classes: carbohydrates, lipids, proteins, nucleic acids Chemical

More information

Effect of plant proteins on in vitro digestibility of wheat starch. Francy Nataly López Barón

Effect of plant proteins on in vitro digestibility of wheat starch. Francy Nataly López Barón Effect of plant proteins on in vitro digestibility of wheat starch by Francy Nataly López Barón A thesis submitted in partial fulfillment of the requirements for the degree of Doctor of Philosophy in Food

More information

Modification of the paste properties of maize and teff starches using stearic acid. Tanya Veronica D Silva

Modification of the paste properties of maize and teff starches using stearic acid. Tanya Veronica D Silva Modification of the paste properties of maize and teff starches using stearic acid by Tanya Veronica D Silva Submitted in partial fulfillment of the requirements for the degree Master of Science (MSc):

More information

All living things are mostly composed of 4 elements: H, O, N, C honk Compounds are broken down into 2 general categories: Inorganic Compounds:

All living things are mostly composed of 4 elements: H, O, N, C honk Compounds are broken down into 2 general categories: Inorganic Compounds: Biochemistry Organic Chemistry All living things are mostly composed of 4 elements: H, O, N, C honk Compounds are broken down into 2 general categories: Inorganic Compounds: Do not contain carbon Organic

More information

The Structure and Function of Large Biological Molecules. Chapter 5

The Structure and Function of Large Biological Molecules. Chapter 5 The Structure and Function of Large Biological Molecules Chapter 5 The Molecules of Life Living things made up of 4 classes of large biological molecules (macromolecules) : 1. Carbohydrates 2. Lipids 3.

More information

Rheology and Flow Behavior of Starch Nanoparticle Dispersion

Rheology and Flow Behavior of Starch Nanoparticle Dispersion Rheology and Flow Behavior of Starch Nanoparticle Dispersion by Yifan Wu A thesis presented to the University of Waterloo in fulfillment of the thesis requirement for the degree of Master of Applied Science

More information

Starch-PVA composite films: towards a new generation of biodegradable packaging material

Starch-PVA composite films: towards a new generation of biodegradable packaging material Starch-PVA composite films: towards a new generation of biodegradable packaging material Amalia Cano, Maite Chafér, Amparo Chiralt and Chelo González Institute of Food Engineering for the Development (IIAD)

More information

Liquid Crystalline and Mesomorphic Polymers

Liquid Crystalline and Mesomorphic Polymers Valery P. Shibaev Editors Lui Lam Liquid Crystalline and Mesomorphic Polymers With 199 Illustrations Springer-Verlag New York Berlin Heidelberg London Paris Tokyo Hong Kong Barcelona Budapest Contents

More information

Swelling and Gelatinization of Cereal Starches. II. Waxy Rice Starches 1

Swelling and Gelatinization of Cereal Starches. II. Waxy Rice Starches 1 Swelling and Gelatinization of Cereal Starches. II. Waxy Rice Starches 1 RICHARD F. TESTER and WILLIAM R. MORRISON 2 ABSTRACT Cereal Chem. 67(6):8-563 latter also responded a little to annealing. It is

More information

Structure and Properties of Cellulose

Structure and Properties of Cellulose Structure and Properties of Cellulose David Wang s Wood Chemistry Class Wood Polysaccharides Biosynthesis Cellulose is synthesized from UDP-D-glucose, the energy content of which is used for the formation

More information

-OSCILLATING LOWER PLATE. Krt)A

-OSCILLATING LOWER PLATE. Krt)A were revealed. The molecular interactions observed on gelation and storage of aqueous starch polysaccharide gels as they relate to polymer structure and development of shear modulus and crystallinity have

More information

The Use of Laser Differential Interference Contrast Microscopy for the Characterization of Starch Granule Ring Structure

The Use of Laser Differential Interference Contrast Microscopy for the Characterization of Starch Granule Ring Structure Starch/Stärke 58 (2006) 1 5 DOI 10.1002/star.200500432 1 Ji-Hong Li a,b Mark J. Guiltinan a Donald B. Thompson b a The Huck Institutes of the Life Sciences, The Pennsylvania State University, University

More information

Comparison of Water adsorption characteristics of oligo and polysaccharides of α-glucose studied by Near Infrared Spectroscopy Alfred A.

Comparison of Water adsorption characteristics of oligo and polysaccharides of α-glucose studied by Near Infrared Spectroscopy Alfred A. Comparison of Water adsorption characteristics of oligo and polysaccharides of α-glucose studied by Near Infrared Spectroscopy Alfred A. Christy, Department of Science, Faculty of Engineering and Science,

More information

Carbohydrates. Organic compounds which comprise of only C, H and O. C x (H 2 O) y

Carbohydrates. Organic compounds which comprise of only C, H and O. C x (H 2 O) y Carbohydrates Organic compounds which comprise of only C, H and O C x (H 2 O) y Carbohydrates Monosaccharides Simple sugar Soluble in water Precursors in synthesis triose sugars of other (C3) molecules

More information

Formation of multistranded β-lactoglobulin amyloid fibrils and their stimuli responsive magnetic behaviour in the lyotropic liquid crystals

Formation of multistranded β-lactoglobulin amyloid fibrils and their stimuli responsive magnetic behaviour in the lyotropic liquid crystals Formation of multistranded β-lactoglobulin amyloid fibrils and their stimuli responsive magnetic behaviour in the lyotropic liquid crystals Sreenath Bolisetty Prof. Raffaele Mezzenga Food & Soft Materials

More information

Production of Bioplastic

Production of Bioplastic Production of Bioplastic Abstract In order to synthesize bioplastic out of potato starch, we first made some preleminary experiments to determine the adequate proportion of the ingredients. The production

More information

Perten Science World. Welcome IN THIS ISSUE

Perten Science World. Welcome IN THIS ISSUE Perten Science World Issue No 5 Welcome This year Perten Instruments celebrates its 50th anniversary. It s a perfect opportunity to reflect on this proud achievement, to thank those who have contributed

More information

Relationship between Intrinsic Viscosity, Thermal, and Retrogradation Properties of Amylose and Amylopectin

Relationship between Intrinsic Viscosity, Thermal, and Retrogradation Properties of Amylose and Amylopectin Relationship between Intrinsic Viscosity, Thermal, and Retrogradation Properties of and Shifeng YU 1,2, Jing XU 1, Yongchun ZHANG 1 and Narasimha Kumar KOPPARAPU 1 1 College of Food and Bioengineering,

More information

Association des Amidonneries de Céréales de l Union Européenne

Association des Amidonneries de Céréales de l Union Européenne aac Association des Amidonneries de Céréales de l Union Européenne SUMMARY REPORT Eco-profile of starch and related products Based on a report by Dr Ian Boustead January 2001 1 Introduction The concept

More information

Xingxun Liu, Xiaoming Xiao, Peng Liu, Long Yu, Ming Li, Sumei Zhou, Fengwei Xie

Xingxun Liu, Xiaoming Xiao, Peng Liu, Long Yu, Ming Li, Sumei Zhou, Fengwei Xie Accepted Manuscript Shear degradation of corn starches with different amylose contents Xingxun Liu, Xiaoming Xiao, Peng Liu, Long Yu, Ming Li, Sumei Zhou, Fengwei Xie PII: DOI: S0268-005X(16)30845-1 10.1016/j.foodhyd.2016.11.023

More information

Making a plastic from potato starch

Making a plastic from potato starch Making a plastic from potato starch In this activity students make a plastic from potato starch and investigate the effect that adding a plasticiser has on the properties of the polymer that they make.

More information

molecule of galactose and one molecule of glucose by acids and the enzyme lactase. Non-reducing disaccharides Sucrose -D-glucose+ -D-fructose

molecule of galactose and one molecule of glucose by acids and the enzyme lactase. Non-reducing disaccharides Sucrose -D-glucose+ -D-fructose Lecture 3 STRUCTURE OF DISACCHARIDES & POLYSACCHARIDES Composition, sources and properties of common disccharides Disaccharides Constituent monosaccharides Linkage Source Properties Reducing disaccharides

More information

Definition of a Carbohydrate

Definition of a Carbohydrate * Atoms held together by covalent bonds Definition of a Carbohydrate * Organic macromolecules * Consist of C, H, & O atoms * Usually in a 1:2:1 ratio of C:H : O Functions Performed by Carbohydrates Used

More information

Size Reduction of Hydrophobically Modified Starch on Beads Mill: Effect of Dispersing Medium and Milling Time

Size Reduction of Hydrophobically Modified Starch on Beads Mill: Effect of Dispersing Medium and Milling Time Journal of Food Science and Engineering 5 (2015) 103-111 doi: 10.17265/2159-5828/2015.03.001 D DAVID PUBLISHING Size Reduction of Hydrophobically Modified Starch on Beads Mill: Effect of Dispersing Medium

More information

Starch Applications in Meat Products. Kris J. Swenson Tom Katen

Starch Applications in Meat Products. Kris J. Swenson Tom Katen Starch Applications in Meat Products Kris J. Swenson Tom Katen Effect of Non-Meat Ingredients Salt Phosphate Starch Addition of Starches Method of addition Type of product Further processing Storage conditions

More information

PROPERTIES OF ANNEALED JACKFRUIT (ARTOCARPUS HETEROPHYLLUS LAM.) SEED STARCH

PROPERTIES OF ANNEALED JACKFRUIT (ARTOCARPUS HETEROPHYLLUS LAM.) SEED STARCH Acta Alimentaria, Vol. 44 (4), pp. 501 510 (2015) DOI: 10.1556/066.2015.44.0021 PROPERTIES OF ANNEALED JACKFRUIT (ARTOCARPUS HETEROPHYLLUS LAM.) SEED STARCH B. BHATTACHARJYA, H. DUTTA, K. PATWARI and C.L.

More information

Food Science Cooking 2016 Food & Nutrition Conference Karin Allen, PhD

Food Science Cooking 2016 Food & Nutrition Conference Karin Allen, PhD Food Science Cooking 2016 Food & Nutrition Conference Karin Allen, PhD What s Cooking? Cooking is the transfer of energy from a heat source to a food that alters its: Molecular structure Texture Flavor

More information

Green Chemistry Accepted Manuscript

Green Chemistry Accepted Manuscript Green Chemistry Accepted Manuscript This is an Accepted Manuscript, which has been through the Royal Society of Chemistry peer review process and has been accepted for publication. Accepted Manuscripts

More information

Glass transition temperature of thermoplastic starches

Glass transition temperature of thermoplastic starches Int. Agrophysics, 5, 19, 237-241 INTERNATIONAL Agrophysics www.ipan.lublin.pl/int-agrophysics Glass transition temperature of thermoplastic starches M. Mitrus Food Process Engineering Department, University

More information

Whistler Center Short Course Tentative Agenda Purdue University Stewart Center and Purdue Memorial Union October 10-12, 2011

Whistler Center Short Course Tentative Agenda Purdue University Stewart Center and Purdue Memorial Union October 10-12, 2011 Whistler Center Short Course Tentative Agenda Purdue University Stewart Center and Purdue Memorial Union October 10-12, 2011 Monday, October 10, 2011 8:00 a.m. - 8:30 a.m. Registration Stewart Center 202

More information

Ch. 5 Macromolecules. Overview: The Molecules of Life. Macromolecules BIOL 222. Macromolecules

Ch. 5 Macromolecules. Overview: The Molecules of Life. Macromolecules BIOL 222. Macromolecules Ch. 5 Macromolecules BIOL 222 Overview: The Molecules of Life Macromolecules large molecules composed of thousands of covalently connected atoms Built from carbon backbone Also contain large numbers of

More information

Ch. 5 The S & F of Macromolecules. They may be extremely small but they are still macro.

Ch. 5 The S & F of Macromolecules. They may be extremely small but they are still macro. Ch. 5 The S & F of Macromolecules They may be extremely small but they are still macro. Background Information Cells join small molecules together to form larger molecules. Macromolecules may be composed

More information

Carbohydrates. Monosaccharides

Carbohydrates. Monosaccharides Carbohydrates Carbohydrates (also called saccharides) are molecular compounds made from just three elements: carbon, hydrogen and oxygen. Monosaccharides (e.g. glucose) and disaccharides (e.g. sucrose)

More information

Title: Molecular rearrangement of waxy and normal maize starch granules during in vitro digestion

Title: Molecular rearrangement of waxy and normal maize starch granules during in vitro digestion Title: Molecular rearrangement of waxy and normal maize starch granules during in vitro digestion Author: Anju Teng Torsten Witt Kai Wang Ming Li Jovin Hasjim PII: S0144-8617(15)01152-2 DOI: http://dx.doi.org/doi:10.1016/j.carbpol.2015.11.062

More information

Topic 3: Molecular Biology

Topic 3: Molecular Biology Topic 3: Molecular Biology 3.2 Carbohydrates and Lipids Essen=al Understanding: Carbon, hydrogen and oxygen are used to supply and store energy. Carbohydrates CARBOHYDRATES CHO sugars Primarily consist

More information

RSC Advances.

RSC Advances. This is an Accepted Manuscript, which has been through the Royal Society of Chemistry peer review process and has been accepted for publication. Accepted Manuscripts are published online shortly after

More information

Effect of Amylose Content on the Rheological Property of Rice Starch'

Effect of Amylose Content on the Rheological Property of Rice Starch' CARBOHYDRATES Effect of Amylose Content on the Rheological Property of Rice Starch' CHENG-YI LII, 2 3 ' 4 MEI-LIN TSAI, 2 and KUO-HSUEN TSENG 3 ABSTRACT Cereal Chem. 73(4):415-42 The effects of starch

More information

Chapter 5 Structure and Function Of Large Biomolecules

Chapter 5 Structure and Function Of Large Biomolecules Formation of Macromolecules Monomers Polymers Macromolecules Smaller larger Chapter 5 Structure and Function Of Large Biomolecules monomer: single unit dimer: two monomers polymer: three or more monomers

More information

Carbohydrates suga. AP Biology

Carbohydrates suga. AP Biology Carbohydrates suga Carbohydrates energyo molecules C 2 O O O O O *4 Cal/gram Carbohydrates Carbohydrates are composed of C,, O carbo - hydr - ate C 2 O (C 12 2 O) x C 6 12 O 6 Function: energy energy storage

More information

Loose Ends. Reactions. Polymers

Loose Ends. Reactions. Polymers Today Loose Ends Reactions Polymers Names for isolated groups -OH Hydroxyl -NH2 Amino O -C- Carbonyl O -C-O Carboxyl Vitamin D4 Our friend the benzene ring Another important Functional Group Phenol Nomenclature

More information