The substitution pattern in cationised and oxidised potato starch granules

Flocculation efficiency of hybrid polymers with trivalent metal cations

Acrylamide/acrylic acid copolymers (AAm/AA) have been synthesized by microemulsion polymerization in absence and presence of trivalent cations Al+3 and Fe+3. Starch materials were obtained by introducing cations Al+3 and Fe+3, in the form of aqueous solutions of sulphates(VI) (modif. starch/Me+3), into the oxidized starch (modif. starch). The flocculation performance of obtained polyacrylamide copolymers and the one based on the natural polymer was compared with the performance of the commercial AAm/AA flocculant (CF). All materials were characterized by capillary viscometry, FTIR and DSC methods. An aqueous suspension of talc was used for the flocculation studies. The flocculation effectiveness was evaluated on the basis of reduction of suspension extinction and the sludge volume. It was found that synthesized AAm/AA/Me+3 copolymers and modif. starch/Me+3 materials exhibit better flocculation properties for a model talc suspension than a commercially available floculant.

The Starch Utilization System Assembles around Stationary Starch-Binding Proteins

Bacteroides thetaiotaomicron (Bt) is a prominent member of the human gut microbiota with an extensive capacity for glycan harvest. This bacterium expresses a five-protein complex in the outer membrane, called the starch utilization system (Sus), which binds, degrades, and imports starch into the cell. Sus is a model system for the many glycan-targeting polysaccharide utilization loci found in Bt and other members of the Bacteroidetes phylum. Our previous work has shown that SusG, a lipidated amylase in the outer membrane, explores the entire cell surface but diffuses more slowly as it interacts with starch. Here, we use a combination of single-molecule tracking, super-resolution imaging, reverse genetics, and proteomics to show that SusE and SusF, two proteins that bind starch, are immobile on the cell surface even when other members of the system are knocked out and under multiple different growth conditions. This observation suggests a new paradigm for protein complex formation: binding proteins form immobile complexes that transiently associate with a mobile enzyme partner.

Chemical structure analysis of starch and cellulose derivatives

Starch and cellulose are the most abundant and important representatives of renewable biomass. Since the mid-19th century their properties have been changed by chemical modification for commercial and scientific purposes, and there substituted polymers have found a wide range of applications. However, the inherent polydispersity and supramolecular organization of starch and cellulose cause the products resulting from their modification to display high complexity. Chemical composition analysis of these mixtures is therefore a challenging task. Detailed knowledge on substitution patterns is fundamental for understanding structure-property relationships in modified cellulose and starch, and thus also for the improvement of reproducibility and rational design of properties. Substitution patterns resulting from kinetically or thermodynamically controlled reactions show certain preferences for the three available hydroxyl functions in (1→4)-linked glucans. Spurlin, seventy years ago, was the first to describe this in an idealized model, and nowadays this model has been extended and related to the next hierarchical levels, namely, the substituent distribution in and over the polymer chains. This structural complexity, with its implications for data interpretation, and the analytical approaches developed for its investigation are outlined in this article. Strategies and methods for the determination of the average degree of substitution (DS), monomer composition, and substitution patterns at the polymer level are presented and discussed with respect to their limitations and interpretability. Nuclear magnetic resonance spectroscopy, chromatography, capillary electrophoresis, and modern mass spectrometry (MS), including tandem MS, are the main instrumental techniques employed, in combination with appropriate sample preparation by chemical and enzymatic methods.

Low catalyst loadings for the production of carboxylic acids from polysaccharides and hydrogen peroxide

The oxidation of starch, xylans, potato flesh and wheat flour by H(2)O(2), in the presence of MSO(4) (M=Cu, Fe) as catalyst, led to depolymerization, and formation of solutions containing polyhydroxycarboxylic acids. Some of these oxidized compounds facilitate the process, leading to efficient transformations even with very low amounts of catalyst.

New Approaches to the Analysis of Enzymatically Hydrolyzed Methyl Cellulose. Part 1. Investigation of the Influence of Structural Parameters on the Extent of Degradation

Six methyl celluloses (MCs), one with a degree of substitution (DS) of 1.32 and five with DS between 1.83 and 1.88, were thoroughly investigated. Monomer composition and methyl distribution in the polymer chain were analyzed after total or partial random hydrolysis and appropriate derivatization with gas chromatography (GC) and mass spectrometry (MS), respectively, and used as reference data. The same MCs were then hydrolyzed with an enzyme preparation of Trichoderma longibrachiatum and further investigated with size-exclusion chromatography with multiangle light scattering and refractive index detection (SEC-MALS/RI) and MS. Electrospray ionization (ESI) and matrix-assisted laser desorption/ionization (MALDI) in combination with various MS analyzers were compared with respect to quantification of the degradation products directly and after perdeuteriomethylation. The methyl group distribution in the oligomeric fractions and the average DS as a function of chain length were calculated from ESI mass spectra. With help of the reference analysis, patterns could be corrected for the unspecific contribution of end groups. By labeling and ESI tandem MS, our knowledge about the tolerance of the enzymes' sub-sites with respect to the number of methyl groups could be improved.

Starch — Value Addition by Modification

Starch is one of the most important but flexible food ingredients possessing value added attributes for innumerable industrial applications. Its various chemically modified derivatives offer a great scope of high technological value in both food and non-food industries. Modified starches are designed to overcome one or more of the shortcomings, such as loss of viscosity and thickening power upon cooking and storage, particularly at low pH, retrogradation characteristics, syneresis, etc., of native starches. Oxidation, esterification, hydroxyalkylation, dextrinization, and cross-linking are some of the modifications commonly employed to prepare starch derivatives. In a way, starch modification provides desirable functional attributes as well as offering economic alternative to other hydrocolloid ingredients, such as gums and mucilages, which are unreliable in quality and availability. Resistant starch, a highly retrograded starch fractionformed upon food processing, is another useful starch derivative. It exhibits the beneficial physiological effects of therapeutic and nutritional values akin to dietary fiber. There awaits considerable opportunity for future developments, especially for tailor-made starch derivatives with multiple modifications and with the desired functional and nutritional properties, although the problem of obtaining legislative approval for the use of novel starch derivatives in processed food formulations is still under debate. Nevertheless, it can be predicted that new ventures in starch modifications and their diverse applications will continue to be of great interest in applied research.

Enzymatic degradation and electrospray tandem mass spectrometry as tools for determining the structure of cationic starches prepared by wet and dry methods

Cationic starches from various semi-technical processes, two 'wet' (slurry and paste modification) and two 'dry' procedures (dry modification and extrusion), each type in a DS range from 0.03 to 0.1, were investigated by electrospray ionisation mass spectrometry (ESIMS) and tandem mass spectrometry (ESIMS2) after enzymatic degradation with alpha-amylase and subsequent glucoamylase digestion. For comparison, chemically derived cationic oligosaccharides were also analysed by ESIMS. The cationisation pattern in the glucosyl units was analysed by GLC after methanolysis, permethylation and Hofmann elimination. Results from ESIMS are discussed and interpreted with respect to enzyme susceptibility, monomer composition and physical properties of the different types of cationic starches.

Enzyme-Aided Investigation of the Substituent Distribution in Cationic Potato Amylopectin Starch

The distribution of substituents along the polymer chain in cationic potato amylopectin starch, modified in solution, granular slurry, or dry state, was investigated. The starch derivatives were successively hydrolyzed by different enzymes, followed by characterization of the hydrolysis products obtained by means of electrospray mass spectrometry (ESI-MS) and matrix-assisted laser desorption/ionization mass spectrometry (MALDI-MS). ESI-MS and MALDI-MS were proved to be appropriate techniques for identification of the substituted hydrolysis products, for which there are no standard compounds available. No highly substituted oligomers were found in the hydrolysates, which was taken as an indication of a more or less homogeneous distribution of cationic groups in the amylopectin molecules. Furthermore, from the results obtained it was suggested that the enzymes cleave glucosidic linkages only between unsubstituted glucose units and, preferentially, linkages in sequences containing more than two adjacent unsubstituted units. The determination of the amount of unsubstituted glucose produced from every successive hydrolysis step revealed slight differences between the different starch samples with respect to the homogeneity of the substitution pattern. Among the three samples under investigation, starch cationized in solution was found to have the most and dry-cationized starch the least homogeneous distribution of substituents.