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Advances in Starch Modification Research

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Advances in Starch Modification Research Do not duplicate Advances in Chemical and Physical Modifications of Starch James N. BeMiller Do not duplicate Do not duplicate Chemical Modifications of Granular Starch Do not duplicate Premises 1. No new chemical reagents or derivatives will be allowed/used 2. Allowable levels of treatment will remain the same Reasons . Consumer safety . Worker safety . Environmental concerns . Economics Do not duplicate Hypotheses • Control of location of reactions represents one avenue for different and better products. • Granule architecture influences accessibility of reagents and reaction patterns. • Location of reaction sites can be controlled for preparation of different products. Factors AffectingDo Starch not duplicate Derivatization • Intrinsic Factors • Extrinsic Factors – Starch granule natures – Reaction medium • Shape and conditions • Size • Temperature • Organization • Time • Structural features • pH – Presence of pores and • Reagent (type and channels conc.) – Nature of the granule surface • Swelling inhibiting salts – Composition (type and conc.) • Fine structures of AM and AP • AM:AP ratio • Molecular weights of AM and AP • Non-starch components Do not duplicate Surface Pores Do not duplicate Corn/maize, sorghum, and millet starches have pores randomly distributed over their surfaces. Pores are also found in the equatorial groove of large granules of wheat, rye, and barley starches. ______________ Fannon et al. (Cereal Chemistry, 69 (1992) 284) Do not duplicate Do not duplicate Do not duplicate Evidence was obtained that pores are not artifacts of either processing or specimen preparation for SEM. ______________ Fannon et al. (Cereal Chemistry, 69 (1992) 284) Do not duplicate Surface pores were hypothesized to be openings to channels that provide access to the granule interior. Fannon et al. (Cereal Chemistry, 70 (1993) 611) Do not duplicate Proof of Channels Huber & BeMiller (Cereal Chemistry, 74 (1997) 537; Carbohydrate Polymers, 41 (2000) 269) Do not duplicate Do not duplicate Do not duplicate Do not duplicate Do not duplicate Do not duplicate Do not duplicate Hypothesis Channels influence the penetration of reagent solutions into granules ______________________________________________ Huber and BeMiller (Carbohydrate Polymers, 41 (2000) 333) Do not duplicate To determine the pattern of dye entry into the granule matrix, granules were treated with aqueous merbromin solution for 15, 30, and 60 sec. and optically and serially sectioned by CSLM. Heterogeneity in dye penetration was evident. Much of the observed penetration was from the central cavity outward; some dye penetrated laterally from channels, and there may have been some diffusion from the outside in. Huber & BeMiller (Carbohydrate Polymers, 41 (2000) 333) Do not duplicate Do not duplicate Do not duplicate Location of Reaction Sites • Knowledge of and, therefore, control of reactions in starch granules requires reliable methods to locate reactions. Huber & BeMiller, Cereal Chemistry, 78 (2001) 173) Do not duplicate Do not duplicate Do not duplicate Objective To develop a method to locate sites of reactions in starch granules that is simpler and faster than BSE-SEM Gray & BeMiller (Cereal Chemistry, 81 (2004) 278) Do not duplicate Do not duplicate Then the specimen was washed to remove excess silver ions, the remaining silver ions were reduced to silver atoms, and reflectance confocal laser scanning microscopy (RCLSM) was used to locate clusters of silver atoms. Do not duplicate POCl3 conc. (based on starch CCL-0 0 % CCL-2 0.1 % CCL-4 10 % Do not duplicate POCl3 Cross-linked Potato Starch PCL-0 (0% POCl3) PCL-4 (10% POCl3) Do not duplicate POCl3-Crosslinked Starches: Summary • Normal corn starch – Intensity positively correlated with reagent concentration – Reactions limited to surfaces, including those of channels and cavities – Control granules contained Ag in channels (proteins/lipids) – When high reagent concentrations were used, Ag was also located in granule matrix Do not duplicate POCl3-Cross-linked Starches: Summary (2) • Potato starch – Reactions limited to outer surface – Control granules contained Ag in concentric rings (protein and/or phosphate monoester groups) Do not duplicate Hydroxypropylation Hypothesis: Propylene oxide would react throughout granules, but – nothing to attach a metal ion to. Do not duplicate Location of Hydroxypropylation Reaction Sites Huber & BeMiller (Carbohydrate Chemistry, 78 (2001) 173); Gray & BeMiller (Carbohydrate Polymers, 60 (2005) 147) Do not duplicate PO-Analog Waxy DoMaize not duplicate WPOA 1 WPOA 2 (1.7% POA) (4.3% POA) WPOA 3 WPOA 4 (12.7% POA) (17% POA) Do not duplicate Do not duplicate Do not duplicate Conclusions • Valid, simple method developed to locate reactions in starch granules • Reagent type influences reaction pattern – POCl3 – limited to surfaces, incl. channels/cavities – PO-analog – pattern more uniform • Presence of channels influences reaction patterns • Anionic substances are located in granule channels Kim & Huber (CarbohydrateDo Research, not duplicate 95 (2013) 492) improved the method by using RCLSM plus 3D anaglyphic imaging and found that, with wheat starch granules, the POA reagent reached the hilum region of granules through channels and primarily entered the granule matrix via lateral diffusion from channels, producing a relatively homogeneous reaction pattern. The homogeneous nature of the POA reaction pattern was again attributed to the low reactivity of the reagent, i.e., rate of diffusion > rate of reaction. Do not duplicate Effects of the Nature of the Reaction Medium on Derivatization Do not duplicate Na2SO4 “Least swollen “Most swollen conditions” conditions” 44 ºC, 10.7 pH, 49 ºC, 11.2 pH, 54 ºC, 11.7 pH, 0.527 m Na2SO4 0.527 m Na2SO4 0.395 m Na2SO4 MS Determination of HPDo Starches not duplicate Reacted Under Different Conditions _MS_ 44 °C, pH 10.7, 0.527m Na₂SO₄ 0.029 49 °C, pH 11.2, 0.527m Na₂SO₄ 0.061 54 °C, pH 11.7, 0.395m Na₂SO₄ 0.068 In reactions of waxyDo notmaize duplicate starch with propylene oxide • MS values increased as the pH was raised from 10.7 to 11.7 • Samples reacted in the presence of NaCl had lower or equal MS values as compared to those reacted in the presence of Na2SO4. Han & BeMiller (Carbohydrate Polymers, 64 (2006) 158) • Reactions carried out in the Dopresence not duplicate of NaCl were more sensitive to changes in pH than were those conducted in the presence of Na2SO4. • Temperature had less effect on reaction efficiency than did pH or the nature of the salt. • The concentration of Na2SO4 only slightly affected MS values. The Nature of the ReactionDo not duplicate Medium Influences Starch Derivatization Swelling-inhibiting salts influence both the extent (1) and granular patterns of reaction (2). (1) Shi & BeMiller (Carbohydrate Polymers, 43 (2000) 333); Villwock & BeMiller (Starch/Stärke, 57 (2005) 281) (2) Gray & BeMiller (Carbohydrate Polymers, 60 (2005) 147) Do not duplicate • Sodium and potassium citrates (salts exhibiting a strong lyotropic effect) are extremely effective as gelatinization inhibitors but result in low reaction efficiency (with propylene oxide). • Sodium and potassium chlorides have a weak protective effect, probably at least in part based upon generation of a Donnan potential. Do not duplicate Sodium sulfate allows restricted swelling and good reaction efficiency, most likely as a result of a moderate lyotropic effect and some generation of a Donnan potential. Villwock & BeMiller (Starch/Stärke, 57 (2005) 281) Some swelling is requiredDo not duplicate for good reaction efficiency Approximately 1.8 times as much reagent (PO) was needed to achieve the same MS level (on normal corn starch) when a highly effective granule swelling inhibitor (potassium citrate) was used in the reaction medium in place of the usual sodium sulfate. Shi & BeMiller (Carbohydrate Polymers, 43 (2000) 333) Do not duplicate The extent of reaction was enhanced as the proportion of water in an aqueous ethanol system was increased. Kweon et al. (Starch/Stärke, 48 (1996) 214; 49 (1997) 59) Relationship of the averageDo not duplicate number of channels per granule of normal maize starch to the properties of its modified starch products. ____________ Sui & BeMiller (Carbohydrate Polymers, 92 (2013) 894) Do not duplicate • Starches from 5 inbred lines of normal maize with different relative average degrees of channelization (RADC) that could be divided into two groups (2 with RADC values of 1.49-1.52 and 3 with RADC values of 0.10-0.17) were reacted with 4 highly reactive reagents. • No consistent correlations between RADC and the effects of derivatization with the 4 reagents on physical properties, either without or after surface protein removal, were found. Do not duplicate • The results indicate that there are inherent granular and molecular differences in the maize starches that control reactivity that are more influential than RADC (at least with the degrees of modification used), that the differences carry through chemical derivatization, and that different reagents react differently with different starches. Do not duplicate Reaction Patterns Affect Starch Properties and --- The order of reagentDo addition not duplicate during preparation of dual- modified starches impacts overall DS/MS levels and reaction patterns. • Initial cross-linking may reduce the efficiency of subsequent substitution. • Initial substitution decreases the apparent extent of subsequent cross-linking. Effects of the order of Doaddition not duplicate of reagents and catalyst on modification
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