Detailed refinement of the crystal structure of Vh-amylose

V-amylose Structural Characteristics, Methods of Preparation, Significance, and Potential Applications

“…(11) , Godet et al, (5,31) using simulated molecular docking, pointed out that within the Vamylose helix, the H-5 atoms of the glycosyl residues in a six glycosyl residue ring could form van der Waals interactions with fatty acid methylene groups, hence also implying a hydrophobic internal environment. Rappenecker et al (4) and Nimz et al (32) described the intra and intermolecular contacts in V-amylose that are necessary for stability of polymeric and macrocycle 26-D-glucose cycloamylose V-amylose, respectively. They showed that the helical amylose structure and amylose-ligand interaction are stabilized by a series of molecular hydrogen bonds and van der Waals forces between the amylose glucose residues, water molecules and the ligand.…”

“…They showed that the helical amylose structure and amylose-ligand interaction are stabilized by a series of molecular hydrogen bonds and van der Waals forces between the amylose glucose residues, water molecules and the ligand. (4,32) Nimz et al (32) demonstrated that the intrahelical amylose-ligand interaction is dominated by hydrogen-to-hydrogen van der Waals forces between the hydrogens bonded to the 3 rd and 5 th carbon of glucose molecules with the hydrogen from the aliphatic chain C-H for the cycloamylose V-amylose helix. The formation of the inclusion complexes therefore involves hydrophobic forces that enable transfer of a hydrophobic ligand component, such as the aliphatic fatty acid chain from a 4 hydrophilic polar phase, into the hydrophobic environment within the amylose helix cavity.…”

“…(4,32) Nimz et al (32) demonstrated that the intrahelical amylose-ligand interaction is dominated by hydrogen-to-hydrogen van der Waals forces between the hydrogens bonded to the 3 rd and 5 th carbon of glucose molecules with the hydrogen from the aliphatic chain C-H for the cycloamylose V-amylose helix. The formation of the inclusion complexes therefore involves hydrophobic forces that enable transfer of a hydrophobic ligand component, such as the aliphatic fatty acid chain from a 4 hydrophilic polar phase, into the hydrophobic environment within the amylose helix cavity. (31,33,34) Along glucose residues in the amylose chain, the V-amylose is stabilized by intramolecular hydrogen bonds (H-O.…H-O) involving O2(1)…O3(2) (4,32) with an extra O2 (1)…O6(7) in polymeric V-amylose (4) (the number after O indicates the carbon number in D-glucose to which the oxygen is covalently bonded while the number in parenthesis indicates the glycosyl residue number/position in the amylose chain).…”

“…The formation of the inclusion complexes therefore involves hydrophobic forces that enable transfer of a hydrophobic ligand component, such as the aliphatic fatty acid chain from a 4 hydrophilic polar phase, into the hydrophobic environment within the amylose helix cavity. (31,33,34) Along glucose residues in the amylose chain, the V-amylose is stabilized by intramolecular hydrogen bonds (H-O.…H-O) involving O2(1)…O3(2) (4,32) with an extra O2 (1)…O6(7) in polymeric V-amylose (4) (the number after O indicates the carbon number in D-glucose to which the oxygen is covalently bonded while the number in parenthesis indicates the glycosyl residue number/position in the amylose chain). The intrahelical channel may contain water molecules that are hydrogen bonded to each other but not to the amylose.…”

“…(2) Amylose can form single helical inclusion complexes generically known as V-amylose. (3)(4)(5) The V-amylose complexes have been shown to form with a diverse range of compounds such as alcohols, (6)(7)(8) fatty acids, (9) potassium hydroxide (KOH), (10) iodine, (11) flavor compounds, (12)(13)(14)(15) and hydrophobic organic polymers. (16)(17)(18)(19)(20)(21)(22) V-amylose complexes have shown potential in various food-related applications such as nanoencapsulation of sensitive bioactive (23,24) or flavor compounds, (12,14) formation of amylose nanotubes, (25) and modification of starch rheological functionality.…”