Glass transitions of barley starch and protein in the endosperm and isolated from

Donkelaar, L.H.G. van; Martinez, José Torres; Frijters, Hans; Noordman, T.R.; Boom, R.M.; Goot, Atze Jan van der

doi:10.1016/j.foodres.2015.03.042

Cited by 22 publications

(14 citation statements)

References 22 publications

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“…The glass transition of starch and protein from barley was studied by differential scanning calorimetry (DSC) and thermomechanical compression test (TMCT) using the Gordon‐Taylor equation (Figure ) (van Donkelaar and others ). As expected, the glass transition temperature ( T g ) of starch decreases with increasing moisture content.…”

Section: Physicochemical Propertiesmentioning

confidence: 99%

“…The difference in the T g between starch and protein was smaller from the TMCT test than from the DSC test. This may be due to the differences in heating rate, range of moisture content, and conformational changes of the samples in different tests (van Donkelaar and others ). It has been proposed that the glass transition of starch is much related to the amorphous region of the starch granules (Slade and Levine ).…”

Section: Physicochemical Propertiesmentioning

confidence: 99%

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Barley Starch: Composition, Structure, Properties, and Modifications

Zhu

2017

Comp Rev Food Sci Food Safe

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Barley (Hordeum vulgare L.) is mainly used as animal feed and in malting. In recent years, there has been growing interest in using barley for food production. Starch is the major component of the kernel and may amount up to over 70% of the dry weight. The quality of barley products is much determined by its starch properties such as gelatinization and retrogradation. Starch is also a by-product of the barley fractionation industry and can be utilized for value-added products. This review summarizes the recent developments in our understanding of the isolation, chemical composition, granular structure, chemical structure of starch components, physicochemical properties, and various modifications of barley starch. The structure-function relationships of starch are discussed. This review provides a basis for better utilizing barley starch, as well as the further development of barley as a sustainable crop.

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Section: Physicochemical Propertiesmentioning

confidence: 99%

Section: Physicochemical Propertiesmentioning

confidence: 99%

Barley Starch: Composition, Structure, Properties, and Modifications

Zhu

2017

Comp Rev Food Sci Food Safe

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“…However, there is very little information on the effect of annealing on starch structure and the mobility of water molecules (Wang et al ., ; Yu et al ., ). Guo, Donkelaar and their collaborators proposed glass transitions for different starches via different methods of modification (Guo & Du, ; Donkelaar et al ., ). In this study, P. lobata (Willd.)…”

Section: Introductionmentioning

confidence: 97%

“…In the glassy state, amorphous polymeric segments remain 'frozen' in a random conformation. After heating, the glassy polymer converts into a rubbery system of high flexibility, and the transition temperature is the so-called glass transition temperature, T g (Madrigal et al, 2011;Donkelaar et al, 2015). The T g is an important parameter for determining the kinetics of crystallisation of amorphous materials.…”

Section: Introductionmentioning

confidence: 99%

Determining the effects of annealing time on the glass transition temperature of Pueraria lobata (Willd.) Ohwi starch

Zhu

Chen

et al. 2017

Int J of Food Sci Tech

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SummaryTo probe the effects of annealing time on the glass transition temperature (T g ) and digestibility of Pueraria lobata (Willd.) Ohwi starch, the starch crystal structure and moisture distribution through the components of P. lobata (Willd.) Ohwi starch were investigated. Annealing times of 0, 1, 3, 6, 12 and 24 h were employed to determine the effect of starch T g using differential scanning calorimetry (DSC) with the support of 1 H low-field NMR, polarised light microscopy and 13 C CP/MAS NMR. The T g values of the starch increased with longer annealing times. The 1 H low-field NMR results showed that the T 2 relaxation time decreased and starch-water interactions increased as the annealing time increased. Compared with native starch, annealed starch had higher contents of slowly digested starch (SDS) and resistant starch (RS). The starch crystal structure was not destroyed after annealing, but the relative crystallinity percentage increased slightly.

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“…Additionally, proteins in the aqueous state have T g values in the range of −75-30 C, indicating that above these temperatures the polypeptide chain is able to move and rearrange in order to achieve different conformations (Ringe & Petsko, 2003;Shinyashiki et al, 2009). However, when water is removed, the resulting solid protein exhibits T g values of 130-185 C due to the restricted molecular motion of the protein chains in response to the absence of the plasticizing water molecules (Matveev, Grinberg, Sochava, & Tolstoguzov, 1997;Pikal, Rigsbee, & Roy, 2007;Van Donkelaar et al, 2015). The shift in T g is beneficial when designing melt extrusion and processing proteins in the solid state, as the restricted molecular motion of solid proteins can help to retain the correct conformation after extrusion at elevated temperatures.…”

Section: Extrusionmentioning

confidence: 99%

Poly(lactic‐co‐glycolic acid) devices: Production and applications for sustained protein delivery

Lee

Pokorski

2018

WIREs Nanomed Nanobiotechnol

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Injectable or implantable poly(lactic-co-glycolic acid) (PLGA) devices for the sustained delivery of proteins have been widely studied and utilized to overcome the necessity of repeated administrations for therapeutic proteins due to poor pharmacokinetic profiles of macromolecular therapies. These devices can come in the form of microparticles, implants, or patches depending on the disease state and route of administration. Furthermore, the release rate can be tuned from weeks to months by controlling the polymer composition, geometry of the device, or introducing additives during device fabrication. Slow-release devices have become a very powerful tool for modern medicine. Production of these devices has initially focused on emulsion-based methods, relying on phase separation to encapsulate proteins within polymeric microparticles. Process parameters and the effect of additives have been thoroughly researched to ensure protein stability during device manufacturing and to control the release profile. Continuous fluidic production methods have also been utilized to create protein-laden PLGA devices through spray drying and electrospray production. Thermal processing of PLGA with solid proteins is an emerging production method that allows for continuous, high-throughput manufacturing of PLGA/protein devices. Overall, polymeric materials for protein delivery remain an emerging field of research for the creation of single administration treatments for a wide variety of disease. This review describes, in detail, methods to make PLGA devices, comparing traditional emulsion-based methods to emerging methods to fabricate protein-laden devices. This article is categorized under: Biology-Inspired Nanomaterials > Protein and Virus-Based Structures Implantable Materials and Surgical Technologies > Nanomaterials and Implants Biology-Inspired Nanomaterials > Peptide-Based Structures.

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Glass transitions of barley starch and protein in the endosperm and isolated from

Cited by 22 publications

References 22 publications

Barley Starch: Composition, Structure, Properties, and Modifications

Barley Starch: Composition, Structure, Properties, and Modifications

Determining the effects of annealing time on the glass transition temperature of Pueraria lobata (Willd.) Ohwi starch

Poly(lactic‐co‐glycolic acid) devices: Production and applications for sustained protein delivery

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