Morphological and structural aspects of the giant starch granules from Phajus grandifolius

Synchrotron radiation is the most versatile way to explore biological materials in different states: monocrystalline, polycrystalline, solution, colloids and multiscale architectures. Steady improvements in instrumentation have made synchrotrons the most flexible intense X-ray source. The wide range of applications of synchrotron radiation is commensurate with the structural diversity and complexity of the molecules and macromolecules that form the collection of substrates investigated by glycoscience. The present review illustrates how synchrotron-based experiments have contributed to our understanding in the field of structural glycobiology. Structural characterization of protein–carbohydrate interactions of the families of most glycan-interacting proteins (including glycosyl transferases and hydrolases, lectins, antibodies and GAG-binding proteins) are presented. Examples concerned with glycolipids and colloids are also covered as well as some dealing with the structures and multiscale architectures of polysaccharides. Insights into the kinetics of catalytic events observed in the crystalline state are also presented as well as some aspects of structure determination of protein in solution.

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“…Between 10 µm steps, the change of the direction of the double-helices is gradual, which is consistent with a radial orientation (Fig. 20) [92]. …”

Section: Reviewsupporting

confidence: 68%

Glycoscience@Synchrotron: Synchrotron radiation applied to structural glycoscience

Pérez

Sanctis²

2017

Beilstein J. Org. Chem.

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“…This suggested a very well‐developed organization inside these granules with the crystallites found in one direction from the distal hilum at the top of the pyramide‐like granules to the base of the pyramidals, instead of a radial organization. A quite similar organization of the helices was described for the giant starch granules from the pseudo‐bulbs of the orchid Phajus grandifolius . Some of these granules, which are B‐crystalline, have protruberances extending from an ogival body.…”

Section: Discussionmentioning

confidence: 99%

Distinct Properties and Structures Among B‐Crystalline Starch Granules

et al. 2017

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Starch granules derived from certain tuber or root crops exhibit a B‐type polymorphic pattern and amylopectin with a high content of long B‐chains and comparatively long segments between the building blocks. Here, four B‐crystalline starches are selected to study their morphology and molecular composition, including lintnerization conducted at two different temperatures. The structure of the granules suggests that the B‐type crystalline starches can be divided into two distinct groups, with potato and edible canna forming one group having large granules with typical “growth rings” and the molecular structure of the lintners being dependent on the temperature of lintnerization. The other group consists of shoti and lesser yam starches possessing granules with alternating “granular slices” instead of rings or shells and the molecular composition of the lintners is not dependent on the temperature. It is found that the former group of starch possess lower gelatinization temperatures and swell at lower temperatures than the latter group, suggesting a more labile granular structure of potato and canna starches compared to shoti and lesser yam. As the properties are not related to the amylose or phosphate content of the granules, the result suggests that B‐crystalline starch granules are found as at least two distinct structural types with unique architectures.

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“…The structure and topography of starch granules have been extensively studied using a variety of microscopic techniques, including optical microscopy (OM), scanning electron microscopy (SEM), transmission electron microscopy (TEM) and atomic force microscopy (AFM) (Chanzy et al, 2006;Gallant et al, 1997;Li, Vasanthan, Hoover, & Rossnagel, 2003;Ridout, Parker, Hedley, Bogracheva, & Morris, 2006). Starch granules viewed under OM have a characteristic layered structure due to the growth rings.…”

Section: Introductionmentioning

confidence: 99%

In vivo degradation of banana starch: Structural characterization of the degradation process

Peroni-Okita

Simão

Cardoso

et al. 2010

Carbohydrate Polymers

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a b s t r a c tThis work reports the first ultrastructural investigation into the degradation process that starch granules isolated from bananas (cv. Nanicão) undergo during ripening. Starch granules from green bananas had a smooth surface, while granules from ripe bananas were more elongated with parallel striations, as revealed by CSLM and SEM. AFM images revealed that the first layer covering the granule surface is composed of a hard material and, as degradation proceeds, hard and soft regions seem to be repeated at regular intervals. WAXD patterns of banana starches were C-type, and the crystalline index was reduced during ripening. The B-/A-type ratio was increased, indicating the preferential degradation of the A-type allomorph. The branch-chain length distribution showed predominantly short chains of amylopectin (A and B1-chain). The fa/fb ratio was reduced during degradation, while amylose content was increased. The results allowed a detailed understanding of the changes that starch granules undergo during banana ripening.

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Morphological and structural aspects of the giant starch granules from Phajus grandifolius

Cited by 31 publications

References 38 publications

Glycoscience@Synchrotron: Synchrotron radiation applied to structural glycoscience

Glycoscience@Synchrotron: Synchrotron radiation applied to structural glycoscience

Distinct Properties and Structures Among B‐Crystalline Starch Granules

In vivo degradation of banana starch: Structural characterization of the degradation process

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