Self-assembly kinetics of debranched short-chain glucans from waxy maize starch to form spherical microparticles and its applications

Luo, Ke; Park, Kyu-Hwan; Lee, Da-Hee; Hong, Chae-Eun; Song, Youngwoon; Yoo, Sang‐Ho; Kim, Young-Rok

doi:10.1016/j.colsurfb.2019.01.002

Cited by 42 publications

(20 citation statements)

References 41 publications

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“…In addition, there is no notable difference between the particle size and distribution of the particles formed at 4 °C and 30 °C (Figure S3). However, the particles formed at 4 °C were only included in this study since it has been reported that the recrystallization rate of starch-based microparticles was higher at 4 °C in comparison to 20 °C and 40 °C [12].…”

Section: Resultsmentioning

confidence: 99%

“…According to the absorbance measurement at 600 nm, the turbidity of reaction increased sharply for the first 2 h followed by a saturation for the rest of the self-assembly reaction when lecithin was present (Figure 2a). The turbidity of reaction reflects the nucleation and growth of AMPs [2,6,12]. The sharp increase of turbidity during the early stages of reaction indicates the fast formation of nuclei, which is essential for the formation of uniform particles.…”

Section: Resultsmentioning

confidence: 99%

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Effect of Lecithin on the Spontaneous Crystallization of Enzymatically Synthesized Short-Chain Amylose Molecules into Spherical Microparticles

et al. 2019

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Here, we report a facile and effective one-pot approach to prepare uniform amylose-based polymeric microparticles (PMPs) through enzymatic synthesis of short-chain amylose (SCA) followed by spontaneous self-assembly of the SCA in the presence of lecithin. The effect of lecithin on nucleation and growth kinetics of amylose microparticles was investigated by monitoring the turbidity of reaction solution and the size of particles over the course of the self-assembly process. The results suggest that lecithin played a critical role in controlling the self-assembly kinetics to form uniform amylose microparticles through steric stabilization of the growing particles and diffusion-limited growth effect. The crystallinity of amylose microparticles was not affected by lecithin, implying that lecithin did not disrupt the crystal structure within the particle and would mainly be present on the surface of the microparticles. Considering its biodegradable and biocompatible nature, the amylose-based microparticles would find a range of useful applications in the area of food, cosmetics, medicine, chromatography and other related materials sciences.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Effect of Lecithin on the Spontaneous Crystallization of Enzymatically Synthesized Short-Chain Amylose Molecules into Spherical Microparticles

et al. 2019

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“…The short glucan chains have also been self‐assembled by Luo et al. () using iron oxide NPs to manufacture microcapsules with antimicrobial properties.…”

Section: Potential Applications Of Scps In Foodmentioning

confidence: 99%

“…These authors concluded that lutein exhibited a high encapsulation efficiency (approximately 85%) and a loading content of almost 8%, thus showing potential applications in the food industry (Chang et al, 2017). The short glucan chains have also been self-assembled by Luo et al (2019) using iron oxide NPs to manufacture microcapsules with antimicrobial properties.…”

Section: Encapsulationmentioning

confidence: 99%

Self‐Assembled Carbohydrate Polymers for Food Applications: A Review

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Makvandi

et al. 2019

Comp Rev Food Sci Food Safe

112

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The self‐assembled natural and synthetic polymers are booming. However, natural polymers obtained from native or modified carbohydrate polymers (CPs), such as celluloses, chitosan, glucans, gums, pectins, and starches, have had special attention as raw material in the manufacture of self‐assembled polymer composite materials having several forms: films, hydrogels, micelles, and particles. The easy manipulation of the architecture of the CPs, as well as their high availability in nature, low cost, and being sustainable and green polymers have been the main positive points in the use of them for different applications. CPs have been used as building blocks for composite structures, and their easy orientation and ordering has given rise to self‐assembled CPs (SCPs). These macromolecules have been little studied for food applications. Nonetheless, their research has grown mainly in the last 5 years as encapsulated food additive wall materials, food coatings, and edible films. The multifaceted properties (systems sensitive to pH, temperature, ionic strength, types of ions, mechanical force, and enzymes) of these devices are leading to the development of advanced food materials. This review article focused on the analysis of SCPs for food applications in order to encourage other research groups for their preparation and implementation.

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“…Moreover, the unique catalytic activity of DBE provides a simple and effective means of producing linear short-chain glucans (SCGs) from amylopectin. SCGs have recently been reported to recrystallize in aqueous solution to form spherical nano- or micro-structures [3,4], which have emerged as a biodegradable and biocompatible carrier or encapsulation agent for various guest molecules, such as carbon nanotubes [5], iron oxide nanoparticles [6,7,8], fatty acids [9], and β-carotene [10].…”

Section: Introductionmentioning

confidence: 99%

Colorimetric Determination of the Activity of Starch-Debranching Enzyme via Modified Tollens’ Reaction

et al. 2019

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Nelson–Somogyi and 3,5-dinitrosalicylic acid (DNS) assays are the classical analytical methods for the determination of activity of starch-debranching enzymes, however, they have a narrow detection range and do not adapt to the quantitative measurement of linear polysaccharides. Herein, we developed a simple and accurate colorimetric assay for determining the activity of starch-debranching pullulanase through the modified Tollens’ reaction in combination with UV irradiation. Silver nanoparticles (AgNPs) were formed by reducing aldehyde groups in short-chain glucans (SCGs) generated by debranching of waxy maize starch using pullulanase through the modified Tollens’ reaction. In addition to providing a reducing moiety to the Tollens’ reaction, the debranching product, SCGs, also enhanced the colloidal stability of synthesized AgNPs, of which the amplitude of its surface plasmon resonance (SPR) absorbance peak was proportional to the concentration of SCGs ranging from 0.01–10 mg/mL. The detection limit of this system was 0.01 mg/mL, which was found to be 100 times higher than that of the conventional DNS assay. The purification of SCGs by recrystallization and gelatinization improved the selectivity of this colorimetric assay for debranching products, which provides a simple and accurate means of monitoring the debranching process and characterizing the activity of starch-debranching enzymes.

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Self-assembly kinetics of debranched short-chain glucans from waxy maize starch to form spherical microparticles and its applications

Cited by 42 publications

References 41 publications

Effect of Lecithin on the Spontaneous Crystallization of Enzymatically Synthesized Short-Chain Amylose Molecules into Spherical Microparticles

Effect of Lecithin on the Spontaneous Crystallization of Enzymatically Synthesized Short-Chain Amylose Molecules into Spherical Microparticles

Self‐Assembled Carbohydrate Polymers for Food Applications: A Review

Colorimetric Determination of the Activity of Starch-Debranching Enzyme via Modified Tollens’ Reaction

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