Hydration properties and phosphorous speciation in native, gelatinized and enzymatically modified potato starch analyzed by solid-state MAS NMR

Flemming Hofmann Larsen; Miroslaw Marek Kasprzak; Helle Nygaard Lærke; Knud Erik Bach Knudsen; Sven Pedersen; Anne S. Jørgensen; Andreas Blennow

doi:10.1016/j.carbpol.2013.05.014

Hydration properties and phosphorous speciation in native, gelatinized and enzymatically modified potato starch analyzed by solid-state MAS NMR

Flemming Hofmann Larsen, Miroslaw Marek Kasprzak, Helle Nygaard Lærke, Knud Erik Bach Knudsen, Sven Pedersen, Anne S. Jørgensen, Andreas Blennow

7 Citationer (Scopus)

Abstract

Hydration of granular, gelatinized and molecularly modified states of potato starch in terms of molecular mobility were analyzed by 13C and 31P solid-state MAS NMR. Gelatinization (GEL) tremendously reduced the immobile fraction compared to native (NA) starch granules. This effect was enhanced by enzyme-assisted catalytic branching with branching enzyme (BE) or combined BE and β-amylase (BB) catalyzed exo-hydrolysis. Carbons of the glycosidic α-1,6 linkages required high hydration rates before adopting uniform chemical shifts indicating solid-state disorder and poor water accessibility. Comparative analysis of wheat and waxy maize starches demonstrated that starches were similar upon gelatinization independent of botanical origin and that the torsion angles of the glycosidic linkages were averages of the crystalline A and B type structures. In starch suspension phosphorous in immobile regions was only observed in NA starch. Moreover phosphorous was observed in a minor pH-insensitive form and as major phosphate in hydrated GEL and BE starches.

Originalsprog	Engelsk
Tidsskrift	Carbohydrate Polymers
Vol/bind	97
Udgave nummer	2
Sider (fra-til)	502-511
Antal sider	10
ISSN	0144-8617
DOI	https://doi.org/10.1016/j.carbpol.2013.05.014
Status	Udgivet - 2013

Adgang til dokumentet

10.1016/j.carbpol.2013.05.014

Citationsformater

Hydration properties and phosphorous speciation in native, gelatinized and enzymatically modified potato starch analyzed by solid-state MAS NMR. / Larsen, Flemming Hofmann; Kasprzak, Miroslaw Marek; Lærke, Helle Nygaard et al.

I: Carbohydrate Polymers, Bind 97, Nr. 2, 2013, s. 502-511.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

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title = "Hydration properties and phosphorous speciation in native, gelatinized and enzymatically modified potato starch analyzed by solid-state MAS NMR",

abstract = "Hydration of granular, gelatinized and molecularly modified states of potato starch in terms of molecular mobility were analyzed by 13C and 31P solid-state MAS NMR. Gelatinization (GEL) tremendously reduced the immobile fraction compared to native (NA) starch granules. This effect was enhanced by enzyme-assisted catalytic branching with branching enzyme (BE) or combined BE and β-amylase (BB) catalyzed exo-hydrolysis. Carbons of the glycosidic α-1,6 linkages required high hydration rates before adopting uniform chemical shifts indicating solid-state disorder and poor water accessibility. Comparative analysis of wheat and waxy maize starches demonstrated that starches were similar upon gelatinization independent of botanical origin and that the torsion angles of the glycosidic linkages were averages of the crystalline A and B type structures. In starch suspension phosphorous in immobile regions was only observed in NA starch. Moreover phosphorous was observed in a minor pH-insensitive form and as major phosphate in hydrated GEL and BE starches.",

author = "Larsen, {Flemming Hofmann} and Kasprzak, {Miroslaw Marek} and L{\ae}rke, {Helle Nygaard} and Knudsen, {Knud Erik Bach} and Sven Pedersen and J{\o}rgensen, {Anne S.} and Andreas Blennow",

year = "2013",

doi = "10.1016/j.carbpol.2013.05.014",

language = "English",

volume = "97",

pages = "502--511",

journal = "Carbohydrate Polymers",

issn = "0144-8617",

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TY - JOUR

T1 - Hydration properties and phosphorous speciation in native, gelatinized and enzymatically modified potato starch analyzed by solid-state MAS NMR

AU - Larsen, Flemming Hofmann

AU - Kasprzak, Miroslaw Marek

AU - Lærke, Helle Nygaard

AU - Knudsen, Knud Erik Bach

AU - Pedersen, Sven

AU - Jørgensen, Anne S.

AU - Blennow, Andreas

PY - 2013

Y1 - 2013

N2 - Hydration of granular, gelatinized and molecularly modified states of potato starch in terms of molecular mobility were analyzed by 13C and 31P solid-state MAS NMR. Gelatinization (GEL) tremendously reduced the immobile fraction compared to native (NA) starch granules. This effect was enhanced by enzyme-assisted catalytic branching with branching enzyme (BE) or combined BE and β-amylase (BB) catalyzed exo-hydrolysis. Carbons of the glycosidic α-1,6 linkages required high hydration rates before adopting uniform chemical shifts indicating solid-state disorder and poor water accessibility. Comparative analysis of wheat and waxy maize starches demonstrated that starches were similar upon gelatinization independent of botanical origin and that the torsion angles of the glycosidic linkages were averages of the crystalline A and B type structures. In starch suspension phosphorous in immobile regions was only observed in NA starch. Moreover phosphorous was observed in a minor pH-insensitive form and as major phosphate in hydrated GEL and BE starches.

AB - Hydration of granular, gelatinized and molecularly modified states of potato starch in terms of molecular mobility were analyzed by 13C and 31P solid-state MAS NMR. Gelatinization (GEL) tremendously reduced the immobile fraction compared to native (NA) starch granules. This effect was enhanced by enzyme-assisted catalytic branching with branching enzyme (BE) or combined BE and β-amylase (BB) catalyzed exo-hydrolysis. Carbons of the glycosidic α-1,6 linkages required high hydration rates before adopting uniform chemical shifts indicating solid-state disorder and poor water accessibility. Comparative analysis of wheat and waxy maize starches demonstrated that starches were similar upon gelatinization independent of botanical origin and that the torsion angles of the glycosidic linkages were averages of the crystalline A and B type structures. In starch suspension phosphorous in immobile regions was only observed in NA starch. Moreover phosphorous was observed in a minor pH-insensitive form and as major phosphate in hydrated GEL and BE starches.

U2 - 10.1016/j.carbpol.2013.05.014

DO - 10.1016/j.carbpol.2013.05.014

M3 - Journal article

SN - 0144-8617

VL - 97

SP - 502

EP - 511

JO - Carbohydrate Polymers

JF - Carbohydrate Polymers

IS - 2

ER -