Category Ranking
98%
Total Visits
921
Avg Visit Duration
2 minutes
Citations
20
Article Abstract
Starch is a semi-crystalline macromolecule with the presence of amorphous and crystalline components. The amorphous amylose and crystalline amylopectin regions in starch granules are susceptible to certain physical modifications, such as gamma irradiation. Polarization-resolved second harmonic generation (P-SHG) microscopy in conjunction with SHG-circular dichroism (CD) was used to assess the three-dimensional molecular order and inherent chirality of starch granules and their reaction to different dosages of gamma irradiation. For the first time, the relationship between starch achirality (χ21/χ16 and χ22/χ16) and chirality (χ14/χ16) determining susceptibility tensor ratios has been elucidated. The results showed that changes in the structure and orientation of long-chain amylopectin were supported by the decrease in the SHG anisotropy factor and the χ22/χ16 ratio. Furthermore, SHG-CD illustrated the molecular tilt angle by revealing the arrangement of amylopectin molecules pointing either upward or downward owing to molecular polarity.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1093/micmic/ozad058 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Physicochemical, microbiological, and microstructural changes in germinated wheat grain.
PLoS One
September 2025
Department of Science, LLP "Research and Production Enterprise "Innovator", Astana, Kazakhstan.
This study investigates the physicochemical, microbiological, and microstructural changes in soft wheat grain during germination under varying moisture conditions: moderately dry, moist, and wet. Pre-harvest sprouting can severely compromise grain quality and usability; however, understanding germination-induced changes offers insights into potential utilization strategies. Physical parameters-including thousand-kernel weight, test weight, and falling number-showed strong correlation with germination time, decreasing by 8.
View Article and Find Full Text PDFExploring the effect of Curdlan and xanthan on physicochemical properties and multiscale structure of rice starch during extrusion.
Food Res Int
November 2025
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China. Electronic address:
Hydrocolloids are utilized in starch-based foods for water-holding, thickening, and gelation, yet their molecular interactions with starch in extrusion systems remain underexplored; this study evaluates physicochemical and multiscale structural changes in extruded starch incorporating curdlan (CG) and xanthan (XG). Incorporation of CG and XG significantly counteracted the disruption of the multiscale structure of starch caused by the extrusion treatment, and increased the content of resistant starch. It reduced the content of rapidly digestible starch in extruded starch by 4.
View Article and Find Full Text PDFInfluence of Starch-Granule Diameter on Lasing Thresholds of the Molecular Rotor Thioflavin T in a Dual-Cavity Fabry-Perot/Whispering Gallery Mode.
ACS Omega
September 2025
Center of Cellular Immunotherapies, Warsaw University of Life Sciences, Warsaw 02-786, Poland.
A dual-cavity lasing platform is reported in which thioflavin T (ThT), a rotor-sensitive molecular probe, is employed to map molecular-crowding effects within starch granules via coupled Fabry-Perot (FP) and whispering gallery mode (WGM) resonances. In this architecture, global standing-wave feedback is furnished by a planar FP cavity, while size-tunable WGMs are supported by ThT-coated starch granules. Granules were sorted into five diameter classes (<20, 20-30, 30-40, 40-60, and >60 μm), and lasing thresholds alongside fluorescence lifetimes were determined.
View Article and Find Full Text PDFSodium alginate-combined ultrasonic modification of starch: Structural characterization, batter properties, and crispiness improvement in fried fish.
Food Chem
September 2025
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. Electronic address:
Sodium alginate-combined ultrasonic (SA-US) modification of wheat flour and corn starch was characterized to investigate its effects on batter properties and fried fish crispiness. This modification significantly increased hydration properties, and gelatinization temperature of wheat flour and corn starch (P < 0.05), while decreasing short-range structure, double helices, crystallinity, and starch granules' integrity.
View Article and Find Full Text PDFSynergistic modification of chestnut powder via Lactobacillus plantarum and pullulanase: Promotion of resistant starch formation and structural-functional enhancement.
Carbohydr Polym
November 2025
National Key Laboratory for Development and Utilization of Forest Food Resources, Nanjing Forestry University, Nanjing 210037, China; Co-Innovation Center for the Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing 210037, China. Electronic address:
Chestnut (Castanea mollissima Blume) is a nutritionally dense food, notably rich in starch, making it an important natural source of carbohydrates and energy for human diets. However, its high content of rapidly digestible starch (RDS) limits its use in low-glycemic-index (GI) food products. This study developed a synergistic bioprocess combining Lactobacillus plantarum fermentation and pullulanase-catalyzed debranching to enhance the nutritional and structural characteristics of chestnut powder.
View Article and Find Full Text PDF