title: Effects of protein on crosslinking of normal maize, waxy maize, and potato starches.
abstract: Channels of maize starch granules are lined with proteins and phospholipids. Therefore, when they are treated with reagents that react at or near the surfaces of channels, three types of crosslinks could be produced: protein-protein, protein-starch, starch-starch. To determine which of these may be occurring and the effect(s) of channel proteins (and their removal) on crosslinking, normal and waxy maize starches were treated with a proteinase (thermolysin, which is known to remove protein from channels) before and after crosslinking, and the properties of the products were compared to those of a control (crosslinking without proteinase treatment). After establishing that treatment of starch with thermolysin alone had no effect on the RVA trace, three reaction sequences were used: crosslinking alone (CL), proteinase treatment before crosslinking (Enz-CL), proteinase treatment after crosslinking (CL-Enz). Two crosslinking reagents were used: phosphoryl chloride (POCl3), which is known to react at or near channel surfaces; STMP, which is believed to react throughout the granule matrix. Three concentrations of POCl3 (based on the weight of starch) were used. For both normal maize starch (NMS) and waxy maize starch (WMS) reacted with POCl3, the trends were generally the same, with apparent relative degrees of crosslinking indicated to be CL-Enz=CL>Enz-CL, but the effects were greater with NMS and there were differences when different concentrations of reagent were used. The basic trends were the same when potato starch was used in the same experiments. Crosslinking with STMP was done both in the presence and the absence of sodium sulfate (SS). Both with and without SS and with both NMS and WMS, the order of indicated crosslinking was generally the same as found after reaction with POCl3, with the indicated swelling inhibition being greater when SS was present in the reaction mixture. Examination of the maize starches with a protein stain indicated that channel protein was removed by treatment with thermolysin when the proteinase treatment occurred before crosslinking with either POCl3 or STMP, but only incompletely or not at all if the treatment with the proteinase occurred after crosslinking. Because the crosslinking reactions were less effective when the protein was removed, the results are tentatively interpreted as indicating that they involved protein molecules, although there may not be a direct relationship.
authors.affiliation: Whistler Center for Carbohydrate Research, Department of Food Science, 745 Agricultural Mall Drive, Purdue University, West Lafayette, IN 47907-2009, USA.
authors.forename: Jung-Ah
authors.initials: JA
authors.lastname: Han
authors.affiliation: Whistler Center for Carbohydrate Research, Department of Food Science, 745 Agricultural Mall Drive, Purdue University, West Lafayette, IN 47907-2009, USA. Electronic address: bemiller@purdue.edu.
authors.forename: James N
authors.initials: JN
authors.lastname: BeMiller
keywords: Crosslinked starch; Normal corn starch; Potato starch; Starch granule protein; Waxy corn starch