The Physicochemical Properties of Starch Are Affected by Wxlv in Indica Rice

Amylose largely determines rice grain quality profiles. The process of rice amylose biosynthesis is mainly driven by the waxy (Wx) gene, which also affects the diversity of amylose content. The present study assessed the grain quality profiles, starch fine structure, and crystallinity characteristics of the near-isogenic lines Q11(Wxlv), NIL(Wxa), and NIL(Wxb) in the indica rice Q11 background containing different Wx alleles. Q11(Wxlv) rice contained a relatively higher amylose level but very soft gel consistency and low starch viscosity, compared with rice lines carrying Wxa and Wxb. In addition, starch fine structure analysis revealed a remarkable decrease in the relative area ratio of the short amylopectin fraction but an increased amylose fraction in Q11(Wxlv) rice. Chain length distribution analysis showed that Q11(Wxlv) rice contained less amylopectin short chains but more intermediate chains, which decreased the crystallinity and lamellar peak intensity, compared with those of NIL(Wxa) and NIL(Wxb) rice. Additionally, the starches in developing grains showed different accumulation profiles among the three rice lines. Moreover, significant differences in starch gelatinization and retrogradation characteristics were observed between near-isogenic lines, which were caused by variation in starch fine structure. These findings revealed the effects of Wxlv on rice grain quality and the fine structure of starch in indica rice.

Pasting Properties of Various Waxy Rice Flours: Effect of α-Amylase Activity, Protein, and Amylopectin

Waxy rice is one of the most popular traditional crops served as a staple food in China. In this study, the effect of different factors including α-amylase activity, protein, and amylopectin structure on the pasting properties of four waxy rice varieties were investigated. Rice flours treated with AgNO3 solution, DL-dithiothreitol (DTT) or protease, suggested that both α-amylase activity and protein significantly decrease the pasting viscosity of waxy rice flours. Chain length distribution of amylopectin as measured by high performance ion exchange chromatography (HPAEC-PAD) showed that starch with higher ratio of short chain leading to a higher pasting viscosity. X-Ray diffractograms showed that the crystal type of all the four varieties of rice starches were characteristic A-type. Relative crystallinity of each rice starch was further calculated, and a higher crystallization resulted in a higher viscosity. Our study would provide a fundamental knowledge of the relationship between different factors and waxy starch pasting properties, as well as be a reference for controlling the quality of waxy rice starch-based food.

Going Beyond the Carothers, Flory and Stockmayer Equation by Including Cyclization Reactions and Mobility Constraints

A challenge in the field of polymer network synthesis by a step-growth mechanism is the quantification of the relative importance of inter- vs. intramolecular reactions. Here we use a matrix-based kinetic Monte Carlo (kMC) framework to demonstrate that the variation of the chain length distribution and its averages (e.g., number average chain length xn), are largely affected by intramolecular reactions, as mostly ignored in theoretical studies. We showcase that a conventional approach based on equations derived by Carothers, Flory and Stockmayer, assuming constant reactivities and ignoring intramolecular reactions, is very approximate, and the use of asymptotic limits is biased. Intramolecular reactions stretch the functional group (FG) conversion range and reduce the average chain lengths. In the likely case of restricted mobilities due to diffusional limitations because of a viscosity increase during polymerization, a complex xn profile with possible plateau formation may arise. The joint consideration of stoichiometric and non-stoichiometric conditions allows the validation of hypotheses for both the intrinsic and apparent reactivities of inter- and intramolecular reactions. The kMC framework is also utilized for reverse engineering purposes, aiming at the identification of advanced (pseudo-)analytical equations, dimensionless numbers and mechanistic insights. We highlight that assuming average molecules by equally distributing A and B FGs is unsuited, and the number of AB intramolecular combinations is affected by the number of monomer units in the molecules, specifically at high FG conversions. In the absence of mobility constraints, dimensionless numbers can be considered to map the time variation of the fraction of intramolecular reactions, but still, a complex solution results, making a kMC approach overall most elegant.

Quantifying clause chains in Nungon texts

Clause chains are sequences of clauses with under-specified verbal predicates, plus a single clause with a fully-specified verbal predicate. Clause chains represent the morpho-syntactic demarcation of a speech unit greater than a single clause, but the precise length of this unit is rarely assessed. Clause chain length, distribution, bridging linkage, and non-canonical forms are evaluated in a sample of 64 texts, containing over 1742 clause chains, in the Papuan language Nungon. In the 49 narrative texts, unlike in other genres, total clause chains per text increases as text duration increases. The average clause chain in the sample is 3–4 clauses long; the longest has 22 clauses. Average clause chain length decreases as text length increases. The longest narrative texts have similar average clause chain length, proportion of bridging clauses, and proportion of non-canonical clause chains, and feature a leisurely rhythm: half of their clause chains are minimal, two-clause chains.

Analysis of Composition and Morphology of Cuticular Wax of Wheat at Different Development Stages

In order to investigate the morphology and composition of cuticular waxes on the spikes and leaves at different plant growth stages, the glossy variety (Changwu9945-10) and glaucous variety (L955195) of wheat (Triticum aestivum) were selected. Scanning electron microscopy (SEM) revealed that the morphology of cuticular wax crystals changed constantly throughout plant growth, and the wax crystals of spike (glume) and leaf surfaces were tubules and platelets. Tubule wax crystals could formed on the glumes within a few days, but took longer time to form on the leaf surface. Gas Chromatography-Mass Spectrometry (GC-MS) analysis displayed five different compound classes on the extracts of the spikes and leaves, including alkane homologues (C25–C33), alcohol homologues (C22–C32), aldehyde homologue (C24–C30) and diketones (C31). Furthermore, the content of five compound classes changed at the different development stages in the cultivars. The total wax content at each development stage of L955195 was higher than that of Changwu9945-10. Interestingly, OH-β-diketones identified only in the glaucous variety (L955195). Diketone was the major compound class that caused the changes during the spike growth period, while alcohols were the major compound classes that caused the changes during the leaf growth period. At the same time, there were also dramatic changes in the chain length distribution of these compositions. Therefore, based on the above results, this study provided comprehensive information for wheat cuticular waxes and advanced the knowledge for development of wheat waxes in the future. © 2021 Friends Science Publishers© 2021 Friends Science Publishers© 2021 Friends Science Publishers© 2021 Friends Science Publishers© 2021 Friends Science Publishers© 2021 Friends Science Publishers© 2021 Friends Science Publishers© 2021 Friends Science Publishers© 2021 Friends Science Publishers© 2021 Friends Science Publishers© 2021 Friends Science Publishers© 2021 Friends Science Publishers© 2021 Friends Science Publishers© 2021 Friends Science Publishers© 2021 Friends Science Publishers© 2021 Friends Science Publishers© 2021 Friends Science Publishers© 2021 Friends Science Publishers© 2021 Friends Science Publishers© 2021 Friends Science Publishers© 2021 Friends Science Publishers© 2021 Friends Science Publishers© 2021 Friends Science Publishers© 2021 Friends Science Publishers © 2021 Friends Science Publishers© 2021 Friends Science Publishers© 2021 Friends Science Publishers© 2021 Friends Science Publishers© 2021 Friends Science Publishers© 2021 Friends Science Publishers© 2021 Friends Science Publishers©

Miniaturized Analysis of Amylopectin Chain Length Distribution by Fluorescence-Assisted Capillary Electrophoresis (FACE) down to Single Starch Granules

In the present work, we developed a miniaturized method for determining amylopectin chain length distribution (CLD) by fluorescence-assisted capillary electrophoresis (FACE). The method relies on single granule entrapping into capillaries followed by direct starch gelatinization and amylopectin debranching on carbograph-based solid phase extraction (SPE) cartridges. Sample desalting on HypersepTM tips following APTS-labelling and the use of nanovials allowed for the fluorescence analysis of weakly diluted samples. Consequently, method sensitivity was improved by 500-fold which is compatible with the analysis of single potato starch granules. The method was implemented to determine CLD profiles of single starch granules ranging from 50 to 100 µm in diameter. In these experiments, the relative proportion of starch glucans of up to 30 degrees of polymerization (DP) could be quantified.

Miniaturized Analysis of Amylopectin Chain Length Distribution by Fluorescence-Assisted Capillary Electrophoresis (FACE) down to Single Starch Granules

In the present work, we developed a miniaturized method for determining amylopectin chain length distribution (CLD) by fluorescence-assisted capillary electrophoresis (FACE). The method relies on single granule entrapping into capillaries followed by direct starch gelatinization and amylopectin debranching on carbograph-based solid phase extraction (SPE) cartridges. Sample desalting on HypersepTM tips following APTS-labelling and the use of nanovials allowed for the fluorescence analysis of weakly diluted samples. Consequently, method sensitivity was improved by 500-fold which is compatible with the analysis of single potato starch granules. The method was implemented to determine CLD profiles of single starch granules ranging from 50 to 100 µm in diameter. In these experiments, the relative proportion of starch glucans of up to 30 degrees of polymerization (DP) could be quantified.

Functionality of cassava genotypes for waxy starch

The objective of this work was to select cassava (Manihot esculenta) genotypes from the Brazilian germplasm bank with a functionality similar to that of waxy starch. A total of 881 genotypes were pre-selected using principal component analysis and hierarchical clustering, and their industrial potential was compared with that of the 7745-5WX waxy cassava and the WX-Maize waxy maize clones, both used as references. Two genotypes stood out: BGM0036 and BGM0083. Samples from these four genotypes were characterized by means of amylose content, scanning electron microscopy, X-ray diffraction, differential scanning calorimetry, paste viscosity, and chain-length distribution of amylopectin. The samples presented A-type crystallinity and no statistical differences (p > 0.05) regarding crystallinity degree (25.3 to 30.0), which shows similar proportions of the amylose/amylopectin fractions. No differences were observed in the microstructure of the cassava starches. Initial gelatinization temperature and amylopectin short chains presented a very strong negative correlation, indicating that a lower proportion of short chains of amylopectin results in a higher initial temperature of gelatinization. BGM0036 and BGM0083 show a low final viscosity, close to that of the waxy maize and cassava starches, being an alternative for use in different foods that require stability during freezing.