Publication

Imaging inclusion complex formation in starch granules using confocal laser scanning microscopy

Manca, M., Woortman, A. J. J., Loos, K. & Loi, M. A., Jan-2015, In : Starch-Starke. 67, 1-2, p. 132-138 7 p.

Research output: Contribution to journalArticleAcademicpeer-review

APA

Manca, M., Woortman, A. J. J., Loos, K., & Loi, M. A. (2015). Imaging inclusion complex formation in starch granules using confocal laser scanning microscopy. Starch-Starke, 67(1-2), 132-138. https://doi.org/10.1002/star.201400118

Author

Manca, Marianna ; Woortman, Albert J. J. ; Loos, Katja ; Loi, Maria A. / Imaging inclusion complex formation in starch granules using confocal laser scanning microscopy. In: Starch-Starke. 2015 ; Vol. 67, No. 1-2. pp. 132-138.

Harvard

Manca, M, Woortman, AJJ, Loos, K & Loi, MA 2015, 'Imaging inclusion complex formation in starch granules using confocal laser scanning microscopy', Starch-Starke, vol. 67, no. 1-2, pp. 132-138. https://doi.org/10.1002/star.201400118

Standard

Imaging inclusion complex formation in starch granules using confocal laser scanning microscopy. / Manca, Marianna; Woortman, Albert J. J.; Loos, Katja; Loi, Maria A.

In: Starch-Starke, Vol. 67, No. 1-2, 01.2015, p. 132-138.

Research output: Contribution to journalArticleAcademicpeer-review

Vancouver

Manca M, Woortman AJJ, Loos K, Loi MA. Imaging inclusion complex formation in starch granules using confocal laser scanning microscopy. Starch-Starke. 2015 Jan;67(1-2):132-138. https://doi.org/10.1002/star.201400118


BibTeX

@article{eb7cd5a243a94109beae7f630222d255,
title = "Imaging inclusion complex formation in starch granules using confocal laser scanning microscopy",
abstract = "The tendency of amylose to form inclusion complexes with guest molecules has been an object of wide interest due to its fundamental role in food processing. Here we investigated the features of starch granules from several botanical sources using confocal laser scanning microscopy (CLSM) and uncovered the interactions between amylose and fluorescent lipophilic molecules below gelatinization temperature. In natural starch granules, we reveal complexation of lipophilic molecules labeled with fluorescein with amylose located at the periphery of the granules, appearing as a bright well-defined luminescent rim. This phenomenon is occurring below the gelatinization point for very low concentration of aliphatic chains. Control experiments performed with the fluorescein dye show staining of the whole granule, evidencing non-specific interactions. Similarly, experiments performed with waxy granules show a broader luminescent rim when interacting with the lipid-dye molecules.",
keywords = "Amylose inclusion complexation, Confocal laser scanning microscopy, Lipophilic dye, Starch granules, WHEAT-STARCH, IODINE COMPLEX, FATTY-ACIDS, RHEOLOGICAL PROPERTIES, ELECTRON-MICROSCOPY, INTERNAL STRUCTURE, POTATO STARCH, AMYLOSE, GELATINIZATION, LIPIDS",
author = "Marianna Manca and Woortman, {Albert J. J.} and Katja Loos and Loi, {Maria A.}",
year = "2015",
month = jan,
doi = "10.1002/star.201400118",
language = "English",
volume = "67",
pages = "132--138",
journal = "Starke",
issn = "0038-9056",
publisher = "WILEY-V C H VERLAG GMBH",
number = "1-2",

}

RIS

TY - JOUR

T1 - Imaging inclusion complex formation in starch granules using confocal laser scanning microscopy

AU - Manca, Marianna

AU - Woortman, Albert J. J.

AU - Loos, Katja

AU - Loi, Maria A.

PY - 2015/1

Y1 - 2015/1

N2 - The tendency of amylose to form inclusion complexes with guest molecules has been an object of wide interest due to its fundamental role in food processing. Here we investigated the features of starch granules from several botanical sources using confocal laser scanning microscopy (CLSM) and uncovered the interactions between amylose and fluorescent lipophilic molecules below gelatinization temperature. In natural starch granules, we reveal complexation of lipophilic molecules labeled with fluorescein with amylose located at the periphery of the granules, appearing as a bright well-defined luminescent rim. This phenomenon is occurring below the gelatinization point for very low concentration of aliphatic chains. Control experiments performed with the fluorescein dye show staining of the whole granule, evidencing non-specific interactions. Similarly, experiments performed with waxy granules show a broader luminescent rim when interacting with the lipid-dye molecules.

AB - The tendency of amylose to form inclusion complexes with guest molecules has been an object of wide interest due to its fundamental role in food processing. Here we investigated the features of starch granules from several botanical sources using confocal laser scanning microscopy (CLSM) and uncovered the interactions between amylose and fluorescent lipophilic molecules below gelatinization temperature. In natural starch granules, we reveal complexation of lipophilic molecules labeled with fluorescein with amylose located at the periphery of the granules, appearing as a bright well-defined luminescent rim. This phenomenon is occurring below the gelatinization point for very low concentration of aliphatic chains. Control experiments performed with the fluorescein dye show staining of the whole granule, evidencing non-specific interactions. Similarly, experiments performed with waxy granules show a broader luminescent rim when interacting with the lipid-dye molecules.

KW - Amylose inclusion complexation

KW - Confocal laser scanning microscopy

KW - Lipophilic dye

KW - Starch granules

KW - WHEAT-STARCH

KW - IODINE COMPLEX

KW - FATTY-ACIDS

KW - RHEOLOGICAL PROPERTIES

KW - ELECTRON-MICROSCOPY

KW - INTERNAL STRUCTURE

KW - POTATO STARCH

KW - AMYLOSE

KW - GELATINIZATION

KW - LIPIDS

U2 - 10.1002/star.201400118

DO - 10.1002/star.201400118

M3 - Article

VL - 67

SP - 132

EP - 138

JO - Starke

JF - Starke

SN - 0038-9056

IS - 1-2

ER -

ID: 16060876