Publication no. C-2002-1008-06R |  VIEW ARTICLE

Association of Starch Granule Proteins with Starch Ghosts and Remnants Revealed by Confocal Laser Scanning Microscopy (1).

Xian-Zhong Han (2) and Bruce R. Hamaker (2,3). (1) Paper No. 16562 of the Purdue University Agricultural Research Programs. (2) Department of Food Science and Whistler Center for Carbohydrate Research, Purdue University, West Lafayette, IN. (3) Corresponding author. E-mail: <hamakerb@foodsci.purdue.edu> Fax: 765-494-7953. Cereal Chem. 79(6):892-896. Accepted June 21, 2002. Copyright 2002 American Association of Cereal Chemists, Inc.

Starch suspensions (0.25%) were gelatinized to 70 and 100°C, and starch ghosts (defined as gelatinized starch granule envelopes after the majority of internal starch polymers have been released) and remnants were collected by centrifugation and washed with water. Protein was revealed in isolated gelatinized normal starch ghosts using confocal laser scanning microscopy and a protein-specific dye that fluoresces only after reaction with primary amines in protein. This technique eliminates background interference from residual dye. Observation of fluorescent-labeled protein in the starch ghosts at different optical depths of field revealed that protein was concentrated in the envelopes of swollen, gelatinized potato, maize, and wheat starch ghosts. Only traces of protein were found in gelatinized starch granule remnants of waxy maize and amylose-free potato starches after they were heated to 100°C, indicating that the proteins observed in gelatinized normal maize starch were largely granule-bound starch synthase (GBSS). Moreover, fragility of the gelatinized waxy and amylose-free starch granule remnants might be caused in part by the lack of GBSS. Gel electrophoresis of proteins in starch ghosts confirmed that GBSS in potato and maize was tightly associated with the starch ghosts. The study provides a structural explanation for a role of granule-associated proteins in maintaining the integrity of starch ghosts and remnant structures, and their consequent effect on paste rheology.