Functionality of chemically modified wild-type, partial waxy and waxy starches from tetraploid wheats
Partial waxy (reduced-amylose) and fully waxy (amylose-free) tetraploid durum wheats (Triticum turgidum L. var durum) were developed by introgression of null alleles at the Wx-A1 and Wx-B1 loci from common hexaploid wheat (Triticum aestivum L.). Purified starches were obtained from each genotype, and chemically modified by: 1) cross-linking with phosphorus oxychloride, 2) substitution with propylene oxide, and 3) sequential cross-linking with phosphorus oxychloride followed by substitution with propylene oxide. Functional properties were compared to blends of waxy and wild-type durum starches of known amylose contents. Significant differences in functionality were observed amongst the genotypes and blends after each modification. Waxy (0% amylose) and wild-type (30% amylose) typically were at the extremes of the observed ranges of functional properties. In general, the functional properties of the chemically modified starches were dependent upon amylose content. Starches from Wx-B1 null lines (24% amylose), were an exception. After substitution, such starches had the significantly highest value for RVA final viscosity, and generally performed in a manner similar to starch blends of 12–18% amylose.
Comparison of Protein and Starch Content of Substituted and Complete Triticales (X Triticosecale Wittmack): Contribution to Functional Properties
The starch and protein content of substituted and complete triticales were quantitated and evaluated for their contribution to the functional properties of flours by means of the amylograph, farinograph, and the breadmaking test. Although no clear differences were observed in the starch and protein contents of the two triticale genotypes, a detailed analysis of their components revealed compositional differences between them. The amylose content was lower in the substituted triticales Duron S and Alamos 83 than in the complete types Tarasca 87 and Brumby II (P ≤ 0.05). Among the protein fractions, only the albumin and the total polymeric protein, although with an opposite effect, significantly contributed to the rheological properties of triticale doughs evaluated with the farinograph and in the breadmaking test. The SDS-PAGE test showed that the substituted triticales contained an additional HMW-GS band that was not observed in the complete triticales. Amylograph peak temperatures and maximum viscosities, farinograph development times, and loaf volumes of triticale doughs were higher in substituted triticale flours than those of the complete ones. This study demonstrated that the triticale genotypes can be differentiated not only by quantitating their starch and protein composition, but also by testing their functional dough properties.
Mucoadhesive Nanoparticles for Drug Delivery to the Anterior Eye
While the use of topical drops for the delivery of drugs to the anterior of the eye is well accepted, it is far from efficient with as little as 5% of the drug instilled on the eye actually reaching the target tissue. The ability to prolong the residence time on the eye is desirable. Based on the acceptability of 2-hydroxyethyl methacrylate based polymers in contact lens applications, the current work focuses on the development of a poly(2-hydroxyethyl methacrylate (HEMA)) nanoparticle system. The particles were modified to allow for degradation and to permit mucoadhesion. Size and morphological analysis of the final polymer products showed that nano-sized, spherical particles were produced. FTIR spectra demonstrated that the nanoparticles comprised poly(HEMA) and that 3-(acrylamido)phenylboronic acid (3AAPBA), as a mucoadhesive, was successfully incorporated. Degradation of nanoparticles containing N,N′-bis(acryloyl)cystamine (BAC) after incubation with DL-dithiothreitol (DTT) was confirmed by a decrease in turbidity and through transmission electron microscopy (TEM). Nanoparticle mucoadhesion was shown through an in-vitro zeta potential analysis.