Research into plant biopolymers, their structural characteristics and related physicochemical and functional properties is of increasing significance in the modern world. This is particularly true in relation to sustainable agriculture, environmentally friendly processes and new technology requirements and safe products. This unique book reports on the very latest research on plant biopolymer science, from biosynthesis through to applications. It describes specifically developments in the study of the biosynthesis of macromolecules and biopolymer design, going on to model systems such as biopolymer assemblies, interfaces and interphases. Finally, a discussion of multiphasic systems shows how these concepts may be extended to everyday applications. With contributions drawn from the international scientific community, Plant Biopolymer Science: Food and Non-Food Applications provides an overview of the state-of-the-art for a variety of readers, which will include students, researchers and teachers in academia to professionals in industry and government agencies.

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Plant Biopolymer Science

Food and Non-food Applications

By D. Renard, G. Della Valle, Y. Popineau

The Royal Society of Chemistry

Biosynthesis, 
Biochemical Mechanisms of Synthesis of (1 -> 3),(1 -> 4)β-D-Glucans: Cellulose Synthase with an added Twist? B.R. Urbanowicz, C.J. Rayon, N.C. Carpita, M.A. Tin� and M.S. Buckeridge, 3, 
The Future Prospects for Broadening Soybean Utilization by Altering Glycinin N.C. Nielsen and E. Herman, 13, 
Heterogeneity of Genes Encoding the Low Molecular Weight Glutenin Subunits of Bread Wheat T. Chardot, T. Do, L. Perret and M. Lauri�re, 24, 
Identification, Cloning and Expression of a Ferulic Acid Esterase from Neurospora crassa V.F. Crepin, C.B. Faulds and I.F. Connerton, 31, 
Biopolymer Design, 
Influence of Polysaccharide Composition on the Structure and Properties of Cellulose-based Composites M.J. Gidley, E. Chanliaud and S. Whitney, 39, 
Attempt to Produce Caffeoylated Arabinoxylans from Feryloylated Arabinoxylans by Microbial Demethylation V. Micard, T. Landazuri, A. Surget, S. Moukha, M. Labat and X. Rouau, 48, 
Enzymatically and Chemically De-esterified Lime Pectins: Physico-chemical Characterisation, Polyelectrolyte Behaviour and Calcium Binding Properties M.-C. Ralet, V. Dronnet and J.-F. Thibault, 55, 
Incorporation of Unsaturated Isoleucine Analogues into Proteins In Vivo T. Michon, F. Barbot and D. Tirrell, 63, 
Binding of Two Lipid Monomers by Plant Lipid Transfer Proteins, LTP1 J.-P. Douliez and D. Marion, 73, 
Topographical Comparisons of Family 13 a-Amylases using Molecular Modelling Techniques G. Pa�s, G. Andr� and V. Tran, 79, 
Biopolymer Assemblies, 
Glutenin Macropolymer: A Gel Formed by Glutenin Particles C. Don, W. Lichtendonk, J. Plijter and R. Hamer, 91, 
Swelling and Hydration of the Pectin Network of the Tomato Cell Wall A.J. MacDougall and S.G. Ring, 98, 
Self-assembly of Acacia Gum and β-Lactoglobulin in Aqueous Dispersion C. Sanchez, C. Schmitt, G. Mekhloufi, J. Hardy, D. Renard and P. Robert, 111, 
Creation of Biopolymeric Colloidal Carriers Dedicated to Controlled Release Applications D. Renard, P. Robert, L. Lavenant, D. Melcion, Y. Popineau, J. Gu�guen, C. Duclairoir, E. Nakache, C. Sanchez and C. Schmitt, 119, 
Interfaces, Interphases, 
Polyelectrolyte–Surfactant Complexes at the Air–Water Interface: Influence of the Polymer Backbone Rigidity D. Langevin, 127, 
Adsorption Layers of β-Casein at the Air/Water Interface: Effect of Guanidine Hydrochloride A. Aschi, A. Gharbi, P. Calmettes, M. Daoud, V. Agui�-B�ghin and R. Douillard, 145, 
Adsorption and Rheological Behaviour of Biopolymers at Liquid Interfaces R. Miller, V. Fainerman, M. O'Neill, J. Kr�gel and A. Makievski, 153, 
Dynamic Surface Tension and Surface Dilational Properties of an Amphiphilic Polysaccharide S. Guillot, D. Guibert and M.A.V. Axelos, 166, 
Polymerization of Coniferyl Alcohol (Monomer of Lignins) at the Air/Water Interface B. Cathala, V. Agui�-B�ghin, R. Douillard and B. Monties, 173, 
Multiphasic Systems, 
Emulsion-stabilizing Properties of Depolymerised Pectin: Effects of pH, Oil Type and Calcium Ions M. Akhtar, E. Dickinson, J. Mazoyer and V. Langendorff, 181, 
Mixed Biopolymer Gels of κ-Carrageenan and Soy Protein R.I. Baeza, D.J. Carp, P. Martelli and A.M.R. Pilosof, 190, 
The Properties of v/l-Carrageenan: Implications for the Gelling Mechanism of l-Carrageenan F. van de Velde, H.S. Rollema and R.H. Tromp, 201, 
Films and Foams of Sparkling Wines M. Vignes-Adler and B. Robillard, 212, 
Structure–Texture Relationships of Starch in Bread S. Hug-Iten, F. Escher and B. Conde-Petit, 226, 
Behaviour of Amylose and Amylopectin Films P. Forssell, R. Partanen, A. Buleon, I. Farhat and P. Myll�rinen, 235, 
Gel Formation by Soy Glycinin in Bulk and at Interfaces T. van Vliet, A. Martin, M. Renkema and M. Bos, 241, 
Interactions between Cellulose and Plasticized Wheat Starch – Properties of Biodegradable Multiphase Systems L. Av�rous, 253, 
Proteins Films: Microstructural Aspects and Interaction with Water C. Mangavel, N. Rossignol, A. Gerbanowski, J. Barbot, Y. Popineau and J. Gu�guen, 260, 
Pea: An Interesting Crop for Packaging Applications J.J.G. van Soest, D. Lewin, H. Dumont and F.H.J. Kappen, 267, 
In Situ Study of the Changes in Starch and Gluten during Heating of Dough using Attenuated-total-reflectance Fourier-transform-infrared (ATR-FTIR) O. Sevenou, S.E. Hill, I.A. Farhat and J.R. Mitchell, 275, 
Effect of D2 on the Rheological Behaviour of Wheat Gluten J. Lefebvre, Y. Popineau and G. Deshayes, 284, 
The Influence of the Thickness on the Functional Properties of Cassava Starch Edible Films N.M. Vicentini, P.J.A. Sobral and M.P. Cereda, 291, 
Subject Index, 301,

CHAPTER 1

Biochemical Mechanisms of Synthesis of (1 -> 3), (1 -> 4) β-D--D-Glucans: Cellulose Synthase with an added Twist?

B. R. Urbanowicz, C. J. Rayon, N. C. Carpita, M. A. Tin� and M. S. Buckeridge

1 Introduction

Synthases of all polymers containing (1 -> 4) β-linked glucosyl, mannosyl and xylosyl residues have overcome a substrate-orientation problem in catalysis because this particular linkage requires that each of these sugar units be inverted nearly 180� with respect to its neighbors. We and others have proposed that this problem is solved by two modes of glycosyl transfer within a single catalytic subunit to generate disaccharide units, which maintain the proper orientation without rotation or re-orientation of the synthetic machinery in 3-dimensional space. A variant of the strict (1 -> 4) β-D-linkage structure is the mixed-linkage (1 -> 3),(1 -> 4) βD-glucan (β-glucan), a growth specific cell wall polysaccharide found in grasses and cereals and other members of the Poales. β-Glucan is composed primarily of cellotriosyl and cellotetraosyl units linked by single (1 -> 3) β-linkages. In reactions in vitro at high substrate concentration, a polymer composed of almost entirely cellotriosyl and cellopentosyl units is made. These results support a model in which three modes of glycosyl transfer occur within the synthase complex, but the generation of odd numbered units demands that they are connected by (1 -> 3) β-linkages and not (1 -> 4) β. We propose that a central part of the β-glucan synthase complex is derived from an ancestral cellulose synthase, and that an additional glycosyl transferase associates with it to generate these odd numbered cellodextrin units. In contrast to xyloglucan and pectin synthases, which are completely enclosed within the lumen of the Golgi apparatus, we provide evidence from limited proteolysis experiments that the catalytic domain of β-glucan synthase is oriented to the cytosolic side of the Golgi membrane and extrudes β-glucan through a channel into the lumen. Thus, the β-glucan synthase is the topological equivalent of cellulose synthase.

1.1 The Unique Twisted Structure of β-Glucan

Mixed-linkage (1 -> 3),(1 -> 4)β-D-glucan (β-glucan) is a plant cell wall polysaccharide specific to grasses and cereals that appears during cell expansion. In all cereal endosperm walls, the ratio of cellotriosyl and cellotetraosyl units is...

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