Elliot P. Gilbert

Glucan affinity of starch synthase IIa determines binding of starch synthase I and starch-branching enzyme IIb to starch granules

The sugary-2 mutation in maize (Zea mays L.) is a result of the loss of catalytic activity of the endosperm-specific SS (starch synthase) IIa isoform causing major alterations to amylopectin architecture. The present study reports a biochemical and molecular analysis of an allelic variant of the sugary-2 mutation expressing a catalytically inactive form of SSIIa and sheds new light on its central role in protein-protein interactions and determination of the starch granule proteome. The mutant SSIIa revealed two amino acid substitutions, one being a highly conserved residue (Gly522→Arg) responsible for the loss of catalytic activity and the inability of the mutant SSIIa to bind to starch. Analysis of protein-protein interactions in sugary-2 amyloplasts revealed the same trimeric assembly of soluble SSI, SSIIa and SBE (starch-branching enzyme) IIb found in wild-type amyloplasts, but with greatly reduced activities of SSI and SBEIIb. Chemical cross-linking studies demonstrated that SSIIa is at the core of the complex, interacting with SSI and SBEIIb, which do not interact directly with each other. The sugary-2 mutant starch granules were devoid of amylopectin-synthesizing enzymes, despite the fact that the respective affinities of SSI and SBEIIb from sugary-2 for amylopectin were the same as observed in wild-type. The data support a model whereby granule-bound proteins involved in amylopectin synthesis are partitioned into the starch granule as a result of their association within protein complexes, and that SSIIa plays a crucial role in trafficking SSI and SBEIIb into the granule matrix.

Application of small-angle scattering to study the effects of moisture content on a native soy protein

The nano- and microstructure of glycinin, a soybean protein, has been investigated as a function of moisture for moisture contents between 4 and 21u2005wt%. Glycinin exhibits peaks in the small-angle region whose positions show minimal change with X-rays for samples up to 13% moisture. However, the use of neutron scattering, and the associated enhancement in contrast, results in the Bragg peaks being well resolved up to higher moisture contents; the associated shift in peak positions between 4 and 21% moisture are consistent with the expansion of a hexagonal unit cell as a function of moisture content. A Porod slope of ∼−4 indicates that the interface between the `dry protein powder and the surrounding medium at a length-scale of at least 3u2005µm down to ∼20u2005nm is smooth and sharp. Scanning electron microscopy indicates that the powders, with low moisture content, have a porous appearance, with the porosity decreasing and microstructure expanding as the moisture content increases.

Organogel formation via supramolecular assembly of oleic acid and sodium oleate

To create materials with novel functionalities, the formation of gels within hydrophobic media has become popular. This is often accomplished through the assembly of low molecular weight organogelators into a variety of complex phases through intermolecular interactions. In the case of edible materials, the assembly of saturated fatty acids to form fat crystal networks is often used for structuring. Here, the first example of structuring with unsaturated fatty acids is reported, namely mixtures of oleic acid and sodium oleate, to structure edible lipid phases. Small-angle scattering demonstrates that the resultant structures, which vary with oleic acid and sodium oleate molar ratio, comprise either inverse micellar or lamellar phases, combined with the formation of crystalline space-filling networks. Network formation was found for filler concentrations above 10 wt%. Rheological measurements show that gel strength depends on the ratio of oleic acid to sodium oleate, and is greater when only oleic acid is used. The addition of up to 1.5 wt% of water enhanced the strength of the organogels, probably through supplementary hydrogen bonding but, for concentrations greater than 2.0 wt%, the assembly was inhibited leading to collapse of the gel.

Experimental observation of magnetic poles inside bulk magnets via

The pole-avoidance principle of magnetostatics results in an angular anisotropy of the magnetic neutron scattering cross section ΣΩ dd M . For the case of a sintered Nd–Fe–B permanent magnet, we report the experimental observation of a ‘spike’ in ΣΩ dd M along the forward direction. The spike implies the presence of long-wavelength magnetization fluctuations on a length scale of at least 60nm. Using micromagnetic theory, it is shown that this type of angular anisotropy is the result of the presence of unavoidable magnetic poles in the bulk of the magnet and is related to the ≠ q 0 Fourier modes of the magnetostatic field. Thus, our observation proves the existence of such modes.

{\bf q}\ne 0

We have investigated the structure of recombinant catechol 2, 3-dioxygenase (C23O) purified from two species in which the enzyme has evolved to function at different temperature. The two species are mesophilic bacterium Pseudomonas putida strain mt-2 and thermophilic archaea Sulfolobus acidocaldariusDSM639. Using the primary sequence analysis, we show that both C23Os have only 30% identity and 48% similarity but contain conserved amino acid residues forming an active site area around the iron ion. The corresponding differences in homology, but structural similarity in active area residues, appear to provide completely different responses to heating the two enzymes. We confirm this by small angle X-ray scattering and demonstrate that the overall structure of C23O from P. putida is slightly different from its crystalline form whereas the solution scattering of C23O from S. acidocaldarius at temperatures between 4 and 85°C ideally fits the calculated scattering from the single crystal structure. The thermostability of C23O from S. acidocaldarius correlates well with conformation in solution during thermal treatment. The similarity of the two enzymes in primary and tertiary structure may be taken as a confirmation that two enzymes have evolved from a common ancestor.