Les Copeland

University of Sydney

Author Statistics

Papers

Citation

H-Index

i-10 index

Research Trends

Author Order

Document Type

Co-Authors

Shujun Wang

Tianjin University of Science and Technology

Jinglin Yu

Tianjin University of Science and Technology

Shuo Wang

Xinjiang Institute of Ecology and Geography

Chen Chao

Chinese Academy of Agricultural Sciences

Karen Hardy

University of Glasgow

Jinwei Wang

Beijing Institute of Graphic Communication

Jaroslav Blaz̆ek

Australian Nuclear Science and Technology Organisation

Jingjing Cai

Nanchang University

C.W. Wrigley

Agriculture and Food

Cuiping Wang

Xiamen University

Cooperative Institutions

University of Sydney

Tianjin University of Science and Technology

Commonwealth Scientific and Industrial Research Organisation

Plant Industry

Macquarie University

Agricultural Research Service

Agriculture and Food

University of Calgary

Centre National de la Recherche Scientifique

Consejo Superior de Investigaciones Científicas

Author Statistics

Papers

Citation

H-Index

i-10 index

Research Field

Prior interaction of protein and lipid affects the formation of ternary complexes with starch

Food Chemistry (2023)

Xinnuo Li Cuiping Wang Chen Chao Jinglin Yu Les Copeland

Hydrophobic effect

Ternary complex

Interaction energy

10.1016/j.foodchem.2023.136500

Cite

Citations (7)

Subcellular Localization of Hexose Kinases in Pea Stems: Mitochondrial Hexokinase

PLANT PHYSIOLOGY (1983)

Gregory J. Tanner Les Copeland John F. Turner

The subcellular localization of hexose phosphorylating activity in extracts of pea stems has been studied by differential centrifugation and sucrose density gradient centrifugation. The hexokinase (EC 2.7.1.1) was associated with the mitochondria, whereas fructokinase (EC 2.7.1.4) was in the cytosolic fraction. Some properties of the mitochondrial hexokinase were studied. The enzyme had a high affinity for glucose (Km 76 micromolar) and mannose (Km 71 micromolar) and a relatively low affinity for fructose (Km 15.7 millimolar). The Km for MgATP was 180 micromolar. The addition of salts stimulated the activity of the hexokinase. Al3+ was a strong inhibitor at pH 7 but not at the optimum pH (8.2). The enzyme was not readily solubilized but, in experiments with intact mitochondria, was susceptible to proteolysis. A location on the outer mitochondrial membrane is suggested for the hexokinase of pea stems.

Hexokinase

Fructokinase

Hexose

Differential centrifugation

10.1104/pp.72.3.659

Cite

Citations (37)

Inhibition of in vitro enzymatic starch digestion by coffee extract

Food Chemistry (2021)

Xue Li Jingjing Cai Jinglin Yu Shuo Wang Les Copeland

Digestion

10.1016/j.foodchem.2021.129837

Cite

Citations (26)

Dental calculus reveals potential respiratory irritants and ingestion of essential plant-based nutrients at Lower Palaeolithic Qesem Cave Israel

Quaternary International (2015)

Karen Hardy Anita Radini Stephen Buckley Rachel Sarig Les Copeland

Phytolith

Hearth

Middle Stone Age

Charcoal

10.1016/j.quaint.2015.04.033

Cite

Citations (94)

Inhibition of Enzymic Digestion of Amylose by Free Fatty Acids In Vitro Contributes to Resistant Starch Formation

Journal of Nutrition (2000)

Timothy C Crowe Sophie A. Seligman Les Copeland

Myristic acid

Digestion

Stearic acid

10.1093/jn/130.8.2006

Cite

Citations (163)

New insights into starch gelatinization by high pressure: Comparison with heat-gelatinization

Food Chemistry (2020)

Yi Liu Chen Chao Jinglin Yu Shuo Wang Shujun Wang

Starch gelatinization

Texture (cosmology)

10.1016/j.foodchem.2020.126493

Cite

Citations (69)

Mechanisms Underlying the Formation of Amylose– Lauric Acid−β-Lactoglobulin Complexes: Experimental and Molecular Dynamics Studies

Journal of Agricultural and Food Chemistry (2022)

Cuiping Wang Chen Chao Jinglin Yu Les Copeland Yongchun Huang

The aim of the present study was to reveal the mechanisms underlying the formation of ternary complexes with a model system of amylose (AM), lauric acid (LA), and β-lactoglobulin (βLG) using experimental studies and molecular dynamics (MD) simulations. Experimental analyses showed that hydrophobic interactions and hydrogen bonds contributed more than electrostatic forces to the formation of the AM-LA-βLG complex. MD simulations indicated that interactions between AM and βLG through electrostatic forces and hydrogen bonds, and to a less extent van der Waals forces, and interactions between AM and LA through van der Waals forces, were mostly responsible for complex formation. The combination of experimental results and MD simulations has provided new mechanistic insights and led us to conclude that hydrophobic interactions, van der Waals forces between AM and LA, and van der Waals forces and hydrogen bonds between AM and βLG were the main driving forces for the formation of the AM-LA-βLG complex.

Hydrophobic effect

Non-covalent interactions

10.1021/acs.jafc.2c04523

Cite

Citations (34)

Prior Interaction of Protein and Lipid Affects the Formation of Ternary Complexes with Starch

Shujun Wang Xinnuo Li Cuiping Wang Chao Chen Jinglin Yu

The effects of prior interaction between β-lactoglobulin (βLG) and lauric acid (LA) on their formation of ternary complexes with wheat starch (WS) was studied. Firstly, the interaction between βLG and LA after they were heated at different temperatures between 55 and 95 °C was characterized by fluorescence spectroscopy and molecular dynamics simulation. This showed that a greater degree of interaction occurred after heating at higher temperatures. The WS-LA-βLG complexes formed subsequently were analyzed by differential scanning calorimetry, X-ray diffraction, Raman and FTIR spectroscopy, which showed that as interaction of βLG and LA increased there was an inhibitory action on the formation of ternary complex with WS. Hence, we conclude that there is competition in the ternary systems between the protein and starch to interact with the lipid, and that stronger interaction of the protein and lipid may hinder the formation of ternary complexes with starch.

Ternary complex

10.2139/ssrn.4361637

Cite

Citations (0)

Neanderthal medics? Evidence for food, cooking, and medicinal plants entrapped in dental calculus

The Science of Nature (2012)

Karen Hardy Stephen Buckley Matthew J. Collins Almudena Estalrrich Don Brothwell

Neanderthal

10.1007/s00114-012-0942-0

Cite

Citations (357)

Novel Type of Slowly Digested Starch Complex with Antioxidant Properties

Biomacromolecules (2024)

Huilan Zhu Cuiping Wang Yujue Wang Jinglin Yu Les Copeland

With the increasing number of diabetic patients in the world, there is an urgent requirement to reduce the incidence of diabetes. It is considered that a viable prophylactic treatment for type 2 diabetes mellitus is to reduce starch digestibility and oxidative stress. In this study, a novel type of slowly digested starch [pea starch (PS)-gingerol complex] was fabricated to evaluate its in vitro enzymatic digestibility and antioxidant activities. Theoretical and experimental analyses showed that PS can encapsulate gingerols with long alkyl chains to form starch–gingerol complexes, which are further stacked into a mixture of V6- and V7-crystallites. These complexes, in particular the PS-10-gingerol complex, showed high resistance to amylolysis and good antioxidant activities. This study demonstrates that these novel starch–gingerol complexes have the potential to deliver antioxidants encapsulated in starch with slow-digesting properties and reduce oxidative stress. Moreover, this new type of slowly digested starch with antioxidant properties showed great potential in the prevention of type 2 diabetes.

Resistant Starch

10.1021/acs.biomac.4c00030

Cite

Citations (4)