Search results for "Amylose"
showing 10 items of 19 documents
Reversed phase liquid chromatography for the enantioseparation of local anaesthetics in polysaccharide-based stationary phases. Application to biodeg…
2020
[EN] A comprehensive study on the chiral separation of bupivacaine, mepivacaine, prilocaine and propanocaine with eight commercial polysaccharide-based chiral stationary phases (CSPs) in reversed phase conditions compatible with MS detection is performed. Methanol and acetonitrile are used as organic modifiers. Retention and resolution values obtained for each compound in the different CSPs and mobile phases are compared. The polysaccharide-based CSPs tested present different enantioselectivity towards the analytes. From the results, the experimental conditions for determining the enantiomers of bupivacaine, mepivacaine, prilocaine and propanocaine in saline aqueous samples using MS detecti…
Retention of aroma compounds in starch matrices: competitions between aroma compounds toward amylose and amylopectin
2002
International audience; The retention of three aroma compounds-isoamyl acetate, ethyl hexanoate, and linalool--from starch-containing model food matrices was measured by headspace analysis, under equilibrium conditions. We studied systems containing standard or waxy corn starch with one or two aroma compounds. The three studied aroma compounds interact differently: ethyl hexanoate and linalool form complexes with amylose, and isoamyl acetate cannot. However, in systems containing one aroma compound, we observed with both starches a significant retention of the three molecules. These results indicate that amylopectin could play a role in the retention of aroma. In systems containing two arom…
Influence of Physicochemical Interactions between Amylose and Aroma Compounds on the Retention of Aroma in Food-like Matrices
2002
In food matrices, where starch is often used as a gelling or texturing agent, the occurrence of amylose-aroma complexes and their effect on the release of aroma compounds are difficult to determine. Indeed, thick or gelled systems are known to reduce the diffusion rate of flavor molecules, resulting in an increase of retention. Moreover, interactions between aroma compounds and matrix components might increase the retention of aroma compounds. The complexing behavior of three aroma compounds with amylose was studied by DSC and X-ray diffraction to determine the relative importance of these two factors. Their interaction properties were different: two of them formed complexes, and the third …
Water and temperature contribution to the structuration of starch matrices in the presence of flavour.
2016
The effect of hydrothermal treatments and flavours addition on starch structure and its physical properties were studied. Native wheat starch was treated at 2 different hydrations (water-starch ratios: 50/50 and 80/20 g w/w) and temperatures (65 and 85 °C) in the presence of flavours (ethyl hexanoate and 2-hexanone). The freshly prepared samples were subjected to DSC and flavour analysis. Flavour inclusion complex could not be detected by DSC, however the result of flavour analysis proved that there were flavours interactions with starch. Both ethyl hexanoate and 2-hexanone interacted with starch at similar rates. The highest flavour loss was found in the samples at high hydration and heate…
Influence of complexation between amylose and a flavored model sponge cake on the degree of aroma compound release
2008
International audience; Flavoring is used in the food industry to reinforce the aroma profile of baked cereal goods. During the processing of such products, interactions between starch and aroma compounds can occur, and this may have an impact on aroma release and perception. In the present study, 20 aroma compounds were tested to establish whether they formed complexes with amylose. The structure of the complexes was determined by wide-angle X-ray scattering (WAXS). A cocomplexation study proved that several complexing compounds could be present in the same crystalline aggregate. WAXS and differential scanning calorimetry (DSC) experiments were performed in a flavored model sponge cake at …
Substitution of carcinogenic solvent dichloromethane for the extraction of volatile compounds in a fat-free model food system
2016
International audience; Dichloromethane is known as a very efficient solvent, but, as other halogenated solvents, is recognized as a hazardous product (CMR substance). The objective of the present work is to propose substitution solvent for the extraction of volatile compounds. The most important physico-chemical parameters in the choice of an appropriate extraction solvent of volatile compounds are reviewed. Various solvents are selected on this basis and on their hazard characteristics. The selected solvents, safer than dichloromethane, are compared using the extraction efficiency of volatile compounds from a model food product able to interact with volatile compounds. Volatile compounds …
Retention of Carvacrol and Ethyl Acetate in Aqueous Gels of Potato Starch and Konjac Glucomannan
2014
The partition coefficients of two volatile compounds in dispersions containing potato starch (PS) and/or konjac glucomannan (KGM) have been determined by the phase ratio variation method using equilibrium headspace analysis by gas chromatography. The influence of the moment when volatile compounds were added and the effect of the polysaccharide dispersions were investigated. For ethyl acetate, retention by KGM was based on viscosity effect. Retention of carvacrol was important when amylose was accessible. The addition of KGM to PS suspensions decreased the retention governed by interactions with starch.
Comparative enantioseparation of planar chiral ferrocenes on polysaccharide‐based chiral stationary phases
2022
Planar chiral ferrocenes are well-known compounds that have attracted interest for application in synthesis, catalysis, material science, and medicinal chemistry for several decades. In spite of the fact that asymmetric synthesis procedures for obtaining enantiomerically enriched ferrocenes are available, sometimes, the accessible enantiomeric excess of the chiral products is unsatisfactory. In such cases and for resolution of racemic planar chiral ferrocenes, enantioselective high-performance liquid chromatography (HPLC) on polysaccharide-based chiral stationary phases (CSPs) has been used in quite a few literature articles. However, although moderate/high enantioselectivities have been ob…
Comparative modelling study on enantioresolution of structurally unrelated compounds with amylose-based chiral stationary phases in reversed phase li…
2020
[EN] Polysaccharide-based chiral stationary phases (CSPs) are the most used chiral selectors in HPLC. These CSPs can be used in normal, polar organic and aqueous-organic mobile phases. However, normal and polar organic mobile phases are not adequate for chiral separation of polar compounds, for the analysis of aqueous samples and for MS detection. In these situations, reversed phase conditions, without the usual non-volatile additives incompatible with MS detection, are preferable. Moreover, in most of the reported chiral chromatographic methods, retention is too large for routine work. In this paper, the chiral separation of 53 structurally unrelated compounds is studied using three commer…
Release of isoamyl acetate from starch pastes of various structures : thermodynamic and kinetic parameters
2004
The release of isoamyl acetate from starch-based matrices was studied on the basis of a cumulative dynamic headspace analysis. Two corn starches were compared, which are known to yield pastes and gels differing in their structures and properties. These properties were assessed by viscometry and viscoelastic measurements. Aroma release was discussed as a function of the structure and texture parameters of the matrix. The release curves obtained from water and from the various starch-based matrices at 25 degrees C showed similar patterns but differed in their initial slopes and in the final plateau values. The lowest initial slopes were obtained for the normal starch dispersions that formed g…