Search results for "amylose"
showing 10 items of 19 documents
Chemistry of Desiccant Properties of Carbohydrate Polymers as Studied by Near-Infrared Spectroscopy
2013
Published version of an article in the journal: Industrial and Engineering Chemistry Research. Also available from the publisher at: http://dx.doi.org/10.1021/ie302199k The combination frequency of water molecule in near-infrared spectroscopy is very useful for studying water molecular adsorption on solid surfaces. The absorption is purely from water molecules, and the variation in the absorption bands reflects the change in the environment of the water molecules on a surface. This variation, in turn, reflects the nature of the functional groups on the surface. Recently, Christy used this information in combination with second-derivative techniques to probe the surface of hydrothermally tre…
Effect of konjac glucomannan addition on aroma release in gels containing potato starch.
2014
International audience; The present study aimed to measure the retention of aroma compounds (ethyl acetate, ethyl hexanoate and carvacrol) in dispersions based on konjac glucomannan and/or potato starch, and to highlight the influence of konjac glucomannan on the mechanisms involved in aroma retention. Publications on the effect of konjac glucomannan on aroma release are scarce. Konjac glocomannan is a polysaccharide used as a food additive for its viscous and emulsifying properties. Retention of aroma compounds in dispersions was calculated from partition coefficients which were measured using the phase ratio variation method. This method, consisting of analyses of the headspace at equilib…
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…
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…
Polydimethylsiloxanes with amylose side chains by enzymatic polymerization
1996
Maltoheptaonamide modified polydimethylsiloxane was prepared applying a simplified synthetic pathway in the derivatization sequence of the carbohydrate. The products were characterized by 13C NMR and FT-IR spectroscopy. The glucan side chains of these “sweet siloxanes” were elongated by enzymatic catalysis with potato phosphorylase.
Interactions between flavor compounds and food ingredients and their influence on flavor perception
2002
Interactions between flavor compounds and food ingredients are reviewed and their influence on flavor perception is discussed. Proteins are known to bind flavor compounds. For β-lactoglobulin, the most-studied example, hydrophobic interactions with volatiles are described. The effect of the medium on the conformation of the protein and its ability to bind flavor compounds is discussed. In general, the retention of volatiles by protein is much lower than that by fat. In emulsions, however, the presence of protein at the oil/water interface induces a significant effect on flavor release and flavor perception of hydrophobic flavor compounds. For starch, an extensively studied hydrocolloid, amy…
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 …
Interactions between cationic amylose derivatives and a pulp fiber model surface studied by molecular modelling
2007
This study was performed in order to obtain more information about the interactions between pulp fibers and acetylated cationic starch derivatives on a molecular scale. The adsorption of the polymers on the fiber surface was studied by simulating polymers on a fiber model surface at 300 K. Fractional atomic coordinates of regenerated cellulose II were used to generate a cellulose fiber surface model. Carboxylate groups were added on the cellulose surface to represent the anionic charge of pulp fiber which originates from hemicelluloses. Amylose chains cationized and acetylated atom by atom were chosen to represent four different starch derivatives. Atomic charges used in simulations were ca…
Biochemical and structural features of a novel cyclodextrinase from cow rumen metagenome.
2007
A novel enzyme, RA.04, belonging to the alpha-amylase family was obtained after expression of metagenomic DNA from rumen fluid (Ferrer et al.: Environ. Microbiol. 2005, 7, 1996-2010). The purified RA.04 has a tetrameric structure (280 kDa) and exhibited maximum activity (5000 U/mg protein) at 70 degrees C and was active within an unusually broad pH range from 5.5 to 9.0. It maintained 80% activity at pH 5.0 and 9.5 and 75 degrees C. The enzyme hydrolyzed alpha-D-(1,4) bonds 13-fold faster than alpha-D-(1,6) bonds to yield maltose and glucose as the main products, and it exhibited transglycosylation activity. Its preferred substrates, in the descending order, were maltooligosaccharides (C3-C…
Steady and oscillatory shear behaviour of semi-concentrated starch suspensions
2011
The viscoelastic moduli G’ and G” of aqueous suspensions with 40% (w/v) normal corn starch (NCS) and waxy corn starch (WCS) were determined by oscillation rheometry. The oscillatory shear flow experiments at heating from 30° to 75 °C and maintaining at this temperature showed changes from a behaviour predominant viscous (G”>>G’) to predominant elastic (G’>G”) for both starches at 60.5 °C for WCS, respectively 70,85 °C for NCS, WCS having higher values of G’ and G” as NCS. After the gelatinisation temperature was attired, NCS showed no significant changes, both moduli remaining relatively constant. Peaks of both moduli G’ and G” were obtained for WCS at its maintaining at 75oC, these changes…