Search results for "amylose"
showing 9 items of 19 documents
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…
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…
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…
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.
Saccharide modified silica particles by enzymatic grafting
1997
The surface of silica particles has been chemically modified with oligo- or poly-(α,1→4)-D-glucopyranose (amylose) chains of various length by covalently attaching maltoheptaose derivatives to the solid support and enzymatic polymerization of glucose-1-phosphate with a potato phosphorylase as catalyst. The characterization of the products by solid-state NMR spectroscopy showed an interesting dependence of the linewidth with the grafting density of the glucan chains. The modified silica particles showed chiral discrimination in liquid chromatography.
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…
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…
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…
Comparison of Water Adsorption Characteristics of Oligo and Polysaccharides of α-Glucose Studied by Near Infrared Spectroscopy
2014
The adsorption properties of water molecules on oligo and polysaccharides are attributed to the OH groups of the glucose rings in the molecules. The water molecules are adsorbed onto OH groups by hydrogen bond formation. Near infrared spectroscopic and gravimetric techniques were used in analysing the adsorption characteristics of malto-oligosaccharides and some polysaccharides. Near infrared spectra of the dry oligo and polysaccharides were acquired during the adsorption of water molecules at a relative humidity of 50-55%. The amounts of water adsorbed by the samples were also recorded by an analytical balance. Second derivative techniques were used in decomposing the OH combination freque…