Aqueous dissolution of crystalline and amorphous amylose-alcohol complexes

Whittam, Mary A.; Orford, Paul D.; Ring, Stephen G.; Clark, Sybil A.; Parker, Mary L.; Cairns, Paul; Miles, Mervyn J

doi:10.1016/0141-8130(89)90005-6

Cited by 87 publications

(32 citation statements)

References 20 publications

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“…The longer the lipid chain, the longer the amylose chain needs to be to complex the lipid and the stronger the interactions between the lipid and the amylose in the complex (Whittam et al, 1989). This is in agreement with the findings for amylose-lipid complexes synthesized with the classical method Eliasson & Krog, 1985;Gelders et al, 2004Gelders et al, , 1995aKarkalas et al, 1995;Tufvesson, Wahlgren, & Eliasson, 2003a,b;Whittam et al, 1989).…”

Section: Lipid Characteristicssupporting

confidence: 80%

Production of tailor made short chain amylose–lipid complexes using varying reaction conditions

Putseys

Derde

Lamberts

et al. 2009

Carbohydrate Polymers

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a b s t r a c tWhen amylose was synthesized using potato phosphorylase in the presence of amylose complexing lipids, monodisperse populations of amylose-lipid complexes were formed. Enzyme dosage and glucose-1-phosphate (glc-1-P)/primer ratio influenced the reaction rate of the enzymic synthesis, presumably by changing the balance between amylose synthesis and amylose-lipid complexation and precipitation, and impacted the molecular weight of the complexes. Lipid characteristics affected the dissociation properties and amylose chain lengths of the amylose-lipid complexes presumably by determining the minimal amylose chain length necessary for complexation and precipitation. Tailor made short chain amylose-lipid complexes can hence be produced by choosing the appropriate reaction conditions. We propose a synthesis mechanism in which the primer is elongated until an amylose chain is obtained which is of sufficient length to complex a first lipid. Further chain extension then occurs, together with subsequent complexation until the complex becomes insoluble and precipitates.

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Section: Lipid Characteristicssupporting

confidence: 80%

Production of tailor made short chain amylose–lipid complexes using varying reaction conditions

Putseys

Derde

Lamberts

et al. 2009

Carbohydrate Polymers

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“…Upon drying, an anhydrous V A -type diffraction pattern is obtained, which has the same general shape as the former but with reflections shifted toward larger Bragg angles (Le Bail, Bizot, Pontoire, & Buleon, 1995). Although suitable ligands are necessary for forming AM single helical structures, their occurrence inside the helix cavity is not necessary for obtaining a V-type diffraction pattern (Le Bail et al, 1995;Whittam et al, 1989). As opposed to native A-, B-or C-starch crystals, V-type crystals can be soluble in water at room temperature (French & Murphy, 1977).…”

Section: Introductionmentioning

confidence: 97%

Structural and thermal transitions during the conversion from native to granular cold-water swelling maize starch

Dries

Gomand

Goderis

et al. 2014

Carbohydrate Polymers

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Native maize starch was gradually converted into granular cold-water swelling starch (GCWSS) by aqueous ethanol treatments at elevated temperatures. At a treatment temperature of 95°C, decreasing ethanol concentrations from 68 to 48% (v/v) led to decreased post-treatment gelatinization enthalpies in excess water, reflecting remaining original A-type crystals. Concomitantly to native A-type crystal melting, VH-type crystals appeared. At an ethanol concentration of 48%, a granular cold-water swelling maize starch was successfully produced. All crystals in its intact granules were of the VH-type and appeared birefringent when studied in ethanol under polarized light. Removal of all residual solvent by high temperature drying did not influence swelling power, proving that a high temperature drying step is not necessary to induce cold-water swelling capacity. Based on in situ calorimetric measurements, the thermal requirements to produce GCWSS from different ethanol:water mixtures were elucidated. This work is the first to demonstrate that the amylose fraction contributes almost exclusively to VH-type crystal formation in GCWSS.

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“…In literature, different types of Vamylose have been described and characterized. Apart from very specific complexes obtained with iodine [1], dimethyl sulfoxide [2], potassium hydroxide [3] and potassium bromide [4], the best documented complex is the so-called Vh amylose [5][6][7][8][9][10][11]. It corresponds to a left-handed single helix consisting of six glucose monomers per turn and a pitch of 0.805 nm [5].…”

Section: Introductionmentioning

confidence: 98%

“…It corresponds to a left-handed single helix consisting of six glucose monomers per turn and a pitch of 0.805 nm [5]. Its structure is usually induced by the presence of linear molecules such as linear alcools, fatty acids or emulsifiers [6][7][8][9][10] which are included in the helix [11]. Three other crystalline types have been identified by Xray or electron diffraction with small ligands depending on their chemical structure [12].…”

Section: Introductionmentioning

confidence: 99%

Structural investigation of amylose complexes with small ligands: helical conformation, crystalline structure and thermostability

Bail¹,

Rondeau²,

Buléon³

2005

International Journal of Biological Macromolecules

154

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Aqueous dissolution of crystalline and amorphous amylose-alcohol complexes

Cited by 87 publications

References 20 publications

Production of tailor made short chain amylose–lipid complexes using varying reaction conditions

Production of tailor made short chain amylose–lipid complexes using varying reaction conditions

Structural and thermal transitions during the conversion from native to granular cold-water swelling maize starch

Structural investigation of amylose complexes with small ligands: helical conformation, crystalline structure and thermostability

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