Die Bindung flüchtiger Aromastoffe an Stärke

Abstract

The Binding of volatile Aroma Compounds by Starch. The sorption of volatile aliphatic alcohols, aldehydes, ketones, esters, amines, of some aromatic and heteroaromatic compounds by starch, amylose, amylopectin, dextrin and glucose was investigated with gravimetric, IR‐ and UV‐spectrophotometric methods. Dry starch swells with ethanol and n‐butylamin to a great extent, with ethyl acetate to a very small one, with n‐hexane not at all. Humid starch sorbs greater amounts of aroma compounds, depending of the water content. The most aroma compounds may be bound by hydrogen bonds. Inclusion is found by drying under suitable conditions. The sorbed amounts by amylose and amylopectin do not differ very much. A very tight binding is observed after mixing aroma compounds with amylose, not with amylopectin. Dextrin and especially glucose are sorbing smaller amounts than starch in water containing systems.

Lavandula dentata Essential Oils: A Bio-Insecticide for an Agroecological Approach to Protecting Chickpea Seeds against Callosobruchus maculatus

“…38,39 For seeds treated with essential oil of L. dentata, the biochemical composition remains within the normal values and showed no significant difference compared to the control seeds. This could be attributed to the protective effect of essential oils and their major compounds, which have been reported to act by adsorption to starch and cellulose of grains, 40,41 and by diffusion through the interstitial spaces of grains. 42 Furthermore, the persistence of the insecticidal activity of the oil during a long treatment period could be related to the chemical composition of the essential oil, particularly to the presence of oxygenated monoterpenes, which are characterized by their low volatility compared to other compounds.…”

Controlled Release of Propionic Acid and (E )-2-Hexenal Against S itophilus Granarius (L.) (Coleoptera: Curculionidae)

“…4). Loss of fumigant toxicity may be due to the sorption of active compounds to starch (Maier and Bauer 1972) and cellulose (Dernovaya and Eltekov 1988) that are the main components of the wheat grains pericarp and, potentially, to the reduced diffusion of compound vapors through the interstitial spaces of grains (Lee et al 2003).…”