Macromolecular Features of Starches Determined by Aqueous High-performance Size Exclusion Chromatography

Bello‐Pérez, Luis A.; Roger, Philippe; Baud, B.; Colonna, Paul

doi:10.1006/jcrs.1998.0186

Cited by 161 publications

(129 citation statements)

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“…Their results show that starches, which display less BD viscosity, consist of amylopectin with more branch chains of DP ! 37 and less branch chains of DP (13)(14)(15)(16)(17)(18)(19)(20)(21)(22)(23)(24) and larger apparent amylose content. The acetylated banana samples did not show a defined BD, because a plateau is evident during the holding step; the AMSs presented the BD similar to its native counterpart.…”

Section: Pasting Characteristicsmentioning

confidence: 99%

“…A magnetic stir bar was added, the vessel was then sealed and the mixture was stirrer for 5 min. When the mixture was uniformly mixed, the vessel was placed into a polycarbonate microwave bomb (model 4782, Parr Instrument Co., Moline, IL, USA) and then centred into a 900 W microwave oven (Panasonic de México, S. A de C. V.) A fibre optic was placed into the bomb to register the temperature [20]. The mixture was heated to 600 W for 2 min, the temperature in the bomb started from 238C and a lineal increase was observed, reaching until 1008C at 2 min [9].…”

Section: Preparation Of Acetylated Starchesmentioning

confidence: 99%

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Acetylation of banana (Musa paradisiaca L.) and maize (Zea mays L.) starches using a microwave heating procedure and iodine as catalyst: Partial characterization

Sánchez‐Rivera¹,

Flores-Ramírez²,

Zamudio‐Flores³

et al. 2010

Starch Stärke

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Banana and maize starches were acetylated with acetic anhydride in the presence of different levels of catalytic agent (iodine) using microwave heating. Degree substitution, he Fourier transforms infrared (FT-IR) spectra, the morphological properties, the gelatinization and retrogradation characteristics, the pasting property and X-ray diffraction pattern were evaluated. The FT-IR study showed that acetylation was produced in both starches, a strong absorption band at 1740 cm À1 , and this signal rose when the concentration of iodine increased; this pattern was corroborated with degree substitution of both starches. SEM revealed more exo-corrosion and fusion in acetylated maize starch granules. Acetylated banana starch had higher crystallinity level than maize starch, and the crystallinity level decreased when the catalyst concentration increased. Similar pattern was show for the average temperature and enthalpy of gelatinization. In general, the acetylation retards the starch retrogradation, but at longer storage time this effect was minimized. Difference in the retrogradation level was found between both starches. Using microwave heating and different iodine concentrations as catalyst is possible produce acetylation of starch with specific physicochemical characteristics.

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Section: Pasting Characteristicsmentioning

confidence: 99%

Section: Preparation Of Acetylated Starchesmentioning

confidence: 99%

Acetylation of banana (Musa paradisiaca L.) and maize (Zea mays L.) starches using a microwave heating procedure and iodine as catalyst: Partial characterization

Sánchez‐Rivera¹,

Flores-Ramírez²,

Zamudio‐Flores³

et al. 2010

Starch Stärke

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“…The values of the average radii of gyration and M w obtained from SLS tests ( Table 2) and chromatography are comparable [9]. A very small average radius of gyration obtained for the wax potato starch indicates a low level of branching of that amylopectin [10]. The test results presented in the Bello-Perez et al [10] The data concerns water starch solutions tested with the light scattering method SLS 20 C [2,3].…”

Section: Starch Polysaccharides and Osmotic Properties Of Its Pastesmentioning

confidence: 87%

“…A very small average radius of gyration obtained for the wax potato starch indicates a low level of branching of that amylopectin [10]. The test results presented in the Bello-Perez et al [10] The data concerns water starch solutions tested with the light scattering method SLS 20 C [2,3]. M w -weight average molecular mass, R g -gyriation radius, c*-overlap concentration, A 2 -second virial coefficient; all values were determined based on SLS measurements.…”

Section: Starch Polysaccharides and Osmotic Properties Of Its Pastesmentioning

confidence: 99%

Osmotic Properties of Polysaccharides Solutions

Kruk¹,

Pancerz²,

Ptaszek³

2017

Solubility of Polysaccharides

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Osmotic properties of polysaccharides' solutions and associated biopolymer-solvent and biopolymer-biopolymer type interaction are very important from a technological point of view. The knowledge of osmotic properties of these systems provides the basis to appropriate use of polysaccharides having comply with the relevant technology functions, impart the appropriate texture and forming the sensory properties of the final product. Furthermore, an important issue is the effect of time on the osmotic properties of polysaccharides', because with time, the aforementioned effects may change. Membrane osmometry is one of the methods used in the studies of synthetic polymers to determine their average molecular mass and the degree of interaction between a polymer and a solvent. This method is successfully applied in the case of biopolymers that include polysaccharides. The existence of the osmotic pressure, formed by diffusion of solvent molecules through a semi-permeable membrane, is the basis of this method. Analysis and interpretation of osmometric research results is based on the van't Hoff equation dependency of the concentration. The second virial coefficient obtained based on this relation allows characterisation of biopolymer-solvent interactions, and thus biopolymer tendency to solvation. The third virial coefficient provides information on mutual interactions between the biopolymer molecules, as well as its tendency to aggregate.

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“…It was connected with a RI detector (Shimadzu, Kyoto, Japan), a DAWN EOS MALS detector (Wyatt technology, Santa Barbara, CA, USA) operating at the wavelength of 690 nm, and a RL-10AXL fluorescence detector (Shimadzu, Kyoto, Japan). A refractive index increment, dn/dc, for starch of 0.146 g/mL was taken from the literature, 31 and was used for all starch samples. Agilent 1100 HPLC pump (Agilent Technologies, Waldbronn, Germany) equipped with an in-line vacuum degasser delivered the carrier liquid into the AF4 channel.…”

Section: Af4 Systemmentioning

confidence: 99%

Fluorescence-labelling for analysis of protein in starch using asymmetrical flow field-flow fractionation (AF4)

Yoo¹,

Choi²,

Zielke³

et al. 2017

Analytical Science and Technology

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Macromolecular Features of Starches Determined by Aqueous High-performance Size Exclusion Chromatography

Cited by 161 publications

References 0 publications

Acetylation of banana (Musa paradisiaca L.) and maize (Zea mays L.) starches using a microwave heating procedure and iodine as catalyst: Partial characterization

Acetylation of banana (Musa paradisiaca L.) and maize (Zea mays L.) starches using a microwave heating procedure and iodine as catalyst: Partial characterization

Osmotic Properties of Polysaccharides Solutions

Fluorescence-labelling for analysis of protein in starch using asymmetrical flow field-flow fractionation (AF4)

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