Metal-polysaccharide complexes—Part II

Rendleman, Jacob A.

doi:10.1016/0308-8146(78)90031-6

Cited by 67 publications

(30 citation statements)

References 87 publications

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“…For example, the I – ions of BaI 2 are possibly oxidized into I 3 – ions during investigation, which in turn form a stable complex with a single‐helix conformer of starch components (Jane, 1993a; Yu et al ., 1996). Also, the Pb 2+ ions in Pb(NO 3 ) 2 solution could form stable chelating complexes with starch, as with the other neutral polyhydroxy compounds (Rendleman, 1978). The formation of both complexes in the skin layer of starch granules can stabilize the granular structure.…”

Section: Discussionmentioning

confidence: 99%

“…There are reports (Rendleman, 1978; Tomasik & Schilling, 1998) showing that salts of non‐transition metals, particularly those of the second non‐transition group, complex to starch. The formation of such complexes was proved by the co‐acervation and flocculation of starch from solutions by such metal salts (Yu & MacMaster, 1965; Baker & MacMaster, 1967), absorption of the metal ions during chromatography using starch as solid phase (Dugandzic et al ., 1972; Perisic‐Janjic et al ., 1983) and conductivity change of starch gels in the presence of electrolytes (Collinson, 1964).…”

Section: Introductionmentioning

confidence: 99%

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Re‐examination of the interactions between starch and salts of metals from the non‐transition groups

Lai

Tomasik

Yen

et al. 2001

Int J of Food Sci Tech

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The interactions between potato starch and the salts of alkali–earth metals and lead were examined by using scanning electron microscopy/energy dispersive spectroscopy (SEM/EDS), differential scanning calorimetry (DSC), 17O and 35Cl NMR. For the starch blended with saturated solutions of the salts, gel‐like, shear‐thinning or semi‐solid appearances were observed in relation to the ion property of the salts. The volume of saturated salt solutions required for producing shear‐thinning properties correlated significantly with the property of anions. SEM and EDS studies on the starches after soaking in 0.5 M salt solutions suggest that both divalent cations and accompanying anions of the salts penetrated into the granule during soaking treatments. Also, the cations (especially Mg2+ and Pb2+) and anions both displayed some influence on the onset (To) and peak (Tp) temperatures as well as the enthalpy change (ΔH) during thermolysis of the starches. From these results and NMR data, the major ion species (anions or cations) interacting directly with starch could be elucidated partially with respect to the salt variety and concentration and preparation condition. The roles of free water content and water structure in the physical characteristics of the starch systems examined were negligible.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Re‐examination of the interactions between starch and salts of metals from the non‐transition groups

Lai

Tomasik

Yen

et al. 2001

Int J of Food Sci Tech

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“…Therefore, although lead diffusion was faster, its binding to biomass active sites was slower. Possible explanations include steric hindrances due to its larger cation size, and complexation reactions with active sites that are generally slower than ionic binding [18].…”

Section: Kinetic Studiesmentioning

confidence: 98%

Biosorption of cadmium, lead and copper with calcium alginate xerogels and immobilized Fucus vesiculosus

Mata

Blázquez

Ballester

et al. 2009

Journal of Hazardous Materials

175

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“…According to Oosten 16, starch can adsorb cations from a solution in exchange with hydrogen ions, utilizing the weak ion exchanging properties of starch, forming alcoholate functions. Although Rendleman 17 suggested that this could only occur in an alkaline environment. Some interactions between starch and cations were reported by other authors, even though the formation of alcoholate remains controversial.…”

Section: Introductionmentioning

confidence: 99%

Influence of salts on starch degradation: Part II – Salt classification and caramelisation

2011

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A previous study demonstrated that presence of sodium chloride enhanced colour formation and starch degradation during heat treatment of a starch based model. It was suggested that the presence of salt encouraged breakdown of the starch, at all levels of organisation, including depolymerisation of the glucose chains to generate smaller molecules, such as glucose. These then would caramelise, explaining the impact of salt on colour formation during the heat treatment of these models. This study aimed at investigating the influence of several types of salt on starch degradation and caramelisation. Native wx maize starch (100 g dry weight) was mixed with 0.030 mol of salt (NaCl, KCl, CaCl2, LiCl, MgCl2, NaI, KNO3, NaBr, KBr, Na2SO4, NaNO3, Na2CO3 or KI, moisture adjusted to 20% wet weight basis). These samples were heated at 230°C for 30 min. The presence of salts significantly enhanced colour formation and the starches' loss of crystallinity during the heat treatment (p < 0.05). NaCl, KCl, CaCl2 and MgCl2 increased significantly the colour formation via caramelisation reactions (p < 0.05). The potency of the salt depended on the salt's cations and followed the Hofmeister series. However, anion variation did not have any significant influence on starch crystallinity loss and colour development. The type of salt also affected colour formation when heated with glucose thereby indicating that the colour reaction, as well as starch changes, is influenced by the ionic environment. Presence of salt might enhance starch degradation either by a direct interaction with the starch granule, or indirectly by accelerating the caramelisation reactions which then produces acidity which helps degrade the starch granules.

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Metal-polysaccharide complexes—Part II

Cited by 67 publications

References 87 publications

Re‐examination of the interactions between starch and salts of metals from the non‐transition groups

Re‐examination of the interactions between starch and salts of metals from the non‐transition groups

Biosorption of cadmium, lead and copper with calcium alginate xerogels and immobilized Fucus vesiculosus

Influence of salts on starch degradation: Part II – Salt classification and caramelisation

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