Mobility of lipid in complexes of amylose–fatty acids by deuterium and 13C solid state NMR

Le-Bail, Patricia; Buléon, Alain; Shiftan, Dror; Marchessault, R. H.

doi:10.1016/s0144-8617(00)00180-6

Cited by 97 publications

(73 citation statements)

References 16 publications

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“…Although it needs a longer amylose polymer, the binding of the lipid is weaker than in the case of C14:0 and C16:0. Similar results have been reported by other authors (Godet et al, 1995a,b;Lebail, Buléon, Shiftan, & Marchessault, 2000) in their study of varying lipid properties in the classical synthesis method.…”

Section: Lipid Characteristicssupporting

confidence: 92%

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: 92%

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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“…Based on molecular modelling, (5,31) Raman spectroscopy, (35) and nuclear magnetic resonance (NMR) data, (36)(37)(38)(39) the carboxyl group of fatty acids (hydrophilic/polar component of the ligand) has been suggested to be located outside the amylose V-helix ( Figure 1). Steric hindrance and electrostatic repulsions prevent the polar carboxyl group from entering the helix, hence leaving it at the helix entrance while the axes of the aliphatic group and the helix are superimposed.…”

Section: V-amylose Helix Molecular Arrangementmentioning

confidence: 99%

“…(31) NMR relaxation also showed that the complexed fatty acid relaxes faster than a free one (non-complexed), suggesting that amylose is restrained in mobility after complex formation compared to non-complexed amylose. (38) The rigidity of the helix was shown to be insensitive to hydration effects. (36,39) The complexed ligands are resistant to washing effects since they are retained in V-amylose upon washing (twice using a 50% v/v ethanol in water solution) compared to non-complexed ligands, which are easily removed on a single wash. (15) This implies that complexed ligands could resist washing and other similar processing effects that would lead to loss of the ligand.…”

Section: V-amylose Helix Molecular Arrangementmentioning

confidence: 99%

“…The minimum amylose size for complexing with fatty acids is around [30][31][32][33][34][35][36][37][38][39][40] glucosyl residues to complex palmitic acid and 20-30 glucosyl residues for lauric and caprylic acids, which is about the chain length to accommodate two fatty acids per chain. (105) It was also illustrated that, irrespective of the complexation temperature, the critical minimum DP for complex formation and precipitation was 35 and 40 for complexes with glycerol monostearate (GMS) and docosanoic acid (C22), respectively, which also corresponded to the length needed to accommodate two of each of the ligand molecules.…”

Section: Effect Of Degree Of Starch Polymerization On V-amylose Complmentioning

confidence: 99%

“…The effects of V-amylose injection on postprandial plasma glucose concentration, insulin and C-peptide should 38 be assessed in order to establish the potential application in diabetics for a reduced postprandial hyperglycaemia.…”

Section: Concluding Commentsmentioning

confidence: 99%

See 2 more Smart Citations

V-amylose Structural Characteristics, Methods of Preparation, Significance, and Potential Applications

Wokadala¹,

Ray²,

Emmambux³

2012

Food Reviews International

245

117

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The Impact of Thermal Events on Amylose-Fatty Acid Complexes

Ozcan

Jackson

2002

Starch/Stärke

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The molecular behavior of amylose-lipid complexes was studied using differential scanning calorimetry. rapid viscoanalysis and texture analysis methods. Three amyloses were fractionated, one each from regular, 50% amylose and 70% amylose corn starches. High performance size exclusion chromatography, coupled with multiple angle laser light scattering, was used to determine amylose molecular weight profiles; fractions differed statistically (P<0.05) in their z-average molecular weights (M z ). Each amylose fraction was complexed with five different fatty acids. After 12 days of storage, amylose-lipid complexes had recrystallization percentages ranging from 42.7 to 98.2%. Cohesiveness (r = -0.84) and adhesiveness (r = -0.75) decreased with increasing M z of amyloses (P<0.05). An inverse relationship was obtained between fatty acid chain length and percent recrystallization (r = -0.84, P<0.05). Percent recrystallization decreased when fatty acid chain length increased from C16:0 to C18:0. All complex samples, when adjusted to an equal total starch basis, had decreased viscosities when pasted compared to their native starch or amylose counterparts. Shear thinning of complexes increased with increasing molecular weight (M z ) of amyloses (r = 0.71, P<0.05). Lower recrystallization rates and decreased viscosity properties could be accomplished complexing by amylose and fatty acids.

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Mobility of lipid in complexes of amylose–fatty acids by deuterium and 13C solid state NMR

Cited by 97 publications

References 16 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

V-amylose Structural Characteristics, Methods of Preparation, Significance, and Potential Applications

The Impact of Thermal Events on Amylose-Fatty Acid Complexes

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