Synthesis, characterization, and comparative analysis of amylose–guest complexes prepared by microwave irradiation

Amphiphilic Graft Copolymers from End-Functionalized Starches: Synthesis, Characterization, Thin Film Preparation, and Small Molecule Loading

“…It is well established that small molecule hydrophobic guests can induce the formation of and bind inside (or between) amylose helices. − Our laboratory and others ,,,− have studied the impact of amylose molecular weight and chemical structure, as well as the nature of the hydrophobic guest, on the propensity to form inclusion complexes. Based on our prior experience with amylose inclusion complexes and all available literature, we hypothesized that manipulating the grafting density of high amylose starch in the graft copolymer composition would directly impact small molecule loading profiles.…”

“…Our entry point into starch chemistry was focused on delineating fundamental properties of amylose-based inclusion complexes. − Based on these results and all available literature we reasoned that synthetic-natural copolymers containing amylose or high amylose starch could be used as reservoirs for active agents in film or coating applications. Several groups, but especially Borsali and co-workers, have elegantly prepared polysaccharide − and oligosaccharide-based − linear block copolymers from discrete end-modified reagents .…”

Spremembe vsebnosti rutina in kvercetina v vzorcih tatarske ajde (Fagopyrum tataricum (L.) Gaertn.) od spravila pridelka do priprave kruha / Changes in the content of rutin and quercetin in samples of Tartary buckwheat (Fagopyrum tataricum (L.) (...)

“…Ugotovili smo, da je količina kvercetina v testu odvisna od začetne količine kvercetina v moki, razgradnje rutina v kvercetin in splošne razgradnje kvercetina v procesu priprave kruha. Manjše koncentracije izmerjenega kvercetina v kislih kruhih obeh vrst ajde so prav tako lahko posledica vključevanja fenolnih snovi v škrobne strukture, predvsem amilozo, ki med postopkom priprave in peke spremeni svojo strukturo in v tem procesu lahko v lastno strukturo vključuje tudi manjše molekule (Škrabanja et al 2000; Goderis et al 2014;Ryno et al 2014). Liu et al (2015) poročajo tudi, da vročina in povečana vlažnost vplivata na povečanje sposobnosti vezave vode v škrobna zrna tatarske ajde.…”

“…Poraja pa se vprašanje, na kakšen način je bil rutin v HT tatarski ajdi zaščiten pred pretvorbo v kvercetin. Mogoče je, da se molekule flavonoidov povežejo v komplekse z beljakovinami ali amilozo (Škrabanja et al 2000;Tufvesson et al 2001;Ryno et al 2014;Goderis et al 2014). Takšni kompleksi zaščitijo flavonoide in preprečijo njihovo ekstrakcijo in poleg tega zmanjšajo prebavljivost amiloze in beljakovin (Škrabanja et al 1998, 2000).…”

Starch structures and properties affected by genetics and by environment

“…Amylose has a strong tendency to complex with either a suitable complexing agent (e.g. 1-butanol or fatty acids) to form a single-helical inclusion complex (Ryno et al 2014;Takeo et al 1973;Cao et al 2015) or with another amylose or amylopectin branch-chain to form a double helix (Jiang et al 2010a;Miles et al 1984;Wen et al 2014). Amylose singlehelical inclusion complex is usually left-handed, with the hydrophobic side of the amylose molecule facing the cavity of the helix, interacting with the non-polar moiety of the complexing agent (Lopez et al 2012;Obiro et al 2012;Takeo et al 1973).…”