Structural and stoichiometric studies of complexes between aroma compounds and amylose. Polymorphic transitions and quantification in amorphous and crystalline areas

Biais, Benoît; Bail, Patricia Le; Robert, Paul; Pontoire, Bruno; Buléon, Alain

doi:10.1016/j.carbpol.2006.03.019

Cited by 125 publications

(88 citation statements)

References 34 publications

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“…3a and b) suggesting the presence of uncomplexed stearic acid. V-amylose diffraction patterns with such an additional peak that indicated the presence of non-complexed (or non-specifically bound) fatty acids were demonstrated by Biais, Le Bail, Robert, Pontoire & Bule´on (2006). In the present study, after the short pasting time (11.5 min), the stearic acid is probably not entirely complexed with the amylose molecules.…”

Section: Waxs Of Teff and Maize Starch From The First And Second Peakmentioning

confidence: 60%

Occurrence of amylose–lipid complexes in teff and maize starch biphasic pastes

Wokadala

Ray

Emmambux

2012

Carbohydrate Polymers

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The occurrence of amylose-lipid complexes was determined during maize and teff starch biphasic pasting i.e. peak paste viscosities at short and prolonged pasting times.Maize and teff starches were pasted for 11.5 and 130 min with or without added stearic acid followed by thermo-stable alpha-amylase hydrolysis in a rapid viscoanalyzer. X-ray diffraction analysis of pastes before and residues after hydrolysis showed crystalline V-amylose diffraction patterns for the starches pasted for a prolonged time with added stearic acid while less distinct V-amylose patterns with non-complexed stearic acid peaks were observed with a short pasting time.Differential scanning calorimetery of pastes before and residues paste hydrolysis showed that Type I amylose-lipid complexes were formed after pasting for the short duration with added stearic acid, while Type II complexes are formed after pasting for the prolonged time. The present research provides evidence that amylose-lipid complexes play an important role in starch biphasic pasting.

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Section: Waxs Of Teff and Maize Starch From The First And Second Peakmentioning

confidence: 60%

Occurrence of amylose–lipid complexes in teff and maize starch biphasic pastes

Wokadala

Ray

Emmambux

2012

Carbohydrate Polymers

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“…Considering that each platelet is a polycrystalline assembly, its size could readily vary according to the physical environmental conditions. Because the crystalline complexes have high resistance to enzymatic hydrolysis, whereas amorphous matrices are easily hydrolyzed (Biais, Bail, Robert, Pontoire, & Buléon, 2006;Cui & Oates, 1999;Godet et al, 1996), the crystalline complexes could be recovered by enzymatic hydrolysis. The hydrolysis pattern of the complex has been reported by several researches (Cui & Oates, 1999;Gelders et al, 2005), but the maximum degree of hydrolysis of the complex in this study was higher than those in the literature (Fig.…”

Section: Discussionmentioning

confidence: 99%

Preparation of nano-sized starch particles by complex formation with n-butanol

Kim

Lim

2009

Carbohydrate Polymers

118

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“…FTIR has been previously used to quantify the amount of complexed compounds that contain a carbonyl group (Biais et al, 2006;Fanta, Shogren & Salch, 1999;Uchino et al, 2002). For RP and PE samples, the carbonyl peak in the complexes and physical mixture (used to generate the calibration curve) resembled that of the pure compound.…”

Section: Inclusion Complexes With Amylose and Amylopectinmentioning

confidence: 99%

“…In the presence of these molecules, amylose forms a left-handed single helix stabilized by hydrogen bonds (Conde-Petit, Escher & Nuessli, 2006), with a hydrophilic outside surface and a hydrophobic inside helical channel (Immel & Lichtenthaler, 2000). Amylose single helices can arrange forming a crystalline structure known as V-type (Biais, Le Bail, Robert, Pontoire & Buléon, 2006). Guest molecules are usually included within the helix, but can also be trapped between helices (Rondeau-Mouro et al, 2004).…”

Section: Introductionmentioning

confidence: 98%