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Ma Q, Wang X, Appels R, Zhang D, Zhang X, Zou L, Hu X. Large flour aggregates containing ordered B + V starch crystals significantly improved the digestion resistance of starch in pretreated multigrain flour. Int J Biol Macromol 2024; 264:130719. [PMID: 38460625 DOI: 10.1016/j.ijbiomac.2024.130719] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2024] [Revised: 03/05/2024] [Accepted: 03/06/2024] [Indexed: 03/11/2024]
Abstract
The starch digestibility of flour is influenced by both physicochemical treatment and flour particle size, but the interactive effect of these two factors is still unclear. In this study, the effect of pullulanase debranching, combined with heat-moisture treatment (P-HMT), on starch digestibility of multi-grain flours (including oat, buckwheat and wheat) differing in particle size was investigated. The results showed that the larger-size flour always resulted in a higher resistant starch (RS) content either in natural or treated multi-grain flour (NMF or PHF). P-HMT doubled the RS content in NMFs and the large-size PHF yielded the highest RS content (78.43 %). In NMFs, the cell wall integrity and flour particle size were positively related to starch anti-digestibility. P-HMT caused the destruction of cell walls and starch granules, as well as the formation of rigid flour aggregates with B + V starch crystallite. The largest flour aggregates with the most ordered B + V starch were found in large-size PHF, which contributed to its highest RS yield, while the medium- and small-size PHFs with smaller aggregates were sensitive to P-HMT, resulting in the lower ordered starch but stronger interactions between starch and free lipid or monomeric proteins, eventually leading to their lower RS but higher SDS yield.
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Affiliation(s)
- Qianying Ma
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, No. 620 West Chang'an Avenue, Chang'an District, Xi'an 710119, China
| | - Xiaolong Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, No. 620 West Chang'an Avenue, Chang'an District, Xi'an 710119, China.
| | - Rudi Appels
- Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC 3010, Australia
| | - Di Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, No. 620 West Chang'an Avenue, Chang'an District, Xi'an 710119, China
| | - Xinyu Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, No. 620 West Chang'an Avenue, Chang'an District, Xi'an 710119, China
| | - Liang Zou
- School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China
| | - Xinzhong Hu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, No. 620 West Chang'an Avenue, Chang'an District, Xi'an 710119, China
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2
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Wang Y, Saulnier L, Ral JP, Falourd X, Kansou K. Determining whether granule structural or surface features govern the wheat starch digestion, a kinetic analysis. Carbohydr Polym 2023; 315:120966. [PMID: 37230611 DOI: 10.1016/j.carbpol.2023.120966] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2023] [Revised: 04/05/2023] [Accepted: 04/26/2023] [Indexed: 05/27/2023]
Abstract
Deciphering the determinants of starch digestion from multiple interrelated properties is a challenge that can benefit from multifactorial data analysis. The present study investigated the digestion kinetic parameters (rate, final extent) of size-fractions from four commercial wheat starches with different amylose contents. Each size-fraction was isolated and characterized comprehensively using a large range of analytic techniques (FACE, XRD, CP-MAS NMR, time-domain NMR, DSC…). A statistical clustering analysis applied on the results revealed that the mobility of water and starch protons measured by time-domain NMR was consistently related to the macromolecular composition of the glucan chains and to the ultrastructure of the granule. The final extent of starch digestion was determined by the granule structural features. The digestion rate coefficient dependencies, on the other hand, changed significantly with the range of granule size, i.e. the accessible surface for initial binding of α-amylase. The study particularly showed the molecular order and the chains mobility predominantly limiting or accelerating the digestion rate depending on the accessible surface. This result confirmed the need to differentiate between the surface and the inner-granule related mechanisms in starch digestion studies.
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Affiliation(s)
- Yuzi Wang
- INRAE, UR1268, Biopolymers, Interactions & Assemblies (BIA), 44316 Nantes, France.
| | - Luc Saulnier
- INRAE, UR1268, Biopolymers, Interactions & Assemblies (BIA), 44316 Nantes, France.
| | - Jean-Philippe Ral
- CSIRO Agriculture and Food, GPO Box 1700, Canberra, ACT 2601, Australia.
| | - Xavier Falourd
- INRAE, UR1268, Biopolymers, Interactions & Assemblies (BIA), 44316 Nantes, France; INRAE, BIBS facility, PROBE infrastructure, F-44316 Nantes, France.
| | - Kamal Kansou
- INRAE, UR1268, Biopolymers, Interactions & Assemblies (BIA), 44316 Nantes, France.
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3
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Physiochemical and thermal characterisation of faba bean starch. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01543-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
AbstractThe structure and physicochemical properties of starch isolated from the cotyledon and hull of faba beans and from wheat (as reference) were examined using 16 different methods. The amylose content in faba bean cotyledon and hull starch was 32% and 36%, respectively, and that in wheat starch was 21%. The faba bean cotyledon and hull starch were structurally alike both displaying C-polymorphic pattern, a similar degree of branching and similar branch chain length distributions. Wheat starch had a significantly greater prevalence of short amylopectin chains (DP < 12) and a higher degree of branching. Granules in both faba bean starches exhibited surface cracks and were more homogenous in size than the smoother wheat starch granules. Gelatinisation temperature was higher for the faba bean starches, likely as an effect of high amylose content and longer starch chains delaying granular swelling. Cotyledon starch produced pastes with the highest viscosities in all rheological measurements, probably owing to larger granules. Higher prevalence of lipids and resistant starch reduced the viscosity values for hull starch. For all starches, viscosity increased at faster heating rates. During the rheological analyses, the samples were exposed to different instruments, heating rates and temperatures ranges, differing from standard rheological procedures, which could help predict how different processing techniques effect the final starch textures.
Graphical abstract
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4
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Zhang J, Zhang M, Zhang Y, Bai X, Wang C. Effects of high hydrostatic pressure on the structure and retrogradation inhibition of oat starch. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15642] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Jing Zhang
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot 010018 China
- Sanya Research Institute Hainan Academy of Agricultural Sciences Sanya 572024 China
- Institute of Agricultural Product Processing Design Hainan Academy of Agricultural Sciences Haikou 571100 China
- Yazhou Bay Seed Laboratory Hainan Province Sanya 572024 China
| | - Meili Zhang
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot 010018 China
| | - Yakun Zhang
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot 010018 China
| | - Xue Bai
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot 010018 China
| | - Chen Wang
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot 010018 China
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5
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Liu X, Huang S, Chao C, Yu J, Copeland L, Wang S. Changes of starch during thermal processing of foods: Current status and future directions. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.12.011] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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6
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Gelli R, Martini F, Geppi M, Borsacchi S, Ridi F, Baglioni P. Exploring the interplay of mucin with biologically-relevant amorphous magnesium-calcium phosphate nanoparticles. J Colloid Interface Sci 2021; 594:802-811. [PMID: 33794402 DOI: 10.1016/j.jcis.2021.03.062] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2020] [Revised: 02/01/2021] [Accepted: 03/11/2021] [Indexed: 10/21/2022]
Abstract
HYPOTHESIS It has been recently shown that, in our organism, the secretions of Ca2+, Mg2+ and phosphate ions lead to the precipitation of amorphous magnesium-calcium phosphate nanoparticles (AMCPs) in the small intestine, where the glycoprotein mucin is one of the most abundant proteins, being the main component of the mucus hydrogel layer covering gut epithelium. Since AMCPs precipitate in vivo in a mucin-rich environment, we aim at studying the effect of this glycoprotein on the formation and features of endogenous-like AMCPs. EXPERIMENTS AMCPs were synthesized from aqueous solution in the presence of different concentrations of mucin, and the obtained particles were characterised in terms of crystallinity, composition and morphology. Solid State NMR investigation was also performed in order to assess the interplay between mucin and AMCPs at a sub-nanometric level. FINDING Results show that AMCPs form in the presence of mucin and the glycoprotein is efficiently incorporated in the amorphous particles. NMR indicates the existence of interactions between AMCPs and mucin, revealing how AMCPs in mucin-hybrid nanoparticles affect the features of both proteic and oligosaccharidic portions of the glycoprotein. Considering that the primary function of mucin is the protection of the intestine from pathogens, we speculate that the nature of the interaction between AMCPs and mucin described in the present work might be relevant to the immune system, suggesting a novel type of scenario which could be investigated by combining physico-chemical and biomedical approaches.
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Affiliation(s)
- Rita Gelli
- Department of Chemistry "Ugo Schiff" and CSGI, University of Florence, via della Lastruccia 3, 50019 Sesto Fiorentino, Florence, Italy
| | - Francesca Martini
- Department of Chemistry and Industrial Chemistry, University of Pisa, via G. Moruzzi 13, Pisa 56124, Italy; Center for Instrument Sharing of the University of Pisa (CISUP), Lungarno Pacinotti 43/44, 56126 Pisa, Italy
| | - Marco Geppi
- Department of Chemistry and Industrial Chemistry, University of Pisa, via G. Moruzzi 13, Pisa 56124, Italy; Center for Instrument Sharing of the University of Pisa (CISUP), Lungarno Pacinotti 43/44, 56126 Pisa, Italy
| | - Silvia Borsacchi
- Institute for the Chemistry of OrganoMetallic Compounds, Italian National Council for Research, CNR-ICCOM Pisa, via G. Moruzzi 1, Pisa 56124, Italy; Center for Instrument Sharing of the University of Pisa (CISUP), Lungarno Pacinotti 43/44, 56126 Pisa, Italy.
| | - Francesca Ridi
- Department of Chemistry "Ugo Schiff" and CSGI, University of Florence, via della Lastruccia 3, 50019 Sesto Fiorentino, Florence, Italy.
| | - Piero Baglioni
- Department of Chemistry "Ugo Schiff" and CSGI, University of Florence, via della Lastruccia 3, 50019 Sesto Fiorentino, Florence, Italy
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7
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Insights into the supramolecular structure and techno-functional properties of starch isolated from oat rice kernels subjected to different processing treatments. Food Chem 2020; 317:126464. [DOI: 10.1016/j.foodchem.2020.126464] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2019] [Revised: 12/13/2019] [Accepted: 02/20/2020] [Indexed: 11/18/2022]
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8
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Volant C, Gilet A, Beddiaf F, Collinet-Fressancourt M, Falourd X, Descamps N, Wiatz V, Bricout H, Tilloy S, Monflier E, Quettier C, Mazzah A, Rolland-Sabaté A. Multiscale Structure of Starches Grafted with Hydrophobic Groups: A New Analytical Strategy. Molecules 2020; 25:molecules25122827. [PMID: 32570969 PMCID: PMC7356499 DOI: 10.3390/molecules25122827] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2020] [Revised: 06/17/2020] [Accepted: 06/17/2020] [Indexed: 12/13/2022] Open
Abstract
Starch, an abundant and low-cost plant-based glucopolymer, has great potential to replace carbon-based polymers in various materials. In order to optimize its functional properties for bioplastics applications chemical groups need to be introduced on the free hydroxyl groups in a controlled manner, so an understanding of the resulting structure-properties relationships is therefore essential. The purpose of this work was to study the multiscale structure of highly-acetylated (degree of substitution, 0.4 < DS ≤ 3) and etherified starches by using an original combination of experimental strategies and methodologies. The molecular structure and substituents repartition were investigated by developing new sample preparation strategies for specific analysis including Asymmetrical Flow Field Flow Fractionation associated with Multiangle Laser Light Scattering, Nuclear Magnetic Resonance (NMR), Raman and Time of Flight Secondary Ion Mass spectroscopies. Molar mass decrease and specific ways of chain breakage due to modification were pointed out and are correlated to the amylose content. The amorphous structuration was revealed by solid-state NMR. This original broad analytical approach allowed for the first time a large characterization of highly-acetylated starches insoluble in aqueous solvents. This strategy, then applied to characterize etherified starches, opens the way to correlate the structure to the properties of such insoluble starch-based materials.
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Affiliation(s)
- Chloé Volant
- University Lille, CNRS, USR3290—MSAP—Miniaturisation pour la Synthèse, l’Analyse et la Protéomique, F-59000 Lille, France; (C.V.); (A.M.)
| | - Alexandre Gilet
- University Artois, CNRS, Centrale Lille, University Lille, UMR 8181—UCCS—Unité de Catalyse et Chimie du Solide, F-62300 Lens, France; (A.G.); (H.B.); (S.T.)
| | | | - Marion Collinet-Fressancourt
- CIRAD, UPR Recyclage et Risque, F-97743 Saint-Denis, Réunion, France;
- University Montpellier, Recyclage et Risque, CIRAD, 34398 Montpellier, France
| | - Xavier Falourd
- INRAE, UR BIA, F-44316 Nantes, France; (F.B.); (X.F.)
- INRAE, BIBS Facility, F-44316 Nantes, France
| | - Nicolas Descamps
- ROQUETTE Frères, Rue de la Haute Loge, 62136 Lestrem, France; (N.D.); (V.W.); (C.Q.)
| | - Vincent Wiatz
- ROQUETTE Frères, Rue de la Haute Loge, 62136 Lestrem, France; (N.D.); (V.W.); (C.Q.)
| | - Hervé Bricout
- University Artois, CNRS, Centrale Lille, University Lille, UMR 8181—UCCS—Unité de Catalyse et Chimie du Solide, F-62300 Lens, France; (A.G.); (H.B.); (S.T.)
| | - Sébastien Tilloy
- University Artois, CNRS, Centrale Lille, University Lille, UMR 8181—UCCS—Unité de Catalyse et Chimie du Solide, F-62300 Lens, France; (A.G.); (H.B.); (S.T.)
| | - Eric Monflier
- University Artois, CNRS, Centrale Lille, University Lille, UMR 8181—UCCS—Unité de Catalyse et Chimie du Solide, F-62300 Lens, France; (A.G.); (H.B.); (S.T.)
- Correspondence: (E.M.); (A.R.-S.); Tel.: +33-(0)3-2179-1772 (E.M.); +33-(0)4-3272-2522 (A.R.-S.)
| | - Claude Quettier
- ROQUETTE Frères, Rue de la Haute Loge, 62136 Lestrem, France; (N.D.); (V.W.); (C.Q.)
| | - Ahmed Mazzah
- University Lille, CNRS, USR3290—MSAP—Miniaturisation pour la Synthèse, l’Analyse et la Protéomique, F-59000 Lille, France; (C.V.); (A.M.)
| | - Agnès Rolland-Sabaté
- INRAE, UR BIA, F-44316 Nantes, France; (F.B.); (X.F.)
- INRAE, Université d’Avignon, UMR SQPOV, F-84914 Avignon, France
- Correspondence: (E.M.); (A.R.-S.); Tel.: +33-(0)3-2179-1772 (E.M.); +33-(0)4-3272-2522 (A.R.-S.)
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9
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Cellulose nanocrystals-starch nanocomposites produced by extrusion: Structure and behavior in physiological conditions. Carbohydr Polym 2019; 225:115123. [DOI: 10.1016/j.carbpol.2019.115123] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2019] [Revised: 07/18/2019] [Accepted: 07/22/2019] [Indexed: 11/19/2022]
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10
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Jensen HM, Bertram HC. The magic angle view to food: magic-angle spinning (MAS) NMR spectroscopy in food science. Metabolomics 2019; 15:44. [PMID: 30868337 DOI: 10.1007/s11306-019-1504-7] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 12/21/2018] [Accepted: 03/04/2019] [Indexed: 01/16/2023]
Abstract
Nuclear Magnetic Resonance (NMR) spectroscopy has been used in food science and nutritional studies for decades and is one of the major analytical platforms in metabolomics. Many foods are solid or at least semi-solid, which denotes that the molecular motions are restricted as opposed to in pure liquids. While the majority of NMR spectroscopy is performed on liquid samples and a solid material gives rise to constraints in terms of many chemical analyses, the magic angle thrillingly enables the application of NMR spectroscopy also on semi-solid and solid materials. This paper attempts to review how magic-angle spinning (MAS) NMR is used from 'farm-to-fork' in food science.
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Affiliation(s)
- Henrik Max Jensen
- DuPont Nutrition Biosciences ApS, Edwin Rahrsvej 38, 8220, Brabrand, Denmark
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11
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Poulhazan A, Arnold AA, Warschawski DE, Marcotte I. Unambiguous Ex Situ and in Cell 2D 13C Solid-State NMR Characterization of Starch and Its Constituents. Int J Mol Sci 2018; 19:E3817. [PMID: 30513587 PMCID: PMC6320826 DOI: 10.3390/ijms19123817] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2018] [Revised: 11/23/2018] [Accepted: 11/28/2018] [Indexed: 11/23/2022] Open
Abstract
Starch is the most abundant energy storage molecule in plants and is an essential part of the human diet. This glucose polymer is composed of amorphous and crystalline domains in different forms (A and B types) with specific physicochemical properties that determine its bioavailability for an organism, as well as its value in the food industry. Using two-dimensional (2D) high resolution solid-state nuclear magnetic resonance (SS-NMR) on 13C-labelled starches that were obtained from Chlamydomonas reinhardtii microalgae, we established a complete and unambiguous assignment for starch and its constituents (amylopectin and amylose) in the two crystalline forms and in the amorphous state. We also assigned so far unreported non-reducing end groups and assessed starch chain length, crystallinity and amylose content. Starch was then characterized in situ, i.e., by 13C solid-state NMR of intact microalgal cells. Our in-cell methodology also enabled the identification of the effect of nitrogen starvation on starch metabolism. This work shows how solid-state NMR can enable the identification of starch structure, chemical modifications and biosynthesis in situ in intact microorganisms, eliminating time consuming and potentially altering purification steps.
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Affiliation(s)
- Alexandre Poulhazan
- Department of Chemistry, Université du Québec à Montréal, Downtown Station, P.O. Box 8888, Montreal, QC H3C 3P8, Canada.
| | - Alexandre A Arnold
- Department of Chemistry, Université du Québec à Montréal, Downtown Station, P.O. Box 8888, Montreal, QC H3C 3P8, Canada.
| | - Dror E Warschawski
- Department of Chemistry, Université du Québec à Montréal, Downtown Station, P.O. Box 8888, Montreal, QC H3C 3P8, Canada.
- Laboratoire de Biologie Physico-Chimique des Protéines Membranaires, UMR 7099, CNRS, Université Paris Diderot and IBPC, 13 rue Pierre et Marie-Curie, 75005 Paris, France.
| | - Isabelle Marcotte
- Department of Chemistry, Université du Québec à Montréal, Downtown Station, P.O. Box 8888, Montreal, QC H3C 3P8, Canada.
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12
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Ma Z, Yin X, Hu X, Li X, Liu L, Boye JI. Structural characterization of resistant starch isolated from Laird lentils (Lens culinaris) seeds subjected to different processing treatments. Food Chem 2018; 263:163-170. [PMID: 29784302 DOI: 10.1016/j.foodchem.2018.04.122] [Citation(s) in RCA: 73] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2017] [Revised: 04/14/2018] [Accepted: 04/27/2018] [Indexed: 01/22/2023]
Abstract
This work focused on the structural characterization of resistant starch from untreated (UL-RS), germinated (GL-RS), fermented (FL-RS), microwaved (ML-RS), conventionally cooked (CL-RS), and autoclaved (AL-RS) lentil seeds. The size exclusion chromatography (SEC) results showed that UL-RS, RL-RS, and GL-RS (Group A samples) exhibited higher values of Mw and Rh¯ than FL-RS, ML-RS, AL-RS (Group C samples), and CL-RS (Group B sample). In parallel with the SEC result, other structural characteristics followed similar trends, where Group C samples exhibited the lowest values of double helix content and crystallinity by 13C NMR, and degree of order/double helix by FT-IR. Comparatively, Group A samples exhibited the opposite trends, and displayed large amorphous aggregates on their micrograph. The results are expected to provide information for better understanding the mechanism of resistant starch formation during different processing of lentil and to lay a theoretical foundation for the future study of their structure-function relationship.
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Affiliation(s)
- Zhen Ma
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, China.
| | - Xiuxiu Yin
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, China
| | - Xinzhong Hu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, China
| | - Xiaoping Li
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, China
| | - Liu Liu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, China
| | - Joyce I Boye
- Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Blvd West, St. Hyacinthe, Quebec J2S 8E3, Canada
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13
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Nessi V, Rolland-Sabaté A, Lourdin D, Jamme F, Chevigny C, Kansou K. Multi-scale characterization of thermoplastic starch structure using Second Harmonic Generation imaging and NMR. Carbohydr Polym 2018; 194:80-88. [PMID: 29801861 DOI: 10.1016/j.carbpol.2018.04.030] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2017] [Revised: 04/03/2018] [Accepted: 04/06/2018] [Indexed: 10/17/2022]
Abstract
Starch granules can be extruded to obtain a thermoplastic material. Thermoplastic starch (TPS) usually requires a significant break down of the starch granular organization to form a continuous polysaccharide matrix. In this work, we extrude potato starch with and without a plasticizer and store samples at high humidity to generate recrystallization. A multi-scale investigation of the microstructure is performed by combining different techniques: WAXS and solid-state NMR to describe macromolecule organization and Second Harmonic Generation (SHG) imaging to provide spatial information. Finally, the ability of the material to swell and remain sound in water is assessed. Glycerol-plasticized samples swell the least despite many granules with native-like structure embedded in the starch matrix. Glycerol limits the fragmentation and melting of the granules and crystallites during extrusion but also reduces the proportion of starch molecules in constrained conformations, enabling the formation of a polymer network that can sustain the penetration of water.
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Affiliation(s)
- Veronica Nessi
- UR1268 Biopolymères Interactions Assemblages, INRA, 44300 Nantes, France.
| | - Agnès Rolland-Sabaté
- UR1268 Biopolymères Interactions Assemblages, INRA, 44300 Nantes, France; UMR408 Sécurité et Qualité des Produits d'Origine Végétale, INRA, Université Avignon, 84000 Avignon, France.
| | - Denis Lourdin
- UR1268 Biopolymères Interactions Assemblages, INRA, 44300 Nantes, France.
| | - Frédéric Jamme
- Synchrotron SOLEIL, L'orme des merisiers, Saint Aubin, BP 48, 91192 Gif-sur-Yvette Cedex, France.
| | - Chloé Chevigny
- UR1268 Biopolymères Interactions Assemblages, INRA, 44300 Nantes, France.
| | - Kamal Kansou
- UR1268 Biopolymères Interactions Assemblages, INRA, 44300 Nantes, France.
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14
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15
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Chevigny C, Foucat L, Rolland-Sabaté A, Buléon A, Lourdin D. Shape-memory effect in amorphous potato starch: The influence of local orders and paracrystallinity. Carbohydr Polym 2016; 146:411-9. [DOI: 10.1016/j.carbpol.2016.03.065] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2015] [Revised: 03/21/2016] [Accepted: 03/22/2016] [Indexed: 11/28/2022]
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16
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Di Filippo S, Tupa M, Vázquez A, Foresti M. Organocatalytic route for the synthesis of propionylated starch. Carbohydr Polym 2016; 137:198-206. [DOI: 10.1016/j.carbpol.2015.10.039] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2015] [Revised: 10/10/2015] [Accepted: 10/10/2015] [Indexed: 11/17/2022]
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17
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Le-Bail P, Lorentz C, Pencreac’h G, Soultani-Vigneron S, Pontoire B, Giraldo LL, Villeneuve P, Hendrickx J, Tran V. Trapping by amylose of the aliphatic chain grafted onto chlorogenic acid: Importance of the graft position. Carbohydr Polym 2015; 117:910-916. [DOI: 10.1016/j.carbpol.2014.10.029] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2014] [Revised: 09/16/2014] [Accepted: 10/02/2014] [Indexed: 11/26/2022]
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18
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Interphase vs confinement in starch-clay bionanocomposites. Carbohydr Polym 2015; 117:746-752. [DOI: 10.1016/j.carbpol.2014.10.052] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2014] [Revised: 09/05/2014] [Accepted: 10/17/2014] [Indexed: 11/20/2022]
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19
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Flanagan BM, Gidley MJ, Warren FJ. Rapid quantification of starch molecular order through multivariate modelling of13C CP/MAS NMR spectra. Chem Commun (Camb) 2015; 51:14856-8. [DOI: 10.1039/c5cc06144j] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
A partial least squares model has been generated enabling the rapid assessment of ordered molecular structure in a semi-crystalline polymer, starch, directly from solid state NMR spectra.
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Affiliation(s)
- Bernadine M. Flanagan
- Centre for Nutrition and Food Sciences
- ARC Centre of Excellence in Plant Cell Walls
- Queensland Alliance Agriculture and Food Innovation
- The University of Queensland
- St Lucia
| | - Michael J. Gidley
- Centre for Nutrition and Food Sciences
- ARC Centre of Excellence in Plant Cell Walls
- Queensland Alliance Agriculture and Food Innovation
- The University of Queensland
- St Lucia
| | - Frederick J. Warren
- Centre for Nutrition and Food Sciences
- ARC Centre of Excellence in Plant Cell Walls
- Queensland Alliance Agriculture and Food Innovation
- The University of Queensland
- St Lucia
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20
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Deng Y, Jin Y, Luo Y, Zhong Y, Yue J, Song X, Zhao Y. Impact of continuous or cycle high hydrostatic pressure on the ultrastructure and digestibility of rice starch granules. J Cereal Sci 2014. [DOI: 10.1016/j.jcs.2014.06.005] [Citation(s) in RCA: 55] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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21
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Larsen FH, Kasprzak MM, Lærke HN, Knudsen KEB, Pedersen S, Jørgensen AS, Blennow A. Hydration properties and phosphorous speciation in native, gelatinized and enzymatically modified potato starch analyzed by solid-state MAS NMR. Carbohydr Polym 2013; 97:502-11. [DOI: 10.1016/j.carbpol.2013.05.014] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2013] [Accepted: 05/08/2013] [Indexed: 11/28/2022]
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22
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Lorentz C, Pencreac’h G, Soultani-Vigneron S, Rondeau-Mouro C, de Carvalho M, Pontoire B, Ergan F, Le Bail P. Coupling lipophilization and amylose complexation to encapsulate chlorogenic acid. Carbohydr Polym 2012; 90:152-8. [DOI: 10.1016/j.carbpol.2012.05.008] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2012] [Revised: 04/24/2012] [Accepted: 05/04/2012] [Indexed: 11/29/2022]
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23
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Mihhalevski A, Heinmaa I, Traksmaa R, Pehk T, Mere A, Paalme T. Structural changes of starch during baking and staling of rye bread. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:8492-8500. [PMID: 22889064 DOI: 10.1021/jf3021877] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Rye sourdough breads go stale more slowly than wheat breads. To understand the peculiarities of bread staling, rye sourdough bread, wheat bread, and a number of starches were studied using wide-angle X-ray diffraction, nuclear magnetic resonance ((13)C CP MAS NMR, (1)H NMR, (31)P NMR), polarized light microscopy, rheological methods, microcalorimetry, and measurement of water activity. The degree of crystallinity of starch in breads decreased with hydration and baking to 3% and increased during 11 days of storage to 21% in rye sourdough bread and to 26% in wheat bread. (13)C NMR spectra show that the chemical structures of rye and wheat amylopectin and amylose contents are very similar; differences were found in the starch phospholipid fraction characterized by (31)P NMR. The (13)C CP MAS NMR spectra demonstrate that starch in rye sourdough breads crystallize in different forms than in wheat bread. It is proposed that different proportions of water incorporation into the crystalline structure of starch during staling and changes in starch fine structure cause the different rates of staling of rye and wheat bread.
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Affiliation(s)
- Anna Mihhalevski
- Competence Center of Food and Fermentation Technologies , Akadeemia tee 15, 12618 Tallinn, Estonia
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24
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Flores-Morales A, Jiménez-Estrada M, Mora-Escobedo R. Determination of the structural changes by FT-IR, Raman, and CP/MAS 13C NMR spectroscopy on retrograded starch of maize tortillas. Carbohydr Polym 2012; 87:61-68. [DOI: 10.1016/j.carbpol.2011.07.011] [Citation(s) in RCA: 168] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2011] [Revised: 06/21/2011] [Accepted: 07/08/2011] [Indexed: 10/18/2022]
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25
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Mutungi C, Passauer L, Onyango C, Jaros D, Rohm H. Debranched cassava starch crystallinity determination by Raman spectroscopy: Correlation of features in Raman spectra with X-ray diffraction and 13C CP/MAS NMR spectroscopy. Carbohydr Polym 2012; 87:598-606. [DOI: 10.1016/j.carbpol.2011.08.032] [Citation(s) in RCA: 115] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2011] [Revised: 08/09/2011] [Accepted: 08/11/2011] [Indexed: 10/17/2022]
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26
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Liu TY, Ma Y, Yu SF, Shi J, Xue S. The effect of ball milling treatment on structure and porosity of maize starch granule. INNOV FOOD SCI EMERG 2011. [DOI: 10.1016/j.ifset.2011.06.009] [Citation(s) in RCA: 108] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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27
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28
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Thérien-Aubin H, Zhu X. NMR spectroscopy and imaging studies of pharmaceutical tablets made of starch. Carbohydr Polym 2009. [DOI: 10.1016/j.carbpol.2008.08.010] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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29
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Evans A, Thompson DB. Enzyme Susceptibility of High-Amylose Starch Precipitated from Sodium Hydroxide Dispersions. Cereal Chem 2008. [DOI: 10.1094/cchem-85-4-0480] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | - Donald B. Thompson
- 331 Food Science Building, Dep. Food Science, University Park, PA 16802
- Corresponding author. Phone: 814-863-0481. Fax: 814-863-6132. E-mail address:
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30
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Himmelsbach DS, Manful JT, Coker RD. Changes in Rice with Variable Temperature Parboiling: Thermal and Spectroscopic Assessment. Cereal Chem 2008. [DOI: 10.1094/cchem-85-3-0384] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- D. S. Himmelsbach
- United States Department of Agriculture, Agricultural Research Service, R. B. Russell Agricultural Research Center, Athens, GA 30604-5677
- Corresponding author. E-mail:
| | - J. T. Manful
- Food Research Institute, P.O. Box M. 20, Accra, Ghana
| | - R. D. Coker
- Natural Resources Institute, University of Greenwich at Medway, Chatham, ME4 4TB, Kent, UK
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31
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Błaszczak W, Misharina TA, Yuryev VP, Fornal J. Effect of high pressure on binding aroma compounds by maize starches with different amylose content. Lebensm Wiss Technol 2007. [DOI: 10.1016/j.lwt.2006.11.002] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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32
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Thérien-Aubin H, Janvier F, Baille WE, Zhu XX, Marchessault RH. Study of hydration of cross-linked high amylose starch by solid state 13C NMR spectroscopy. Carbohydr Res 2007; 342:1525-9. [PMID: 17509547 DOI: 10.1016/j.carres.2007.04.014] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2007] [Revised: 04/12/2007] [Accepted: 04/22/2007] [Indexed: 11/16/2022]
Abstract
Starch is subjected to chemical treatments such as cross-linking or hydroxypropylation to meet the material requirements for food uses or controlled release in the pharmaceutical industries. In this work, two types of cross-linking formulations have been employed for the preparation of high amylose starch for use as an excipient for sustained drug release. The structural differences and chain dynamics of the modified starches in the dry and hydrated states have been compared by the use of variable contact time cross polarization-magic angle spinning solid state (13)C NMR spectroscopy.
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Affiliation(s)
- Héloïse Thérien-Aubin
- Département de Chimie, Université de Montréal, CP 6128, Succursale Centre-ville, Montréal, Québec, Canada H3C 3J7
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Błaszczak W, Fornal J, Valverde S, Garrido L. Pressure-induced changes in the structure of corn starches with different amylose content. Carbohydr Polym 2005. [DOI: 10.1016/j.carbpol.2005.04.005] [Citation(s) in RCA: 93] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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34
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Le Bail P, Rondeau C, Buléon A. Structural investigation of amylose complexes with small ligands: helical conformation, crystalline structure and thermostability. Int J Biol Macromol 2005; 35:1-7. [PMID: 15769508 DOI: 10.1016/j.ijbiomac.2004.09.001] [Citation(s) in RCA: 117] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 09/13/2004] [Indexed: 11/26/2022]
Abstract
Crystalline amylose complexes were prepared with decanal, 1-butanol, menthone and alpha-naphtol. Their crystalline structure and the related helical conformation, determined by wide angle X-ray diffraction (WAXD) and 13C CPMAS solid state NMR, were assigned to V6I, V6II, V6III and V8 types, respectively. It was possible to propose some hypotheses on the possible nature of interactions and especially intra-/inter-helical inclusion. Some shifts in the NMR C1 carbon signals were attributed to the presence of ligand in specific sites inside the structure for a same type of V6 helical conformation. Moreover, the crystallinity and polymorphic changes induced by desorption/rehydration were studied. A general increase of the carbon resonances sharpness upon rehydration has been observed, but also a V6II-V6I transition when decreasing the water content. Differential scanning calorimetry (DSC) experiments were also performed to approach the thermostability of the four types of complex and also the way they form again after melting/cooling sequences.
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Affiliation(s)
- P Le Bail
- Unité de Physicochimie des Macromolécules, Institut National de la Recherche Agronomique, BP 71627, 44316 Nantes, Cedex 03, France.
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35
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Rondeau-Mouro C, Le Bail P, Buléon A. Structural investigation of amylose complexes with small ligands: inter- or intra-helical associations? Int J Biol Macromol 2004; 34:309-15. [PMID: 15556233 DOI: 10.1016/j.ijbiomac.2004.09.002] [Citation(s) in RCA: 51] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 09/13/2004] [Indexed: 11/25/2022]
Abstract
Highly crystalline amylose complexes with menthone (1) and linalool (2) were analysed by wide-angle X-ray diffraction and solid-state nuclear magnetic resonance (NMR). The complexes, after partial water desorption in a controlled atmosphere (aw=0.75), displayed a typical V-isopropanol structure, showing the presence of ligand inside or between the helices in the crystalline domains. Sequential washing of the powdered complexes with ethanol before and after desorption permitted probing the intra- and inter-helical inclusions. High resolution magic angle spinning (HRMAS) recordings were used to compare the chemical shifts of free and bound aroma which allowed a proposal that some hydrogen bonding is involved in the amylose complexing. Moreover, it showed that free aroma was completely removed by ethanol washing. Using cross polarization magic angle spinning (CPMAS) and X-ray scattering experiments, it was demonstrated that the V-isopropanol type was retained for linalool whatever the treatment used. On the contrary, the measurement shifts toward the V-6I amylose hydrate (V-h) type for menthone after ethanol washing before the desorption step, reflecting the disappearance of inter-helical associations between menthone and amylose. The stability of the complex prepared with linalool shows that this ligand is more strongly associated to amylose helices. The discrepancies observed in the chemical shifts attributed to carbons C1 and C4 in CPMAS spectra of V-isopropanol and V-h forms could be attributed either to a deformation of the single helix (with possible inclusion of the ligand inside) or to the presence of the ligand between helices (only water molecules are present in the V-h form).
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Affiliation(s)
- C Rondeau-Mouro
- Unité de Physico-Chimie des Macromolécules, Institut National de la Recherche Agronomique, rue de la Géraudière, BP 71627, 44316 Nantes Cedex 03, France.
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37
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Current awareness in phytochemical analysis. PHYTOCHEMICAL ANALYSIS : PCA 2002; 13:55-62. [PMID: 11899608 DOI: 10.1002/pca.617] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
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