Linear starch and hexanoic acid complexation evaluated by isothermal titration calorimetry
Linear starch form inclusion complexes with fatty acids through hydrophobic interaction. The complexation between starch and fatty acid is affected by many factors, such as starch degree of polymerization (DP), fatty acid structure, and complexation conditions. There is limited information on the us...
Ausführliche Beschreibung
Autor*in: |
Emily Oluwaseun Arijaje [verfasserIn] |
---|
Format: |
Artikel |
---|---|
Sprache: |
Französisch |
Erschienen: |
2015 |
---|
Übergeordnetes Werk: |
Enthalten in: Starch - Weinheim, Germany : Wiley, 1978, 67(2015), 9-10, Seite 729 |
---|---|
Übergeordnetes Werk: |
volume:67 ; year:2015 ; number:9-10 ; pages:729 |
Links: |
---|
DOI / URN: |
10.1002/star.201500030 |
---|
Katalog-ID: |
OLC1966958420 |
---|
LEADER | 01000caa a2200265 4500 | ||
---|---|---|---|
001 | OLC1966958420 | ||
003 | DE-627 | ||
005 | 20230714170200.0 | ||
007 | tu | ||
008 | 160206s2015 xx ||||| 00| ||fre c | ||
024 | 7 | |a 10.1002/star.201500030 |2 doi | |
028 | 5 | 2 | |a PQ20160617 |
035 | |a (DE-627)OLC1966958420 | ||
035 | |a (DE-599)GBVOLC1966958420 | ||
035 | |a (PRQ)proquest_journals_17100208073 | ||
035 | |a (KEY)0066153820150000067000900729linearstarchandhexanoicacidcomplexationevaluatedby | ||
040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
041 | |a fre | ||
082 | 0 | 4 | |a 660 |q DNB |
100 | 0 | |a Emily Oluwaseun Arijaje |e verfasserin |4 aut | |
245 | 1 | 0 | |a Linear starch and hexanoic acid complexation evaluated by isothermal titration calorimetry |
264 | 1 | |c 2015 | |
336 | |a Text |b txt |2 rdacontent | ||
337 | |a ohne Hilfsmittel zu benutzen |b n |2 rdamedia | ||
338 | |a Band |b nc |2 rdacarrier | ||
520 | |a Linear starch form inclusion complexes with fatty acids through hydrophobic interaction. The complexation between starch and fatty acid is affected by many factors, such as starch degree of polymerization (DP), fatty acid structure, and complexation conditions. There is limited information on the use of isothermal titration calorimetry (ITC) in understanding starch-fatty acid interactions. The effects of temperature and concentration of hexanoic acid on the complexation of debranched waxy maize starch and potato amylose were investigated using ITC. The starch samples were characterized for their molecular size distribution and iodine affinity. Potato amylose and debranched waxy maize starch displayed a major peak DP of 330 and 25, and iodine affinity of 2.9 and 13.9, respectively. The ITC titration data were fitted best to a one set of binding site model. Complexation was exothermic and spontaneous for all reactions based on changes in enthalpy of free energy ([Delta]G). The binding affinity (Ka) of debranched waxy maize starch for hexanoic acid decreased with an increase in temperature from 25 to 45°C. The Ka and number of binding sites (n) for debranched waxy maize exceeded those of potato amylose, indicating a higher complexation of debranched waxy maize for hexanoic acid. The number of binding sites (n) and enthalpy of binding ([Delta]H) values for both starches remained independent of temperature change. The ITC results demonstrated that debranched waxy maize starch was favored over potato amylose to complex hexanoic acid. | ||
700 | 0 | |a Srinivas Jayanthi |4 oth | |
700 | 0 | |a Thallapuranam Krishnaswamy Suresh Kumar |4 oth | |
700 | 0 | |a Ya-Jane Wang |4 oth | |
773 | 0 | 8 | |i Enthalten in |t Starch |d Weinheim, Germany : Wiley, 1978 |g 67(2015), 9-10, Seite 729 |w (DE-627)129615102 |w (DE-600)243750-8 |w (DE-576)015112667 |x 2192-4236 |7 nnns |
773 | 1 | 8 | |g volume:67 |g year:2015 |g number:9-10 |g pages:729 |
856 | 4 | 1 | |u http://dx.doi.org/10.1002/star.201500030 |3 Volltext |
856 | 4 | 2 | |u http://search.proquest.com/docview/1710020807 |
912 | |a GBV_USEFLAG_A | ||
912 | |a SYSFLAG_A | ||
912 | |a GBV_OLC | ||
912 | |a SSG-OLC-TEC | ||
912 | |a SSG-OLC-CHE | ||
912 | |a GBV_ILN_70 | ||
912 | |a GBV_ILN_267 | ||
912 | |a GBV_ILN_2018 | ||
912 | |a GBV_ILN_4219 | ||
951 | |a AR | ||
952 | |d 67 |j 2015 |e 9-10 |h 729 |
author_variant |
e o a eoa |
---|---|
matchkey_str |
article:21924236:2015----::iertrhnhxniaicmlxtoeautdysteml |
hierarchy_sort_str |
2015 |
publishDate |
2015 |
allfields |
10.1002/star.201500030 doi PQ20160617 (DE-627)OLC1966958420 (DE-599)GBVOLC1966958420 (PRQ)proquest_journals_17100208073 (KEY)0066153820150000067000900729linearstarchandhexanoicacidcomplexationevaluatedby DE-627 ger DE-627 rakwb fre 660 DNB Emily Oluwaseun Arijaje verfasserin aut Linear starch and hexanoic acid complexation evaluated by isothermal titration calorimetry 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Linear starch form inclusion complexes with fatty acids through hydrophobic interaction. The complexation between starch and fatty acid is affected by many factors, such as starch degree of polymerization (DP), fatty acid structure, and complexation conditions. There is limited information on the use of isothermal titration calorimetry (ITC) in understanding starch-fatty acid interactions. The effects of temperature and concentration of hexanoic acid on the complexation of debranched waxy maize starch and potato amylose were investigated using ITC. The starch samples were characterized for their molecular size distribution and iodine affinity. Potato amylose and debranched waxy maize starch displayed a major peak DP of 330 and 25, and iodine affinity of 2.9 and 13.9, respectively. The ITC titration data were fitted best to a one set of binding site model. Complexation was exothermic and spontaneous for all reactions based on changes in enthalpy of free energy ([Delta]G). The binding affinity (Ka) of debranched waxy maize starch for hexanoic acid decreased with an increase in temperature from 25 to 45°C. The Ka and number of binding sites (n) for debranched waxy maize exceeded those of potato amylose, indicating a higher complexation of debranched waxy maize for hexanoic acid. The number of binding sites (n) and enthalpy of binding ([Delta]H) values for both starches remained independent of temperature change. The ITC results demonstrated that debranched waxy maize starch was favored over potato amylose to complex hexanoic acid. Srinivas Jayanthi oth Thallapuranam Krishnaswamy Suresh Kumar oth Ya-Jane Wang oth Enthalten in Starch Weinheim, Germany : Wiley, 1978 67(2015), 9-10, Seite 729 (DE-627)129615102 (DE-600)243750-8 (DE-576)015112667 2192-4236 nnns volume:67 year:2015 number:9-10 pages:729 http://dx.doi.org/10.1002/star.201500030 Volltext http://search.proquest.com/docview/1710020807 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_267 GBV_ILN_2018 GBV_ILN_4219 AR 67 2015 9-10 729 |
spelling |
10.1002/star.201500030 doi PQ20160617 (DE-627)OLC1966958420 (DE-599)GBVOLC1966958420 (PRQ)proquest_journals_17100208073 (KEY)0066153820150000067000900729linearstarchandhexanoicacidcomplexationevaluatedby DE-627 ger DE-627 rakwb fre 660 DNB Emily Oluwaseun Arijaje verfasserin aut Linear starch and hexanoic acid complexation evaluated by isothermal titration calorimetry 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Linear starch form inclusion complexes with fatty acids through hydrophobic interaction. The complexation between starch and fatty acid is affected by many factors, such as starch degree of polymerization (DP), fatty acid structure, and complexation conditions. There is limited information on the use of isothermal titration calorimetry (ITC) in understanding starch-fatty acid interactions. The effects of temperature and concentration of hexanoic acid on the complexation of debranched waxy maize starch and potato amylose were investigated using ITC. The starch samples were characterized for their molecular size distribution and iodine affinity. Potato amylose and debranched waxy maize starch displayed a major peak DP of 330 and 25, and iodine affinity of 2.9 and 13.9, respectively. The ITC titration data were fitted best to a one set of binding site model. Complexation was exothermic and spontaneous for all reactions based on changes in enthalpy of free energy ([Delta]G). The binding affinity (Ka) of debranched waxy maize starch for hexanoic acid decreased with an increase in temperature from 25 to 45°C. The Ka and number of binding sites (n) for debranched waxy maize exceeded those of potato amylose, indicating a higher complexation of debranched waxy maize for hexanoic acid. The number of binding sites (n) and enthalpy of binding ([Delta]H) values for both starches remained independent of temperature change. The ITC results demonstrated that debranched waxy maize starch was favored over potato amylose to complex hexanoic acid. Srinivas Jayanthi oth Thallapuranam Krishnaswamy Suresh Kumar oth Ya-Jane Wang oth Enthalten in Starch Weinheim, Germany : Wiley, 1978 67(2015), 9-10, Seite 729 (DE-627)129615102 (DE-600)243750-8 (DE-576)015112667 2192-4236 nnns volume:67 year:2015 number:9-10 pages:729 http://dx.doi.org/10.1002/star.201500030 Volltext http://search.proquest.com/docview/1710020807 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_267 GBV_ILN_2018 GBV_ILN_4219 AR 67 2015 9-10 729 |
allfields_unstemmed |
10.1002/star.201500030 doi PQ20160617 (DE-627)OLC1966958420 (DE-599)GBVOLC1966958420 (PRQ)proquest_journals_17100208073 (KEY)0066153820150000067000900729linearstarchandhexanoicacidcomplexationevaluatedby DE-627 ger DE-627 rakwb fre 660 DNB Emily Oluwaseun Arijaje verfasserin aut Linear starch and hexanoic acid complexation evaluated by isothermal titration calorimetry 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Linear starch form inclusion complexes with fatty acids through hydrophobic interaction. The complexation between starch and fatty acid is affected by many factors, such as starch degree of polymerization (DP), fatty acid structure, and complexation conditions. There is limited information on the use of isothermal titration calorimetry (ITC) in understanding starch-fatty acid interactions. The effects of temperature and concentration of hexanoic acid on the complexation of debranched waxy maize starch and potato amylose were investigated using ITC. The starch samples were characterized for their molecular size distribution and iodine affinity. Potato amylose and debranched waxy maize starch displayed a major peak DP of 330 and 25, and iodine affinity of 2.9 and 13.9, respectively. The ITC titration data were fitted best to a one set of binding site model. Complexation was exothermic and spontaneous for all reactions based on changes in enthalpy of free energy ([Delta]G). The binding affinity (Ka) of debranched waxy maize starch for hexanoic acid decreased with an increase in temperature from 25 to 45°C. The Ka and number of binding sites (n) for debranched waxy maize exceeded those of potato amylose, indicating a higher complexation of debranched waxy maize for hexanoic acid. The number of binding sites (n) and enthalpy of binding ([Delta]H) values for both starches remained independent of temperature change. The ITC results demonstrated that debranched waxy maize starch was favored over potato amylose to complex hexanoic acid. Srinivas Jayanthi oth Thallapuranam Krishnaswamy Suresh Kumar oth Ya-Jane Wang oth Enthalten in Starch Weinheim, Germany : Wiley, 1978 67(2015), 9-10, Seite 729 (DE-627)129615102 (DE-600)243750-8 (DE-576)015112667 2192-4236 nnns volume:67 year:2015 number:9-10 pages:729 http://dx.doi.org/10.1002/star.201500030 Volltext http://search.proquest.com/docview/1710020807 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_267 GBV_ILN_2018 GBV_ILN_4219 AR 67 2015 9-10 729 |
allfieldsGer |
10.1002/star.201500030 doi PQ20160617 (DE-627)OLC1966958420 (DE-599)GBVOLC1966958420 (PRQ)proquest_journals_17100208073 (KEY)0066153820150000067000900729linearstarchandhexanoicacidcomplexationevaluatedby DE-627 ger DE-627 rakwb fre 660 DNB Emily Oluwaseun Arijaje verfasserin aut Linear starch and hexanoic acid complexation evaluated by isothermal titration calorimetry 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Linear starch form inclusion complexes with fatty acids through hydrophobic interaction. The complexation between starch and fatty acid is affected by many factors, such as starch degree of polymerization (DP), fatty acid structure, and complexation conditions. There is limited information on the use of isothermal titration calorimetry (ITC) in understanding starch-fatty acid interactions. The effects of temperature and concentration of hexanoic acid on the complexation of debranched waxy maize starch and potato amylose were investigated using ITC. The starch samples were characterized for their molecular size distribution and iodine affinity. Potato amylose and debranched waxy maize starch displayed a major peak DP of 330 and 25, and iodine affinity of 2.9 and 13.9, respectively. The ITC titration data were fitted best to a one set of binding site model. Complexation was exothermic and spontaneous for all reactions based on changes in enthalpy of free energy ([Delta]G). The binding affinity (Ka) of debranched waxy maize starch for hexanoic acid decreased with an increase in temperature from 25 to 45°C. The Ka and number of binding sites (n) for debranched waxy maize exceeded those of potato amylose, indicating a higher complexation of debranched waxy maize for hexanoic acid. The number of binding sites (n) and enthalpy of binding ([Delta]H) values for both starches remained independent of temperature change. The ITC results demonstrated that debranched waxy maize starch was favored over potato amylose to complex hexanoic acid. Srinivas Jayanthi oth Thallapuranam Krishnaswamy Suresh Kumar oth Ya-Jane Wang oth Enthalten in Starch Weinheim, Germany : Wiley, 1978 67(2015), 9-10, Seite 729 (DE-627)129615102 (DE-600)243750-8 (DE-576)015112667 2192-4236 nnns volume:67 year:2015 number:9-10 pages:729 http://dx.doi.org/10.1002/star.201500030 Volltext http://search.proquest.com/docview/1710020807 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_267 GBV_ILN_2018 GBV_ILN_4219 AR 67 2015 9-10 729 |
allfieldsSound |
10.1002/star.201500030 doi PQ20160617 (DE-627)OLC1966958420 (DE-599)GBVOLC1966958420 (PRQ)proquest_journals_17100208073 (KEY)0066153820150000067000900729linearstarchandhexanoicacidcomplexationevaluatedby DE-627 ger DE-627 rakwb fre 660 DNB Emily Oluwaseun Arijaje verfasserin aut Linear starch and hexanoic acid complexation evaluated by isothermal titration calorimetry 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Linear starch form inclusion complexes with fatty acids through hydrophobic interaction. The complexation between starch and fatty acid is affected by many factors, such as starch degree of polymerization (DP), fatty acid structure, and complexation conditions. There is limited information on the use of isothermal titration calorimetry (ITC) in understanding starch-fatty acid interactions. The effects of temperature and concentration of hexanoic acid on the complexation of debranched waxy maize starch and potato amylose were investigated using ITC. The starch samples were characterized for their molecular size distribution and iodine affinity. Potato amylose and debranched waxy maize starch displayed a major peak DP of 330 and 25, and iodine affinity of 2.9 and 13.9, respectively. The ITC titration data were fitted best to a one set of binding site model. Complexation was exothermic and spontaneous for all reactions based on changes in enthalpy of free energy ([Delta]G). The binding affinity (Ka) of debranched waxy maize starch for hexanoic acid decreased with an increase in temperature from 25 to 45°C. The Ka and number of binding sites (n) for debranched waxy maize exceeded those of potato amylose, indicating a higher complexation of debranched waxy maize for hexanoic acid. The number of binding sites (n) and enthalpy of binding ([Delta]H) values for both starches remained independent of temperature change. The ITC results demonstrated that debranched waxy maize starch was favored over potato amylose to complex hexanoic acid. Srinivas Jayanthi oth Thallapuranam Krishnaswamy Suresh Kumar oth Ya-Jane Wang oth Enthalten in Starch Weinheim, Germany : Wiley, 1978 67(2015), 9-10, Seite 729 (DE-627)129615102 (DE-600)243750-8 (DE-576)015112667 2192-4236 nnns volume:67 year:2015 number:9-10 pages:729 http://dx.doi.org/10.1002/star.201500030 Volltext http://search.proquest.com/docview/1710020807 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_267 GBV_ILN_2018 GBV_ILN_4219 AR 67 2015 9-10 729 |
language |
French |
source |
Enthalten in Starch 67(2015), 9-10, Seite 729 volume:67 year:2015 number:9-10 pages:729 |
sourceStr |
Enthalten in Starch 67(2015), 9-10, Seite 729 volume:67 year:2015 number:9-10 pages:729 |
format_phy_str_mv |
Article |
institution |
findex.gbv.de |
dewey-raw |
660 |
isfreeaccess_bool |
false |
container_title |
Starch |
authorswithroles_txt_mv |
Emily Oluwaseun Arijaje @@aut@@ Srinivas Jayanthi @@oth@@ Thallapuranam Krishnaswamy Suresh Kumar @@oth@@ Ya-Jane Wang @@oth@@ |
publishDateDaySort_date |
2015-01-01T00:00:00Z |
hierarchy_top_id |
129615102 |
dewey-sort |
3660 |
id |
OLC1966958420 |
language_de |
franzoesisch |
fullrecord |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a2200265 4500</leader><controlfield tag="001">OLC1966958420</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230714170200.0</controlfield><controlfield tag="007">tu</controlfield><controlfield tag="008">160206s2015 xx ||||| 00| ||fre c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1002/star.201500030</subfield><subfield code="2">doi</subfield></datafield><datafield tag="028" ind1="5" ind2="2"><subfield code="a">PQ20160617</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)OLC1966958420</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)GBVOLC1966958420</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(PRQ)proquest_journals_17100208073</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(KEY)0066153820150000067000900729linearstarchandhexanoicacidcomplexationevaluatedby</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">fre</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">660</subfield><subfield code="q">DNB</subfield></datafield><datafield tag="100" ind1="0" ind2=" "><subfield code="a">Emily Oluwaseun Arijaje</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Linear starch and hexanoic acid complexation evaluated by isothermal titration calorimetry</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2015</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">ohne Hilfsmittel zu benutzen</subfield><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Band</subfield><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Linear starch form inclusion complexes with fatty acids through hydrophobic interaction. The complexation between starch and fatty acid is affected by many factors, such as starch degree of polymerization (DP), fatty acid structure, and complexation conditions. There is limited information on the use of isothermal titration calorimetry (ITC) in understanding starch-fatty acid interactions. The effects of temperature and concentration of hexanoic acid on the complexation of debranched waxy maize starch and potato amylose were investigated using ITC. The starch samples were characterized for their molecular size distribution and iodine affinity. Potato amylose and debranched waxy maize starch displayed a major peak DP of 330 and 25, and iodine affinity of 2.9 and 13.9, respectively. The ITC titration data were fitted best to a one set of binding site model. Complexation was exothermic and spontaneous for all reactions based on changes in enthalpy of free energy ([Delta]G). The binding affinity (Ka) of debranched waxy maize starch for hexanoic acid decreased with an increase in temperature from 25 to 45°C. The Ka and number of binding sites (n) for debranched waxy maize exceeded those of potato amylose, indicating a higher complexation of debranched waxy maize for hexanoic acid. The number of binding sites (n) and enthalpy of binding ([Delta]H) values for both starches remained independent of temperature change. The ITC results demonstrated that debranched waxy maize starch was favored over potato amylose to complex hexanoic acid.</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Srinivas Jayanthi</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Thallapuranam Krishnaswamy Suresh Kumar</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Ya-Jane Wang</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="t">Starch</subfield><subfield code="d">Weinheim, Germany : Wiley, 1978</subfield><subfield code="g">67(2015), 9-10, Seite 729</subfield><subfield code="w">(DE-627)129615102</subfield><subfield code="w">(DE-600)243750-8</subfield><subfield code="w">(DE-576)015112667</subfield><subfield code="x">2192-4236</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:67</subfield><subfield code="g">year:2015</subfield><subfield code="g">number:9-10</subfield><subfield code="g">pages:729</subfield></datafield><datafield tag="856" ind1="4" ind2="1"><subfield code="u">http://dx.doi.org/10.1002/star.201500030</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">http://search.proquest.com/docview/1710020807</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_OLC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-TEC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-CHE</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_267</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2018</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4219</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">67</subfield><subfield code="j">2015</subfield><subfield code="e">9-10</subfield><subfield code="h">729</subfield></datafield></record></collection>
|
author |
Emily Oluwaseun Arijaje |
spellingShingle |
Emily Oluwaseun Arijaje ddc 660 Linear starch and hexanoic acid complexation evaluated by isothermal titration calorimetry |
authorStr |
Emily Oluwaseun Arijaje |
ppnlink_with_tag_str_mv |
@@773@@(DE-627)129615102 |
format |
Article |
dewey-ones |
660 - Chemical engineering |
delete_txt_mv |
keep |
author_role |
aut |
collection |
OLC |
remote_str |
false |
illustrated |
Not Illustrated |
issn |
2192-4236 |
topic_title |
660 DNB Linear starch and hexanoic acid complexation evaluated by isothermal titration calorimetry |
topic |
ddc 660 |
topic_unstemmed |
ddc 660 |
topic_browse |
ddc 660 |
format_facet |
Aufsätze Gedruckte Aufsätze |
format_main_str_mv |
Text Zeitschrift/Artikel |
carriertype_str_mv |
nc |
author2_variant |
s j sj t k s k tksk y j w yjw |
hierarchy_parent_title |
Starch |
hierarchy_parent_id |
129615102 |
dewey-tens |
660 - Chemical engineering |
hierarchy_top_title |
Starch |
isfreeaccess_txt |
false |
familylinks_str_mv |
(DE-627)129615102 (DE-600)243750-8 (DE-576)015112667 |
title |
Linear starch and hexanoic acid complexation evaluated by isothermal titration calorimetry |
ctrlnum |
(DE-627)OLC1966958420 (DE-599)GBVOLC1966958420 (PRQ)proquest_journals_17100208073 (KEY)0066153820150000067000900729linearstarchandhexanoicacidcomplexationevaluatedby |
title_full |
Linear starch and hexanoic acid complexation evaluated by isothermal titration calorimetry |
author_sort |
Emily Oluwaseun Arijaje |
journal |
Starch |
journalStr |
Starch |
lang_code |
fre |
isOA_bool |
false |
dewey-hundreds |
600 - Technology |
recordtype |
marc |
publishDateSort |
2015 |
contenttype_str_mv |
txt |
container_start_page |
729 |
author_browse |
Emily Oluwaseun Arijaje |
container_volume |
67 |
class |
660 DNB |
format_se |
Aufsätze |
author-letter |
Emily Oluwaseun Arijaje |
doi_str_mv |
10.1002/star.201500030 |
dewey-full |
660 |
title_sort |
linear starch and hexanoic acid complexation evaluated by isothermal titration calorimetry |
title_auth |
Linear starch and hexanoic acid complexation evaluated by isothermal titration calorimetry |
abstract |
Linear starch form inclusion complexes with fatty acids through hydrophobic interaction. The complexation between starch and fatty acid is affected by many factors, such as starch degree of polymerization (DP), fatty acid structure, and complexation conditions. There is limited information on the use of isothermal titration calorimetry (ITC) in understanding starch-fatty acid interactions. The effects of temperature and concentration of hexanoic acid on the complexation of debranched waxy maize starch and potato amylose were investigated using ITC. The starch samples were characterized for their molecular size distribution and iodine affinity. Potato amylose and debranched waxy maize starch displayed a major peak DP of 330 and 25, and iodine affinity of 2.9 and 13.9, respectively. The ITC titration data were fitted best to a one set of binding site model. Complexation was exothermic and spontaneous for all reactions based on changes in enthalpy of free energy ([Delta]G). The binding affinity (Ka) of debranched waxy maize starch for hexanoic acid decreased with an increase in temperature from 25 to 45°C. The Ka and number of binding sites (n) for debranched waxy maize exceeded those of potato amylose, indicating a higher complexation of debranched waxy maize for hexanoic acid. The number of binding sites (n) and enthalpy of binding ([Delta]H) values for both starches remained independent of temperature change. The ITC results demonstrated that debranched waxy maize starch was favored over potato amylose to complex hexanoic acid. |
abstractGer |
Linear starch form inclusion complexes with fatty acids through hydrophobic interaction. The complexation between starch and fatty acid is affected by many factors, such as starch degree of polymerization (DP), fatty acid structure, and complexation conditions. There is limited information on the use of isothermal titration calorimetry (ITC) in understanding starch-fatty acid interactions. The effects of temperature and concentration of hexanoic acid on the complexation of debranched waxy maize starch and potato amylose were investigated using ITC. The starch samples were characterized for their molecular size distribution and iodine affinity. Potato amylose and debranched waxy maize starch displayed a major peak DP of 330 and 25, and iodine affinity of 2.9 and 13.9, respectively. The ITC titration data were fitted best to a one set of binding site model. Complexation was exothermic and spontaneous for all reactions based on changes in enthalpy of free energy ([Delta]G). The binding affinity (Ka) of debranched waxy maize starch for hexanoic acid decreased with an increase in temperature from 25 to 45°C. The Ka and number of binding sites (n) for debranched waxy maize exceeded those of potato amylose, indicating a higher complexation of debranched waxy maize for hexanoic acid. The number of binding sites (n) and enthalpy of binding ([Delta]H) values for both starches remained independent of temperature change. The ITC results demonstrated that debranched waxy maize starch was favored over potato amylose to complex hexanoic acid. |
abstract_unstemmed |
Linear starch form inclusion complexes with fatty acids through hydrophobic interaction. The complexation between starch and fatty acid is affected by many factors, such as starch degree of polymerization (DP), fatty acid structure, and complexation conditions. There is limited information on the use of isothermal titration calorimetry (ITC) in understanding starch-fatty acid interactions. The effects of temperature and concentration of hexanoic acid on the complexation of debranched waxy maize starch and potato amylose were investigated using ITC. The starch samples were characterized for their molecular size distribution and iodine affinity. Potato amylose and debranched waxy maize starch displayed a major peak DP of 330 and 25, and iodine affinity of 2.9 and 13.9, respectively. The ITC titration data were fitted best to a one set of binding site model. Complexation was exothermic and spontaneous for all reactions based on changes in enthalpy of free energy ([Delta]G). The binding affinity (Ka) of debranched waxy maize starch for hexanoic acid decreased with an increase in temperature from 25 to 45°C. The Ka and number of binding sites (n) for debranched waxy maize exceeded those of potato amylose, indicating a higher complexation of debranched waxy maize for hexanoic acid. The number of binding sites (n) and enthalpy of binding ([Delta]H) values for both starches remained independent of temperature change. The ITC results demonstrated that debranched waxy maize starch was favored over potato amylose to complex hexanoic acid. |
collection_details |
GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_267 GBV_ILN_2018 GBV_ILN_4219 |
container_issue |
9-10 |
title_short |
Linear starch and hexanoic acid complexation evaluated by isothermal titration calorimetry |
url |
http://dx.doi.org/10.1002/star.201500030 http://search.proquest.com/docview/1710020807 |
remote_bool |
false |
author2 |
Srinivas Jayanthi Thallapuranam Krishnaswamy Suresh Kumar Ya-Jane Wang |
author2Str |
Srinivas Jayanthi Thallapuranam Krishnaswamy Suresh Kumar Ya-Jane Wang |
ppnlink |
129615102 |
mediatype_str_mv |
n |
isOA_txt |
false |
hochschulschrift_bool |
false |
author2_role |
oth oth oth |
doi_str |
10.1002/star.201500030 |
up_date |
2024-07-03T23:29:21.318Z |
_version_ |
1803602479094431744 |
fullrecord_marcxml |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a2200265 4500</leader><controlfield tag="001">OLC1966958420</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230714170200.0</controlfield><controlfield tag="007">tu</controlfield><controlfield tag="008">160206s2015 xx ||||| 00| ||fre c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1002/star.201500030</subfield><subfield code="2">doi</subfield></datafield><datafield tag="028" ind1="5" ind2="2"><subfield code="a">PQ20160617</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)OLC1966958420</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)GBVOLC1966958420</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(PRQ)proquest_journals_17100208073</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(KEY)0066153820150000067000900729linearstarchandhexanoicacidcomplexationevaluatedby</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">fre</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">660</subfield><subfield code="q">DNB</subfield></datafield><datafield tag="100" ind1="0" ind2=" "><subfield code="a">Emily Oluwaseun Arijaje</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Linear starch and hexanoic acid complexation evaluated by isothermal titration calorimetry</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2015</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">ohne Hilfsmittel zu benutzen</subfield><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Band</subfield><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Linear starch form inclusion complexes with fatty acids through hydrophobic interaction. The complexation between starch and fatty acid is affected by many factors, such as starch degree of polymerization (DP), fatty acid structure, and complexation conditions. There is limited information on the use of isothermal titration calorimetry (ITC) in understanding starch-fatty acid interactions. The effects of temperature and concentration of hexanoic acid on the complexation of debranched waxy maize starch and potato amylose were investigated using ITC. The starch samples were characterized for their molecular size distribution and iodine affinity. Potato amylose and debranched waxy maize starch displayed a major peak DP of 330 and 25, and iodine affinity of 2.9 and 13.9, respectively. The ITC titration data were fitted best to a one set of binding site model. Complexation was exothermic and spontaneous for all reactions based on changes in enthalpy of free energy ([Delta]G). The binding affinity (Ka) of debranched waxy maize starch for hexanoic acid decreased with an increase in temperature from 25 to 45°C. The Ka and number of binding sites (n) for debranched waxy maize exceeded those of potato amylose, indicating a higher complexation of debranched waxy maize for hexanoic acid. The number of binding sites (n) and enthalpy of binding ([Delta]H) values for both starches remained independent of temperature change. The ITC results demonstrated that debranched waxy maize starch was favored over potato amylose to complex hexanoic acid.</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Srinivas Jayanthi</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Thallapuranam Krishnaswamy Suresh Kumar</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Ya-Jane Wang</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="t">Starch</subfield><subfield code="d">Weinheim, Germany : Wiley, 1978</subfield><subfield code="g">67(2015), 9-10, Seite 729</subfield><subfield code="w">(DE-627)129615102</subfield><subfield code="w">(DE-600)243750-8</subfield><subfield code="w">(DE-576)015112667</subfield><subfield code="x">2192-4236</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:67</subfield><subfield code="g">year:2015</subfield><subfield code="g">number:9-10</subfield><subfield code="g">pages:729</subfield></datafield><datafield tag="856" ind1="4" ind2="1"><subfield code="u">http://dx.doi.org/10.1002/star.201500030</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">http://search.proquest.com/docview/1710020807</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_OLC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-TEC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-CHE</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_267</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2018</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4219</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">67</subfield><subfield code="j">2015</subfield><subfield code="e">9-10</subfield><subfield code="h">729</subfield></datafield></record></collection>
|
score |
7.400278 |