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
Gespeichert in:
| 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 |
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| 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. | ||
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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 |
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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 |
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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 |
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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 |
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Emily Oluwaseun Arijaje |
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Emily Oluwaseun Arijaje |
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10.1002/star.201500030 |
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660 |
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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. |
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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 |
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false |
| author2 |
Srinivas Jayanthi Thallapuranam Krishnaswamy Suresh Kumar Ya-Jane Wang |
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| up_date |
2024-07-03T23:29:21.318Z |
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