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

Carbohydrate Polymers

Volumn 66, Issue 3, 2006, Pages 306-315

  Biais, B ^a   Le Bail, P ^a   Robert, P ^a   Pontoire, B ^a   Buleon A ^a  

^a CEMAGREF   (France)

Author keywords

1,5 Decanolactone; Acid hydrolysis; Amylose complexes; Decanoic acid; Delta decalactone; Fourier transform infrared spectroscopy; Hexanoic acid; Stoichiometry; V types; Wide angle X ray scattering

Indexed keywords

AMORPHOUS MATERIALS; AROMATIC COMPOUNDS; CHEMICAL ANALYSIS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; POLYSACCHARIDES; POWDERS; STOICHIOMETRY; X RAY SCATTERING;

ACID HYDROLYSIS; AMYLOSE COMPLEXES; DECANOIC ACID; DELTA DECALACTONE; HEXANOIC ACID; POLYMORPHIC TRANSITIONS; WIDE ANGLE X-RAY SCATTERING;

SUGARS;

EID: 33750061017     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2006.03.019     Document Type: Article

References (44)

1. Arvisenet G., Le Bail P., Voilley A., and Cayot N. Influence of physicochemical interactions between amylose and aroma compounds on the retention of aroma in food-like matrices. Journal of Agricultural and Food Chemistry 50 24 (2002) 7088-7093
2. Banks W., and Greenwood C.T. Viscosity and sedimentation studies on amylose in aqueous solution - further evidence for non-helical character. European Polymer Journal 5 5 (1969) 649-658
3. Biliaderis C.G., Page C.M., and Maurice T.J. Non-equilibrium melting of amylose-V complexes. Carbohydrate Polymers 6 (1986) 269-288
4. Bluhm T.L., and Zugenmaier P. Detailed structure of the Vh-amylose-iodine complex: a linear polyiodine chain. Carbohydrate Research 89 1 (1981) 1-10
5. Brisson J., Chanzy H., and Winter W.T. The crystal and molecular structure of Vh amylose by electron diffraction analysis. International Journal of Biological Macromolecules 13 2 (1991) 31-39
6. Buléon A., Delage M.M., Brisson J., and Chanzy H. Single crystals of V amylose complexed with isopropanol and acetone. International Journal of Biological Macromolecules 12 2 (1990) 25-33
7. Buléon A., Duprat F., Booy F.P., and Chanzy H. Single crystals of amylose with a low degree of polymerisation. Carbohydrate Research 4 (1984) 161-173
8. Cael J.J., Koenig J.L., and Blackwell J. Infrared and Raman spectroscopy of carbohydrates. Part VI: normal coordinate analysis of V-amylose. Biopolymers 14 9 (1975) 1885-1903
9. Fanta G.F., Shogren R.L., and Salch J.H. Stream jet cooking of high-amylose starch-fatty acid mixtures. An investigation of complex formation. Carbohydrate Polymers 38 (1999) 1-6
10. Galloway G., Biliaderis C.G., and Stanley D.W. Properties and structure of amylose-glycerol monostearate complexes formed in solution or on extrusion of wheat flour. Journal of Food Science 54 (1989) 950-957
11. Godet, M. C. (1994). Mécanismes de formation des complexes Amylose-Acide gras, Ph.D Thesis, Université de Nantes, France.
12. Godet M.C., Bizot H., and Buléon A. Crystallization of amylose-fatty acid complexes prepared with different amylose chain lengths. Carbohydrate Polymers 27 (1995) 47-52
13. Godet M.C., Bouchet B., Colonna P., Gallant D.J., and Buléon A. Crystalline amylose-fatty acid complexes:morphology and crystal thickness. Journal of Food Science 61 6 (1996) 1196-1201
14. Godet M.C., Tran V., Colonna P., Buléon A., and Pezolet M. Inclusion/exclusion of fatty acids in amylose complexes as a function of the fatty acid chain length. International Journal of Biological Macromolecules 17 6 (1995) 405-408
15. Godet M.C., Tran V., Delage M.M., and Buléon A. Molecular modelling of the specific interactions involved in the amylose complexation by fatty acids. International Journal of Biological Macromolecules 15 (1993) 11-16
16. Heinemann C., Conde-Petit B., Nuessli J., and Escher F. Evidence of starch inclusion complexation with lactones. Journal of Agricultural and Food Chemistry 49 (2001) 1370-1376
17. Heinemann C., Escher F., and Conde-Petit B. Structural features of starch-lactone inclusion complexes in aqueous potato starch dispersions: the role of amylose and amylopectin. Carbohydrate Polymers 51 (2003) 159-168
18. Helbert W., and Chanzy H. Single crystals of V amylose complexed with n-butanol or n-pentanol: structural features and properties. International Journal of Biological Macromolecules 16 4 (1994) 207-213
19. Hermans P.H., and Weidinger A. On the determination of the crystalline fraction of isotactic polypropylene from X-ray diffraction. Die Makromolekulare Chemie 44 (1961) 24-36
20. Hulleman S.H.D., Helbert W., and Chanzy H. Single crystals of V amylose complexed with glycerol. International Journal of Biological Macromolecules 18 (1996) 115-122
21. Karkalas J., and Raphaelides S. Quantitative aspect of amylose-lipid interactions. Carbohydrate Research 157 (1986) 215-234
22. Le Bail P., Bizot H., Pontoire B., and Buléon A. Polymorphic transitions of amylose-ethanol crystalline complexes by moisture exchanges. Starch/Stärke 47 (1995) 229-232
23. Le Bail P., Rondeau C., and Buléon A. Structural investigation of amylose complexes with small ligands: helical conformation, crystalline structure and thermostability. International Journal of Biological Macromolecules 35 (2005) 1-7
24. Miles M.J., Morris V.C., Orford P.D., and Ring S.G. The role of amylose and amylopectin in the gelation and retrogradation of starch. Carbohydrate Research 135 (1985) 271-281
25. Nelson H. A photometric adaptation of the Somogyi method for the determination of glucose. Journal of Biological Chemistry 153 (1944) 375-380
26. Nuessli J., Putaux J.L., Le Bail P., and Buléon A. Crystal structure of amylose complexes with small ligands. International Journal of Biological Macromolecules 33 (2003) 227-234
27. Nuessli J., Sigg B., Conde-Petit B., and Escher F. Characterization of amylose-flavour complexes by DSC and X-ray diffraction. Food Hydrocolloids 11 1 (1997) 27-34
28. Rappenecker G., and Zugenmaier P. Detailed refinement of the crystal structure of Vh-amylose. Carbohydrate Research 89 (1981) 11-19
29. Robert P., Devaux M.-F., and Bertrand D. Beyond prediction: extracting relevant information from near infrared spectra. Journal of Near Infrared Spectroscopy 4 (1996) 75-84
30. Robin, J. P. (1976). Comportement du grain d'amidon à l'hydrolyse acide ménagée. Etude physico-chimique et enzymatique de la fraction insoluble. Contribution à la connaissance de la structure de l'amylopectine., PhD Thesis, Université Pierre et Marie Curie de Paris, France.
31. Robin J.P., Mercier C., Charboniere R., and Guilbot A. Lintnerized starches. Gel filtration and enzymatic studies of insoluble residues from prolonged acid treatment of potato starch. Cereal Chemistry 51 (1974) 389-406
32. Rutschmann M.A., Heiniger J., Pliska V., and Solms J. Formation of inclusion complexes of starch with different organic compounds. I. Method of evaluation of binding profiles with menthone as an example. Lebensmittel-Wissenschaft und Technologie 22 (1989) 240-244
33. Rutschmann M.A., and Solms J. Formation of inclusion complexes of starch in ternary model systems with decanal, menthone and 1-naphthol. Lebensmittel-Wissenschaft und Technologie 23 5 (1990) 457-464
34. Rutschmann M.A., and Solms J. Formation of inclusion complexes of starch with different organic compounds. II. Study of ligand binding in binary models systems with decanal, 1-naphthol, monostearate and monopalmitate. Lebensmittel-Wissenschaft und Technologie 23 (1990) 70-79
35. Rutschmann M.A., and Solms J. Formation of inclusion complexes of starch with different organic compounds. III. Study of ligand binding in binary models systems with (-)limonene. Lebensmittel-Wissenschaft und Technologie 23 (1990) 80-83
36. Rutschmann M.A., and Solms J. Formation of inclusion complexes of starch with different organic compounds. IV. Ligand binding and variability in helical conformations of V amylose complexes. Lebensmittel-Wissenschaft und Technologie 23 (1990) 84-87
37. Sarko A., and Biloski A. Crystal structure of the KOH-amylose complex. Carbohydrate Research 79 1 (1980) 11-21
38. Tollier M.-T., and Robin J.P. Adaptation de la méthode à l'orcinol-sulfurique au dosage automatique des glucides neutres totaux : conditions d'application aux extraits d'origine végétale. Annales de technologie agricole 28 1 (1979) 1-15
39. Wakelin J.H., Virgin H.S., and Crystal E. Development and comparison of two X-ray methods for determining the crystallinity of cotton cellulose. Journal of Applied Physics 30 (1959) 1654-1662
40. Whittam M.A., Orford P.D., Ring S.G., Clark S.A., Parker M.L., Cairns P., and Miles M.J. Aqueous dissolution of crystalline and amorphous amylose-alcohol complexes. International Journal of Biological Macromolecules 11 12 (1989) 339-344
41. Winter W.T., and Sarko A. Crystal and molecular structure of the amylose-DMSO complex. Biopolymers 13 (1974) 1461-1482
42. Wulff G., Avgenaki G., and Guzmann M.S.P. Molecular encapsulation of flavours as helical inclusion complexes of amylose. Journal of Cereal Science 41 (2005) 1-11
43. 1 helical configuration. Journal of Polymer Science 41 (1971) 1471-1481
44. Yu X., Houtman C., and Atalla R.H. The complex of amylose and iodine. Carbohydrate Research 292 (1996) 129-141