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| Content Provider | World Health Organization (WHO)-Global Index Medicus |
|---|---|
| Author | Zhao, Jianwei Chen, Zhenghong Jin, Zhengyu de Waard, Pieter Buwalda, Piet Gruppen, Harry Schols, Henk A. |
| Description | Author Affiliation: Zhao J ( Wageningen University, Laboratory of Food Chemistry, P.O. Box 17, 6700 AA Wageningen, The Netherlands); Chen Z ( AVEBE Food Innovation Centre, 9640 AA Veendam, The Netherlands.); Jin Z ( Jiangnan University, School of Food Science and Technology, 214122 Wuxi, PR China.); de Waard P ( Wageningen NMR Centre, P.O. Box 8128, 6700 ET Wageningen, The Netherlands.); Buwalda P ( AVEBE Food Innovation Centre, 9640 AA Veendam, The Netherlands.); Gruppen H ( Wageningen University, Laboratory of Food Chemistry, P.O. Box 17, 6700 AA Wageningen, The Netherlands.); Schols HA ( Wageningen University, Laboratory of Food Chemistry, P.O. Box 17, 6700 AA Wageningen, The Netherlands. Electronic address: Henk.Schols@wur.nl.) |
| Abstract | Sweet potato starch was cross-linked using sodium trimetaphosphate and hydroxypropylated using propylene oxide. The level and position of phosphorus and hydroxypropyl groups within cross-linked and hydroxypropylated sweet potato starch was investigated by phosphorus and proton nuclear magnetic resonance spectroscopy ((31)P, (1)H NMR). The cross-linking reaction produced monostarch monophosphate and distarch monophosphate in a molar ratio of 1:1.03, indicating that only half of the introduced phosphorus resulted in a possible cross-link. One cross-link per approximately 2900 glucose residues was found. Phosphorylation leading to monostarch monophosphate mainly occurred at O-3 and O-6 (ratio 1:1). It was inferred that the majority of the cross-links formed in distarch monophosphate were between two glucose residues positioned in different starch chains, while a minor part of the cross-links may be formed between two glucose residues within the same starch chain. Hydroxypropylation under alkaline conditions resulted in the formation of intra-molecular phosphorus cross-links, subsequent hydroxypropylation following cross-linking lowered both the level of intra- and inter-molecular cross-linking. Using (1)H NMR the molar substitution of hydroxypropylation was determined to be 0.155-0.165. The hydroxypropylation predominantly occurred at O-2 (61%), and the level of substitution at O-6 (21%) was slightly higher than that at O-3 (17%). In dual modified starch, the preceding cross-linking procedure resulted in a slightly lower level of hydroxypropylation, where the substitution at O-6 decreased more compared to the substitution at O-2 and O-3. |
| File Format | HTM / HTML |
| ISSN | 01448617 |
| Volume Number | 131 |
| e-ISSN | 18791344 |
| Journal | Carbohydrate Polymers |
| Language | English |
| Publisher | Elsevier |
| Publisher Date | 2015-10-20 |
| Publisher Place | Great Britain (UK) |
| Access Restriction | One Nation One Subscription (ONOS) |
| Subject Keyword | Discipline Biochemistry__semicolon__materials Discipline Science Cross-linking Reagents Chemistry Ipomoea Batatas Magnetic Resonance Spectroscopy Starch Analogs & Derivatives Glucose Phosphorus Analysis Protons Journal Article Research Support, Non-u.s. Gov't |
| Content Type | Text |
| Resource Type | Article |
| Subject | Organic Chemistry Materials Chemistry Polymers and Plastics |
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