Interaction of Potato Starch with Different Ligands
Authors:
- 1 January 1972
- journal article
- aufsatz
- Published by Wiley in Starch - Stärke
- Vol. 24 (7) , 213-216
Abstract
The formation of complexes of potato starch with 1‐hexanol, 1‐octanol, 1‐decanol, decanal, capric acid, stearic acid, oleic acid, linoleic acid, l‐menthone, l‐menthol and β‐pinene was investigated under equilibrium conditions. Binding parameters were calculated using an equation after Scatchard. The complexes were also examined with X‐ray diffraction measurements. Two types of binding take place, namely inclusion governed by helix formation and interactions with the surface of the helix or with other parts of the macromolecule. The binding constants and the stoichiometric compositions of the complexes were related to the molecular structure of the ligands.Keywords
This publication has 19 references indexed in Scilit:
- Die Bindung flüchtiger Aromastoffe an StärkeStarch - Stärke, 1972
- The Conformation of Amylose in Dilute SolutionStarch - Stärke, 1971
- The V amylose-water system: Enthalpy of hydration on the helix exteriorBiopolymers, 1966
- The Isolation of Cereal Starches in the LaboratoryStarch - Stärke, 1966
- THE ATTRACTIONS OF PROTEINS FOR SMALL MOLECULES AND IONSAnnals of the New York Academy of Sciences, 1949
- The Complexes of Fatty Acids with Amylose1Journal of the American Chemical Society, 1946
- A New Method for the Separation of the Amylose and Amylopectin Components of StarchNature, 1946
- Separation of Amylose and Amylopectin by Certain Nitroparaffins2Journal of the American Chemical Society, 1945
- Complex Formation between Starch and Organic MoleculesJournal of the American Chemical Society, 1944
- The Nature of the Fatty Acids Associated with Starch. The Adsorption of Palmitic Acid by Potato and Defatted Corn and Rice StarchesJournal of the American Chemical Society, 1942