[Effect of the structure of alcohols on their binding by thermotropic gels of corn starch].
Binding of alcohols by thermotropic gels of normal corn starch was studied using the method of capillary gas-liquid chromatography. The amount of the gel-bound substances depended linearly on their concentrations in the original gel. Binding of n-alcanols increased with the length of the alkyl chain, exhibiting a linear dependence. The binding was attenuated by the presence of double bonds-cyclic substituents in or branching of the carbon chain. Binding of alcohols by starch polysaccharides was more pronounced in thermotropic gels, as compared to cryotextured gels. Binding isotherms were indicatice of co-operative interactions, in which alcohols formed supromolecular structures with hydrated molecules of polysaccharides and inclusion complexes with amylose and side chains of amylopectin.
Misharina
T A
TA
Emanuel Institute of Biochemical Physics, Russian Academy of Sciences, Moscow, 119991 Russia. tmish@rambler.ru
Samusenko
A L
AL
Kalinchenko
M A
MA
D000438:Alcohols / Q000737:chemistry*; D002849:Chromatography, Gas; D005782:Gels; D046911:Macromolecular Substances; D013213:Starch / Q000737:chemistry*; D013696:Temperature
D000438:Alcohols; D005782:Gels; D046911:Macromolecular Substances; D013213:Starch