Study of hydration of cross-linked high amylose starch by solid state 13C NMR spectroscopy.
Starch is subjected to chemical treatments such as cross-linking or hydroxypropylation to meet the material requirements for food uses or controlled release in the pharmaceutical industries. In this work, two types of cross-linking formulations have been employed for the preparation of high amylose starch for use as an excipient for sustained drug release. The structural differences and chain dynamics of the modified starches in the dry and hydrated states have been compared by the use of variable contact time cross polarization-magic angle spinning solid state (13)C NMR spectroscopy.
Thérien-Aubin
Héloïse
H
Département de Chimie, Université de Montréal, CP 6128, Succursale Centre-ville, Montréal, Québec, Canada H3C 3J7.
Janvier
Florence
F
Baille
Wilms E
WE
Zhu
X X
XX
Marchessault
Robert H
RH
D000688:Amylose / Q000737:chemistry*; D002247:Carbon Isotopes; D003432:Cross-Linking Reagents / Q000737:chemistry; D009682:Magnetic Resonance Spectroscopy; D014867:Water / Q000737:chemistry*
D002247:Carbon Isotopes; D003432:Cross-Linking Reagents; D014867:Water; D000688:Amylose