Search PubMed⌕ Search

PubMed · 940357

Amylose-iodine complex. I. Sedimentation behavior.

Abstract

Sedimentation measurements are reported on solutions of blue amylose-iodine complexes in the range of 0.001 to 0.007% amylose. Amylose fractions B and F2, of weight average molecular weight average molecular weight 4.0 X 10(5) and 3.4 X 10(4), respectively, were used in this study. Iodine complexes of these fractions formed polydisperse solutions of limited solubility and stability. Sedimentation coefficients increased as a function of potassium iodide concentration. Values for fraction B complexes varied from (16.3 +/- 1.0) X 10(-13) at 1.2 X 10(-3) M KI to (57.2 +/- 7.5) X 10(-13) at 8.3 X 10(-3) M KI; values for fraction F2 complexes varied from (10.0 +/- 1.2) X 10(-13) at 1.2 X 10(-13) M KI to (24.8 +/- 3.9) X 10(-13) at 9.5 X 10(-3) M KI. At constant potassium iodide concentration, sedimentation coefficients, within our experimental error of 10 to 15% standard deviation, are independent of amylose concentration. Time dependence of sedimentation coefficient values was observed for solutions either saturated or unsaturated with respect to the iodine-binding capacity of amylose. For iodine-saturated complex solutions, sedimentation coefficients extrapolated to zero potassium iodide concentration were two to three times greater than for the parent amylose. Measurements are evaluated in terms of possible polyelectrolytic charge effects and aggregation. Under conditions used in these experiments, aggregation of amylose-iodide complexes appears to be the mechanism responsible for the large increase in sedimentation coefficients.

Explore related subjects

Keep this discovery

Explore connections, maps & timelines

BibTeXRIS

F R Dintzis, A C Beckwith, G E Babcock, R Tobin. Amylose-iodine complex. I. Sedimentation behavior.. https://doi.org/10.1021/ma60051a017

Cite the original work for its findings. Save a collection to share your selection of sources.

KEEP EXPLORING

Related citations

Cooking behavior of rice in relation to kernel physicochemical and structural properties.

A set of 27 rice varieties were evaluated for their morphological grain characteristics (length, width, thickness, thousand kernel weight, TKW), chemical composition (amylose, protein, and ash content) and starch properties (gelatinization temperature and enthalpy, amylose-lipid complex). In addition, cell walls were characterized by the arabinoxylan and beta-glucan contents. A rapid method for determining optimum rice cooking time was developed based on the swelling ratio; a fixed value of 2.55 gave a gelatinization level of 95% assessed by differential scanning calorimetry and translucence testing. Optimum cooking time appears positively correlated with kernel thickness and TKW but also with ash content. Confocal laser and scanning electron microscope observation of uncooked rice grains revealed different structural features (cell size) and fracture behavior: for some cultivars, the fracture showed ruptured cells, whereas for others most cells were intact. These structural differences, which may be linked to pectin content, could partly explain rice kernel cooking behavior.

Amylose↗

High-amylose corn exhibits better antioxidant activity than typical and waxy genotypes.

The consumption of fruits, vegetables, and whole grains rich in antioxidative phytochemicals is associated with a reduced risk of chronic diseases such as cancer, coronary heart disease, diabetes, Alzheimer's disease, cataract, and aged-related functional decline. For example, phenolic acids are among the main antioxidative phytochemicals in grains that have been shown to be beneficial to human health. Corn (Zea mays L.) is a major staple food in several parts of the world; thus, the antioxidant activity of several corn types was evaluated. The 2,2-Diphenyl-1-picryhydrazyl free radical (DPPH*) scavenging activity, total phenolic content (TPC), antioxidant capacity of lipid-soluble substances (ACL), oxygen radical absorbance capacity (ORAC), and phenolic acid compositions of typical and mutant genotypes (typical-1, waxy, typical-2, and high-amylose) were investigated. The DPPH* scavenging activity at 60 min was 34.39-44.51% in methanol extracts and 60.41-67.26% in HCl/methanol (1/99, v/v) extracts of corn. The DPPH* scavenging activity of alkaline hydrolysates of corn ranged from 48.63 to 64.85%. The TPC ranged from 0.67 to 1.02 g and from 0.91 to 2.15 g of ferulic acid equiv/kg of corn in methanol and HCl/methanol extracts, respectively. The TPC of alkaline hydrolysates ranged from 2.74 to 6.27 g of ferulic acid equiv/kg of corn. The ACL values were 0.41-0.80 and 0.84-1.59 g of Trolox equiv/kg of corn in methanol and HCl/methanol extracts, respectively. The ORAC values were 10.57-12.47 and 18.76-24.92 g of Trolox equiv/kg of corn in methanol and HCl/methanol extracts, respectively. ORAC values of alkaline hydrolysates ranged from 42.85 to 68.31 g of Trolox equiv/kg of corn. The composition of phenolic acids in alkaline hydrolysates of corn was p-hydroxybenzoic acid (5.08-10.6 mg/kg), vanillic acid (3.25-14.71 mg/kg), caffeic acid (2.32-25.73 mg/kg), syringic acid (12.37-24.48 mg/kg), p-coumaric acid (97.87-211.03 mg/kg), ferulic acid (1552.48-2969.10 mg/kg), and o-coumaric acid (126.53-575.87 mg/kg). Levels of DPPH* scavenging activity, TPC, ACL, and ORAC in HCl/methanol extracts were obviously higher than those present in methanol extracts. There was no significant loss of antioxidant capacity when corn was dried at relatively high temperatures (65 and 93 degrees C) postharvest as compared to drying at ambient temperatures (27 degrees C). Alkaline hydrolysates showed very high TPC, ACL, and ORAC values when compared to methanol and HCl/methanol extracts. High-amylose corn had a better antioxidant capacity than did typical (nonmutant) corn genotypes.

Amylose↗