View in EDS

The Structure and Thermal Stability of Amylose–LipidComplexes: A Case Study on Amylose–Glycerol Monostearate.

Saved in:
Bibliographic Details
Title: The Structure and Thermal Stability of Amylose–LipidComplexes: A Case Study on Amylose–Glycerol Monostearate.
Authors: Goderis, Bart1, Putseys, Joke A.1, Gommes, Cédric J.1, Bosmans, Geertrui M.1, Delcour, Jan A.1
Source: Crystal Growth & Design. Jul2014, Vol. 14 Issue 7, p3221-3233. 13p.
Subjects: Crystal structure, Thermal stability, Amylose, Lipids, Complex compounds, Glycerin, Stearates
Abstract: Three different crystalline amylose–glycerolmonostearate(GMS) complexes with increasing thermal stability can be distinguished:type I, type IIa, and type IIb. All complexes consist of GMS-loadedamylose helices that pack hexagonally into lamellar habits. The complexmelting points are proportional to the thickness of the lamellae anddepend on the amount of water in the system. For type I complexes,SAXS experiments reveal folded amylose chains and a lamellar thicknessgoverned by the presence of two stretched lipid molecules per amylosehelix. In the conversion from type I to type IIa complexes, the shortamylose chains unfold and assume a stretched conformation, which increasesthe number of aligned lipid molecules within the helices to four.In type IIb complexes, another pair of lipid molecules is added. Thederived quantitative relation between crystal layer thickness, watercontent and melting point for amylose–GMS complexes also predictsthe melting points of other amylose–monoacyl glycerol complexes. [ABSTRACT FROM AUTHOR]
Copyright of Crystal Growth & Design is the property of American Chemical Society and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
Description
Abstract:Three different crystalline amylose–glycerolmonostearate(GMS) complexes with increasing thermal stability can be distinguished:type I, type IIa, and type IIb. All complexes consist of GMS-loadedamylose helices that pack hexagonally into lamellar habits. The complexmelting points are proportional to the thickness of the lamellae anddepend on the amount of water in the system. For type I complexes,SAXS experiments reveal folded amylose chains and a lamellar thicknessgoverned by the presence of two stretched lipid molecules per amylosehelix. In the conversion from type I to type IIa complexes, the shortamylose chains unfold and assume a stretched conformation, which increasesthe number of aligned lipid molecules within the helices to four.In type IIb complexes, another pair of lipid molecules is added. Thederived quantitative relation between crystal layer thickness, watercontent and melting point for amylose–GMS complexes also predictsthe melting points of other amylose–monoacyl glycerol complexes. [ABSTRACT FROM AUTHOR]
ISSN:15287483
DOI:10.1021/cg4016355