Physical properties of pectin-high amylose starch mixtures cross-linked with sodium trimetaphosphate
Autor(a) principal: | |
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Data de Publicação: | 2012 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1016/j.ijpharm.2011.11.042 http://hdl.handle.net/11449/8070 |
Resumo: | Pectin-high amylose starch mixtures (1:4; 1:1; 4:1) were cross-linked at different degrees and characterized by rheological, thermal, X-ray diffraction and NMR analyses. For comparison, samples without cross-linker addition were also prepared and characterized. Although all samples behaved as gels, the results evidenced that the phosphorylation reaction promotes the network strengthening, resulting in covalent gels (highest critical stress, G' and recovery %). Likewise, cross-linked samples presented the highest thermal stability. However, alkaline treatment without cross-linker allowed a structural reorganization of samples, as they also behaved as covalent gels, but weaker than those gels from cross-linked samples, and presented higher thermal stability than the physical mixtures. X-ray diffractograms also evidenced the occurrence of physical and chemical modifications due to the cross-linking process and indicated that samples without cross-linker underwent some structural reorganization, resulting in a decrease of crystallinity. The chemical shift of resonance signals corroborates the occurrence of structural modifications by both alkaline treatment and cross-linking reaction. (C) 2011 Elsevier B.V. All rights reserved. |
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Repositório Institucional da UNESP |
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Physical properties of pectin-high amylose starch mixtures cross-linked with sodium trimetaphosphateHigh amylose starchPectinCross-linkingThermal analysisRheologyX-ray diffractionPectin-high amylose starch mixtures (1:4; 1:1; 4:1) were cross-linked at different degrees and characterized by rheological, thermal, X-ray diffraction and NMR analyses. For comparison, samples without cross-linker addition were also prepared and characterized. Although all samples behaved as gels, the results evidenced that the phosphorylation reaction promotes the network strengthening, resulting in covalent gels (highest critical stress, G' and recovery %). Likewise, cross-linked samples presented the highest thermal stability. However, alkaline treatment without cross-linker allowed a structural reorganization of samples, as they also behaved as covalent gels, but weaker than those gels from cross-linked samples, and presented higher thermal stability than the physical mixtures. X-ray diffractograms also evidenced the occurrence of physical and chemical modifications due to the cross-linking process and indicated that samples without cross-linker underwent some structural reorganization, resulting in a decrease of crystallinity. The chemical shift of resonance signals corroborates the occurrence of structural modifications by both alkaline treatment and cross-linking reaction. (C) 2011 Elsevier B.V. All rights reserved.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)BZGUniv Estadual Paulista UNESP, Fac Ciencias Farmaceut, Dept Farmacos & Medicamentos, BR-14801902 Araraquara, SP, BrazilUniv Estadual Campinas UNICAMP, Inst Quim, BR-13083970 Campinas, SP, BrazilUniv Estadual Paulista UNESP, Fac Ciencias Farmaceut, Dept Farmacos & Medicamentos, BR-14801902 Araraquara, SP, BrazilCAPES: 2015/08FAPESP: 08/01901-3Elsevier B.V.Universidade Estadual Paulista (Unesp)Universidade Estadual de Campinas (UNICAMP)Carbinatto, Fernanda M. [UNESP]Castro, Ana Doris de [UNESP]Cury, Beatriz Stringhetti Ferreira [UNESP]Magalhaes, AlviclerEvangelista, Raul Cesar [UNESP]2014-05-20T13:25:29Z2014-05-20T13:25:29Z2012-02-28info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article281-288application/pdfhttp://dx.doi.org/10.1016/j.ijpharm.2011.11.042International Journal of Pharmaceutics. Amsterdam: Elsevier B.V., v. 423, n. 2, p. 281-288, 2012.0378-5173http://hdl.handle.net/11449/807010.1016/j.ijpharm.2011.11.042WOS:000301157000015WOS000301157000015.pdf5361569184579557Web of Sciencereponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengInternational Journal of Pharmaceutics3.8621,172info:eu-repo/semantics/openAccess2024-01-08T06:21:05Zoai:repositorio.unesp.br:11449/8070Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-01-08T06:21:05Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Physical properties of pectin-high amylose starch mixtures cross-linked with sodium trimetaphosphate |
title |
Physical properties of pectin-high amylose starch mixtures cross-linked with sodium trimetaphosphate |
spellingShingle |
Physical properties of pectin-high amylose starch mixtures cross-linked with sodium trimetaphosphate Carbinatto, Fernanda M. [UNESP] High amylose starch Pectin Cross-linking Thermal analysis Rheology X-ray diffraction |
title_short |
Physical properties of pectin-high amylose starch mixtures cross-linked with sodium trimetaphosphate |
title_full |
Physical properties of pectin-high amylose starch mixtures cross-linked with sodium trimetaphosphate |
title_fullStr |
Physical properties of pectin-high amylose starch mixtures cross-linked with sodium trimetaphosphate |
title_full_unstemmed |
Physical properties of pectin-high amylose starch mixtures cross-linked with sodium trimetaphosphate |
title_sort |
Physical properties of pectin-high amylose starch mixtures cross-linked with sodium trimetaphosphate |
author |
Carbinatto, Fernanda M. [UNESP] |
author_facet |
Carbinatto, Fernanda M. [UNESP] Castro, Ana Doris de [UNESP] Cury, Beatriz Stringhetti Ferreira [UNESP] Magalhaes, Alvicler Evangelista, Raul Cesar [UNESP] |
author_role |
author |
author2 |
Castro, Ana Doris de [UNESP] Cury, Beatriz Stringhetti Ferreira [UNESP] Magalhaes, Alvicler Evangelista, Raul Cesar [UNESP] |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) Universidade Estadual de Campinas (UNICAMP) |
dc.contributor.author.fl_str_mv |
Carbinatto, Fernanda M. [UNESP] Castro, Ana Doris de [UNESP] Cury, Beatriz Stringhetti Ferreira [UNESP] Magalhaes, Alvicler Evangelista, Raul Cesar [UNESP] |
dc.subject.por.fl_str_mv |
High amylose starch Pectin Cross-linking Thermal analysis Rheology X-ray diffraction |
topic |
High amylose starch Pectin Cross-linking Thermal analysis Rheology X-ray diffraction |
description |
Pectin-high amylose starch mixtures (1:4; 1:1; 4:1) were cross-linked at different degrees and characterized by rheological, thermal, X-ray diffraction and NMR analyses. For comparison, samples without cross-linker addition were also prepared and characterized. Although all samples behaved as gels, the results evidenced that the phosphorylation reaction promotes the network strengthening, resulting in covalent gels (highest critical stress, G' and recovery %). Likewise, cross-linked samples presented the highest thermal stability. However, alkaline treatment without cross-linker allowed a structural reorganization of samples, as they also behaved as covalent gels, but weaker than those gels from cross-linked samples, and presented higher thermal stability than the physical mixtures. X-ray diffractograms also evidenced the occurrence of physical and chemical modifications due to the cross-linking process and indicated that samples without cross-linker underwent some structural reorganization, resulting in a decrease of crystallinity. The chemical shift of resonance signals corroborates the occurrence of structural modifications by both alkaline treatment and cross-linking reaction. (C) 2011 Elsevier B.V. All rights reserved. |
publishDate |
2012 |
dc.date.none.fl_str_mv |
2012-02-28 2014-05-20T13:25:29Z 2014-05-20T13:25:29Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1016/j.ijpharm.2011.11.042 International Journal of Pharmaceutics. Amsterdam: Elsevier B.V., v. 423, n. 2, p. 281-288, 2012. 0378-5173 http://hdl.handle.net/11449/8070 10.1016/j.ijpharm.2011.11.042 WOS:000301157000015 WOS000301157000015.pdf 5361569184579557 |
url |
http://dx.doi.org/10.1016/j.ijpharm.2011.11.042 http://hdl.handle.net/11449/8070 |
identifier_str_mv |
International Journal of Pharmaceutics. Amsterdam: Elsevier B.V., v. 423, n. 2, p. 281-288, 2012. 0378-5173 10.1016/j.ijpharm.2011.11.042 WOS:000301157000015 WOS000301157000015.pdf 5361569184579557 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
International Journal of Pharmaceutics 3.862 1,172 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
281-288 application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier B.V. |
publisher.none.fl_str_mv |
Elsevier B.V. |
dc.source.none.fl_str_mv |
Web of Science reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1799965550922694656 |