Assessment of the Extent of Starch Dissolution in Dimethyl Sulfoxide by <sup>1</sup>H NMR Spectroscopy
Sarah Schmitz, Anthony C. Dona, Patrice Castignolles, Robert G. Gilbert, Marianne Gaborieau
Macromolecular Bioscience
Abstract
Complete dissolution is needed for the separation, characterization, or homogeneous labeling of whole starch molecules. A method is presented to quantify the extent of starch dissolution in DMSO for the first time; it is validated on a commercial rice starch. It is used directly on starch dispersions containing possible undissolved or co-dissolved species. High-amylose maize starches, known to be digested slowly in vivo, only quantitatively dissolve in the presence of high concentrations of an H-bond disrupter, LiBr, although they form clear dispersions at low LiBr concentrations. Starch quantitatively dissolves from waxy rice flours; non-starch components partially co-dissolve but do not interfere with the dissolution quantification.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
waxy rice flours quantitatively dissolve in DMSO
“Starch quantitatively dissolves from waxy rice flours; non-starch components partially co-dissolve but do not interfere with the dissolution quantification.”
high-amylose maize starches require high concentrations of LiBr
“High-amylose maize starches, known to be digested slowly in vivo, only quantitatively dissolve in the presence of high concentrations of an H-bond disrupter, LiBr, although they form clear dispersions...”