Dielectric studies of amylose, amylopectin and amylose–stearic acid complexes

Thermally activated processes: the underlying mechanism of activated state formation

In the present manuscript, we highlight the contradictions in the thermally activated processes theory which treats a system's activated state as a state of the phonon subsystem. We offer an alternative model, in which the activated state is treated as an electron subsystem state. The mechanism of the activated state formation is as follows: thermal fluctuations excite electrons of some particles within the activation zone. This excitation is then shared with other particles in the ground state. This creates a locally-equilibrium activated state. We estimate the lifetime of such a state and derive expressions for the activation energy and entropy, necessary to calculate the number of excited particles in the activation zone and the energy of the particle's excitation. We validate the model experimentally, by examining the behavior of nanocrystals of undecylenic acid in pores of silica gels using dielectric spectroscopy and the analysis of the complex dielectric permittivity behavior at different temperatures and with different frequencies of the external field. The estimated number of excited particles in the activation zone of the nanocrystals and the particle excitation energy for the dielectric relaxation process observed in undecylenic acid confirm that the results of the experiment align well with the proposed model.

Molecular interactions between apigenin and starch with different amylose/amylopectin ratios revealed by X-ray diffraction, FT-IR and solid-state NMR

Starch can readily form complexes with polyphenols. However, its two components, namely amylose and amylopectin, differ significantly in their ability to complex with phenolic compounds. Given that the mechanism of their interaction is still poorly studied, this work investigated intermolecular interactions between apigenin and starch with different amylose/amylopectin ratios using ¹H NMR, FT-IR, XRD, DSC and solid-state NMR. Results showed that corn starch with high amylose/amylopectin ratios had a better complexing ability and higher complexing index with apigenin than amylopectin. Besides, solid-state NMR suggested that the molecular mechanism behind the strong intermolecular interactions between corn starch and apigenin involved hydrogen bonds. Furthermore, the detailed binding sites of hydrogen bonds, that linked by hydroxyl-starch and phenyl-apigenin were also confirmed by ¹H¹³C heteronuclear correlation (HETCOR) spectra. This study revealed the molecular mechanism on amylose/amylopectin complexing with apigenin and provides a theoretical basis for further developing polyphenols in starchy food.

Relative permittivity estimation of wheat starch: A critical property for understanding electrostatic hazards

Wheat starch is a widely used material in the food, pharmaceutical and entertainment industry not considered hazard but recently associated to dust explosions during processing and handling. How an insulating starch grain is charged and how its ability to be polarized is affected by environmental conditions such as temperature, humidity and frequency? are fundamental questions that must be explored in order to understand the dust explosion phenomena. Here we investigate the dependence of temperature, humidity and low-frequency on the relative permittivity of wheat starch. We characterized starch at the micro and macro scales using atomic force microscopy-based techniques and capacitive planar sensor-based measurements respectively. The results show high values of permittivity (˜80) at the microscale (single starch grains) compared to the low values (10-20) at the macroscale (20 mg of wheat starch). The differences are attributed to the Maxwell-Wagner-Sillars interfacial polarization process on individual grains and potential charge exchange between grains. Permittivity is a critical property to investigate starch electrostatic hazards.

Structure and Stability of Carbohydrate-Lipid Interactions. Methylmannose Polysaccharide-Fatty Acid Complexes

We report a detailed study of the structure and stability of carbohydrate-lipid interactions. Complexes of a methylmannose polysaccharide (MMP) derivative and fatty acids (FAs) served as model systems. The dependence of solution affinities and gas-phase dissociation activation energies (Ea ) on FA length indicates a dominant role of carbohydrate-lipid interactions in stabilizing (MMP+FA) complexes. Solution (1) H NMR results reveal weak interactions between MMP methyl groups and FA acyl chain; MD simulations suggest the complexes are disordered. The contribution of FA methylene groups to the Ea is similar to that of heats of transfer of n-alkanes from the gas phase to polar solvents, thus suggesting that MMP binds lipids through dipole-induced dipole interactions. The MD results point to hydrophobic interactions and H-bonds with the FA carboxyl group. Comparison of collision cross sections of deprotonated (MMP+FA) ions with MD structures suggests that the gaseous complexes are disordered.