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The influence of O-formylation on the scale of starch macromolecules association in DMSO and water
- 1.0043300 - ÚMCH 2007 RIV GB eng J - Journal Article
Divers, T. - Balnois, E. - Feller, J.-F. - Spěváček, Jiří - Grohens, Y.
The influence of O-formylation on the scale of starch macromolecules association in DMSO and water.
[Vliv O-formylace na míru asociace škrobu v DMSO a ve vodě.]
Carbohydrate Polymers. Roč. 68, č. 1 (2007), s. 136-145. ISSN 0144-8617. E-ISSN 1879-1344
R&D Projects: GA ČR GA525/05/0273
Grant - others:EU IHP Program(XE) HPMT-CT-2001-00396
Institutional research plan: CEZ:AV0Z40500505
Keywords : starch * O-formylation * helix association
Subject RIV: CD - Macromolecular Chemistry
Impact factor: 1.782, year: 2007
The possible effect of O-formylation on starch association in solutions has been investigated by means of several complementary techniques. By combination of optical polarimetry, 1H NMR spectroscopy and AFM it was shown that associated structures of starch are not destructured by the esterification reaction.
Možný vliv O-formylace na asociaci škrobu v roztocích byl zkoumán pomocí několika vzájemně se doplňujících metod. Kombinací optické polarimetre, 1H NMR spektroskopie a AFM bylo ukázáno, že esterifikační reakce nevede k rozrušení asociovaných struktur škrobu v roztocích.
Permanent Link: http://hdl.handle.net/11104/0136324
Number of the records: 1