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De l'amidon de riz aux cristaux d'amylose : extraction alcaline de l'amidon de riz, propriétés de l'amylose en solution et structure de complexes d'inclusion de l'amylose V

Abstract : The main purposes of the present work were to monitor the alkaline extraction of a Brazilian rice starch, to study the hydrodynamic behavior of amylose, a biopolymer extracted from starch, and to study the crystallization of V-amylose inclusion compounds. The efficiency of the alkaline deproteinization was evaluated using the Biuret test as well as UV-vis and fluorescence spectroscopy. In parallel, the morphological changes in starch granules and their alkaline gelatinization were studied. The variations in crystallinity of starch granules were monitored in order to understand the effect of alkali on the granule ultrastructure. Amylose was isolated from Brazilian rice starch by dissolution and reprecipitation with thymol. The isolated product was fractionated by gel filtration chromatography and analyzed using light scattering. In addition, commercial amylose was studied in aqueous solutions as a function of storage time and ionic strength. Lamellar crystals of V-amylose were obtained by adding complexing molecules to metastable dilute aqueous solutions of synthetic amylose. The morphology and structure of the crystals were studied using transmission electron microscopy as well as electron and X-ray diffraction. The crystal structure of the inclusion complex of V amylose with α-naphthol was investigated in detail using molecular modeling. The model exhibiting the lowest reliability factor was described by a tetragonal lattice of antiparallel left handed 8-fold single helices. Molecules of α-naphthol are included in the crystal lattice, both inside and in-between helices.
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https://tel.archives-ouvertes.fr/tel-00166338
Contributor : Mateus Cardoso <>
Submitted on : Friday, August 3, 2007 - 4:17:44 PM
Last modification on : Friday, November 6, 2020 - 3:49:22 AM
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Mateus Cardoso. De l'amidon de riz aux cristaux d'amylose : extraction alcaline de l'amidon de riz, propriétés de l'amylose en solution et structure de complexes d'inclusion de l'amylose V. Autre. Université Joseph-Fourier - Grenoble I, 2007. Français. ⟨tel-00166338⟩

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