"Isoextraction" method and the study of the self-association of methylene blue in aqueous solutions

1970 ◽  
Vol 92 (22) ◽  
pp. 6403-6407 ◽  
Author(s):  
Pasupati. Mukerjee ◽  
Ashish Kumar. Ghosh
Keyword(s):  
Methylene Blue ◽  
Aqueous Solutions ◽  
The Self ◽  
Self Association

Influence of the self-association of oleandomycin on its extraction from aqueous solutions

1984 ◽  
Vol 18 (9) ◽  
pp. 643-648
Author(s):  
E. V. Komarov ◽  
L. G. Kardo-Sysoeva ◽  
V. P. Mikhailova
Keyword(s):  
Aqueous Solutions ◽  
The Self ◽  
Self Association

Self-Association and Crystallization of Amylose

2007 ◽  
Vol 60 (10) ◽  
pp. 706 ◽  
Author(s):  
Alain Buléon ◽  
Gabrielle Véronèse ◽  
Jean-Luc Putaux
Keyword(s):  
Aqueous Solutions ◽  
Enzymatic Synthesis ◽  
Structural Changes ◽  
The Self ◽  
Model Systems ◽  
Starch Granules ◽  
In Vitro Synthesis ◽  
Self Association ◽  
Lamellar Crystals

Amylose, the linear constituent of starch, consists of α(1,4)-linked glucose monomers. Although weakly involved in the crystalline structure of starch, it can be recrystallized in a variety of allomorphic types, including those encountered in native starch (A- and B-types). Amylose can either be extracted from starch or produced in vitro by enzymatic synthesis using amylosucrase or phosphorylase. Recrystallization and self-association of amylose in aqueous solutions have been widely studied to understand both the crystallization of starch during biosynthesis and the structural changes that occur during starch processing. Depending on the chain length, concentration, and temperature, gels, spherulites, or lamellar crystals can be formed with A or B allomorphic type. Other ligand-dependent allomorphs (the various V-types) are obtained when amylose is complexed with molecules such as alcohols, lipids, or flavours. Amylose also self-associates into networks, spherulites, or axialites during in-vitro enzymatic synthesis by amylosucrase. When a highly branched acceptor like glycogen is used, dendritic nanoparticles are formed by elongation of the external chains. The recrystallization of amylose extracted from starch and the self-association of amylose during its in-vitro synthesis are described. The amylose properties are discussed in terms of polymer behaviour and model systems to investigate the structure and formation of starch granules.

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