In the present study, a capillary electrophoresis method using high concentration of amylose solutions as separation medium has been developed with the aid of dimethyl sulfoxide (DMSO) as co-solvent. The best buffer conditions for primaquine, trihexyphenidyl (THP), sulconazole and cetirizine enantiomers were optimized as 20mM sodium phosphate buffer with DMSO/water (40/60, v/v) as solvent at a pH of 3.0, containing 10% (w/v) amylose. Partial-filling and semi-permanent coating techniques were used considering the influences of DMSO on UV detection. High chiral resolution for THP enantiomers was obtained showing good chiral separation capacity of this method. The method showed good linearity (R(2) > 0.998) over the concentration range of 0.50 and 2.00 mg L(-1) for all the enantiomers. The detection limits for the tested enantiomers were in the range from 0.05 to 0.12 mg L(-1). The linear calibration models were proven to be adequate for the experimental data by lack-of-fit test. The intra-assay precision, inter-day precision and accuracy were all evaluated to be acceptable. Separation and determination of THP enantiomers in rabbit blood were also carried out.
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http://dx.doi.org/10.1016/j.chroma.2008.12.062 | DOI Listing |
Food Chem
December 2024
R&D Division, Kewpie Corporation, 2-5-7, Sengawa-cho, Chofu 182-0002, Japan.
This study aimed to investigate amylose-lipid complex (ALC) formation and starch digestibility in cooked rice starches (CRSs) with the addition of 0, 5, and 10 % emulsified formulation (EMF). The addition of EMF did not affect the content of non-starch lipids but tended to increase the content of total lipids and starch lipids. The absorption rate of 995 cm/1022 cm of CRSs increased with the addition of EMF, while that of 1047 cm/1022 cm remained unchanged regardless of the addition of EMF.
View Article and Find Full Text PDFInt J Biol Macromol
December 2024
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, PR China. Electronic address:
Lotus seeds represent a significant economic crop and are abundant in starch. To further enhance their application value, this study investigates the structural characteristics of lotus seed starch (LS) under the combined influence of pullulanase and high hydrostatic pressure (HHP). Pullulanase increased amylose content from 39.
View Article and Find Full Text PDFFront Cell Infect Microbiol
January 2025
NHC Key Laboratory of Biotechnology of Antibiotics, Institute of Medicinal Biotechnology, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing, China.
Glycogen is a polymer used by bacteria to store excess glucose, playing a crucial role in bacterial growth, stress resistance, biofilm formation, and virulence. In bacteria, the glycoside hydrolase family 13 protein are involved in the synthesis and metabolism of glycogen, respectively. The absence of these enzymes leads to changes in bacterial glycogen content, thereby affecting the growth metabolism of the strain.
View Article and Find Full Text PDFInt J Biol Macromol
December 2024
College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao 266109, China. Electronic address:
A novel strategy was developed to embed retrograded short-chain amylose (RSCA) into calcium alginate (CA) at varying concentrations (0.25 %, 0.5 %, 0.
View Article and Find Full Text PDFInt J Biol Macromol
December 2024
College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products (Wuhan Polytechnic University), Wuhan, China. Electronic address:
Glycated whey protein isolate (gWPI) was produced by dry thermal reaction between whey protein isolate (WPI) and lactose, and its influence on the gelatinization, gel properties, and microstructure changes of wheat starch (WS) was systematically studied. Results showed that gWPI significantly inhibited starch gelatinization and improved starch gel properties. RVA and DSC analysis showed that gWPI decreased viscosity and gelatinization enthalpy (ΔH) in a concentration-dependent manner.
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