In the present study separation of enantiomers of some chiral neutral and weakly acidic analytes was investigated on the chiral stationary phase (CSP) made by covalent immobilization of amylose tris(3-chloro-5-methylphenylcarbamate) onto silica in nano-liquid chromatography (nano-LC) and capillary electrochromatography (CEC) in acetonitrile and aqueous acetonitrile. Few comparisons were made also between the enantioseparations in nano-LC and high-performance liquid chromatography (HPLC) with the chiral column of 4.6 × 250 mm dimension. Slightly better separation of enantiomers was observed in HPLC mode compared to nano-LC mode. It was shown that in the capillary columns packed with the CSP containing about 20% (w/w) of a covalently immobilized neutral chiral selector, amylose tris(3-chloro-5-methylphenylcarbamate), sufficient electroosmotic flow has been generated and enantioseparations with reasonable analysis time were performed also in CEC mode. It was shown once again that CEC offers a clear advantage over nano-LC from the viewpoint of plate numbers and peak resolution.

Download full-text PDF

Source
http://dx.doi.org/10.1016/j.chroma.2019.460425DOI Listing

Publication Analysis

Top Keywords

amylose tris3-chloro-5-methylphenylcarbamate
12
covalently immobilized
8
silica nano-liquid
8
nano-liquid chromatography
8
capillary electrochromatography
8
separation enantiomers
8
comparative study
4
study enantiomer
4
enantiomer resolving
4
resolving ability
4

Similar Publications

Despite having identical physicochemical properties, chiral molecules require effective separation techniques due to their distinct pharmacological effects. Polysaccharide-based chiral stationary phases (CSPs) are widely used for chiral separations in liquid chromatography; however, the mechanisms of chiral recognition are not well understood. This research explored the adsorption, retention, and chiral recognition mechanisms of three amylose-based CSPs: Chiralpak ID, IF, and IG.

View Article and Find Full Text PDF

Native banana starch (NS) has few limitations, such as poor solubility, low resistance to shear, temperature, and inconsistent retrogradation. This study investigates the effects of mono (α-amylase, pullulunase) and sequential enzymatic modifications of NS along with the application of ultrasound to enhance its functional attributes. Starch modified with α-amylase alone and along with ultrasound resulted the lowest amylose (20.

View Article and Find Full Text PDF

This study investigated the effects of Chlamydomonas reinhardtii polysaccharides (CRPs) on retarding the retrogradation of japonica rice starch (JS) and glutinous rice starch (GS). Structure characterization revealed that CRPs, with an average molecular weight of 505 kDa, mainly consisted of glucose, mannose, and galactose and featured a triple-helix structure. CRPs could reduce the storage modulus increment of JS during the cooling process by interacting with amylose, thereby inhibiting gel network formation.

View Article and Find Full Text PDF

Formation and crystalline structure of spherulites from pea and high amylose maize starches.

Int J Biol Macromol

January 2025

Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA. Electronic address:

Starch spherulite is a unique form of resistant starch characterized by a spherical structure with crystalline lamellae that are radially oriented and may find applications in delivery of nutrients and bioactives to the lower gastrointestinal tract. Formation of starch spherulites generally requires heating to a high temperature followed by quenching and long crystallization time. The objectives of this study were to gain a deeper understanding of the factors influencing spherulite formation from pea starch (PS) and high-amylose maize starch (HAMS) and investigate if spherulites could be formed by a slow cooling rate and determine the crystalline structure and morphology of the spherulites formed.

View Article and Find Full Text PDF

Insights into the digestive processes of normal and high-amylose rice using realistic boluses formed in the bio-inspired oral mastication simulator (iBOMS-III).

Food Chem

January 2025

Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu 215123, China. Electronic address:

Mastication is essential for preparing food bolus for swallowing and digestion. This study employed the bio-inspired oral simulator (iBOMS-III) to investigate the effects of mastication on physical properties and starch hydrolysis of normal rice (NR) and high-amylose rice (HR), while validating its results through comparison with in vivo data from human subjects. The median particle size (d) of NR (1.

View Article and Find Full Text PDF

Want AI Summaries of new PubMed Abstracts delivered to your In-box?

Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!