Host-guest molecular interactions in vanillin/amylose inclusion complexes

The interaction of 4-hydroxy-3-methoxybenzaldehyde (vanillin) and Hylon VII due to the formation of an inclusion complex is studied using Fourier transform infrared spectroscopy (FT-IR), differential scanning calorimetry (DSC), and circular dichroism (CD). The results confirm the close interaction a...

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Autores principales:	Rodríguez, S.D., Bernik, D.L.
Formato:	JOUR
Materias:	Amylose Circular dichroism (CD) Differential scanning calorimetry (DSC) Fourier transformed infrared spectroscopy (FT-IR) Inclusion complex Cotton effects Encapsulants Fourier transform infra red (FTIR) spectroscopy Fourier transformed infrared spectroscopy Solid-phase Starch encapsulations Circular dichroism spectroscopy Cyclodextrins Dichroism Fourier transform infrared spectroscopy Functional groups Starch X ray diffraction Differential scanning calorimetry amylose benzaldehyde derivative vanillin chemistry circular dichroism conference paper differential scanning calorimetry infrared spectroscopy methodology molecular dynamics Benzaldehydes Calorimetry, Differential Scanning Circular Dichroism Molecular Dynamics Simulation Spectroscopy, Fourier Transform Infrared
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_00037028_v67_n8_p884_Rodriguez
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	todo:paper_00037028_v67_n8_p884_Rodriguez
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spelling	todo:paper_00037028_v67_n8_p884_Rodriguez2023-10-03T13:56:39Z Host-guest molecular interactions in vanillin/amylose inclusion complexes Rodríguez, S.D. Bernik, D.L. Amylose Circular dichroism (CD) Differential scanning calorimetry (DSC) Fourier transformed infrared spectroscopy (FT-IR) Inclusion complex Amylose Cotton effects Encapsulants Fourier transform infra red (FTIR) spectroscopy Fourier transformed infrared spectroscopy Inclusion complex Solid-phase Starch encapsulations Circular dichroism spectroscopy Cyclodextrins Dichroism Fourier transform infrared spectroscopy Functional groups Starch X ray diffraction Differential scanning calorimetry amylose benzaldehyde derivative vanillin chemistry circular dichroism conference paper differential scanning calorimetry infrared spectroscopy methodology molecular dynamics Amylose Benzaldehydes Calorimetry, Differential Scanning Circular Dichroism Molecular Dynamics Simulation Spectroscopy, Fourier Transform Infrared The interaction of 4-hydroxy-3-methoxybenzaldehyde (vanillin) and Hylon VII due to the formation of an inclusion complex is studied using Fourier transform infrared spectroscopy (FT-IR), differential scanning calorimetry (DSC), and circular dichroism (CD). The results confirm the close interaction among the different functional groups of vanillin and its host. In addition, a second case study was carried out with an amylose from a different source (100% amylose [APT III]). As a result, remarkable differences were found in the vanillin complexation capability of this amylose, which is only shown in solution by circular dichroism spectroscopy studies through a clear Cotton effect. This finding confirms the value of using CD studies, which shows that, depending on the amylose source, inclusion complexes can be found in solution, or both in solution and the coexisting precipitates, as shown using other techniques, such as X-ray diffraction (XRD) or differential scanning calorimetry (DSC). Moreover, solubility assays and complexation of both starches with iodine and subsequent absorption spectroscopy studies gives more information regarding the possible source of the starch encapsulation capability. Thus, Hylon VII shows higher capacity as vanillin encapsulant than APT III, showing the formation of inclusion complexes both in solution and solid phase, whereas APT III complexes are only perceivable in solution. © 2013 Society for Applied Spectroscopy. Fil:Rodríguez, S.D. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Bernik, D.L. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_00037028_v67_n8_p884_Rodriguez
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Amylose Circular dichroism (CD) Differential scanning calorimetry (DSC) Fourier transformed infrared spectroscopy (FT-IR) Inclusion complex Amylose Cotton effects Encapsulants Fourier transform infra red (FTIR) spectroscopy Fourier transformed infrared spectroscopy Inclusion complex Solid-phase Starch encapsulations Circular dichroism spectroscopy Cyclodextrins Dichroism Fourier transform infrared spectroscopy Functional groups Starch X ray diffraction Differential scanning calorimetry amylose benzaldehyde derivative vanillin chemistry circular dichroism conference paper differential scanning calorimetry infrared spectroscopy methodology molecular dynamics Amylose Benzaldehydes Calorimetry, Differential Scanning Circular Dichroism Molecular Dynamics Simulation Spectroscopy, Fourier Transform Infrared
spellingShingle	Amylose Circular dichroism (CD) Differential scanning calorimetry (DSC) Fourier transformed infrared spectroscopy (FT-IR) Inclusion complex Amylose Cotton effects Encapsulants Fourier transform infra red (FTIR) spectroscopy Fourier transformed infrared spectroscopy Inclusion complex Solid-phase Starch encapsulations Circular dichroism spectroscopy Cyclodextrins Dichroism Fourier transform infrared spectroscopy Functional groups Starch X ray diffraction Differential scanning calorimetry amylose benzaldehyde derivative vanillin chemistry circular dichroism conference paper differential scanning calorimetry infrared spectroscopy methodology molecular dynamics Amylose Benzaldehydes Calorimetry, Differential Scanning Circular Dichroism Molecular Dynamics Simulation Spectroscopy, Fourier Transform Infrared Rodríguez, S.D. Bernik, D.L. Host-guest molecular interactions in vanillin/amylose inclusion complexes
topic_facet	Amylose Circular dichroism (CD) Differential scanning calorimetry (DSC) Fourier transformed infrared spectroscopy (FT-IR) Inclusion complex Amylose Cotton effects Encapsulants Fourier transform infra red (FTIR) spectroscopy Fourier transformed infrared spectroscopy Inclusion complex Solid-phase Starch encapsulations Circular dichroism spectroscopy Cyclodextrins Dichroism Fourier transform infrared spectroscopy Functional groups Starch X ray diffraction Differential scanning calorimetry amylose benzaldehyde derivative vanillin chemistry circular dichroism conference paper differential scanning calorimetry infrared spectroscopy methodology molecular dynamics Amylose Benzaldehydes Calorimetry, Differential Scanning Circular Dichroism Molecular Dynamics Simulation Spectroscopy, Fourier Transform Infrared
description	The interaction of 4-hydroxy-3-methoxybenzaldehyde (vanillin) and Hylon VII due to the formation of an inclusion complex is studied using Fourier transform infrared spectroscopy (FT-IR), differential scanning calorimetry (DSC), and circular dichroism (CD). The results confirm the close interaction among the different functional groups of vanillin and its host. In addition, a second case study was carried out with an amylose from a different source (100% amylose [APT III]). As a result, remarkable differences were found in the vanillin complexation capability of this amylose, which is only shown in solution by circular dichroism spectroscopy studies through a clear Cotton effect. This finding confirms the value of using CD studies, which shows that, depending on the amylose source, inclusion complexes can be found in solution, or both in solution and the coexisting precipitates, as shown using other techniques, such as X-ray diffraction (XRD) or differential scanning calorimetry (DSC). Moreover, solubility assays and complexation of both starches with iodine and subsequent absorption spectroscopy studies gives more information regarding the possible source of the starch encapsulation capability. Thus, Hylon VII shows higher capacity as vanillin encapsulant than APT III, showing the formation of inclusion complexes both in solution and solid phase, whereas APT III complexes are only perceivable in solution. © 2013 Society for Applied Spectroscopy.
format	JOUR
author	Rodríguez, S.D. Bernik, D.L.
author_facet	Rodríguez, S.D. Bernik, D.L.
author_sort	Rodríguez, S.D.
title	Host-guest molecular interactions in vanillin/amylose inclusion complexes
title_short	Host-guest molecular interactions in vanillin/amylose inclusion complexes
title_full	Host-guest molecular interactions in vanillin/amylose inclusion complexes
title_fullStr	Host-guest molecular interactions in vanillin/amylose inclusion complexes
title_full_unstemmed	Host-guest molecular interactions in vanillin/amylose inclusion complexes
title_sort	host-guest molecular interactions in vanillin/amylose inclusion complexes
url	http://hdl.handle.net/20.500.12110/paper_00037028_v67_n8_p884_Rodriguez
work_keys_str_mv	AT rodriguezsd hostguestmolecularinteractionsinvanillinamyloseinclusioncomplexes AT bernikdl hostguestmolecularinteractionsinvanillinamyloseinclusioncomplexes
_version_	1782030552682987520

Host-guest molecular interactions in vanillin/amylose inclusion complexes

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