PMID- 24293688
OWN - NLM
STAT- PubMed-not-MEDLINE
DCOM- 20131202
LR  - 20211021
IS  - 0022-1155 (Print)
IS  - 0975-8402 (Electronic)
IS  - 0022-1155 (Linking)
VI  - 49
IP  - 6
DP  - 2012 Dec
TI  - Preparation of chitosan oligomers COS and their effect on the retrogradation of 
      intermediate amylose rice starch.
PG  - 695-703
LID - 10.1007/s13197-010-0210-2 [doi]
AB  - Chitosan oligomers (COS) were obtained by enzymatic hydrolysis and H2O2 oxidative 
      treatment, and then separated into different fractions using ultra-filtration 
      membranes. Each COSM fraction prepared using enzymatic hydrolysis retained its 
      structure, especially the reduced end residue (-NH2 group), and had a peak for 
      molecular weight. On the other hand, each COSH fraction prepared by oxidative 
      treatment had partly damaged -NH2 groups and two peaks for molecular weight. 
      These results indicate that the same COS fractions prepared by the two methods 
      differ in their amino groups and in their molecular weights, though they can both 
      pass through the same size ultra-filtration membrane. The effect of COS on the 
      retrogradation of intermediate amylose rice starch (IA-RS) was also investigated. 
      The 5 k < COSM < 10 k fraction had the best anti-retrogradation ability; the 
      retrogradation ratio of IA-RS with this fraction was reduced by 14.5%, compared 
      to the control, and its relative crystallinity was only 59.69%. 10 k < COSM < 
      30 k fraction was second best, while the COSM < 5 k fraction had no effect. 
      Therefore, the molecular size of COS determined its anti-retrogradation 
      capability. All COSH fractions from oxidative treatment had no effect on the 
      retrogradation.
FAU - Wu, Yue
AU  - Wu Y
AD  - National Engineering Laboratory for Grain Process, Center South University of 
      Forestry and Technology, Changsha, 410 004 China ; Faculty of Food Science and 
      Engineering, Center South University of Forestry and Technology, Changsha, 410 
      004 China.
FAU - Lin, Qin Lu
AU  - Lin QL
FAU - Chen, Zheng Xing
AU  - Chen ZX
FAU - Wu, Wei
AU  - Wu W
FAU - Xiao, Hua Xi
AU  - Xiao HX
LA  - eng
PT  - Journal Article
DEP - 20110113
PL  - India
TA  - J Food Sci Technol
JT  - Journal of food science and technology
JID - 0056471
PMC - PMC3550824
OTO - NOTNLM
OT  - Chitosan oligomers (COS)
OT  - Enzymatic hydrolysis
OT  - H2O2 oxidative treatment
OT  - Intermediate amylose rice starch (IA-RS)
OT  - Retrogradation
EDAT- 2013/12/03 06:00
MHDA- 2013/12/03 06:01
PMCR- 2013/12/01
CRDT- 2013/12/03 06:00
PHST- 2010/12/12 00:00 [revised]
PHST- 2010/12/20 00:00 [accepted]
PHST- 2013/12/03 06:00 [entrez]
PHST- 2013/12/03 06:00 [pubmed]
PHST- 2013/12/03 06:01 [medline]
PHST- 2013/12/01 00:00 [pmc-release]
AID - 210 [pii]
AID - 10.1007/s13197-010-0210-2 [doi]
PST - ppublish
SO  - J Food Sci Technol. 2012 Dec;49(6):695-703. doi: 10.1007/s13197-010-0210-2. Epub 
      2011 Jan 13.