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The interactions between wheat starch and Mesona chinensis polysaccharide: A study using solid-state NMR

Yuris, Anynda, Hindmarsh, Jason, Hardacre, Allan Keith, Goh, Kelvin Kim Tha, Matia-Merino, Lara
Food chemistry 2019 v.284 pp. 67-72
Platostoma palustre, amylopectin, amylose, carbon, gels, nuclear magnetic resonance spectroscopy, wheat starch
The interaction between wheat starch and Mesona chinensis polysaccharide (MCP) was found to change the molecular mobility of the water and carbohydrate populations in starch-MCP gels, when measured using proton and carbon nuclear magnetic resonance relaxation methods. The starch and MCP mobilities appeared similar at a micron scale. However, at a distance of less than 5 nm could they be detected as having separate mobility states, indicating close interaction between the starch and MCP. The carbon-6 of the starch glucan monomer was observed to have the largest mobility change in the presence of MCP. Two mobility populations of carbon-6 were observed, possibly corresponding to the carbon-6 in the linear chains of both amylose and amylopectin, and another to the carbon-6 involved in the branching of amylopectin. The change in the mobility of one of the carbon-6 populations indicates an increase in molecular freedom of movement in the presence of MCP.