Amylose alcohol effects

The inhibition effect of poly (vinyl alcohol) on the amylose hydrolysis was investigated. Figure 7 shows Lineweaver-Burk plots of the amylose hydrolysis rates catalyzed by the random copolymer in the presence of poly (vinyl alcohol). The reaction rate is found to decrease with increasing the concentration of poly (vinyl alcohol), and all of the straight lines obtained in the plots cross with each other at a point on the ordinate. This is a feature of the competitive inhibition in the enzymatic reactions. In the present reaction system, however, it is inferred to suggest that the copolymer and poly (vinyl alcohol) molecules competitively absorb the substrate molecules. The elementary reaction can be described in the most simplified form as in Equation 3 where Z, SI, and Kj[ are inhibitor, nonproductive complex, and inhibitor constant, respectively. Then the reaction rate is expressed with Equation 4. 

The formation of the starch-iodine complex is affected by alcohols. This effect is interpreted as the result of the isolation of polyiodide chains inside the amylose helices as molecules of alcohol also occupy their interior.119198... 

Hand building finishes that lose their effect after one or two launderings are considered non-durable. The two major product types of non-durable hand builders are starch derivatives and polyvinyl alcohol. Natural starch is produced commercially from potatoes, com, wheat, rice and tapioca. Its two main components are polymers of a-glucose, amylopectin and amylose, shown in Fig. 4.1. The thickening effect of starch is mainly due to the long and branched amylopectin chains. 

In order to effect complete dissolution of starch at temperatures below 100°, Bauer and Pacsu recommended the use either of dilute alkali or of dilute acid solutions. Accoixling to their so-called alkali process, defatted corn starch is dissolved in 0.5 to 1.0 N alkali at room temperature. Sufficient mineral acid is added to the resulting solution to bring its pH within the limits of 10-4. After saturation with (for example) Pentasol (a mixture of primary amyl alcohols), the system is heated for several minutes at a temperature between 60° and 100° on cooling, an amylose precipitate is obtained which can readily be separated in an ordinary, industrial centrifuge. Addition of excess methanol to the supernatant liquor causes precipitation of the amylopectin. Different kinds of starches can be fractionated by this method. Starch concentrations of up to 5% are claimed to give about a 24% yield of amylose (showing an iodine value of 16.0%) and a 76% yield of amylopectin (with a 0.9% iodine absorption). 

Cyclohepta-amylose has been converted into the phosphates (21)—(23), which were examined as catalysts for the hydrolysis of 4-nitrophenyl tetrahydropyranyl ether at low pH and for the exchange of 4-t-butylphenacyl alcohol (tritiated in the a-methylene group) at high pH. All three isomers, as the phosphate dianions, were effective catalysts for the latter reaction in which the functional group assists enolization of the bound ketone. Only the 3-phosphate (22) showed net catalysis of the hydrolysis of the ether, which was bound and hydrolysed with the assistance of a monoanionic phosphoric acid group. 

Wang T, Wenslow RM (2003) Effects of alcohol mobile-phase modifiers on the structure and chiral selectivity of amylose tris(3,5-dimethylphenylcarbamate) chiral stationary phase. J Chromatogr A 1015 99-110... 

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