The research aims to help reduce the enormous post-harvest losses of rice or bananas in Cote d’Ivoire. It focuses on the breakdown mechanism of their starch. This process contributes to their decay. This study wants to elucidate it; to do this, it analyzes the tetra or penta saccharide reactions with the water or dioxide carbon. It calculates the geometric, energetic and spectroscopic parameters at the ONIOM level (B3LYP/6-311++G [d, p]: AM1). These quantities allow establishing that oxygen？？represents the privileged hydrogen bond (HB) site for amylose with four or five D-glucose building blocks. They suggest ？？and？？？are respectively those of amylopectin when the latter consists of four and five D-glucose synthons. They prove that amylose deteriorates before it; the degradation of starch begins with its alteration into disaccharides. It continues with that of amylopectin into tri or tetra-saccharides with four or five building blocks.
References
[1]
Assemand, E., Fatoumata, C., Françoise, K., Victorien, K. and Lucien, P.K. (2012) Caractérisation biochimique des fruits de plantain (Musa paradisiaca L.) variété agnrin de Côte d'Ivoire et évaluation sensasorielle de ses produits dérivés. Journal of Applied Biosciences, 60, 4438-4447.
[2]
Yao, K.A., Djary, M.K., Zaouli, B.I. and Sébastien, L.N. (2014) Effet de la substitution partielle de la farine de blé par lapurée de banane plantain (Musa AAB) bien mûre sur la qualité des produits de patisserie. Journal of Applied Biosciences, 82, 7436-7448. https://doi.org/10.4314/jab.v82i1.12
[3]
Cordenunsi, B. and Lajolo, F. (1995) Starch Breakdown during Banana Ripening: Sucrose Synthase and Sucrose Phosphate Synthase. Journal of Agricultural and Food Chemistry, 43, 363-372. https://doi.org/10.1021/jf00050a016
[4]
FIRCA (2010) Répertoire de technologies de conservation et de transformation de l’igname et de la banane plantain. Fonds Interprofessionnel pour la Recherche et le Conseil Agricoles. Groupe le Prestige. Cocody, Abidjan.
[5]
Momany, F.A., Appell, M., Strati, G. and Willett, J.L. (2004) B3LYP/6-311++G** Study of Monohydrates of a- and b-D-Glucopyranose: Hydrogen Bonding, Stress Energies, and Effect of Hydration on Internal Coordinates. Carbohydrate Research, 339, 553-567. https://doi.org/10.1016/j.carres.2003.10.013
[6]
Kurt, M. and Gonon, W.F. (1951) La degradation de l'amylopectine par les alpha-amylases. Recherches sur l'amidon 51. Helvetica Chimica Acta, 34, 308-316. https://doi.org/10.1002/hlca.19510340134
[7]
Vreven, T. and Morokuma, K. (2000) On the Application of the IMOMO (Integrated Molecular Orbital + Molecular Orbital) Method. Journal of Computational Chemistry, 21, 1419-1432. https://doi.org/10.1002/1096-987X(200012)21:16<1419::AID-JCC1>3.0.CO;2-C
[8]
Jeffrey, G.A. and Saenger, W. (1991) Hydrogen Bonding in Biological Structures. Springer, Berlin. https://doi.org/10.1007/978-3-642-85135-3
[9]
Rowland, R.S. and Taylor, R. (1996) Intermolecular Nonbonded Contact Distances in Organic Crystal Structures: Comparison with Distances Expected from van der Waals Radii. Journal of Physical Chemistry, 100, 7384-7391. https://doi.org/10.1021/jp953141+
[10]
Jorly, J. and Eluvathingal, D.J. (2007) Red-, Blue-, or No-Shift in Hydrogen Bonds: A Unified Explanation. Journal of the American Chemical Society, 129, 4620-4632. https://doi.org/10.1021/ja067545z
[11]
Bondi, A. (1964) Van der Waals Volumes and Radii. Journal of Physical Chemistry, 68, 441-451. https://doi.org/10.1021/j100785a001
[12]
Desiraju, G. and Steiner, T. (1999) The Weak Hydrogen Bond in Structural Chemistry and Biology. Oxford University Press, Oxford.
[13]
Graton, J. (2001) Basicité des Amines et de Nicotines: Liaison Hydrogène et Protonation. Thèse de doctorat, Université de Nantes, Nantes.
![\"\"](\"Edit_7761c26d-f67d-4826-ab0e-8bff55d6faa3.png\")
？represents the privileged hydrogen bond (HB) site for amylose with four or five D-glucose building blocks. They suggest ？![\"\"](\"Edit_ecd55400-653e-43d0-986d-9814259ebda7.png\")
？and？？![\"\"](\"Edit_048b683f-5690-4078-b8ad-88fa25c5875c.png\")
？are respectively those of amylopectin when the latter consists of four and five D-glucose synthons. They prove that amylose deteriorates before it; the degradation of starch begins with its alteration into disaccharides. It continues with that of amylopectin into tri or tetra-saccharides with four or five building blocks.
