Abstract：
:The effect of different dissolution procedures on molecular characteristics of waxy starches from corn and barley were evaluated using a MALLS (batch-mode) detector, principally to understand the role played by different solvents. Starches were dissolved in aqueous solutions of: (1) 90% DMSO, (2) 2 M KOH and (3) 90% DMSO/2 M KOH, and stored for 15 days at ∼22 °C with shaking. Weight-average molecular weight (Mw) and z-average radius of gyration (Rz) were determined at intervals ranging from 0 to 15 days. Regardless of starch source and dissolution procedures, Mw and Rz of amylopectin (AP) decreased with increasing storage time. Decrease in Mw followed the order: 90% DMSO>2 M KOH>90% DMSO/2 M KOH. However, decrease in Rz followed the order: 2 M KOH>90% DMSO/2 M KOH>90% DMSO. The study indicated that starch solubilisation in 90% DMSO/2 M KOH may be a reasonable method for molecular characterisation with less AP degradation.
journal_name
Food Chemjournal_title
Food chemistryauthors
Naguleswaran S,Vasanthan T,Hoover R,Chen L,Bressler Ddoi
10.1016/j.foodchem.2013.11.108subject
Has Abstractpub_date
2014-01-01 00:00:00pages
297-9eissn
0308-8146issn
1873-7072pii
S0308-8146(13)01796-2journal_volume
152pub_type
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