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Structural changes of corn starches by heating and stirring in DMSO measured by SEC-MALLS-RI system by Jung-Ah Han; Seung-Taik Lim is a Materials Science article available to read on EtoBox.

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The molecular structure of corn starches of different amylose contents (waxy, normal, and high amylose) was analyzed in 90% dimethyl sulfoxide (DMSO) solution by a medium-pressure size-exclusion chromatography connected to refractive index (RI) and multi-angle laser light scattering (MALLS) detectors. The starches were purified as amorphous powders using DMSO and ethanol, and then dissolved in aqueous DMSO (90%) using different boiling and stirring times. For starch dissolution, boiling was required, and subsequent stirring at room temperature increased the starch solubility, measured by filtering (5.0 mm pore size). After 1 h boiling followed by 24 h stirring at room temperature, waxy and normal corn starches were completely soluble in the DMSO solution. For high amylose corn starch, however, 8 h stirring after 1 h boiling yielded complete dissolution, indicating that amylopectin is more difficult to dissolve than amylose. However, excessive boiling (2 h or longer), autoclaving (121 8C, 15 min), or even excessive mechanical stirring caused starch chain degradation. For minimum chain degradation with good solubility, three corn starches were dissolved by stirring for 8 h after boil

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Author

Jung-Ah Han; Seung-Taik Lim

Publisher

Elsevier Science; Elsevier ; Elsevier Ltd.; Elsevier BV (ISSN 0144-8617)

Published

2004

Language

EN

Field

Materials Science (Physical Sciences)