A fourier transform IR study of the gelation of amylose and amylopectin

Abstract

SYNOPSISFourier transform ir spectroscopy has been used to study the gelation and retrogradation of amylose and amylopectin. Results indicate that two processes occur: a fast change complete within 0.5 h shown by both samples and a much slower change that continues up to 400 h seen only for amylopectin. These processes are related to changes in molecular conformation, and are explained in terms of existing models for gelation and retrogradation in amylose and amylopectin.

The effect of hydroxypropylation on the structure and physicochemical properties of native, defatted and heat-moisture treated potato starches

“…FTIR spectroscopic studies revealed chain ordering at the very early stages of amylopectin gelation (complete within 0.2h fora 20% waxy maize gel) which was not detectable by other methods (Goodfellow & Wilson, 1990). The above authors attributed this chain ordering to coil to double helix transitions in short DP chains of amylopectin.…”

Characterisation of Cassava Bagasse and Composites Prepared by Blending with Low-Density Polyethylene

“…Peaks between 1,080 and 1,110 cm -1 are attributed to C -O, C -C and O -H stretching (Goodfellow et al 1990;Van Soest et al 1995b). These absorbance peaks are represented by amylose and amylopectin, which are rich in the above chemical bonds.…”

Starch Retrogradation

“…He proposed a model for the concentrated amylose gels to contain double-helical junction zones that were connected by amorphous single chains, the latter he described as being 'elastically active'. Goodfellow and Wilson (1990) prepared a 10% w/w amylose gel, and followed its retrogradation with FTIR. They proposed a model for the processes occurring during the retrogradation of amylose.…”

“…As opposed to amylose crystallization, Goodfellow and Wilson (1990) found that it was possible to monitor amylopectin crystallization with FTIR. They stated that this was due to its branched structure, as once the helices had formed, they were still connected to the main polymer chain through a(1 >6) branch points and, on aggregating to form crystals, the range of bond energies for the main chain and the segments at the branching points would decrease and hence be observed with FTIR.…”

“…They stated that this was due to its branched structure, as once the helices had formed, they were still connected to the main polymer chain through a(1 >6) branch points and, on aggregating to form crystals, the range of bond energies for the main chain and the segments at the branching points would decrease and hence be observed with FTIR. It was believed that, as with amylose retrogradation, there were two distinct stages involved in amylopectin retrogradation (Goodfellow and Wilson, 1990). The main difference between the retrogradation of the two polymers was that for amylopectin, due to its highly branched nature, the double helices that had formed were all connected to the same backbone of the polymer, and were in closer proximity.…”