An overview of separation methods in starch analysis: The importance of size exclusion chromatography and field flow fractionation

Abstract

Starch is the most important source of human food energy and also an important polymer for biofuels, processed food, and pharmaceutical industries. Precise determination of structural and functional properties of starch has been an outstanding factor for the improvement of dissolution and degradation processes, which are important procedures for commercial applications. Distinct separation techniques coupled with multiple detection methods such as Size Exclusion Chromatography (SEC), Field Flow fractionation (FFF), Analytical Ultracentrifugation, and Hydrodynamic Chromatography have provided powerful information about starch conformation. In the present review, we describe the usefulness and limitations of different separation methods particularly SEC and FFF, which are currently widely used.

Size-Selective Separation Techniques for Nanoparticles in Liquid

“…Field flow fractionation (FFF), proposed by Giddings in 1966 (Giddings J.C., 1966), is a conventional method that employs several external force fields (Rübsam H. et al, 2012;Wahlund K.G., 2013). A field is considered effective if its strength and selectivity is sufficient to achieve separation (Messaud F.A.…”

Structural analysis of fructans produced by acetic acid bacteria reveals a relation to hydrocolloid function

“…Asymmetric flow field-flow fractionation (AF4) (Wyatt Technology, Germany) was used to separate fructan molecules according to the theoretical principles described by Rübsam, Krottenthaler, Gastl, and Becker (2012) and Nilsson (2012). For the determination of the corresponding molecular weights (M W i) and sizes of the separated molecules (radiuses of gyration, R G i), the AF4 system was coupled to multi-angle laser light scattering (MALS) (Dawn, Heleos II, Wyatt Technology, Germany) and a refractive index (RI) as quantitative detector (Agilent Series 1200 G1362A, Agilent Technologies, Germany).…”

Starch gelatinization and its complexity for analysis

“…). From the side of the raw material properties the gelatinization process is influenced by characteristics of the starch granules: composition, morphology, molecular architecture, and molecular weight . Beside these, for the production of the final product additional ingredients are added incorporating different components majorly influencing the gelatinization process .…”