Contribution of amylose and amylopectin to the light scattering behaviour of starches in aqueous solution

Roger, Philippe; Bello‐Pérez, Luis A.; Colonna, Paul

doi:10.1016/s0032-3861(99)00051-8

Cited by 77 publications

(54 citation statements)

References 15 publications

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“…For maize, the results obtained for M w and R G by integrating the total LS peak were of the same order (Table 3) as those obtained by performance of static LS on a cell containing the injected sample. 20 Wheat, potato and cassava starches displayed lower M w and R G values: M w ranged from ∼0.75 × 10 8 g mol −1 for potato to ∼1.4 × 10 8 g mol −1 for wheat and cassava, whereas R G ranged from about 170 nm for potato to 298 nm for wheat. Yam starches were highly polydisperse, with M w /M n values between 7.19 and 21.66, whereas pullulans were monodisperse macromolecules, with polydispersity around unity ( Table 2).…”

Section: Starch Characterizationmentioning

confidence: 89%

Macromolecular characteristics of ten yam (Dioscorea spp) starches

et al. 2003

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Starches from ten yam (Dioscorea) species were compared with those of maize, wheat, potato and cassava, and characterized by high-performance size-exclusion chromatography coupled with multiangle laser light scattering. Treatment with 95% (v/v) dimethylsulphoxide and microwave heating in a high-pressure vessel led to complete dissolution of the starch samples. For yam starches, M w were between 1.88 × 10 8 and 3.27 × 10 8 g mol −1 and R G were between 258 and 396 nm. The hydrodynamic coefficients of amylopectins were between 0.36 and 0.44, indicating that those of maizes and esculenta 5 and dumetorum yam species had particularly highly branched structures. Multidimensional analysis of the macromolecular characteristics of yam starches indicated three classes: dumetorum cultivar (Dioscorea dumetorum), esculenta 5 cultivar (Dioscorea esculenta) and the other eight yam starches, including cultivars of Dioscorea alata and Dioscorea cayenensis-rotundata species. Some yam starches were also leached at 90 • C. The macromolecular characteristics of the leached fractions confirmed the previous typology.

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Section: Starch Characterizationmentioning

confidence: 89%

Macromolecular characteristics of ten yam (Dioscorea spp) starches

et al. 2003

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“…These values were in good agreement with data in the literature. 15,16,30,32 The lowest ν G values observed in wheat and maize amylopectins (∼0. 33) showed that these amylopectins were the most dense and probably presented a higher degree of branching compared with the other amylopectins studied.…”

Section: Study Using Hpsec/malls/drimentioning

confidence: 97%

Molecular and physicochemical characterisation of starches from yam, cocoyam, cassava, sweet potato and ginger produced in the Ivory Coast

et al. 2007

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“…0:5), as described by Roger, Bello-Perez, and Colonna. 23) Anticancer activity assay. The anticancer activity of the polysaccharides was determined by using the WST-1 (4-[3-(4-Iodophenyl)-2-(4-nitrophenyl)-2H-5-tetrazolio]-1,3-benzene disulfonate) colorimetric assay (Roche Diagnostics, Madison, WI, USA).…”

Section: )mentioning

confidence: 99%