Shape, molecular weight distribution and viscosity of amylopectin in dilute solution

Durrani, C. Matin; Donald, Athene M.

doi:10.1016/s0144-8617(99)00070-3

Cited by 25 publications

(19 citation statements)

References 16 publications

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“…Similar viscosity values were obtained at each measuring angle. This showed that these wx maize starch samples were not significantly shear thinning under the conditions applied, as previously reported by Durrani and Donald 16. The amount of NaCl present in the solutions was different for each sample.…”

Section: Methodssupporting

confidence: 85%

Influence of salts on starch degradation: Part I – sodium chloride

2011

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To reduce the amount of salt in cereal‐based products without changing their properties, it is necessary to understand the role of salt in the product. Native wx maize, cassava or potato starch were mixed with sodium chloride (NaCl; 0–4% dry weight basis; moisture adjusted to 20% wet weight basis; wwb) and were heated at 230°C for 45 min. Presence of salt enhanced colour formation proportionally to its concentration. Microscopic observations, wide angle X‐ray, DSC and intrinsic viscosity data all suggested that the starch granule and the starch polymer were degraded by such heat treatment. Presence of NaCl enhanced the degradation proportionally to its concentration. This degradation might lead to the formation of smaller molecules which potentially could then caramelise during the heat treatment. This mechanism may explain the impact of salt on colour formation in cereal‐based products.

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Section: Methodssupporting

confidence: 85%

Influence of salts on starch degradation: Part I – sodium chloride

2011

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“…Intrinsic viscosity of rice amylopectin was the lowest, and that of potato amylopectin was the highest. The molecular shape and conformation can significantly influence the intrinsic viscosity of amylopectin in solution (Durrani & Donald 2000). The intrinsic viscosities of amylopectin were higher than those of amylose, which may be due to their differences in molecular weight and structure.…”

Section: Intrinsic Viscositymentioning

confidence: 99%

Relationship between intrinsic viscosity, thermal and retrogradation properties of amylose and amylopectin

Yu¹,

Xu²,

Zhang³

et al. 2014

Czech J. Food Sci.

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Yu S., Xu J., Zhang Y., Kopparapu N.K. (2014): Relationship between intrinsic viscosity, thermal, and retrogradation properties of amylose and amylopectin. Czech J. Food Sci., 32: 514-520.The relationships between intrinsic viscosity and some properties of amylose and amylopectin were investigated. The intrinsic viscosities determined by Ubbelohde viscometer for rice, maize, wrinkled pea and potato amyloses were 46.28 ± 0.30, 123.94 ± 0.62, 136.82 ± 0.70, and 167.00 ± 1.10 ml/g, respectively; and the intrinsic viscosities of rice, maize, wrinkled pea and potato amylopectins were 77.28 ± 0.90, 154.50 ± 1.10, 162.56 ± 1.20 and 178.00 ± 1.00 ml/g, respectively. The thermal and retrogradation properties of amylose and amylopectin were investigated by differential scanning calorimeter (DSC). Results showed that the thermal enthalpy (ΔH g ) was positively correlated with intrinsic viscosity, however, the onset and peak temperatures were not related to the intrinsic viscosity. The amylose and amylopectin retrogradation enthalpy values were negatively related to intrinsic viscosity, while the onset and peak temperature values of retrograded amylose and amylopectin were not related to the intrinsic viscosity during storage (except one-day storage). Furthermore, the onset and peak temperatures and retrogradation enthalpy of amylose and amylopectin changed slowly during storage at 4°C.

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“…The chain assembly of the sol state with a high viscosity forms flat particles. Some solutions of other polymers also demonstrate a disc-like or flat form not a sphere [28,29]. In addition, the assembled structures at high concentrations of aged mixtures, 1.30 and 2.50% (w/v) EBT, possibly formed larger flat particles demonstrated as an infinite cluster which is a gel phase system.…”

Section: Saxs Analysesmentioning

confidence: 97%