Use of High-Performance Size-Exclusion Chromatography for Characterization of Amylose Isolated from Diverse Botanical Sources

Abstract

Amyloses were isolated from diverse botanical sources (apple, mango, maize, and potato), and they were studied in their molecular characteristics (amylose content, molar mass, and molecular weight) using high-performance size-exclusion chromatography as a repetitive and faster protocol. The amylose purity ranged between 85.6-92.6 %, in agreement with the λ max values (601-610 nm), showing that some impurities with molecules of higher molar mass (amylopectin) were present. The standard curve of pullulan showed a high regression coefficient (0.998) inside of the limits of molar mass of amylose. Chromatograms of amylose showed the presence of components of high molar mass with a principal peak that corresponds to amylose. Molar mass of amylose ranged between 1.2 and 8.5 × 10 5 g/mol with polydispersity values between 1.3-4.1, indicating a narrow range of molar mass distribution of the amyloses analyzed. The high-performance size-exclusion chromatography coupled with a refractive index methodology used in this study may be considered simple and rapid for molecular studies of amylose.

Amylose and amylopectin molecular fractions and chain length distribution of amylopectin in 12 varieties of Ghanaian sweet potato (Ipomoea batatas) flours

“…[19] Similar observations have been made by Mar et al [35] regarding the chain length distribution of amylopectin in starch in Myanmar rice cultivars. Furthermore, similar patterns of amylose and amylopectin have been observed by Torruco-Uco et al [36] in characterisation of these compounds isolated from diverse botanical sources. In the present study, the amylopectin chain distribution observed for Histarch ( Fig.…”

Starch and Glycogen Analyses: Methods and Techniques

“…It should be noted that complexing of amylose with lipids influences both iodine binding capacity and the butanol precipitation procedure. Treatment and precipitation of solubilized starch with propanol [184], ethanol [171], or methanol [164,179,180] defats starch prior to further fractionation or content measurements. Thus, pre-treatment of unfractionated starch samples with alcohols has become established for estimation of apparent amylose contents by iodometric methods [111,171,185,186].…”

Physicochemical Characterization of Resistant Starch Type-III (RS3) Obtained by Autoclaving Malanga (Xanthosoma sagittifolium) Flour and Corn Starch

“…The weight-average molar mass of amylose was determined by HPSEC-RI, for this purpose, a calibration line was obtained using pullulan standards of various molar masses (1.6 × 10 6 , 3.8 × 10 5 , 1.8 × 10 5 , 1.0 × 10 5 , 4.8 × 10 4 , and 1.2 × 10 4 g/mol). Amylose was isolated from native and modified malanga flour and corn starch following Torruco-Uco et al [ 56 ]. Afterward, the amylose was solubilized with 50 s microwave heating and filtered through a 5 µm nylon syringe filter.…”