TY - JOUR
T1 - Laser light scattering of high amylose and high amylopectin materials, stability in water after microwave dispersion
AU - Bello-Pérez, Luis Arturo
AU - Roger, Philippe
AU - Colonna, Paul
AU - Paredes-López, Octavio
N1 - Funding Information:
We gratefully acknowledge Benedicte Baud and Rosselyn Desirest for their excellent technical assistance. One of the authors (LABP) also acknowledges the financial support from Conseil Régional des Pays de la Loire and the leave of study from the Instituto Technológico de Acapulco.
PY - 1998/12
Y1 - 1998/12
N2 - Light scattering techniques were used for structural characterization of starches with diverse amylose and amylopectin level, dissolved in water by microwave heating in a high pressure vessel and stored during different times. In general, apparent molar mass (M̄W), gyration radius (R̄G) and hydrodynamic radius (R̄H) values decreased when storage time increased. This emphasised the depolymerization of the samples during the storage time. The fractal dimension obtained from the R̄G-M̄W relationship showed that the samples presented, in general, a globular structure, with a higher level of branching when amylopectin level in the sample increased. The particle scattering factors and Kratky plots, well suited for studying the internal structure of a macromolecule, showed a depolymerization when storage time increased. The νRH values for Eurylon 5 (0.56) and Eurylon 7 (0.58) starches were close to the values reported for linear chains. For amylopectin (0.09) and normal corn starch (0.10) the νRH values were lower; these values would define a highly branched structure. The relaxation rate distribution of the samples showed that there are changes in the internal structure when storage time increases, and that these changes depend on amylose and amylopectin level present in the sample. The p values for the samples analyzed were between 0.88 and 1.3; these values are characteristic of branched structures.
AB - Light scattering techniques were used for structural characterization of starches with diverse amylose and amylopectin level, dissolved in water by microwave heating in a high pressure vessel and stored during different times. In general, apparent molar mass (M̄W), gyration radius (R̄G) and hydrodynamic radius (R̄H) values decreased when storage time increased. This emphasised the depolymerization of the samples during the storage time. The fractal dimension obtained from the R̄G-M̄W relationship showed that the samples presented, in general, a globular structure, with a higher level of branching when amylopectin level in the sample increased. The particle scattering factors and Kratky plots, well suited for studying the internal structure of a macromolecule, showed a depolymerization when storage time increased. The νRH values for Eurylon 5 (0.56) and Eurylon 7 (0.58) starches were close to the values reported for linear chains. For amylopectin (0.09) and normal corn starch (0.10) the νRH values were lower; these values would define a highly branched structure. The relaxation rate distribution of the samples showed that there are changes in the internal structure when storage time increases, and that these changes depend on amylose and amylopectin level present in the sample. The p values for the samples analyzed were between 0.88 and 1.3; these values are characteristic of branched structures.
KW - Amylopectin
KW - Amylose
KW - Light scattering
KW - Storage time
UR - http://www.scopus.com/inward/record.url?scp=0032300640&partnerID=8YFLogxK
U2 - 10.1016/S0144-8617(97)00139-2
DO - 10.1016/S0144-8617(97)00139-2
M3 - Artículo
SN - 0144-8617
VL - 37
SP - 383
EP - 394
JO - Carbohydrate Polymers
JF - Carbohydrate Polymers
IS - 4
ER -