Structural properties of starches dissolved by microwave heating

Luis Arturo Bello-Pérez, Paul Colonna, Philippe Roger, Octavio Paredes-Ĺopez

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Abstract

Starches from various botanical sources, presenting different amyloseamylopectin levels, were solubilized with microwave heating and analyzed by high-performance size exclusion chromatography coupled on-line with multi-angle laser light scattering and refractive index detectors. The molar mass and gyration radius distributions were obtained. Analysis of the particle scattering factors (angular dependence of the scattered light) showed small differences in the internal structure of the samples solubilized during 35, 50 and 70s. However, the slight differences in the internal structure of samples studied were revealed using Kratky plot. Structure degradation was found when heating of the sample in the microwave oven increased. Structural properties influence the functionality of starches in food products.
Original languageAmerican English
Pages (from-to)137-141
Number of pages122
JournalStarch/Staerke
StatePublished - 1 Apr 1998
Externally publishedYes

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Bello-Pérez, L. A., Colonna, P., Roger, P., & Paredes-Ĺopez, O. (1998). Structural properties of starches dissolved by microwave heating. Starch/Staerke, 137-141.