TY - JOUR
T1 - Thermal and rheological properties of granular waxy maize mutant starches after β-amylase modification
AU - Mendez-Montealvo, Guadalupe
AU - Wang, Ya Jane
AU - Campbell, Mark
PY - 2011/1/30
Y1 - 2011/1/30
N2 - The objective of this work was to investigate the impact of β-amylolysis on the physicochemical properties of two granular waxy maize mutant starches. The β-amylolysis progressed rapidly at the beginning and then gradually leveled at approximately 5% for wxwx and 8.5% for duwx. With increasing β-amylolysis, both starches showed a decrease in the proportion of long B chains, average chain length, molar mass, and z-averaged radius of gyration, but an increase in the proportion of short B and A chains, and chains with 2-5 glucose units. The onset gelatinization temperature and pasting viscosity of hydrolyzed samples did not decrease until reaching the hydrolysis degree of 5% for the wxwx and 8.5% for the duwx. Moreover, both wxwx and duwx retained their respective characteristics in molecular size distribution and rheological properties during β-amylolysis. The rheological properties of waxy maize starch were more affected by the crystalline structure and the proportion of long chains in amylopectin.
AB - The objective of this work was to investigate the impact of β-amylolysis on the physicochemical properties of two granular waxy maize mutant starches. The β-amylolysis progressed rapidly at the beginning and then gradually leveled at approximately 5% for wxwx and 8.5% for duwx. With increasing β-amylolysis, both starches showed a decrease in the proportion of long B chains, average chain length, molar mass, and z-averaged radius of gyration, but an increase in the proportion of short B and A chains, and chains with 2-5 glucose units. The onset gelatinization temperature and pasting viscosity of hydrolyzed samples did not decrease until reaching the hydrolysis degree of 5% for the wxwx and 8.5% for the duwx. Moreover, both wxwx and duwx retained their respective characteristics in molecular size distribution and rheological properties during β-amylolysis. The rheological properties of waxy maize starch were more affected by the crystalline structure and the proportion of long chains in amylopectin.
KW - Molecular size distribution
KW - Starch structure
KW - Waxy maize mutant
KW - β-Amylase
UR - http://www.scopus.com/inward/record.url?scp=78650298930&partnerID=8YFLogxK
U2 - 10.1016/j.carbpol.2010.09.012
DO - 10.1016/j.carbpol.2010.09.012
M3 - Artículo
SN - 0144-8617
VL - 83
SP - 1106
EP - 1111
JO - Carbohydrate Polymers
JF - Carbohydrate Polymers
IS - 3
ER -