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http://dx.doi.org/10.3746/jkfn.2017.46.5.653

Evaluation of Molecular Structural Changes in Starch Depending on Amylose Content Using Dynamic Light Scattering  

Moon, Ju-Hyeon (Department of Food Science and Biotechnology, Kangwon National University)
Ma, Jin-Gyeong (Department of Food Science and Biotechnology, Kangwon National University)
Kim, Jong-Yea (Department of Food Science and Biotechnology, Kangwon National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.46, no.5, 2017 , pp. 653-658 More about this Journal
Abstract
To evaluate the effects of amylose content and dissolution media on the molecular structure of maize starch, changes in the hydrodynamic diameter of starch molecules were assessed via dynamic light scattering depending on amylose content and dissolution media. As the amylose content of starch increased, the hydrodynamic diameter of starch molecules proportionally decreased from 204 to 92 nm. To alter ionic strength, hydrogen bonding, or polarity of dissolution media, various contents of NaCl (1, 2, or 3 M), urea (1, 2, or 3 M), or 1-butanol (0.1, 0.5, or 1.0%) were added to media, respectively, resulting in increased hydrodynamic diameter of starch. However, the degree of expansion was dependent on amylose content and the concentration and/or type of additive. The hydrodynamic diameter of starch molecules exhibited significant correlation with amylose content obtained by size exclusion chromatography, regardless of dissolution conditions.
Keywords
amylose content; starch; size exclusion chromatography; hydrodynamic diameter; dynamic light scattering;
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