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Development and evaluation of methods for starch dissolution using asymmetrical flow field-flow fractionation. Part II: Dissolution of amylose.

In English

Författare

Summary, in English

In this paper, we investigate whether dissolution in water under autoclaving conditions (140 °C, 20 min) or in dimethyl sulfoxide, DMSO (100 °C, 1 h), is preferable for characterization of amylose. Two types of amylose, potato and maize, were dissolved either in water using an autoclave or in DMSO. On the aqueous solutions obtained, the extent of molecular dissolution of the sample (referred to as the dissolution yield) was determined by enzymatic analysis as well as the molecular properties, such as molar mass and root-mean-square radius, obtained with asymmetrical flow field-flow fractionation coupled to multi-angle light scattering and differential refractive index detection (AF4-MALS-dRI). The results showed that both dissolution methods are efficient at dissolving amylose. However, AF4-MALS-dRI analysis revealed substantial differences. Amylose aqueous solutions obtained by dissolution in DMSO were relatively stable over time, but the dissolution method in autoclave caused some degradation of the molecules, and their solutions display a high tendency to retrograde.

Avdelning/ar

  • Department of Food Technology, Engineering and Nutrition

Publiceringsår

2016

Språk

Engelska

Sidor

1399-1412

Publikation/Tidskrift/Serie

Analytical and Bioanalytical Chemistry

Volym

408

Issue

5

Dokumenttyp

Artikel i tidskrift

Förlag

Springer

Ämne

  • Food Engineering

Status

Published

ISBN/ISSN/Övrigt

  • ISSN: 1618-2642