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Recrystallisation behaviour of native and processed waxy maize starch in relation to the molecular characteristics

På svenska

Author

  • Lidia Elfstrand
  • T Frigard
  • R Andersson
  • Ann-Charlotte Eliasson
  • M Jönsson
  • M Reslow
  • Marie Wahlgren

Summary, in English

Molecular characteristics were determined for native waxy maize starch and maize starch modified in different way (by mechanical treatment or/and acid hydrolysis). Recrystallisation behaviour was studied. Methods used in this study were MALLS, HPAEC-PAD, NMR, DSC, SEM, light microscopy. Five starch materials were subjected to storage under the same conditions in the presence of water (70 w/w%). Molecular weight, radius of gyration, initial crystallinity, and degree of polymerisation, degree of branching, chain length distribution profiles, were related to nucleation rate during the recrystallisation process, rate of recrystallisation, thermal stability and amount of obtained crystallinity. This allowed the following connections between the molecular characteristics and kinetic of recrystallisation to be proposed: Amylopectin molecular weight appeared to affect the number of starch crystallites formed and amount of crystallinity but not the stability of the rebuilt crystallites. The stability of rebuilt crystallites can be controlled by degree of polymerization, degree of branching and unit chain length distribution, characteristics which were similar for the starches. A mixture of two starches, with and without crystalline structure in initial state but with molecular weight in same range, were stored and scanned in order to understand possible cocrystallisation effects. (C) 2004 Elsevier Ltd. All rights reserved.

Department/s

  • Department of Food Technology, Engineering and Nutrition

Publishing year

2004

Language

English

Pages

389-400

Publication/Series

Carbohydrate Polymers

Volume

57

Issue

4

Document type

Journal article

Publisher

Elsevier

Topic

  • Food Engineering

Keywords

  • Waxy maize starch
  • Molecular weight
  • Degree of branching
  • Acid hydrolysis
  • Recrystallisation
  • DSC
  • SEM
  • Microspheres
  • Drug formulation

Status

Published

ISBN/ISSN/Other

  • ISSN: 0144-8617