Premium
Physico‐chemical Characterization of Floridean Starch of Red Algae
Author(s) -
Yu Shukun,
Blennow Andreas,
Bojko Maja,
Madsen Finn,
Olsen Carl Erik,
Engelsen Søren B.
Publication year - 2002
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/1521-379x(200202)54:2<66::aid-star66>3.0.co;2-b
Subject(s) - starch , amylose , amylopectin , differential scanning calorimetry , chemistry , absorbance , retrogradation (starch) , algae , chromatography , food science , botany , biology , physics , thermodynamics
Abstract The current work reports on isolation and physico‐chemical characterization of floridean starch from three species of agarophytic macro red algae. As determined by 1 H‐NMR spectroscopy, the average chain length and degree of branching frequency of this starch were 18 and 4.8, respectively. According to its amylopectin chain length distribution obtained by Dionex analysis, the crystalline polymorph of floridean starch from the red alga Gracilariopsis lemaneiformis was deduced to be C‐type and this was further supported from its X‐ray crystallographic pattern. Enzymatic analysis of its glucose 6‐phosphate content showed that floridean starch had a low level of covalently linked phosphate (1 nmol per milligram starch) and this was further confirmed by 31 P‐NMR. The absorbance peak of floridean starch with iodine occurred at 527—530 nm and the blue value was low (0.1), indicating the absence of amylose, which was confirmed by differential scanning calorimetry (DSC). Floridean starch exhibited low gelatinization temperature, low viscosity, high clarity and little or no retrogradation upon repetitive freeze‐thaw cycles, as studied by DSC and rapid viscosity analysis (RVA). These results are discussed in light of the functional properties and the structure of floridean starch.