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Molecular Structure of Corn Starch
Author(s) -
Takeda Y.,
Shitaozono T.,
Hizukuri S.
Publication year - 1988
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/star.19880400204
Subject(s) - chemistry , steeping , starch , sulfite , molecule , polymerization , polymer chemistry , crystallography , polymer , food science , organic chemistry
The molecular structures of corn starches, which were prepared from kernels steeped in water, and sulfite and alkaline solutions, and a commercial product from kernels of the same source, were investigated. The amyloses obtained were small molecules (number and weight average degrees of polymerization, respectively: 930‐990, and 2270–2550), and comprised nearly equal numbers of branched (5.3 chains on average) and unbranched molecules. The amylopectins had average chain lengths of 21–22 and ß‐amylolysis limits of 58–60%. Their relatively high iodine affinities (1.05–1.25 g/100 g) and chain length distributions suggested the presence of long B‐chains with widely spaced side chains. All the starches showed similar structures, but their phosphorus contents (5‐122 ppm) varied with the steeping conditions.