Characterisation of normal corn starch using asymmetrical flow field‐flow fractionation | Zendy

Juna Shazia | Zendy; Huber Anton | Zendy

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Characterisation of normal corn starch using asymmetrical flow field‐flow fractionation

Author(s) -

Juna Shazia,

Huber Anton

Publication year - 2012

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.201100068

Subject(s) - starch , analytical chemistry (journal) , chemistry , corn starch , fractionation , volumetric flow rate , amylose , chromatography , materials science , food science , physics , thermodynamics

The apparent average molar masses ( M w,app ), apparent average radii of gyration ( R g,app ), diffusion co‐efficients ( D T ), and hydrodynamic radii ( R h ) of normal corn (maize) starch and fractions were determined using asymmetrical flow field‐flow fractionation coupled with multi‐angle light scattering and refractive index detectors (AF4/MALS/RI). AM‐type (Fraction A) and AP‐type (Fraction B) were chemically separated from normal corn starch. Normal corn starch and Fractions (A–B) were dissolved in 1 M KSCN using a high pressure microwave vessel. The effect of varying cross flow rates at a fixed channel flow rate upon the M w,app and R g,app distributions of normal corn starch and Fractions (A–B) were investigated. The average M w,app of normal corn starch, Fractions (A) and Fraction (B) were 41 × 10 6 , 1.4 × 10 6 and 39 × 10 6 g/mol, respectively, with R g,app values of 129, 60 and 129 nm, respectively.

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