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Influence of temperature on the apparent molar masses and sizes of pregelatinized wx corn in aqueous media determined using asymmetrical flow field‐flow fractionation
Author(s) -
Juna Shazia,
Hayden Stephan,
Damm Markus,
Kappe C. Oliver,
Huber Anton
Publication year - 2013
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.201300021
Subject(s) - chemistry , molar mass , starch , aqueous solution , dissolution , fractionation , radius of gyration , analytical chemistry (journal) , corn starch , microwave , gyration , chromatography , organic chemistry , polymer , physics , geometry , mathematics , quantum mechanics
Pre‐gelatinized wx corn starch dispersions in aqueous media were heated at various temperatures ranging from 100 to 200°C (in 20°C increment) employing a dedicated microwave reactor. The influence of varying temperature upon the apparent molar masses and sizes of pre‐gelatinized wx corn heated in aqueous media (water and 1 M KSCN) were determined using asymmetrical flow field‐flow fractionation coupled with a multi‐angle light scattering and a RI detector (AF4/MALS/RI). The microwave reactor allowed the accurate monitoring and regulation of temperature, microwave energy, and pressure during the dispersion/dissolution process. The ultra‐high apparent molar masses, apparent radii of gyration and hydrodynamic sizes determined for wx corn starch heated for 60 s in water indicate the presence of large aggregates. However, the lower apparent molar masses and radii of gyration values obtained for wx corn starch heated in 1 M KSCN suggest that KSCN reduced the aggregation of starch macromolecules. Significant structural changes were observed for wx corn starch heated in the presence of KSCN at 200°C.