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Solubilization Effects on Molecular Weights of Amylose and Amylopectins of Normal Maize and Barley Starches
Author(s) -
BelloPérez Luis Arturo,
RodríguezAmbriz Sandra L.,
AgamaAcevedo Edith,
SanchezRivera Mirna M.
Publication year - 2009
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem-86-6-0701
Subject(s) - amylopectin , amylose , chemistry , molar mass , starch , isoamylase , radius of gyration , solubility , depolymerization , chromatography , polysaccharide , maize starch , retrogradation (starch) , food science , organic chemistry , polymer , amylase , enzyme
Structural characteristics of starches have been important to determine their physicochemical and functional properties. Solubilization procedures were tested to find a higher solubilization percentage and thereafter to study the structural characteristics of amylose and amylopectin. Size‐exclusion chromatography with refractive index (SEC‐RI) system using a pullulan standard curve was tested to study the amylose molar mass. Also, a microbatch system using a MALLS detector was used to determine the molar mass and gyration radius of starch and amylopectin. Microwave heating produced higher solubility percentages than autoclaving, and there was a difference between both starches. The sample solubilized with microwave heating presented higher molar mass and gyration radius values than autoclave samples, showing that this process for structural studies provided information representative of the initial starch sample. When starch components were separated, amylose showed lower purity than amylopectin. Lower purity was obtained for amylose separated from barley starch, but no difference was obtained for purity of amylopectin separated from both starches. Barley amylopectin had a higher solubility percentage than maize amylopectin. Molar mass of barley amylose was 1.03 × 10 5 g/mol and for maize of 2.25 × 10 5 g/mol. Molar mass values of amylopectin separated from both starches were lower than the starch counterparts, although the same solubilization procedure (microwave heating) was used. The difference might be due to depolymerization during separation of starch components.