Analysis of the continuous phase of the modified waxy maize starch suspension

Melinda Desse, Shirley Ang, Gordon A. Morris, Madian Abu-Hardan, Bettina Wolf, Sandra E. Hill, Stephen E. Harding, Tatiana Budtova, John R. Mitchell

Research output: Contribution to journalArticle

12 Citations (Scopus)

Abstract

The continuous phase of the suspension of swollen-in-water modified waxy maize starch was analysed. The composition, concentration and molecular weight of the substance released from modified starch granules were determined. Starch granules were swollen in excess water at 73 °C and held at this temperature for 1 min. Centrifugation was used to separate the granules from the supernatant; the latter was then submitted to physico-chemical analysis. Surface tension measurements showed that the supernatant was different from pure water indicating the presence of dissolved polymeric material(s). Differential Scanning Calorimetry and iodine staining results revealed the presence of amylopectin. Analytical Ultracentrifugation and Size Exclusion Chromatography coupled with a Multi-angle Laser Light Scattering were used to determine the sedimentation coefficient and weight-average molecular weight of the soluble amylopectin fraction as well as giving an indication of solution concentration. The molecular weight of dissolved amylopectin was around 1.5 × 106 g/mol and its concentration in the supernatant varied from 0.6 to 6.7 mg/mL for initial 10 mg/mL and 50 mg/mL starch suspensions, respectively. The sedimentation coefficient, weight-average molecular weight and amylopectin concentration in the supernatant all increased non-linearly with the initial starch concentration in the suspension.

LanguageEnglish
Pages320-325
Number of pages6
JournalCarbohydrate Polymers
Volume77
Issue number2
Early online date22 Jan 2009
DOIs
Publication statusPublished - 10 Jun 2009
Externally publishedYes

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Amylopectins
Amylopectin
Starch
Suspensions
Molecular weight
Sedimentation
Water
Size exclusion chromatography
Centrifugation
Iodine
Chemical analysis
Light scattering
Surface tension
Differential scanning calorimetry
Lasers
Polymers
Temperature

Cite this

Desse, M., Ang, S., Morris, G. A., Abu-Hardan, M., Wolf, B., Hill, S. E., ... Mitchell, J. R. (2009). Analysis of the continuous phase of the modified waxy maize starch suspension. Carbohydrate Polymers, 77(2), 320-325. https://doi.org/10.1016/j.carbpol.2009.01.012
Desse, Melinda ; Ang, Shirley ; Morris, Gordon A. ; Abu-Hardan, Madian ; Wolf, Bettina ; Hill, Sandra E. ; Harding, Stephen E. ; Budtova, Tatiana ; Mitchell, John R. / Analysis of the continuous phase of the modified waxy maize starch suspension. In: Carbohydrate Polymers. 2009 ; Vol. 77, No. 2. pp. 320-325.
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Desse, M, Ang, S, Morris, GA, Abu-Hardan, M, Wolf, B, Hill, SE, Harding, SE, Budtova, T & Mitchell, JR 2009, 'Analysis of the continuous phase of the modified waxy maize starch suspension', Carbohydrate Polymers, vol. 77, no. 2, pp. 320-325. https://doi.org/10.1016/j.carbpol.2009.01.012

Analysis of the continuous phase of the modified waxy maize starch suspension. / Desse, Melinda; Ang, Shirley; Morris, Gordon A.; Abu-Hardan, Madian; Wolf, Bettina; Hill, Sandra E.; Harding, Stephen E.; Budtova, Tatiana; Mitchell, John R.

In: Carbohydrate Polymers, Vol. 77, No. 2, 10.06.2009, p. 320-325.

Research output: Contribution to journalArticle

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T1 - Analysis of the continuous phase of the modified waxy maize starch suspension

AU - Desse, Melinda

AU - Ang, Shirley

AU - Morris, Gordon A.

AU - Abu-Hardan, Madian

AU - Wolf, Bettina

AU - Hill, Sandra E.

AU - Harding, Stephen E.

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AU - Mitchell, John R.

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AB - The continuous phase of the suspension of swollen-in-water modified waxy maize starch was analysed. The composition, concentration and molecular weight of the substance released from modified starch granules were determined. Starch granules were swollen in excess water at 73 °C and held at this temperature for 1 min. Centrifugation was used to separate the granules from the supernatant; the latter was then submitted to physico-chemical analysis. Surface tension measurements showed that the supernatant was different from pure water indicating the presence of dissolved polymeric material(s). Differential Scanning Calorimetry and iodine staining results revealed the presence of amylopectin. Analytical Ultracentrifugation and Size Exclusion Chromatography coupled with a Multi-angle Laser Light Scattering were used to determine the sedimentation coefficient and weight-average molecular weight of the soluble amylopectin fraction as well as giving an indication of solution concentration. The molecular weight of dissolved amylopectin was around 1.5 × 106 g/mol and its concentration in the supernatant varied from 0.6 to 6.7 mg/mL for initial 10 mg/mL and 50 mg/mL starch suspensions, respectively. The sedimentation coefficient, weight-average molecular weight and amylopectin concentration in the supernatant all increased non-linearly with the initial starch concentration in the suspension.

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KW - Physically modified waxy maize starch

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