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

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12 Citations (Scopus)


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.

Original languageEnglish
Pages (from-to)320-325
Number of pages6
JournalCarbohydrate Polymers
Issue number2
Early online date22 Jan 2009
Publication statusPublished - 10 Jun 2009
Externally publishedYes


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