Modification of Starches with Different Amylose/Amylopectin‐Ratios Using the Dual Approach with Hydroxypropylation and Subsequent Acid‐Thinning—Impacts on Morphological and Molecular Characteristics

Autor:	Marco Ulbrich, Eckhard Flöter
Rok vydání:	2020
Předmět:	Thinning Chemistry Organic Chemistry Size-exclusion chromatography food and beverages size exclusion chromatography 660 Chemische Verfahrenstechnik dual modification acid‐thinning chemistry.chemical_compound Chemical engineering Amylose hydroxypropylation Amylopectin ddc:660 Food Science
Zdroj:	Starch - Stärke. 72:2000015
ISSN:	1521-379X 0038-9056
Popis:	Commercial starches with different amylose (AM)/amylopectin (AP)‐ratios (waxy potato: WxPS, regular potato: PS, high AM corn: HACS) are hydroxypropylated (HP, pilot plant scale, two levels) and subsequently acid‐thinned (AT, laboratory scale) to produce dual‐modified samples. The gradation of the molar substitution (MS) obtained is significant for each starch basis. Investigation by means of scanning electron microscopy reveals a basically intact granular structure with surface defects. The molecular properties are comprehensively characterized using size exclusion chromatography‐multi angle laser light scattering‐differential refractive index detection (SEC‐MALS‐DRI) and corresponding conventional calibration (SEC‐cal‐DRI). The evaluation of the molecular data (MS and weight average molar mass, Mw) by means of statistical analysis (ANOVA) identifies statistically significant impacts with respect to the starch type, the substitution level, and the AT treatment.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::63421b712515b72477af37e5f76acfe0 https://doi.org/10.1002/star.202000015 Zobrazit plný text záznamu Plný text