The effect of high hydrostatic pressure treatment on the molecular structure of starches with different amylose content
| Autor: | Grażyna Lewandowicz, Artur Szwengiel, Adrian R. Górecki, Wioletta Błaszczak |
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| Rok vydání: | 2017 |
| Předmět: |
Chromatography
Molecular Structure Starch Hydrostatic pressure Amylopectin Analytical chemistry Amaranth 04 agricultural and veterinary sciences General Medicine 040401 food science Zea mays Maize starch Analytical Chemistry chemistry.chemical_compound 0404 agricultural biotechnology chemistry Amylose Radius of gyration Hydrostatic Pressure Static light scattering Food Science |
| Zdroj: | Food chemistry. 240 |
| ISSN: | 1873-7072 |
| Popis: | The effect of high hydrostatic pressure processing (650MPa/9min) on molecular mass distribution, and hydrodynamic and structural parameters of amylose (maize, sorghum, Hylon VII) and amylopectin (waxy maize, amaranth) starches was studied. The starches were characterized by high-performance size-exclusion chromatography (HPSEC) equipped with static light scattering and refractive index detectors and by Fourier Transform Infrared (FTIR) spectroscopy. Significant changes were observed in molecular mass distribution of pressurized waxy maize starch. Changes in branches/branch frequency, intrinsic viscosity, and radius of gyration were observed for all treated starches. The combination of SEC and FTIR data showed that α-1,6-glycosidic bonds are more frequently split in pressurized amaranth, Hylon VII, and waxy maize starch, while in sorghum and maize starches, the α-1,4 bonds are most commonly split. Our results show that the structural changes found for pressurized starches were more strongly determined by the starch origin than by the processing applied. |
| Databáze: | OpenAIRE |
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