Please use this identifier to cite or link to this item: http://dx.doi.org/10.14279/depositonce-15908
For citation please use:
Main Title: High Amylose Corn Starch Gels – A Molecular Investigation of the Network Constituting Polymers
Author(s): Ulbrich, Marco
Scholz, Fanni
Flöter, Eckhard
Type: Article
URI: https://depositonce.tu-berlin.de/handle/11303/17129
http://dx.doi.org/10.14279/depositonce-15908
License: https://creativecommons.org/licenses/by/4.0/
Abstract: The relationship between microstructural features and mechanical strength of aqueous starch gels is investigated. The gels are prepared by systematic variation of the factors starch type (high amylose [AM] corn starches [HACS] having about 50 and 70% w/w AM; HACS‐50/‐70), starch concentration (6 and 9% w/w) and storage time (1 and 14 days). The gel matrices are separated by means of a centrifugation method, and two phases are obtained account for the dissolved starch (liquid phase) and the network constituting starch (swollen phase). Subsequently, the latter starch fraction is partially digested using two amylases (AMY) and in combination with pullulanase (PUL) [α‐AMY, α‐AMY‐PUL, β‐AMY, β‐AMY‐PUL], too. The starch samples (dissolved and network constituting) and the degradation products (polysaccharides after partial enzymatic hydrolysis) are characterized molecularly by means of size exclusion chromatography (SEC)‐techniques, and amounts and molecular properties of specific fractions and molecule segments, respectively, are determined. A clear correlation between the specific involvement and contribution of the starch polymers (e.g., absolute amount, state, function) in the gel network and the mechanical gel strength is found. Particularly, the starch's AM content and the polymer concentration of the gel are evident as controlling factors in developing the gel's firmness.
Subject(s): high amylose corn starch
network involved polymers
size exclusion chromatography
specific enzymatic digestion
starch gels
Issue Date: 20-Mar-2022
Date Available: 20-Jun-2022
Language Code: en
DDC Class: 660 Chemische Verfahrenstechnik
Journal Title: Starch ‐ Stärke
Publisher: Wiley
Volume: 74
Issue: 5-6
Article Number: 2200032
Publisher DOI: 10.1002/star.202200032
EISSN: 1521-379X
ISSN: 0038-9056
TU Affiliation(s): Fak. 3 Prozesswissenschaften » Inst. Lebensmitteltechnologie und Lebensmittelchemie » FG Lebensmittelverfahrenstechnik
Appears in Collections:Technische Universität Berlin » Publications

Files in This Item:
STAR_STAR202200032.pdf
Format: Adobe PDF | Size: 1.33 MB
DownloadShow Preview
Thumbnail

Item Export Bar

This item is licensed under a Creative Commons License Creative Commons