Molecular structure vs. functional properties of waxy and normal corn starch
Jacek Lewandowicz , Hanna Maria Baranowska , Artur Szwengiel , Joanna Le Thanh-Blicharz
AbstractAlong with the development of new analytical techniques there is a possibility of better understanding of correlation between the functionality and the structural parameters of starch. Therefore, an attempt of evaluation of relationship between rheological properties and molecular structure of waxy and normal corn starches was the aim of this work. Starch pastes were analysed in terms of their viscoelastic properties and flow behaviour using rheometer, water dynamics using low field NMR technique as well as molecular structure and hydrodynamic parameters using SEC with triple detection. It was stated that the differences in pasting characteristics as well as rheological properties of normal and waxy corn starches correspond to their molecular structure. Normal corn starch is capable to form a gel due to loose, rod shape conformation of linear macromolecules of amylose. This results in higher viscosity regardless of shear forces applied. Moreover, linear amylose macromolecules due to their loose, rod shape conformation are able to form stronger structure of colloidal solution which results in decrease of spin-spin T-2 relaxation time. Rheological properties of waxy corn starch are more resistant to temperature changes because of more compact coil conformation of macromolecules and as a consequence less ability to influence the water dynamics.
|Publication size in sheets||0.5|
|Book||Rapkova Radmila, Čopikova Jana (eds.): Proceedings of the 12th International Conference on Polysaccharides - Glycoscience : 19-21 October 2016, Prague, Czech Republic, International Conference on Polysaccharides-Glycoscience, 2016, Czech Chemical Society, ISBN 978-80-86238-59-3, 299 p.|
|Keywords in English||corn starch, waxy starch, GPC, SEC, low field NMR|
|Score|| = 15.0, BookChapterSeriesAndMatConfByIndicator|
= 15.0, BookChapterSeriesAndMatConfByIndicator
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