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Recrystallisation behaviour of native and processed waxy maize starch in relation to the molecular characteristics

Elfstrand, Lidia LU ; Frigard, T; Andersson, R; Eliasson, Ann-Charlotte LU ; Jönsson, M; Reslow, M and Wahlgren, Marie LU (2004) In Carbohydrate Polymers 57(4). p.389-400
Abstract
Molecular characteristics were determined for native waxy maize starch and maize starch modified in different way (by mechanical treatment or/and acid hydrolysis). Recrystallisation behaviour was studied. Methods used in this study were MALLS, HPAEC-PAD, NMR, DSC, SEM, light microscopy. Five starch materials were subjected to storage under the same conditions in the presence of water (70 w/w%). Molecular weight, radius of gyration, initial crystallinity, and degree of polymerisation, degree of branching, chain length distribution profiles, were related to nucleation rate during the recrystallisation process, rate of recrystallisation, thermal stability and amount of obtained crystallinity. This allowed the following connections between the... (More)
Molecular characteristics were determined for native waxy maize starch and maize starch modified in different way (by mechanical treatment or/and acid hydrolysis). Recrystallisation behaviour was studied. Methods used in this study were MALLS, HPAEC-PAD, NMR, DSC, SEM, light microscopy. Five starch materials were subjected to storage under the same conditions in the presence of water (70 w/w%). Molecular weight, radius of gyration, initial crystallinity, and degree of polymerisation, degree of branching, chain length distribution profiles, were related to nucleation rate during the recrystallisation process, rate of recrystallisation, thermal stability and amount of obtained crystallinity. This allowed the following connections between the molecular characteristics and kinetic of recrystallisation to be proposed: Amylopectin molecular weight appeared to affect the number of starch crystallites formed and amount of crystallinity but not the stability of the rebuilt crystallites. The stability of rebuilt crystallites can be controlled by degree of polymerization, degree of branching and unit chain length distribution, characteristics which were similar for the starches. A mixture of two starches, with and without crystalline structure in initial state but with molecular weight in same range, were stored and scanned in order to understand possible cocrystallisation effects. (C) 2004 Elsevier Ltd. All rights reserved. (Less)
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author
organization
publishing date
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Contribution to journal
publication status
published
subject
keywords
Waxy maize starch, Molecular weight, Degree of branching, Acid hydrolysis, Recrystallisation, DSC, SEM, Microspheres, Drug formulation
in
Carbohydrate Polymers
volume
57
issue
4
pages
389 - 400
publisher
Elsevier
external identifiers
  • wos:000223881700004
  • scopus:4344638113
ISSN
0144-8617
DOI
10.1016/j.carbpol.2004.05.018
language
English
LU publication?
yes
id
b17bcf27-5e87-4b3b-8de6-e553643d8d0a (old id 139303)
date added to LUP
2007-07-18 13:44:23
date last changed
2017-09-24 03:44:35
@article{b17bcf27-5e87-4b3b-8de6-e553643d8d0a,
  abstract     = {Molecular characteristics were determined for native waxy maize starch and maize starch modified in different way (by mechanical treatment or/and acid hydrolysis). Recrystallisation behaviour was studied. Methods used in this study were MALLS, HPAEC-PAD, NMR, DSC, SEM, light microscopy. Five starch materials were subjected to storage under the same conditions in the presence of water (70 w/w%). Molecular weight, radius of gyration, initial crystallinity, and degree of polymerisation, degree of branching, chain length distribution profiles, were related to nucleation rate during the recrystallisation process, rate of recrystallisation, thermal stability and amount of obtained crystallinity. This allowed the following connections between the molecular characteristics and kinetic of recrystallisation to be proposed: Amylopectin molecular weight appeared to affect the number of starch crystallites formed and amount of crystallinity but not the stability of the rebuilt crystallites. The stability of rebuilt crystallites can be controlled by degree of polymerization, degree of branching and unit chain length distribution, characteristics which were similar for the starches. A mixture of two starches, with and without crystalline structure in initial state but with molecular weight in same range, were stored and scanned in order to understand possible cocrystallisation effects. (C) 2004 Elsevier Ltd. All rights reserved.},
  author       = {Elfstrand, Lidia and Frigard, T and Andersson, R and Eliasson, Ann-Charlotte and Jönsson, M and Reslow, M and Wahlgren, Marie},
  issn         = {0144-8617},
  keyword      = {Waxy maize starch,Molecular weight,Degree of branching,Acid hydrolysis,Recrystallisation,DSC,SEM,Microspheres,Drug formulation},
  language     = {eng},
  number       = {4},
  pages        = {389--400},
  publisher    = {Elsevier},
  series       = {Carbohydrate Polymers},
  title        = {Recrystallisation behaviour of native and processed waxy maize starch in relation to the molecular characteristics},
  url          = {http://dx.doi.org/10.1016/j.carbpol.2004.05.018},
  volume       = {57},
  year         = {2004},
}