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Fractionation and characterization of starch granules using field-flow fractionation (FFF) and differential scanning calorimetry (DSC)

Fuentes, Catalina LU ; Kang, In ; Lee, Jangjae ; Song, Dongsup ; Sjöö, Malin LU ; Choi, Jaeyeong LU ; Lee, Seungho and Nilsson, Lars LU (2019) In Analytical and Bioanalytical Chemistry 411(16). p.3665-3674
Abstract


Starch is one of the main carbohydrates in food; it is formed by two polysaccharides: amylose and amylopectin. The granule size of starch varies with different botanical origins and ranges from less than 1 μm to more than 100 μm. Some physicochemical and functional properties vary with the size of the granule, which makes it of great interest to find an efficient and accurate size-based separation method. In this study, the full-feed depletion mode of split-flow thin cell fractionation (FFD-SF) was employed for a size-based fractionation of two types of starch granules (corn and potato) on a large scale. The fractionation efficiency (FE) of fraction-a for corn and potato... (More)


Starch is one of the main carbohydrates in food; it is formed by two polysaccharides: amylose and amylopectin. The granule size of starch varies with different botanical origins and ranges from less than 1 μm to more than 100 μm. Some physicochemical and functional properties vary with the size of the granule, which makes it of great interest to find an efficient and accurate size-based separation method. In this study, the full-feed depletion mode of split-flow thin cell fractionation (FFD-SF) was employed for a size-based fractionation of two types of starch granules (corn and potato) on a large scale. The fractionation efficiency (FE) of fraction-a for corn and potato granules was 98.4 and 99.4%, respectively. The FFD-SF fractions were analyzed using optical microscopy (OM) and gravitational field-flow fractionation (GrFFF). The respective size distribution results were in close agreement for the corn starch fractions, while they were slightly different for the potato starch fractions. The thermal properties of FFD-SF fractions were analyzed, and the results for the potato starch showed that the peak temperature of gelatinization (T
p
) slightly decreases as the size of the granules increases. Additionally, the enthalpy of gelatinization (ΔH) increases when the granule size increases and shows negative correlation with the gelatinization range (ΔT).

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author
; ; ; ; ; ; and
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Differential scanning calorimetry (DSC), Gravitational field-flow fractionation (GrFFF), Split-flow thin cell fractionation (SF), Starch granule
in
Analytical and Bioanalytical Chemistry
volume
411
issue
16
pages
3665 - 3674
publisher
Springer
external identifiers
  • scopus:85065577145
  • pmid:31069435
ISSN
1618-2642
DOI
10.1007/s00216-019-01852-9
language
English
LU publication?
yes
id
1ef81a66-79cf-4d39-8d1d-3b9677114078
date added to LUP
2019-06-04 11:22:11
date last changed
2020-09-23 07:44:49
@article{1ef81a66-79cf-4d39-8d1d-3b9677114078,
  abstract     = {<p><br>
                                                         Starch is one of the main carbohydrates in food; it is formed by two polysaccharides: amylose and amylopectin. The granule size of starch varies with different botanical origins and ranges from less than 1 μm to more than 100 μm. Some physicochemical and functional properties vary with the size of the granule, which makes it of great interest to find an efficient and accurate size-based separation method. In this study, the full-feed depletion mode of split-flow thin cell fractionation (FFD-SF) was employed for a size-based fractionation of two types of starch granules (corn and potato) on a large scale. The fractionation efficiency (FE) of fraction-a for corn and potato granules was 98.4 and 99.4%, respectively. The FFD-SF fractions were analyzed using optical microscopy (OM) and gravitational field-flow fractionation (GrFFF). The respective size distribution results were in close agreement for the corn starch fractions, while they were slightly different for the potato starch fractions. The thermal properties of FFD-SF fractions were analyzed, and the results for the potato starch showed that the peak temperature of gelatinization (T                             <br>
                            <sub>p</sub><br>
                                                         ) slightly decreases as the size of the granules increases. Additionally, the enthalpy of gelatinization (ΔH) increases when the granule size increases and shows negative correlation with the gelatinization range (ΔT).                         <br>
                        </p>},
  author       = {Fuentes, Catalina and Kang, In and Lee, Jangjae and Song, Dongsup and Sjöö, Malin and Choi, Jaeyeong and Lee, Seungho and Nilsson, Lars},
  issn         = {1618-2642},
  language     = {eng},
  number       = {16},
  pages        = {3665--3674},
  publisher    = {Springer},
  series       = {Analytical and Bioanalytical Chemistry},
  title        = {Fractionation and characterization of starch granules using field-flow fractionation (FFF) and differential scanning calorimetry (DSC)},
  url          = {http://dx.doi.org/10.1007/s00216-019-01852-9},
  doi          = {10.1007/s00216-019-01852-9},
  volume       = {411},
  year         = {2019},
}