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Homogenization-induced degradation of hydrophobically modified starch determined by asymmetrical flow field-flow fractionation and multi-angle light scattering

Modig, Gustaf LU ; Nilsson, Lars LU ; Bergenståhl, Björn LU and Wahlund, Karl-Gustav LU (2006) In Food Hydrocolloids 20(7). p.1087-1095
Abstract
High-pressure homogenization of modified starches is a type of treatment used within the food and pharmaceutical industry for the production of emulsions. Such intense mechanical treatment may, however, influence the size and size distribution of the starch polymer, which may affect the properties of the emulsions. In this work, asymmetrical flow field-flow fractionation (AsFIFFF) connected on-line to a multi-angle light scattering detector (MALS) was used to study the influence of high-pressure homogenization upon molar mass and root-mean-square (r.m.s.) radius of three different octenyl succinate anhydride (OSA) starch samples originating from potato. The homogenization at constant pressure resulted in a significant decrease of both... (More)
High-pressure homogenization of modified starches is a type of treatment used within the food and pharmaceutical industry for the production of emulsions. Such intense mechanical treatment may, however, influence the size and size distribution of the starch polymer, which may affect the properties of the emulsions. In this work, asymmetrical flow field-flow fractionation (AsFIFFF) connected on-line to a multi-angle light scattering detector (MALS) was used to study the influence of high-pressure homogenization upon molar mass and root-mean-square (r.m.s.) radius of three different octenyl succinate anhydride (OSA) starch samples originating from potato. The homogenization at constant pressure resulted in a significant decrease of both molar mass and r.m.s. radius. The magnitude of the change in molar mass and r.m.s. radius could be correlated to the initial size of the OSA starch and the energy dissipation rate of the homogenization treatment. (Less)
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organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
mass, molar, hydrophobically modified starch, high pressure, homogenization, field-flow fractionation, multi-angle light scattering
in
Food Hydrocolloids
volume
20
issue
7
pages
1087 - 1095
publisher
Elsevier
external identifiers
  • wos:000240288700015
  • scopus:33746259643
ISSN
0268-005X
DOI
10.1016/j.foodhyd.2005.12.011
language
English
LU publication?
yes
additional info
The information about affiliations in this record was updated in December 2015. The record was previously connected to the following departments: Food Technology (011001017), Analytical Chemistry (S/LTH) (011001004)
id
2e2a0b75-27aa-4592-a38f-da4813e79011 (old id 394756)
date added to LUP
2016-04-01 11:43:02
date last changed
2020-07-15 01:48:33
@article{2e2a0b75-27aa-4592-a38f-da4813e79011,
  abstract     = {High-pressure homogenization of modified starches is a type of treatment used within the food and pharmaceutical industry for the production of emulsions. Such intense mechanical treatment may, however, influence the size and size distribution of the starch polymer, which may affect the properties of the emulsions. In this work, asymmetrical flow field-flow fractionation (AsFIFFF) connected on-line to a multi-angle light scattering detector (MALS) was used to study the influence of high-pressure homogenization upon molar mass and root-mean-square (r.m.s.) radius of three different octenyl succinate anhydride (OSA) starch samples originating from potato. The homogenization at constant pressure resulted in a significant decrease of both molar mass and r.m.s. radius. The magnitude of the change in molar mass and r.m.s. radius could be correlated to the initial size of the OSA starch and the energy dissipation rate of the homogenization treatment.},
  author       = {Modig, Gustaf and Nilsson, Lars and Bergenståhl, Björn and Wahlund, Karl-Gustav},
  issn         = {0268-005X},
  language     = {eng},
  number       = {7},
  pages        = {1087--1095},
  publisher    = {Elsevier},
  series       = {Food Hydrocolloids},
  title        = {Homogenization-induced degradation of hydrophobically modified starch determined by asymmetrical flow field-flow fractionation and multi-angle light scattering},
  url          = {http://dx.doi.org/10.1016/j.foodhyd.2005.12.011},
  doi          = {10.1016/j.foodhyd.2005.12.011},
  volume       = {20},
  year         = {2006},
}