Analysis of starch molecular structure, molar mass, and size
(2024) p.35-53- Abstract
Starch, a vital food ingredient from diverse sources, possesses a complex molecular structure with amylopectin and amylose polymers. The polymers vary greatly in size, molar mass, and branching, often displaying very polydisperse size distributions and considerable among ultra-high molar mass polymers. This renders the analysis and characterization of starch polymers a challenging task. This chapter gives an overview and discusses the methods used for determining starch components and elucidating their molecular structures. It also includes a discussion on the challenges in sample preparation/dissolution. The techniques discussed include various methods which address both the determination of size and molar mass, and chemical structure,... (More)
Starch, a vital food ingredient from diverse sources, possesses a complex molecular structure with amylopectin and amylose polymers. The polymers vary greatly in size, molar mass, and branching, often displaying very polydisperse size distributions and considerable among ultra-high molar mass polymers. This renders the analysis and characterization of starch polymers a challenging task. This chapter gives an overview and discusses the methods used for determining starch components and elucidating their molecular structures. It also includes a discussion on the challenges in sample preparation/dissolution. The techniques discussed include various methods which address both the determination of size and molar mass, and chemical structure, such as branching.
(Less)
- author
- Nilsson, Lars LU
- organization
- publishing date
- 2024
- type
- Chapter in Book/Report/Conference proceeding
- publication status
- published
- subject
- keywords
- Amylopectin, Amylose, Asymmetric flow field-flow fractionation (AF4), Branching, Characterization, Chromatography, Multiangle light scattering, Starch
- host publication
- Starch in Food : Structure, Function, and Applications - Structure, Function, and Applications
- edition
- Third Edition
- pages
- 19 pages
- publisher
- Elsevier B.V.
- external identifiers
-
- scopus:85199038174
- ISBN
- 9780323961028
- 9780323961035
- DOI
- 10.1016/B978-0-323-96102-8.00008-5
- language
- English
- LU publication?
- yes
- additional info
- Publisher Copyright: © 2024 Elsevier Ltd. All rights reserved.
- id
- 551855c3-5bd5-48a4-ab37-ca9accb7b9fa
- date added to LUP
- 2024-08-07 15:01:10
- date last changed
- 2024-08-07 15:02:16
@inbook{551855c3-5bd5-48a4-ab37-ca9accb7b9fa,
abstract = {{<p>Starch, a vital food ingredient from diverse sources, possesses a complex molecular structure with amylopectin and amylose polymers. The polymers vary greatly in size, molar mass, and branching, often displaying very polydisperse size distributions and considerable among ultra-high molar mass polymers. This renders the analysis and characterization of starch polymers a challenging task. This chapter gives an overview and discusses the methods used for determining starch components and elucidating their molecular structures. It also includes a discussion on the challenges in sample preparation/dissolution. The techniques discussed include various methods which address both the determination of size and molar mass, and chemical structure, such as branching.</p>}},
author = {{Nilsson, Lars}},
booktitle = {{Starch in Food : Structure, Function, and Applications}},
isbn = {{9780323961028}},
keywords = {{Amylopectin; Amylose; Asymmetric flow field-flow fractionation (AF4); Branching; Characterization; Chromatography; Multiangle light scattering; Starch}},
language = {{eng}},
pages = {{35--53}},
publisher = {{Elsevier B.V.}},
title = {{Analysis of starch molecular structure, molar mass, and size}},
url = {{http://dx.doi.org/10.1016/B978-0-323-96102-8.00008-5}},
doi = {{10.1016/B978-0-323-96102-8.00008-5}},
year = {{2024}},
}