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)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/139303
- author
- Elfstrand, Lidia
LU
; Frigard, T
; Andersson, R
; Eliasson, Ann-Charlotte
LU
; Jönsson, M
; Reslow, M
and Wahlgren, Marie
LU
- organization
- publishing date
- 2004
- type
- 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
- 2016-04-01 12:25:03
- date last changed
- 2023-11-12 00:17:41
@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}},
keywords = {{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}},
doi = {{10.1016/j.carbpol.2004.05.018}},
volume = {{57}},
year = {{2004}},
}