Dissolution behaviors of waxy maize amylopectin in aqueous-DMSO solutions containing NaCl and CaCl2

Ju Hun Lee, Sang Guan You, Dong Keon Kweon, Hyun Jung Chung, Seung Taik Lim

Research output: Contribution to journalArticle

9 Citations (Scopus)

Abstract

Dissolution behavior and molecular conformation of waxy maize amylopectin in aqueous DMSO solutions containing different amounts of water and salts (NaCl or CaCl2 up to 0.2M) were characterized using multi-angle laser light scattering (MALLS; micro-batch mode) and dynamic light scattering (DLS) detectors. The solubility of amylopectin decreased and the molecular size measured increased when the water content in the DMSO increased, indicating that amylopectin chains tended to be less dissociated or aggregate by the excess amount of water. The amylopectin in aqueous DMSO solutions (10-50% water) had a spherical shape with a regular star structure, but the individual amylopectin chains were not affected by water content. Minor addition of salts facilitated the dissolution of amylopectin in aqueous DMSO solutions, possibly due to water cluster formation by the salt ions. However, a minute presence of salts (0.01 and 0.05M) could induce the chain association even in 90% DMSO solution.

Original languageEnglish
Pages (from-to)115-121
Number of pages7
JournalFood Hydrocolloids
Volume35
DOIs
Publication statusPublished - 2014 Mar

Keywords

  • Amylopectin
  • Conformation
  • DMSO
  • Light-scattering
  • Salts
  • Waxy maize

ASJC Scopus subject areas

  • Food Science
  • Chemistry(all)
  • Chemical Engineering(all)

Fingerprint Dive into the research topics of 'Dissolution behaviors of waxy maize amylopectin in aqueous-DMSO solutions containing NaCl and CaCl<sub>2</sub>'. Together they form a unique fingerprint.

  • Cite this