Structural changes of debranched corn starch by aqueous heating and stirring

J. A. Han, J. N. BeMiller, B. Hamaker, Seung Taik Lim

Research output: Contribution to journalArticle

31 Citations (Scopus)

Abstract

Aqueous dispersions (2 mg/mL) of debranched corn starches of different amylose contents (waxy, normal, and high-amylose) were subjected to extensive autoclaving and boiling-stirring, and then the changes in starch chain profile were examined using medium-pressure, aqueous, size-exclusion column chromatography. As autoclaving time increased from 15 to 60 min, weight-average chain length (CLw) of waxy, normal, and high-amylose corn starches determined using pullulan standards decreased from 46 to 41.2, from 122.1 to 96.3, and from 207.3 to 151.8, respectively. Number-average chain length (CLn) measured by the Nelson-Somogyi method also decreased from 23.0 to 18.4, from 26.4 to 21.8, and from 66.5 to 41.5, respectively, indicating that thermal degradation of starch chains occurred. The CLw/CLn ratio for normal corn starch was higher than that for waxy corn starch, indicating an increase in polydispersity of the amylose fraction. Thermal degradation was also observed when the debranched starch was subjected to the boiling-stirring treatment (0-96 hr). During 96 hr, the CLw and relative proportion of B≥2 chains of amylopectin released by debranching waxy corn starch increased, whereas those of B1 chains decreased. This change may indicate physical aggregation of B1 chains. But branches from normal and high-amylose corn starches showed increases in CLw and the proportion of both B1 and B≥2 chains, along with substantial decreases in those of amylose chains. Therefore, thermal degradation of amylose was greater than that of amylopectin.

Original languageEnglish
Pages (from-to)323-328
Number of pages6
JournalCereal Chemistry
Volume80
Issue number3
Publication statusPublished - 2003 May 1

Fingerprint

corn starch
amylose
Amylose
Starch
Heating
Zea mays
heat
thermal degradation
water
waxy corn
autoclaving
Chain length
amylopectin
starch
Amylopectin
boiling
Pyrolysis
Hot Temperature
Boiling liquids
pullulan

ASJC Scopus subject areas

  • Food Science
  • Chemistry (miscellaneous)

Cite this

Structural changes of debranched corn starch by aqueous heating and stirring. / Han, J. A.; BeMiller, J. N.; Hamaker, B.; Lim, Seung Taik.

In: Cereal Chemistry, Vol. 80, No. 3, 01.05.2003, p. 323-328.

Research output: Contribution to journalArticle

Han, JA, BeMiller, JN, Hamaker, B & Lim, ST 2003, 'Structural changes of debranched corn starch by aqueous heating and stirring', Cereal Chemistry, vol. 80, no. 3, pp. 323-328.
Han, J. A. ; BeMiller, J. N. ; Hamaker, B. ; Lim, Seung Taik. / Structural changes of debranched corn starch by aqueous heating and stirring. In: Cereal Chemistry. 2003 ; Vol. 80, No. 3. pp. 323-328.
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