Effects of molecular size and chain profile of waxy cereal amylopectins on paste rheology during retrogradation
DC Field | Value | Language |
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dc.contributor.author | Chung, J. -H. | - |
dc.contributor.author | Han, J. -A. | - |
dc.contributor.author | Yoo, B. | - |
dc.contributor.author | Seib, P. A. | - |
dc.contributor.author | Lim, S. -T. | - |
dc.date.accessioned | 2021-09-09T11:17:53Z | - |
dc.date.available | 2021-09-09T11:17:53Z | - |
dc.date.created | 2021-06-10 | - |
dc.date.issued | 2008-02-08 | - |
dc.identifier.issn | 0144-8617 | - |
dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/124086 | - |
dc.description.abstract | Amylopectins were purified from five waxy cereal starches (corn, sorghum, barley, wheat, and rice) in amorphous state by ethanol precipitation from dimethyl-sulfoxicle (DMSO) solution followed by removing any amylose complexes with butanol in water. Their molecular weights (M-w) were determined by size-exclusion chromatography in tandem with multi-angle laser light scattering and refractive index detectors. Chain length distributions were determined by debranching followed by size-exclusion chromatography coupled with a refractive index detector. Amylopectin pastes (15% dry solids) were also analyzed using a dynamic rheometer while cooling to 4 degrees C and storing for 20 days, and the relations between the structural and rheological characteristics were investigated. The weight-average molecular weights (M-w) of the waxy cereal amylopectins ranged from 204.4 x 10(6) to 344.4 x 10(6) g/mol, and the average chain length (CLw) ranged from 26.8 to 30.4. Among the tested starches, waxy rice had the largest amylopectin molecules and the longest B >= 2 chains. The order of chain length of B >= 2 chains among the samples were waxy rice > waxy corn = waxy sorghum > waxy barley = waxy wheat. But there were no difference in the CLw of total chains among the amylopectins. Storage (G') and loss (G '') moduli of amylopectin pastes (15% solids) significantly increased during the cooling period from 95 to 4 degrees C, which was more than the increase during cold storage for 20 days at 4 degrees C. Among the waxy samples, waxy rice displayed the greatest moduli increases both during the initial cooling and during the cold storage. Among the structural parameters measured, the M-w of amylopectin and CLw of B >= 2 chains correlated positively with complex modulus(G*) increases. (C) 2007 Elsevier Ltd. All rights reserved. | - |
dc.language | English | - |
dc.language.iso | en | - |
dc.publisher | ELSEVIER SCI LTD | - |
dc.subject | LASER-LIGHT SCATTERING | - |
dc.subject | EXCLUSION CHROMATOGRAPHY | - |
dc.subject | MAIZE STARCHES | - |
dc.subject | FINE-STRUCTURE | - |
dc.subject | CORN STARCHES | - |
dc.subject | RICE STARCH | - |
dc.subject | GELATINIZATION | - |
dc.subject | AMYLOSE | - |
dc.subject | LENGTH | - |
dc.subject | DMSO | - |
dc.title | Effects of molecular size and chain profile of waxy cereal amylopectins on paste rheology during retrogradation | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Lim, S. -T. | - |
dc.identifier.doi | 10.1016/j.carbpol.2007.05.018 | - |
dc.identifier.scopusid | 2-s2.0-36549070669 | - |
dc.identifier.wosid | 000253093500002 | - |
dc.identifier.bibliographicCitation | CARBOHYDRATE POLYMERS, v.71, no.3, pp.365 - 371 | - |
dc.relation.isPartOf | CARBOHYDRATE POLYMERS | - |
dc.citation.title | CARBOHYDRATE POLYMERS | - |
dc.citation.volume | 71 | - |
dc.citation.number | 3 | - |
dc.citation.startPage | 365 | - |
dc.citation.endPage | 371 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.relation.journalResearchArea | Chemistry | - |
dc.relation.journalResearchArea | Polymer Science | - |
dc.relation.journalWebOfScienceCategory | Chemistry, Applied | - |
dc.relation.journalWebOfScienceCategory | Chemistry, Organic | - |
dc.relation.journalWebOfScienceCategory | Polymer Science | - |
dc.subject.keywordPlus | LASER-LIGHT SCATTERING | - |
dc.subject.keywordPlus | EXCLUSION CHROMATOGRAPHY | - |
dc.subject.keywordPlus | MAIZE STARCHES | - |
dc.subject.keywordPlus | FINE-STRUCTURE | - |
dc.subject.keywordPlus | CORN STARCHES | - |
dc.subject.keywordPlus | RICE STARCH | - |
dc.subject.keywordPlus | GELATINIZATION | - |
dc.subject.keywordPlus | AMYLOSE | - |
dc.subject.keywordPlus | LENGTH | - |
dc.subject.keywordPlus | DMSO | - |
dc.subject.keywordAuthor | amylopectin | - |
dc.subject.keywordAuthor | molecular weight | - |
dc.subject.keywordAuthor | chain profile | - |
dc.subject.keywordAuthor | rheology | - |
dc.subject.keywordAuthor | retrogradation | - |
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