Effects of enzymically modified amylopectin on the rheological properties of amylose-amylopectin mixed gels

Petteri Parovuori, Robin Manelius, Tapani Suortti, Eric Bertoft, Karin Autio (Corresponding Author)

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Abstract

Branched α-dextrins with different molecular weights were prepared from waxy maize. A series of β-limit dextrins was prepared from α-dextrins and native amylopectin. The fine structure of the dextrin samples was investigated by debranching, and was found to be similar to the unit chain distribution of native amylopectin. The absolute molecular weights of α- and β-limit dextrins and commercial potato amy lose were determined by gel-permeation chromatography (GPC) and with a dual light-scattering detector. Solubilized potato amy lose and α- and β-limit dextrins were mixed at different ratios to give a total concentration of 8%. Dynamic viscoelastic measurements showed that gel formation of amylose was highly dependent both on the ratio of amylose to α-dextrin and on the molecular weight of α-dextrin. α-Dextrin caused an increase of storage modulus, G, when the amylose: α-dextrin ratio was low and the molecular weight of α-dextrin was high. The high-molecular-weight α-dextrin influenced amylose gelation in the same way as native waxy maize starch, but the medium- and low-molecular-weight α-dextrins weakened the gel formation, especially at a ratio of 25:75 (amylose: α-dextrin). When low-molecular-weight β-limit dextrins were mixed with amylose, the resulting gels were more rigid than those in which amylose was mixed with corresponding α-dextrins. When high-molecular-weight β-limit dextrins were mixed with amylose, the resulting gels were weaker.

Original languageEnglish
Pages (from-to)471 - 477
Number of pages7
JournalFood Hydrocolloids
Volume11
Issue number4
DOIs
Publication statusPublished - 1997
MoE publication typeA1 Journal article-refereed

Fingerprint

Dextrins
Amylopectins
Amylopectin
dextrins
Amylose
amylopectin
rheological properties
amylose
Gels
Molecular weight
gels
Molecular Weight
molecular weight
Solanum tuberosum
Zea mays
waxy corn
Gel permeation chromatography
Gelation
caloreen
Starch

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Parovuori, Petteri ; Manelius, Robin ; Suortti, Tapani ; Bertoft, Eric ; Autio, Karin. / Effects of enzymically modified amylopectin on the rheological properties of amylose-amylopectin mixed gels. In: Food Hydrocolloids. 1997 ; Vol. 11, No. 4. pp. 471 - 477.
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abstract = "Branched α-dextrins with different molecular weights were prepared from waxy maize. A series of β-limit dextrins was prepared from α-dextrins and native amylopectin. The fine structure of the dextrin samples was investigated by debranching, and was found to be similar to the unit chain distribution of native amylopectin. The absolute molecular weights of α- and β-limit dextrins and commercial potato amy lose were determined by gel-permeation chromatography (GPC) and with a dual light-scattering detector. Solubilized potato amy lose and α- and β-limit dextrins were mixed at different ratios to give a total concentration of 8{\%}. Dynamic viscoelastic measurements showed that gel formation of amylose was highly dependent both on the ratio of amylose to α-dextrin and on the molecular weight of α-dextrin. α-Dextrin caused an increase of storage modulus, G, when the amylose: α-dextrin ratio was low and the molecular weight of α-dextrin was high. The high-molecular-weight α-dextrin influenced amylose gelation in the same way as native waxy maize starch, but the medium- and low-molecular-weight α-dextrins weakened the gel formation, especially at a ratio of 25:75 (amylose: α-dextrin). When low-molecular-weight β-limit dextrins were mixed with amylose, the resulting gels were more rigid than those in which amylose was mixed with corresponding α-dextrins. When high-molecular-weight β-limit dextrins were mixed with amylose, the resulting gels were weaker.",
author = "Petteri Parovuori and Robin Manelius and Tapani Suortti and Eric Bertoft and Karin Autio",
year = "1997",
doi = "10.1016/S0268-005X(97)80045-8",
language = "English",
volume = "11",
pages = "471 -- 477",
journal = "Food Hydrocolloids",
issn = "0268-005X",
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Effects of enzymically modified amylopectin on the rheological properties of amylose-amylopectin mixed gels. / Parovuori, Petteri; Manelius, Robin; Suortti, Tapani; Bertoft, Eric; Autio, Karin (Corresponding Author).

In: Food Hydrocolloids, Vol. 11, No. 4, 1997, p. 471 - 477.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Effects of enzymically modified amylopectin on the rheological properties of amylose-amylopectin mixed gels

AU - Parovuori, Petteri

AU - Manelius, Robin

AU - Suortti, Tapani

AU - Bertoft, Eric

AU - Autio, Karin

PY - 1997

Y1 - 1997

N2 - Branched α-dextrins with different molecular weights were prepared from waxy maize. A series of β-limit dextrins was prepared from α-dextrins and native amylopectin. The fine structure of the dextrin samples was investigated by debranching, and was found to be similar to the unit chain distribution of native amylopectin. The absolute molecular weights of α- and β-limit dextrins and commercial potato amy lose were determined by gel-permeation chromatography (GPC) and with a dual light-scattering detector. Solubilized potato amy lose and α- and β-limit dextrins were mixed at different ratios to give a total concentration of 8%. Dynamic viscoelastic measurements showed that gel formation of amylose was highly dependent both on the ratio of amylose to α-dextrin and on the molecular weight of α-dextrin. α-Dextrin caused an increase of storage modulus, G, when the amylose: α-dextrin ratio was low and the molecular weight of α-dextrin was high. The high-molecular-weight α-dextrin influenced amylose gelation in the same way as native waxy maize starch, but the medium- and low-molecular-weight α-dextrins weakened the gel formation, especially at a ratio of 25:75 (amylose: α-dextrin). When low-molecular-weight β-limit dextrins were mixed with amylose, the resulting gels were more rigid than those in which amylose was mixed with corresponding α-dextrins. When high-molecular-weight β-limit dextrins were mixed with amylose, the resulting gels were weaker.

AB - Branched α-dextrins with different molecular weights were prepared from waxy maize. A series of β-limit dextrins was prepared from α-dextrins and native amylopectin. The fine structure of the dextrin samples was investigated by debranching, and was found to be similar to the unit chain distribution of native amylopectin. The absolute molecular weights of α- and β-limit dextrins and commercial potato amy lose were determined by gel-permeation chromatography (GPC) and with a dual light-scattering detector. Solubilized potato amy lose and α- and β-limit dextrins were mixed at different ratios to give a total concentration of 8%. Dynamic viscoelastic measurements showed that gel formation of amylose was highly dependent both on the ratio of amylose to α-dextrin and on the molecular weight of α-dextrin. α-Dextrin caused an increase of storage modulus, G, when the amylose: α-dextrin ratio was low and the molecular weight of α-dextrin was high. The high-molecular-weight α-dextrin influenced amylose gelation in the same way as native waxy maize starch, but the medium- and low-molecular-weight α-dextrins weakened the gel formation, especially at a ratio of 25:75 (amylose: α-dextrin). When low-molecular-weight β-limit dextrins were mixed with amylose, the resulting gels were more rigid than those in which amylose was mixed with corresponding α-dextrins. When high-molecular-weight β-limit dextrins were mixed with amylose, the resulting gels were weaker.

U2 - 10.1016/S0268-005X(97)80045-8

DO - 10.1016/S0268-005X(97)80045-8

M3 - Article

VL - 11

SP - 471

EP - 477

JO - Food Hydrocolloids

JF - Food Hydrocolloids

SN - 0268-005X

IS - 4

ER -