Heat-induced structural changes of acid-hydrolysed and hypochlorite-oxidized barley starches

Karin Autio, Tapani Suortti, Antti Hamunen, Kaisa Poutanen

Research output: Contribution to journalArticleScientificpeer-review

14 Citations (Scopus)

Abstract

The effects of hydrolysis and oxidation on the heat-induced structural changes of barley starch dispersions were studied by dynamic viscoelastic methods and light microscopy. The effects of the modifications on the molecular weight of amylose and amylopectin were investigated by high-performance liquid chromatography (HPLC) with post-column iodine staining. Comparison of the molecular weights of oxidized and acid-hydrolysed barley starch dispersions with the same limiting viscosity values showed that the molecular weight of amylose was decreased more by oxidation than by hydrolysis, whereas the molecular weight of amylopectin was reduced to the same degree. Relative to acid hydrolysis, oxidation also reduced the temperature at which gel-formation occurred and weakened the gels. Irrespective of the type of modification, large amounts of granule residues were left after heating at 120 °C for 20 min. Microstructural studies of the gels showed that both hydrolysed and oxidized starches underwent phase separation into amylose- and amylopectin-rich phases.
Original languageEnglish
Pages (from-to)155-161
Number of pages7
JournalCarbohydrate Polymers
Volume29
Issue number2
DOIs
Publication statusPublished - 1996
MoE publication typeA1 Journal article-refereed

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Hypochlorous Acid
Amylopectins
Amylopectin
Starch
Amylose
Molecular weight
Hydrolysis
Acids
Gels
Dispersions
Oxidation
High performance liquid chromatography
Iodine
Phase separation
Optical microscopy
Viscosity
Heating
Hot Temperature
Temperature

Cite this

Autio, Karin ; Suortti, Tapani ; Hamunen, Antti ; Poutanen, Kaisa. / Heat-induced structural changes of acid-hydrolysed and hypochlorite-oxidized barley starches. In: Carbohydrate Polymers. 1996 ; Vol. 29, No. 2. pp. 155-161.
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abstract = "The effects of hydrolysis and oxidation on the heat-induced structural changes of barley starch dispersions were studied by dynamic viscoelastic methods and light microscopy. The effects of the modifications on the molecular weight of amylose and amylopectin were investigated by high-performance liquid chromatography (HPLC) with post-column iodine staining. Comparison of the molecular weights of oxidized and acid-hydrolysed barley starch dispersions with the same limiting viscosity values showed that the molecular weight of amylose was decreased more by oxidation than by hydrolysis, whereas the molecular weight of amylopectin was reduced to the same degree. Relative to acid hydrolysis, oxidation also reduced the temperature at which gel-formation occurred and weakened the gels. Irrespective of the type of modification, large amounts of granule residues were left after heating at 120 °C for 20 min. Microstructural studies of the gels showed that both hydrolysed and oxidized starches underwent phase separation into amylose- and amylopectin-rich phases.",
author = "Karin Autio and Tapani Suortti and Antti Hamunen and Kaisa Poutanen",
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Heat-induced structural changes of acid-hydrolysed and hypochlorite-oxidized barley starches. / Autio, Karin; Suortti, Tapani; Hamunen, Antti; Poutanen, Kaisa.

In: Carbohydrate Polymers, Vol. 29, No. 2, 1996, p. 155-161.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Heat-induced structural changes of acid-hydrolysed and hypochlorite-oxidized barley starches

AU - Autio, Karin

AU - Suortti, Tapani

AU - Hamunen, Antti

AU - Poutanen, Kaisa

N1 - Project code: B6SU00099

PY - 1996

Y1 - 1996

N2 - The effects of hydrolysis and oxidation on the heat-induced structural changes of barley starch dispersions were studied by dynamic viscoelastic methods and light microscopy. The effects of the modifications on the molecular weight of amylose and amylopectin were investigated by high-performance liquid chromatography (HPLC) with post-column iodine staining. Comparison of the molecular weights of oxidized and acid-hydrolysed barley starch dispersions with the same limiting viscosity values showed that the molecular weight of amylose was decreased more by oxidation than by hydrolysis, whereas the molecular weight of amylopectin was reduced to the same degree. Relative to acid hydrolysis, oxidation also reduced the temperature at which gel-formation occurred and weakened the gels. Irrespective of the type of modification, large amounts of granule residues were left after heating at 120 °C for 20 min. Microstructural studies of the gels showed that both hydrolysed and oxidized starches underwent phase separation into amylose- and amylopectin-rich phases.

AB - The effects of hydrolysis and oxidation on the heat-induced structural changes of barley starch dispersions were studied by dynamic viscoelastic methods and light microscopy. The effects of the modifications on the molecular weight of amylose and amylopectin were investigated by high-performance liquid chromatography (HPLC) with post-column iodine staining. Comparison of the molecular weights of oxidized and acid-hydrolysed barley starch dispersions with the same limiting viscosity values showed that the molecular weight of amylose was decreased more by oxidation than by hydrolysis, whereas the molecular weight of amylopectin was reduced to the same degree. Relative to acid hydrolysis, oxidation also reduced the temperature at which gel-formation occurred and weakened the gels. Irrespective of the type of modification, large amounts of granule residues were left after heating at 120 °C for 20 min. Microstructural studies of the gels showed that both hydrolysed and oxidized starches underwent phase separation into amylose- and amylopectin-rich phases.

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DO - 10.1016/0144-8617(96)00012-4

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JF - Carbohydrate Polymers

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ER -