Molecular weight characterization and gelling properties of acid - modified starches

Erkki Pessa; Tapani Suortti; Karin Autio; Kaisa Poutanen

doi:10.1002/star.19920440209

Molecular weight characterization and gelling properties of acid - modified starches

Erkki Pessa (Corresponding Author), Tapani Suortti, Karin Autio, Kaisa Poutanen

Research output: Contribution to journal › Article › Scientific › peer-review

26 Citations (Scopus)

Abstract

The reduction in the molecular weight distribution during acid hydrolysis of ordinary and waxy maize starch occured in two stages: first amylopectin degraded to intermediate high molecular weight polysac‐charides, secondly, these were further hydrolyzed. The amylose moiety of ordinary and high‐amylose starch was not affected very much by the hydrolysis conditions used (0.1–1 M HCI, 40°C, 0.3–4 h), but the gelling properties of starch weakened. The amylopectin degradation products, probably branched dextrins, were shown to hinder the gel formation of amylose in the starch pastes.

Original language	English
Pages (from-to)	64-69
Journal	Stärke
Volume	44
Issue number	2
DOIs	https://doi.org/10.1002/star.19920440209
Publication status	Published - 1992
MoE publication type	A1 Journal article-refereed

Access to Document

10.1002/star.19920440209

Cite this

@article{db1eef1555524879943ea33cb653048e,

title = "Molecular weight characterization and gelling properties of acid - modified starches",

abstract = "The reduction in the molecular weight distribution during acid hydrolysis of ordinary and waxy maize starch occured in two stages: first amylopectin degraded to intermediate high molecular weight polysac‐charides, secondly, these were further hydrolyzed. The amylose moiety of ordinary and high‐amylose starch was not affected very much by the hydrolysis conditions used (0.1–1 M HCI, 40°C, 0.3–4 h), but the gelling properties of starch weakened. The amylopectin degradation products, probably branched dextrins, were shown to hinder the gel formation of amylose in the starch pastes.",

author = "Erkki Pessa and Tapani Suortti and Karin Autio and Kaisa Poutanen",

note = "Project code: ELI400505",

year = "1992",

doi = "10.1002/star.19920440209",

language = "English",

volume = "44",

pages = "64--69",

journal = "Starch",

issn = "2192-4236",

publisher = "Wiley-VCH Verlag",

number = "2",

}

TY - JOUR

T1 - Molecular weight characterization and gelling properties of acid - modified starches

AU - Pessa, Erkki

AU - Suortti, Tapani

AU - Autio, Karin

AU - Poutanen, Kaisa

N1 - Project code: ELI400505

PY - 1992

Y1 - 1992

N2 - The reduction in the molecular weight distribution during acid hydrolysis of ordinary and waxy maize starch occured in two stages: first amylopectin degraded to intermediate high molecular weight polysac‐charides, secondly, these were further hydrolyzed. The amylose moiety of ordinary and high‐amylose starch was not affected very much by the hydrolysis conditions used (0.1–1 M HCI, 40°C, 0.3–4 h), but the gelling properties of starch weakened. The amylopectin degradation products, probably branched dextrins, were shown to hinder the gel formation of amylose in the starch pastes.

AB - The reduction in the molecular weight distribution during acid hydrolysis of ordinary and waxy maize starch occured in two stages: first amylopectin degraded to intermediate high molecular weight polysac‐charides, secondly, these were further hydrolyzed. The amylose moiety of ordinary and high‐amylose starch was not affected very much by the hydrolysis conditions used (0.1–1 M HCI, 40°C, 0.3–4 h), but the gelling properties of starch weakened. The amylopectin degradation products, probably branched dextrins, were shown to hinder the gel formation of amylose in the starch pastes.

U2 - 10.1002/star.19920440209

DO - 10.1002/star.19920440209

M3 - Article

SN - 2192-4236

VL - 44

SP - 64

EP - 69

JO - Starch

JF - Starch

IS - 2

ER -

Molecular weight characterization and gelling properties of acid - modified starches

Abstract

Access to Document

Fingerprint

Cite this