Molecular weight characterization and gelling properties of acid - modified starches

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

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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 languageEnglish
Pages (from-to)64-69
JournalStärke
Volume44
Issue number2
DOIs
Publication statusPublished - 1992
MoE publication typeA1 Journal article-refereed

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