Molecular weight characterization and gelling properties of acid - modified starches

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

Research output: Contribution to journalArticleScientificpeer-review

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

Fingerprint

gelling properties
modified starch
Starch
Molecular Weight
Molecular weight
amylopectin
starch
molecular weight
Amylopectin
amylose
Amylose
Acids
acids
Hydrolysis
waxy corn
dextrins
Dextrins
acid hydrolysis
corn starch
Molecular weight distribution

Cite this

Pessa, Erkki ; Suortti, Tapani ; Autio, Karin ; Poutanen, Kaisa. / Molecular weight characterization and gelling properties of acid - modified starches. In: Stärke. 1992 ; Vol. 44, No. 2. pp. 64-69.
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Molecular weight characterization and gelling properties of acid - modified starches. / Pessa, Erkki (Corresponding Author); Suortti, Tapani; Autio, Karin; Poutanen, Kaisa.

In: Stärke, Vol. 44, No. 2, 1992, p. 64-69.

Research output: Contribution to journalArticleScientificpeer-review

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

VL - 44

SP - 64

EP - 69

JO - Starch

JF - Starch

SN - 2192-4236

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