Amylose Chain Association Based On Differential Scanning Calorimetry |
| |
| Authors: | D SIEVERT P WÜSCH |
| |
| Affiliation: | Authors Sievet and Würsch are with the NestléResearch Center, Vers-chez-les-Blanc, P.O. Box 44, 1000 Lausanne 26, Switzerland. |
| |
| Abstract: | Amylose and lipid depleted starches from amylomaize, pea, maize, wheat, potato, and waxy maize were heated from 20°C to 180°C, cooled to 4°C, and then reheated to 180°C in a differential scanning calorimeter (DSC) in excess water. Cooling curves of the amylose and starch melts showed exothermic transitions (< 70°C) attributed to the mechanism of amylose chain association. Amylose/amylopectin mixtures covering the range 0–95% amylose were similarly heated and cooled. The association of linear amylose chains was restricted by amylopectin. |
| |
| Keywords: | amylose amylopectin starch DSC |
|
|
