Effect of acid–alcohol treatment on the molecular structure and physicochemical properties of maize and potato starches

• Published in: Carbohydrate polymers Vol. 53; no. 4; pp. 475 - 482
• Main Authors: Lin, Jheng-Hua, Lee, Shyh-Yang, Chang, Yung-Ho
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.09.2003; Elsevier Science
• Subjects: Acid–alcohol treatment; Applied sciences; Exact sciences and technology; High-performance size exclusion chromatography; Natural polymers; Physicochemistry of polymers; Starch; Starch and polysaccharides; Acid–alcohol treatment; Starch; High-performance size exclusion chromatography; Starch: Acid-alcohol treatment; Particle size; Molecular weight distribution; Chemical degradation; Experimental study; Property processing relationship; Corn starch; Transformation temperature; Starch granule; Alcoholysis; Potato starch; Water solubility; Reaction time; Oside polymer; Kinetics; Acid medium
• ISSN: 0144-8617; 1879-1344
• DOI: 10.1016/S0144-8617(03)00145-0

The molecular structure and physicochemical properties of acid–alcohol treated maize and potato starches (0.36% HCl in methanol at 25 °C for 1–15 days) were investigated. The yields of the modified starches were ranging from 91 to 100%. The average granule size of modified starches decreased slightly. The solubility of starches increased with the increase of treatment time, and the pasting properties confirmed the high solubility of modified starches. The gelatinization temperatures and range of gelatinization increased with the increase of treatment time except T o (onset temperature) of maize starch. Molecular structures of modified starches suggested the degradation of starches occurred mostly within the first 5 days of treatment, and degradation rate of potato starch was higher than maize starch both in amylopectin and in amylose. Maize starch was found less susceptible to acid–alcohol degradation than potato starch.