Dilute Solution Viscosities of Starch, Amylose, and Amylopectin

Viscosity measurements of dimethyl sulfoxide soluble portions of starch, amylose, and amylopectin were carried out at 25-45°C. The results are as follows. 1) The limiting viscosity number [η] of amylose varies remarkably with temperature and [η] of amylopectin is temperature-independent. [η] of star...

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Bibliographic Details
Published inKOBUNSHI RONBUNSHU Vol. 37; no. 6; pp. 441 - 444
Main Author MURAKAMI, Ryoichi
Format Journal Article
LanguageEnglish
Japanese
Published The Society of Polymer Science, Japan 25.06.1980
Subjects
Amylopectin
Amylose
Amylose-Amylopectin Blends
Solution Viscosities
Starch
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Summary:Viscosity measurements of dimethyl sulfoxide soluble portions of starch, amylose, and amylopectin were carried out at 25-45°C. The results are as follows. 1) The limiting viscosity number [η] of amylose varies remarkably with temperature and [η] of amylopectin is temperature-independent. [η] of starch shows intermediate behavior of these components. 2) Above 30°C [η] of an amylose-amylopectin blend in 3: 7 in weight agrees with that of starch, however, at 25°C, [η] of the blend differs greatly from that of starch. 3) At 25°C [η] values of amylose-amylopectin blends in 3: 7-9: 1 are smaller than the values estimated on the additivity of the two components. At 45°C [η] values of the blends agree with the estimated values.
ISSN:0386-2186
1881-5685
DOI:10.1295/koron.37.441