Simple purification (Desalting) procedure to facilitate structural analysis of an alkali-solubilized/neutralized starch solution by intermediate-pressure size-exclusion chromatography

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 13, 2007, Pages 4944-4948

  Kim, Hyun Seok ^a   Huber, Kerry C ^a  

^a UNIVERSITY OF IDAHO   (United States)

Author keywords

Alkaline microwave starch dissolution; Corn starch; Desalting; Intermediate pressure size exclusion chromatography (IPSEC); Starch structure; Wheat starch

Indexed keywords

INORGANIC SALT; STARCH; UREA;

ARTICLE; CHEMISTRY; FLOUR; GEL CHROMATOGRAPHY; ISOLATION AND PURIFICATION; METHODOLOGY; PH; SOLUTION AND SOLUBILITY; WHEAT;

CHROMATOGRAPHY, GEL; FLOUR; HYDROGEN-ION CONCENTRATION; SALTS; SOLUTIONS; STARCH; TRITICUM; UREA;

TRITICUM AESTIVUM; ZEA MAYS;

EID: 34447315803     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf063694p     Document Type: Article

References (27)

1. Roger, P.; Tran, V.; Lesec, J.; Colonna, P. Isolation and characterization of single chain amylose. J. Cereal Sci. 1996, 24; 247-262.
2. Suotti, T.; Gorenstein, M. V.; Roger, P. Determination of the molecular mass of amylose. J. Chromatogr. A 1998, 828, 515- 521.
3. Yoo, S.-H.; Jane, J.-L. Molecular weights and gyration radii of amylopectin determined by high-performance size-exclusion chromatography equipped with multi-angle laser-light scattering and refractive index detectors. Carbohydr. Polym. 2002, 49, 307-314.
4. You, S.; Fiedorowicz, M.; Lim, S.-T. Molecular characterization of wheat amylopectins by multiangle laser light scattering analysis. Cereal Chem. 1999, 76, 116-121.
5. Best, R. B.; Jackson, G. E.; Naidoo, K. E. Modeling the a(1 → 6) branch point of amylopectin in solution. J. Phys. Chem. B 2002, 106, 5091-5098.
6. Aberle, T.; Burchard, W.; Vorwerg, W.; Radosta, S. Conformational contributions of amylose and amylopectin to the structural properties of starches from various sources. Starch 1994, 46, 329-335.
7. Bello-Pérez, L. A.; Colonna, P.; Roger, P.; Paredes-López, O. Macromolecular features of amaranth starch. Cereal Chem. 1998, 75, 395-402.
8. Bello-Pérez, L. A.; Roger, P.; Baud, B.; Colonna, P. Macromolecular features of starches determined by aqueous high-performance size-exclusion chromatography. J. Cereal Sci. 1998, 27, 267-278.
9. Han, X.-Z.; Ao, Z.; Janaswamy, S.; Jane, J.-L.; Chandrasekaran, R.; Hamaker, B. R. Development of a low glycemic maize starch: Preparation and characterization. Biomacromolecules 2006, 7, 1162-1168.
10. You, S.; Lim, S.-T. Molecular characterization of corn starch using an aqueous HPSEC-MALLS-RI system under various dissolution and analytical conditions. Cereal Chem. 2000, 77, 303-308.
11. Han, J.-A.; Lim, S.-T. Structural changes of corn starches by heating and stirring in DMSO measured by SEC-MALLS-RI system. Carbohydr. Polym. 2004, 55, 265-272.
12. Roger, P.; Colonna, P. The influence of chain length on the hydrodynamic behavior of amylose. Carbohydr. Res. 1992, 227, 73-83.
13. Suortti, T.; Pessa, E. Gel permeation chromatographic determination of starches using alkaline eluents. J. Chromatogr. 1991, 536, 251-254.
14. Jackson, D. S.; Choto-owen, C.; Waniska, R. D.; Rooney, L. W. Characterization of starch cooked in alkali by aqueous high-performance size-exclusion chromatography. Cereal Chem. 1988, 65, 493-496.
15. Han, J.-A.; Lim, S.-T. Structural changes in corn starches during alkaline dissolution by vortexing. Carbohydr. Polym. 2004, 55, 193-199.
16. You, S.; Izydorczyk, M. S. Molecular characteristics of barley starches with variable amylose content. Carbohydr. Polym. 2002, 49, 33-42.
17. Roger, P.; Axelos, M. A. V.; Colonna, P. SEC-MALLS and SANS studies applied to solution behavior of linear α-glucans. Macromolecules 2000, 33, 2446-2455.
18. Kim, H.-S.; Higley, J. S.; Huber, K. C. Alkaline dissolution of starch facilitated by microwave heating for analysis by size-exclusion chromatography. J. Agric. Food Chem. 2006, 54, 9664-9669.
19. Shinde, S. V.; Nelson, J. E.; Huber, K. C. Soft wheat starch pasting behavior in relation to A- and B-type granule content and composition. Cereal Chem. 2003, 80, 91-98.
20. Dubois, M.; Gilles, K. A.; Hamilton, J. K.; Rebers, P. A.; Smith, F. Colorimetric method for determination of sugars and related substances. Anal. Chem. 1956, 28, 350-356.
21. Wang, Y.-J.; Wang, L. Structures and properties of commercial maltodextrins from corn, potato, and rice starches. Starch 2000, 52, 296-304.
22. Wang, Y.-J.; Wang, L. Structures of four waxy rice starches in relation to thermal, pasting, and textural properties. Cereal Chem. 2002, 79, 252-256.
23. Han, X. Z.; Ao, Z. H.; Janaswamy, S.; Jane, J. L.; Chandrasekaran, R.; Hamaker, B. R. Development of a low glycemic maize starch: Preparation and characterization. Biomacromolecules 2006, 7, 1162-1168.
24. Primo-Martín, C.; Van de Pijpekamp, A.; Van Vliet, T.; De Jongh, H. H. J.; Plijter, J. J.; Hamer, R. J. The role of the gluten network in the crispness of bread crust. J. Cereal Sci. 2006, 43, 342-352.
25. Fishman, M. L.; Hoagland, P. D. Characterization of starches dissolved in water by microwave heating in a high-pressure vessel. Carbohydr. Polym. 1994, 23, 175-183.
26. Bertolini, A. C.; Souza, E.; Nelson, J. E.; Huber, K. C. Composition and reactivity of A- and B-type starch granules of normal, partial waxy, and waxy wheat. Cereal Chem. 2003, 80, 544-549.
27. Polaske, N. W.; Wood, A. L.; Campbell, M. R.; Nagan, M. C.; Pollak, L. M. Amylose determination of native high-amylose corn starches by differential scanning calorimetry. Starch 2005, 57, 118-123.