Molecular characterisation of sago starch using gel permeation chromatography multi-angle laser light scattering

Sains Malaysiana

Volumn 39, Issue 6, 2010, Pages 969-973

  Othman, Zainon ^a   Al Assaf, Saphwan ^b   Hassan, Osman ^c  

^a MALAYSIAN NUCLEAR AGENCY   (Malaysia)

^b GLYNDWR UNIVERSITY   (United Kingdom)

^c UNIVERSITI KEBANGSAAN MALAYSIA   (Malaysia)

Author keywords

GPC MALLS; Radius of gyration; Sago starch; Weight average molecular weight

Indexed keywords

EID: 78650478140     PISSN: 01266039     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (15)

1. Ahmad, F.B., Williams, P.A., Doublier, J.L., Durand, S. & Buleon, A. 1999. Physico-chemical characterisation of sago starch. Carbohydrate Polymers 38: 361-370.
2. Al-Assaf, S., Phillips, G.O. & Williams, P.A. 2005. Studies on acacia exudate gums. Part I: the molecular weight of Acacia Senegal gum exudates. Food Hydrocolloids 19: 647-660. (Pubitemid 40292919)
3. Bello-Pe'rez, L.A., Roger, P., Baud, B. & Colonna, P. 1998a. Macromolecular features of starches determined by aqueous high-performance size exclusion chromatography. J. Cereal Science 27:267-278.
4. Bello-Perez, L.A., Roger, P., Colonna, P. & Paredes-Lopez. O. 1998b. Laser light scattering of high amylose and high amylopectin materials, stability in water after microwave dispersion. Carbohydrate Polymers 37: 383-394. (Pubitemid 128427743)
5. Cornell, H.J., Rixa, C.J. & McGraneb, S.J. 2002. Viscormetric properties of solutions of amylose and amylopectin in aqdeous potassium thiocyanate. Starch/Strake 54: 517-526.
6. Fishman, M.L. & Hoagland, P.D. 1994. Characterisation of starches dissolved in water by microwave heating in a high pressure vessel. Carbohydrate Polymers 23: 175-183.
7. Gidley, M.J. & Bulpin, P.V. 1987. Crystallization of maltooligosaccharides as model of the crystalline forms of starch: minimum chain length requirement for the formation of double helices. Carbohydrate Research 161: 291-300.
8. Lu, S., Chen, L.N. & Lii, C.Y. 1997. Relations between the fine structure, physicochemical properties, and retrogradation of amylopectin from Taiwan rice varieties. Cereal Chemistry 74: 34-39. (Pubitemid 27402881)
9. Millan-Testa, C.E., Mendez-Montealvo, M.G., Ottenhof, M.-A., Farhat, I.A. & Bello-Perez, L. A 2005. Determination of the molecular and structural characteristics of okenia, mango, and banana starches. J. Agric. Food Chem. 53(3): 495-501.
10. Mua, J.P. & Jackson, D.S. 1997. Relationships between functional attributes and molecular structures of amylose and amylopectin fractions from corn starch. J. Agric. Food Chem. 45 (10): 3848-3854.
11. Praznik, W., Huber, A., Watzinger, S. & Beck, R.H.F. 1994. Molecular characteristics of high amylose starches. Starch/ Starke 46 (3): 88-94.
12. Roger, P., Bello-Perezl, L.A. & Colonna, P. 1999. Contribution of amylose and amylopectin to the light scattering behaviour of starches in aqueous solution. Polymer 40: 6897-6909. (Pubitemid 29434885)
13. Sokhey, A.S. & Chinnaswamy, R. 1993. Chemical and molecular properties of irradiated starch extrudates. Cereal Chemistry 70 (3): 260-268.
14. Vorwerg, W., Radosta, S. & Leibnitz, E. 2002. Study of a preparative-scale process for the production of amylose. Carbohydrate Polymers 47:181-189. (Pubitemid 33018659)
15. Wyatt, P. J. 1993. Light scattering and the absolute characterization of macromolecules. Anal. Chim. Acta 272: 1-40.