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The contribution of amylopectin and ...

Klucinec, Jeffrey David.

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The contribution of amylopectin and amylose to gel behavior of high-amylose maize starches.

Record Type:	Language materials, printed : Monograph/item
Title/Author:	The contribution of amylopectin and amylose to gel behavior of high-amylose maize starches./
Author:	Klucinec, Jeffrey David.
Description:	172 p.
Notes:	Adviser: Donald B. Thompson.
Contained By:	Dissertation Abstracts International61-08B.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=9982352
ISBN:	0599887907

The contribution of amylopectin and amylose to gel behavior of high-amylose maize starches.
Klucinec, Jeffrey David.

The contribution of amylopectin and amylose to gel behavior of high-amylose maize starches. - 172 p.

Adviser: Donald B. Thompson.

Thesis (Ph.D.)--The Pennsylvania State University, 2000.

Using HPLC, debranched β-limit dextrin chains from <italic>waxy </italic> (<italic>wx</italic>) starches with and without the <italic>amylose-extender </italic> (<italic>ae</italic>) mutation (<italic>wx</italic> and <italic> ae wx</italic>) and from the amylopectin (AP) fraction of four non-<italic> wx</italic> starches [<italic>normal</italic> (<italic>n</italic>), <italic> ae dull</italic> (<italic>ae du</italic>), and two <italic>ae</italic> starches, <italic> ae</italic>V and <italic>ae</italic>VII] were separated. The average external chain length (ECL), average internal chain length (ICL) and average core chain length (CCL) were determined. The differences in the ECL's of the branched molecules may be important in understanding gel properties.

ISBN: 0599887907Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

The contribution of amylopectin and amylose to gel behavior of high-amylose maize starches.
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008 110512s2000 eng d
020 $a 0599887907
035 $a (UnM)AAI9982352
035 $a AAI9982352
040 $a UnM $c UnM
100 1 $a Klucinec, Jeffrey David. $3 1262641
245 1 0 $a The contribution of amylopectin and amylose to gel behavior of high-amylose maize starches.
300 $a 172 p.
500 $a Adviser: Donald B. Thompson.
500 $a Source: Dissertation Abstracts International, Volume: 61-08, Section: B, page: 3920.
502 $a Thesis (Ph.D.)--The Pennsylvania State University, 2000.
520 $a Using HPLC, debranched β-limit dextrin chains from <italic>waxy </italic> (<italic>wx</italic>) starches with and without the <italic>amylose-extender </italic> (<italic>ae</italic>) mutation (<italic>wx</italic> and <italic> ae wx</italic>) and from the amylopectin (AP) fraction of four non-<italic> wx</italic> starches [<italic>normal</italic> (<italic>n</italic>), <italic> ae dull</italic> (<italic>ae du</italic>), and two <italic>ae</italic> starches, <italic> ae</italic>V and <italic>ae</italic>VII] were separated. The average external chain length (ECL), average internal chain length (ICL) and average core chain length (CCL) were determined. The differences in the ECL's of the branched molecules may be important in understanding gel properties.
520 $a The importance of the nature of the amylopectin and the amylose:amylopectin ratio in the gelation of high-amylose maize starch was examined by preparing gels of amylose (AM) from <italic>ae</italic>VII mixed with <italic>wx</italic>, with acid-hydrolyzed <italic>wx</italic> (AH-<italic>wx</italic>), with <italic> ae wx</italic>, or with <italic>wx</italic> β-limit dextrin. Gels of 7.5% starch in 20% DMSO were examined by differential scanning calorimetry and dynamic oscillatory rheometry. Sols of 1.88 or 3.75% AM with the remainder either <italic>wx</italic> or AH-<italic>wx</italic> developed a measurable G<super>′</super> within one day, more quickly than for <italic>wx</italic> or AH-<italic>wx</italic> sols without AM. Gels of AM with either <italic> wx</italic> or AH-<italic>wx</italic> developed a retrogradation enthalpy (ΔH) which was higher than for those sols without AM when the ΔH values were normalized for the branched molecule content. The G<super>′ </super> and ΔH of all gels containing <italic>ae wx</italic> did not change after 1 day. During heating of the gels to 80°C, most of the G<super> ′</super> at 25°C was lost, indicating that the initial gel structure was not due to a thermally-stable AM network. Gelation is proposed to be due to physical junction zones (PJZs) between AM molecules (AM-AM), AM and branched molecules (AM-BR), and branched molecules (BR-BR). Relative to the gels of 1.88% AM with either <italic>wx</italic>, AH-<italic>wx</italic> or <italic> ae wx</italic>, the higher G<super>′</super> and ΔH of the respective gels of 3.75% AM suggests that AM-BR PJZs are important in gel formation when AM comprises half the starch. The mixture of 3.75% AM and <italic>ae wx</italic> behaved most similarly to high-amylose maize starch. The development of a starch gel is affected by both the nature of the amylopectin as well as the amylose:amylopectin ratio of the gel.
590 $a School code: 0176.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0359
710 2 0 $a The Pennsylvania State University. $3 699896
773 0 $t Dissertation Abstracts International $g 61-08B.
790 $a 0176
790 1 0 $a Thompson, Donald B., $e advisor
791 $a Ph.D.
792 $a 2000
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=9982352