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Starch crystal solubility and starch granule gelatinisation
Perrine Crochet1, Thierry Beauxis-Lagrave, Timothy R Noel
1Molecular Biophysics Group, Institute of Food Research, Norwich Research Park, Colney Lane, Norwich, NR4 7UA, UK.
Carbohydrate Research
|December 29, 2004
Summary
The B-type crystal polymorph of short chain amylose is more soluble than the A-type. Sucrose addition reduced solubility and preferential short-chain dissolution in amylose crystals.
Area of Science:
- Carbohydrate Chemistry
- Physical Chemistry of Polymers
- Food Science
Background:
- Amylose exists in different crystalline forms (polymorphs), impacting its physical properties.
- Understanding amylose solubility is crucial for food processing and material science applications.
- Differential scanning calorimetry (DSC) is a key technique for studying thermal transitions in biopolymers.
Purpose of the Study:
- To investigate the solubility and dissolution behavior of A- and B-type short chain amylose crystals.
- To compare the dissolution characteristics of different amylose polymorphs.
- To assess the influence of sucrose on amylose crystal solubility and dissolution.
Main Methods:
- Direct measurement of solubility.
- Differential scanning calorimetry (DSC) for dissolution behavior analysis.
- Analysis of dissolved amylose chain composition.
Main Results:
- B-type amylose crystals exhibited higher solubility than A-type crystals.
- Dissolution in DSC was influenced by superheating (24-28°C).
- Preferential solubilization of shorter chains occurred at lower temperatures, reduced by 30% sucrose.
Conclusions:
- Amylose crystal polymorph influences solubility, with B-type being more soluble.
- Sucrose acts as an inhibitor, decreasing both overall solubility and preferential short-chain dissolution.
- Calorimetric data on crystal dissolution shows similarities and differences with native starch gelatinization, highlighting cooperative effects.