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Related Experiment Videos

Damaged starch characterisation by ultracentrifugation.

Richard F Tester1, Trushar Patel, Stephen E Harding

  • 1Department of Biological and Biomedical Sciences, Glasgow Caledonian University, Cowcaddens Road, Glasgow G4 0BA, UK. r.f.tester@gcal.ac.uk

Carbohydrate Research
|November 22, 2005
PubMed
Summary

Ball milling damages starch by fragmenting amylopectin molecules, altering their size distribution. This damage primarily affects amylopectin, not amylose, with varying fragmentation patterns across different starch types.

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Area of Science:

  • Carbohydrate Chemistry
  • Biophysical Chemistry
  • Materials Science

Background:

  • Starch structure and damage are critical for its functional properties.
  • Ball milling is a method used to induce physical damage in starch granules.
  • Understanding how mechanical stress affects starch molecular size is important for food processing and material applications.

Purpose of the Study:

  • To compare the relative molecular size distributions of damaged starches (waxy maize, pea, maize) using analytical ultracentrifugation.
  • To investigate the impact of varying degrees of ball milling damage on starch components (amylopectin and amylose).
  • To elucidate the fragmentation patterns of amylopectin and potential interactions with amylose under mechanical stress.

Main Methods:

  • Solubilization of starch samples in 90% dimethyl sulfoxide.

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  • Determination of relative size distributions via analytical ultracentrifugation, measuring sedimentation coefficients (s(20,w)).
  • Normalization of sedimentation coefficients to standard conditions for comparative analysis.

    • Main Results:

    • Native starches showed distinct modal sizes for amylopectin (50-79S) and amylose (12-14S).
    • Ball milling induced fragmentation of amylopectin, generating smaller components that approached amylose sedimentation coefficients.
    • Waxy maize showed conversion of 50S amylopectin to 14S, pea starch showed fragments adding to the 14S amylose fraction, and maize starch produced more fragments, including 11S material.

    Conclusions:

    • Mechanical damage via ball milling primarily degrades the amylopectin fraction of starch.
    • The fragmentation of amylopectin leads to the formation of smaller molecular size components, some resembling amylose.
    • Differences in damage profiles between pea and maize starches may be influenced by lipid-complexed amylose in maize starch.