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Development and evaluation of methods for starch dissolution using asymmetrical flow field-flow fractionation. Part II: Dissolution of amylose

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An Erratum to this article was published on 30 December 2015

Abstract

In this paper, we investigate whether dissolution in water under autoclaving conditions (140 °C, 20 min) or in dimethyl sulfoxide, DMSO (100 °C, 1 h), is preferable for characterization of amylose. Two types of amylose, potato and maize, were dissolved either in water using an autoclave or in DMSO. On the aqueous solutions obtained, the extent of molecular dissolution of the sample (referred to as the dissolution yield) was determined by enzymatic analysis as well as the molecular properties, such as molar mass and root-mean-square radius, obtained with asymmetrical flow field-flow fractionation coupled to multi-angle light scattering and differential refractive index detection (AF4-MALS-dRI). The results showed that both dissolution methods are efficient at dissolving amylose. However, AF4-MALS-dRI analysis revealed substantial differences. Amylose aqueous solutions obtained by dissolution in DMSO were relatively stable over time, but the dissolution method in autoclave caused some degradation of the molecules, and their solutions display a high tendency to retrograde.

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Acknowledgments

Financial support from the Swedish International Development Agency (Sida/SAREC) is gratefully acknowledged.

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Authors and Affiliations

  1. Food Colloids Group, Department of Food Technology, Engineering and Nutrition, Faculty of Engineering LTH, Lund University, PO Box 124, 22100, Lund, Sweden

    Daysi Perez-Rea, Björn Bergenståhl & Lars Nilsson

  2. Centro de Alimentos y Productos Naturales, Universidad Mayor de San Simón, Calle Sucre y parque La Torre, Cochabamba, Bolivia

    Daysi Perez-Rea

Authors
  1. Daysi Perez-Rea
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  2. Björn Bergenståhl
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  3. Lars Nilsson
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Correspondence to Lars Nilsson.

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Published in the topical collection Field- and Flow-based Separations with guest editors Gaetane Lespes, Catia Contado, and Bruce Gale.

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Perez-Rea, D., Bergenståhl, B. & Nilsson, L. Development and evaluation of methods for starch dissolution using asymmetrical flow field-flow fractionation. Part II: Dissolution of amylose. Anal Bioanal Chem 408, 1399–1412 (2016). https://doi.org/10.1007/s00216-015-8894-9

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