Hydrodynamic radii of solubilized high amylose native and modified starches by pulsed field gradient NMR diffusion measurements

YM Lim; S Yao; SL Gras; C McSweeney; T Lockett; MA Augustin; PR Gooley

Journal article

Hydrodynamic radii of solubilized high amylose native and modified starches by pulsed field gradient NMR diffusion measurements

YM Lim, S Yao, SL Gras, C McSweeney, T Lockett, MA Augustin, PR Gooley

Food Hydrocolloids | ELSEVIER SCI LTD | Published : 2014

DOI: 10.1016/j.foodhyd.2014.01.030

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Abstract

Over the last decade, there has been an increase in the application of pulsed field gradient nuclear magnetic resonance (PFG NMR) to characterize food materials. In this work, PFG NMR was used to examine the impact of chemical modification on properties of solubilized high amylose starches obtained from heated (121°C for 15min) starch suspensions (0.5% w/w). The starches examined were high amylose maize starch (HAMS) and high amylose maize starch chemically modified with acetate (HAMSA), propionate (HAMSP) and butyrate (HAMSB) at degree of substitution (DS) of 0.2. The hydrothermal treatment solubilized 3.36-4.96% of the starch in all samples, corresponding to concentrations of 10.36-10.91μM..

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University of Melbourne Researchers

Sally Gras Author

Paul Gooley Author

Grants

Funding Acknowledgements

We thank Dr Julie Clarke and Ben Scherer of CSIRO Animal Food and Health Sciences (Adelaide, Australia) for the provision of starches. We also thank Paul O'Donnell and Ching Seng Ang from the Mass Spectrometry and Proteomics Facility at Bio21 Institute for their assistance. The research presented is supported in part by a CSIRO OCE Postgraduate Scholarship and University of Melbourne MIFRS Scholarship. NMR instrument grants by the State of Victoria and the Australian Research Council are acknowledged.