Structural characteristics and physicochemical properties of oxidized corn starches varying in amylose content.
The effects of amylose content on the extent of oxidation and the distribution of carboxyl groups in hypochlorite-oxidized corn starches were investigated. Corn starches including waxy corn starch (WC), common corn starch (CC), and 50% and 70% high-amylose corn starches (AMC) were oxidized with NaOCl at three concentrations (0.8%, 2%, and 5%). Carboxyl and carbonyl content of oxidized starches increased with increasing NaOCl concentration. High-AMC (70%) had slightly higher carboxyl and carbonyl contents at 0.8% NaOCl, whereas WC had significantly higher carboxyl and carbonyl contents at 2% and 5% NaOCl levels. Carbohydrate profiles by high-performance size-exclusion chromatography indicate that amylose was more susceptible to depolymerization than amylopectin. Degradation of amylopectin long chains (DP >24) was more pronounced in WC and CC than in AMCs. The crystalline lamellae of WC started to degrade at 2% NaOCl, but those of the other corn starches remained intact even at 5% NaOCl level according to X-ray crystallinity. By using anion-exchange chromatography for separation and size-exclusion chromatography for characterization, carboxyl groups were found to be more concentrated on amylopectin than on amylose, particularly in AMCs. Oxidation decreased gelatinization temperature and enthalpy with WC showing the most decrease and 70% AMC showing the least. The gelatinization enthalpy of 50% AMC decreased significantly faster than those of CC and 70% AMC after 0.8% oxidation. Retrogradation of amylopectin slightly increased after oxidation with increasing oxidation level. The peak viscosities of oxidized WC and CC were higher than those of their native counterparts at 0.8% NaOCl, but this increase was not observed in AMCs. The setback viscosities of 2% NaOCl-oxidized 50% and 70% AMCs were much higher than those of the unmodified counterparts. The extent of oxidation and physicochemical properties of oxidized starches varied greatly with the amylase:amylopectin ratio of corn starches. Amylose was suggested to play an important role in controlling the oxidation efficiency.
Kuakpetoon
Daris
D
Department of Food Science, University of Arkansas, Fayetteville, 72704, USA.
Wang
Ya-Jane
YJ
D000687:Amylopectin / Q000032:analysis / Q000737:chemistry; D000688:Amylose / Q000032:analysis / Q000737:chemistry*; D002152:Calorimetry, Differential Scanning / Q000379:methods; D002852:Chromatography, Ion Exchange / Q000379:methods; D018360:Crystallography, X-Ray / Q000379:methods; D006868:Hydrolysis; D006997:Hypochlorous Acid / Q000737:chemistry; D010084:Oxidation-Reduction; D044367:Phase Transition; D013213:Starch / Q000032:analysis / Q000737:chemistry*; D013816:Thermodynamics; D044366:Transition Temperature; D003313:Zea mays / Q000737:chemistry*
D006997:Hypochlorous Acid; D013213:Starch; D000688:Amylose; D000687:Amylopectin