Molecular degradation rate of rice and corn starches during acid-methanol treatment and its relation to the molecular structure of starch.
The degradation rates of rice and corn starches with different contents of amylose treated in methanol containing 0.36% HCl at 25 degrees C for 1-15 days were evaluated by monitoring the weight average degree of polymerization of starch. A two-stage degradation pattern during acid-methanol treatment was found for the starches studied, which were the slow (first) and the rapid (second) degradation stages. Waxy starches showed a shorter time period of the first stage than that of nonwaxy starch. Rice starch showed a shorter time period of the first stage and a higher degradation rate of the second stage than the counterpart corn starch with similar amylose content. Despite the botanic source and amylose content of starch, the degradation rate of starch in the second stage significantly (p < 0.05) correlated to the S/L ratio (r = -0.886) and polydispersity (r = 0.859) of amylopectin branch chains of native starch.
Lin
Jheng-Hua
JH
Department of Food and Nutrition, Providence University, Shalu, Taiwan.
Chang
Yung-Ho
YH
D000688:Amylose / Q000737:chemistry; D006851:Hydrochloric Acid; D007700:Kinetics; D000432:Methanol / Q000737:chemistry*; D015394:Molecular Structure; D012275:Oryza / Q000737:chemistry*; D013213:Starch / Q000737:chemistry*; D003313:Zea mays / Q000737:chemistry*
D013213:Starch; D000688:Amylose; D006851:Hydrochloric Acid; D000432:Methanol