title: Solvent effects on starch dissolution and gelatinization.
abstract: The disruption of starch granular structure during dissolution in varying concentrations of N-methyl morpholine N-oxide (NMMO) has been studied using three maize starches with varying ratios of amylose and amylopectin. Behavior in NMMO has been characterized by differential scanning calorimetry (DSC), microscopy, rapid viscosity analysis (RVA), and rheometry. Exothermic transitions were observed for the three starches in both 78 and 70% NMMO; the transition changed to an endotherm at 60 and 50% NMMO. Consistent with DSC, hot stage microscopy showed that starch granules dissolved at NMMO concentrations of 78 and 70%, whereas in 60 and 50% NMMO, gelatinization behavior similar to that found for starch in water was observed. Mechanical spectroscopy revealed the dominant viscous behavior (G″ > G') of starch at NMMO concentrations of 70 and 78% and more elastic behavior (G' > G″) at lower concentrations. Starch solutions in 78% NMMO obey the Cox-Merz rule, suggesting that the solutions are homogeneous on a molecular level.
authors.affiliation: Division of Food Sciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, LE12 5RD, United Kingdom.
authors.forename: Nagamani
authors.initials: N
authors.lastname: Koganti
authors.forename: John R
authors.initials: JR
authors.lastname: Mitchell
authors.forename: Roger N
authors.initials: RN
authors.lastname: Ibbett
authors.forename: Tim J
authors.initials: TJ
authors.lastname: Foster
mesh_terms: D000687:Amylopectin / Q000737:chemistry; D000688:Amylose / Q000737:chemistry; D002152:Calorimetry, Differential Scanning; D005780:Gelatin / Q000737:chemistry*; D012995:Solubility; D012997:Solvents / Q000737:chemistry*; D013213:Starch / Q000737:chemistry*; D014783:Viscosity; D003313:Zea mays / Q000737:chemistry
chemical_list: D012997:Solvents; D005780:Gelatin; D013213:Starch; D000688:Amylose; D000687:Amylopectin