Leaching of Amylose from Wheat and Corn Starch

  • Yong-Cheng Shi
  • Paul A. Seib
  • Sharon P. W. Lu
Part of the Advances in Experimental Medicine and Biology book series (AEMB, volume 302)

Abstract

Wheat starch gave a 21% yield (based on starch) of amylose (AM) when leached at 3% solids under mild agitation, and at a heating rate of 10°C/min to 95°C followed by holding at least 10 min. Annealing wheat starch prior to leaching at 95°C or using a heating rate of 1°C/min during leaching, increased AM yield from 21% to 23% at 3.0% starch solids, and 8% to 16% at 4.5% starch solids. At 0.5% solids, almost all wheat AM (29% of starch) was solubilized into the continuous phase at 95°C, but only one-half of the lipid in the starch co-leached with AM. Corn starch behaved similarly to wheat starch during leaching below 1.5% starch solids, while at 3.0% almost 40% more AM was obtained from wheat than corn starch. Wheat AM molecules isolated by leaching were larger than those obtained by crystallizing its n-butanol complex, and they gave a different size-distribution as evidenced by high-performance size-exclusion chromatography. A triangular phase diagram was useful in depicting the overall process of leaching AM from starch. The critical concentrations of wheat (5.4%) and corn (5.2%) starches were determined using phase diagrams.

Keywords

Starch Granule Corn Starch Wheat Starch Gelatinization Temperature Native Starch 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media New York 1991

Authors and Affiliations

  • Yong-Cheng Shi
    • 1
  • Paul A. Seib
    • 1
  • Sharon P. W. Lu
    • 2
  1. 1.Department of Grain Science and IndustryKansas State UniversityManhattanUSA
  2. 2.Campbell Soup Co.CamdenUSA

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