Abstract
Our group is involved in research studies based upon the relation between macromolecular features and functional properties of starch and starchy products. Starch is a mixture of mainly two polysaccharides: amylose, the essentially linear component, and amylopectin, the other more branched component. Light scattering techniques have been used to find these macromolecular features. In particular, static (SLS) and dynamic (DLS) light scattering techniques and coupling between size exclusion chromatography and multi-angle-laser-light-scattering (SEC-MALLS) have been applied. A review of some recent results obtained by these techniques from our laboratory are presented, with in the order of complexity:
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the behaviour of synthetic amylose in different aqueous solvents;
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the molecular weight distribution of amylose fractions extracted from starch;
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what can be obtained or expected when amylopectin is studied by LS;
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the macromolecular features of starch with the influence of the amylose content.
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Roger, P., Colonna, P. (1997). Use of Light Scattering to Characterize the Polysaccharides of Starch. In: Pike, E.R., Abbiss, J.B. (eds) Light Scattering and Photon Correlation Spectroscopy. NATO ASI Series, vol 40. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-5586-1_18
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DOI: https://doi.org/10.1007/978-94-011-5586-1_18
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