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Leaching of Amylose from Wheat and Corn Starch

  • Chapter
Water Relationships in Foods

Part of the book series: Advances in Experimental Medicine and Biology ((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.

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Authors and Affiliations

  1. Department of Grain Science and Industry, Kansas State University, Manhattan, KS, 66506, USA

    Yong-Cheng Shi & Paul A. Seib

  2. Campbell Soup Co., Camden, NJ, 08101, USA

    Sharon P. W. Lu

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  1. Yong-Cheng Shi
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  2. Paul A. Seib
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  1. Fundamental Science Group, Nabisco Brands, Inc., P.O. 1943, 200 DeForest Ave., East Hanover, NJ, 07936, USA

    Harry Levine (Senior Principal Scientist) & Louise Slade (Research Fellow) (Senior Principal Scientist) &  (Research Fellow)

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© 1991 Springer Science+Business Media New York

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Shi, YC., Seib, P.A., Lu, S.P.W. (1991). Leaching of Amylose from Wheat and Corn Starch. In: Levine, H., Slade, L. (eds) Water Relationships in Foods. Advances in Experimental Medicine and Biology, vol 302. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-0664-9_37

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  • DOI: https://doi.org/10.1007/978-1-4899-0664-9_37

  • Publisher Name: Springer, Boston, MA

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  • Online ISBN: 978-1-4899-0664-9

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