Molecular structure of amylopectin from amaranth starch and its effect on physicochemical properties

Xiangli Kong, Eric Bertoft, Jinsong Bao, Harold Corke*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

61 Scopus citations

Abstract

The molecular structure of amylopectin and its φ{symbol},β-limit dextrins from starch of 13 amaranth cultivars was determined by HPAEC-PAD after debranching. Chain length profiles of amylopectins showed bimodal distributions. The molar-based ratios of the average chain lengths of amylopectins (CLap) ranged from 17.41 to 18.22. The molar-based average chain lengths (CLld) and average B-chain lengths (BCLld) of φ{symbol},β-limit dextrins varied from 7.68 to 8.05, and from 14.10 to 14.73, respectively. Correlation analysis indicated that most structural parameters were positively correlated with thermal properties with few exceptions, whereas the content of fraction fa′ ("′" stands for molar-based chain length ratio) was negatively correlated with the thermal properties. Pasting properties of cold paste viscosity (CPV) and setback were also correlated with amylopectin structural parameters.

Original languageEnglish
Pages (from-to)377-382
Number of pages6
JournalInternational Journal of Biological Macromolecules
Volume43
Issue number4
DOIs
StatePublished - 1 Nov 2008
Externally publishedYes

Keywords

  • Amylopectin structure
  • Chain length distribution
  • Limit dextrin

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