Insights into maize starch degradation by sulfuric acid from molecular structure changes.

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ID: 70880
2020
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Abstract
In this study, the molecular structure of hydrolyzed maize starch by sulfuric acid is analyzed by characterizing the chain-length distribution (CLD) and molecular size. It is found that molecular size is dramatically reduced by acid hydrolysis for only 1 h while amylose content is gradually decreased from 28.3 % to 4.6 % with hydrolysis time prolonging. By quantifying the subtraction of CLDs between hydrolyzed sample and native starch, we find: 1) the long chains with degree of polymerization (DP)∼500-30000 of native starch are degraded by acid hydrolysis for only 1 h; 2) with hydrolysis time extending, the degradation of short-amylose chains and even short amylopectin chains are initialized; 3) molecular size of hydrolyzed starch shows a strong correlation with the parameters derived from the subtraction analysis. This study could help to further understand molecular features from the individual chain assembling to a fully branched molecule.
Reference Key
li2020insightscarbohydrate Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Li, Hongyan;Yan, Shu;Mao, Huijia;Ji, Jingyun;Xu, Minghao;Zhang, Shan;Wang, Jing;Liu, Yingli;Sun, Baoguo;
Journal Carbohydrate polymers
Year 2020
DOI
S0144-8617(19)31210-X
URL
Keywords
acid hydrolysis chain-length distribution maize starch molecular size sulfuric acid

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