Evaluation of Molecular Structural Changes in Starch Depending on Amylose Content Using Dynamic Light Scattering

동적광산란법을 이용한 아밀로즈 함량에 따른 전분 분자 구조 변화 분석

  • Moon, Ju-Hyeon (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Ma, Jin-Gyeong (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Kim, Jong-Yea (Department of Food Science and Biotechnology, Kangwon National University)
  • 문주현 (강원대학교 식품생명공학과) ;
  • 마진경 (강원대학교 식품생명공학과) ;
  • 김종예 (강원대학교 식품생명공학과)
  • Received : 2017.02.24
  • Accepted : 2017.04.19
  • Published : 2017.05.31


To evaluate the effects of amylose content and dissolution media on the molecular structure of maize starch, changes in the hydrodynamic diameter of starch molecules were assessed via dynamic light scattering depending on amylose content and dissolution media. As the amylose content of starch increased, the hydrodynamic diameter of starch molecules proportionally decreased from 204 to 92 nm. To alter ionic strength, hydrogen bonding, or polarity of dissolution media, various contents of NaCl (1, 2, or 3 M), urea (1, 2, or 3 M), or 1-butanol (0.1, 0.5, or 1.0%) were added to media, respectively, resulting in increased hydrodynamic diameter of starch. However, the degree of expansion was dependent on amylose content and the concentration and/or type of additive. The hydrodynamic diameter of starch molecules exhibited significant correlation with amylose content obtained by size exclusion chromatography, regardless of dissolution conditions.


Supported by : 강원대학교


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