Study of cryostructuration of polymer systems. XVIII. Freeze-thaw influence on water-solubilized artificial mixtures of amylopectin and amylose

被引:0
作者
Lozinsky, VI
Damshkaln, LG
Brown, R
Norton, IT
机构
[1] Russian Acad Sci, AN Nesmeyanov Organoelement Cpds Inst, Moscow 117813, Russia
[2] Unilever Colworth Res Labs, Sharnbrook MK44 1LQ, Beds, England
关键词
amylopectin; amylose; artificial mixtures; freeze-thaw-induced precipitation;
D O I
10.1002/1097-4628(20001010)78:2<371::AID-APP170>3.0.CO;2-B
中图分类号
O63 [高分子化学(高聚物)];
学科分类号
070305 ; 080501 ; 081704 ;
摘要
The effects caused by cryogenic treatment (freezing-frozen storage-thawing) of 0.5-2.0 g/dL solutions of individual starch polysaccharides, namely, amylopectin (solvents: water or 0.35M NaCl aqueous solution) and amylose (solvent: 0.35M NaCl aqueous solution), and also of 0.5 g/dL solutions of their artificial mixtures with various amylopectin/amylose ratios were studied. Freezing of these systems at temperatures from -6 to -24 degrees C for 18 h and subsequent thawing resulted in the formation of cryogelled or cryoprecipitated matter whose morphology and yield depended on the type of polysaccharide, initial polymer concentration, portion of each macromolecular component in the mixed systems, and conditions of cryogenic treatment. Comparison of the process efficiency in the mixed systems during the formation of precipitates (from storage at room temperature) and cryoprecipitates las a result of cryogenic treatment) revealed the promoting effects of the freezing-thawing influence on polymer-polymer association and showed the presence of some synergism in the mutual interaction of these polysaccharides. (C) 2000 John Wiley & Sons, Inc.
引用
收藏
页码:371 / 381
页数:11
相关论文
共 20 条
[1]  
[Anonymous], STARKE
[2]  
Damshkaln LG, 1999, J APPL POLYM SCI, V74, P1978, DOI 10.1002/(SICI)1097-4628(19991121)74:8<1978::AID-APP11>3.0.CO
[3]  
2-L
[4]  
DOMOTENKO LV, 1988, VYSOKOMOL SOEDIN A+, V30, P1661
[5]   CHANGES IN RHEOLOGICAL PROPERTIES OF HYDROXYPROPYL POTATO STARCH PASTES DURING FREEZE-THAW TREATMENTS .1. A RHEOLOGICAL APPROACH FOR EVALUATION OF FREEZE-THAW STABILITY [J].
ELIASSON, AC ;
KIM, HR .
JOURNAL OF TEXTURE STUDIES, 1992, 23 (03) :279-295
[6]   STRUCTURE FORMATION IN SYSTEMS CONTAINING AMYLOSE, AMYLOPECTIN, AND THEIR MIXTURES [J].
GERMAN, ML ;
BLUMENFELD, AL ;
GUENIN, YV ;
YURYEV, VP ;
TOLSTOGUZOV, VB .
CARBOHYDRATE POLYMERS, 1992, 18 (01) :27-34
[7]   STARCH RETROGRADATION [J].
HOOVER, R .
FOOD REVIEWS INTERNATIONAL, 1995, 11 (02) :331-346
[8]   INCOMPATIBILITY OF AMYLOSE AND AMYLOPECTIN IN AQUEOUS-SOLUTION [J].
KALICHEVSKY, MT ;
RING, SG .
CARBOHYDRATE RESEARCH, 1987, 162 (02) :323-328
[9]  
Lozinsky V.I., 1998, Russian Chemical Reviews, V67, P573, DOI 10.1070/RC1998V067N07ABEH000399
[10]   STUDY OF CRYOSTRUCTURIZATION OF POLYMER SYSTEMS .2. THE INFLUENCE OF FREEZING OF A REACTING MASS ON THE PROPERTIES OF PRODUCTS IN THE PREPARATION OF COVALENTLY CROSS-LINKED GELS [J].
LOZINSKY, VI ;
VAINERMAN, ES ;
ROGOZHIN, SV .
COLLOID AND POLYMER SCIENCE, 1982, 260 (08) :776-780