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Abstract
ABSTRACTThe influence of amylose (DP 30, 40, 80 and 900) and fatty acid (C8, C12 and C16) chain lengths on morphology and crystal thickness of crystalline amylose‐fatty acid complexes was studied by transmission electron microscopy (TEM) and by size exclusion chromatography (SEC) of hydrolysis residues obtained after Bacillus subtilis amylase attack. Lamellar arrangements formed by alternation of crystalline and amorphous areas were observed, with dimensions strongly dependent on amylose DP. Crystal thickness increased essentially with amylose chain length up to DP80, i.e. from 1.6nm for the DP30‐C16 complex to 4.5nm for the DP80‐C16 complex. Assuming six glucosyl residues per helical turn and a step of 0.8 nm for the Vh‐type amylose, the measured sizes corresponded to amylose segments with DPs in the range between 12 and 33. A slight increase of crystal thickness was also observed with increasing fatty acid chain length.
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