Abstract
Characterization of starch molecular structure is vital to comprehending starch structure−function relationships. Four corn starches were fractionated by aqueous leaching into six amylose and five amylopectin fractions. Molecular weight (MW), branching, and chain lengths were determined by size exclusion chromatography and laser light scattering (SEC/LLS); percent crystallinity was determined by X-ray analysis. Amylose fractions had different weight-average molecular weights (Mw = 1.03−4.89E+05) and branching ratios (0.3−1.0), and branching was seemingly inversely correlated with Mw. Amylose fractions had similar polydispersities (1.3−1.9) and branch points per chain of 1000 glucose units (0.6−3.0). Degree of polymerization (DP) increased (324−1014) proportionally to Mw. For amylopectin, some fractions had different Mw values (7.08−9.88E+07) but statistically similar polydispersities (1.1−1.2) and branching ratios (1.5−4.3). The highest Mw amylopectin fraction had longer branched chains (long, intermediat...
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