Abstract
The gelation and structural formation of two types of amylose in alkaline solution by in situ neutralization was monitored with time-resolved small-angle X-ray scattering (tr-SAXS). Sharp increases of SAXS profile in lower angle region were observed after gelation. The results showed that aggregation of amylose chains led to a gel point with crystal growth. The aggregation appeared to function as a junction zone, and the aggregate structure depended on the molecular weight of amylose. A high-molecular-weight sample was fitted using a Debye-Bueche function, and a low-molecular-weight sample was fitted using a stretched exponential function.
Highlights
Amylose, a linear polymer of α-1,4 linked D-glucose, is a component of starch in polysaccharides.The other component, amylopectin, is a branched structure that contains α-1,6 linkages
The gelation and structural formation of AML and AMH dissolved in alkaline solution by in situ
The gelation and structural formation of AML and AMH dissolved in alkaline solution by in situ neutralization could be monitored with time-resolved small-angle X-ray scattering
Summary
A linear polymer of α-1,4 linked D-glucose, is a component of starch in polysaccharides. The starch granule is broken, increasing the viscosity of the dispersion because the amylose chains form a coil-like conformation upon hydration due to cleavage of hydrogen bonds in the crystal structure. The mechanism of starch gelation can be considered the formation of a cross-linking zone caused by crystallization and aggregation of starch chains. The small-angle X-ray scattering (SAXS) method is suitable for observation of nano-order structure in starch gels [1]. Amylose can produce gels from homogeneous solutions through structural formation control using an in situ neutralization method [2]. The structural formation was observed using time-resolved small-angle X-ray scattering (tr-SAXS), which allowed accurate measurements to determine the dynamics of amylose gelation
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