Abstract
AbstractThe dissolution of a cationic potato amylopectin was studied at low dissolution temperatures 50°–97°C. The dissolution was followed by two methods: (1) iodine binding and (2) the flocculation efficiency with nanosized silica particles. The first method gives us information whether the iodine can penetrate the amylopectin structure or not. The second method gives us qualitative information about the size of the amylopectin molecules. At low dissolution temperatures it was found that the molecular weight of the amylopectin (or aggregate size) was larger than those obtained at higher dissolution temperatures. It was also found that the cationic potato starch only containing amylopectin was easier to dissolve than the cationic starch containing both amylose and amylopectin.
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