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Abstract
This research study analysed the rheological properties of potato amylose and potato amylopectin in binary solutions of the following water and dimethyl sulfoxide concentrations: 90% DMSO (1), 80% DMSO (2) and 50% DMSO (3), with preparation methodology involving the dissolution at the temperature of 98°C. The studies of dynamic light scattering on the biopolymer coils and the determination of main relaxation times of the solutions were carried out. For the amylose solutions, the fast relaxation phenomena are predominant. The results of the quality tests of the hysteresis loop showed, that the amylose solutions in the solvents (1) and (2) are rheologically stable and shear-thickened. The amylose solutions in solvents (3) reveal oscillatory alterations of viscosity in the time. Amylopectin solutions are characterized by 80% share of slow relaxation phenomena, very low diffusion coefficients and hydrodynamic radii in the range of 2000 nm. The amylopectin solutions are rheologically unstable.
Highlights
The structure-forming properties of starch are a result of its composition, and the interactions between its polysaccharide chains and the solvent’s molecules
Amylose (AM), which in aqueous solutions adopts a helix conformation, undergoes a process of gelation immediately after it is released from a granule; the gelation process begins upon crossing the cà concentration [2, 3]
The results of the quality tests of the hysteresis loops revealed, that AM solutions in solvents formed of a mixture of H2O and dimethyl sulfoxide (DMSO) with lower water concentration, are rheologically-stable fluids and exhibit a shear-thickening phenomenon
Summary
The structure-forming properties of starch are a result of its composition, and the interactions between its polysaccharide chains and the solvent’s molecules. There are only few known systems in which starch can dissolve [1], i.e., in water, dimethyl sulfoxide (DMSO) and N,N-dimethyloacetamide supplemented with LiCl. Dissolution of starch requires a total destruction of the starch granule, which is composed of layers of crystalline structure, as well as amorphous layers. A solution containing both linear and branched chains is obtained. Amylose (AM), which in aqueous solutions adopts a helix conformation, undergoes a process of gelation immediately after it is released from a granule; the gelation process begins upon crossing the cà concentration (overlap concentration) [2, 3]. Amylopectin (AP) chains adopt a coil conformation in water; the coils form a network due to the entanglement of the side branches. The values of average radii of gyration and weight average molecular mass obtained in the experiments with static
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