Cereal Chem 72:552-558 |
Comparison of Amylose Enrichment Procedures for Food Applications.
M. A. Garcˇa, M. N. Martino, and N. E. Zaritzky. Copyright 1995 by the American Association of Cereal Chemists, Inc.
An amylose-rich product was developed using commercial corn and potato starch sources. The product is targeted to food industry applications such as biodegradable packaging, edible films, and coatings. Starch fractionation techniques such as leaching, complexing with low molecular weight alcohols, and fractional precipitation with salts were explored and compared. Optimum conditions of centrifugation speed, temperature, and leaching time were determined. The critical concentration of 1-butanol for the maximum amylose enrichment was found. The amylose-rich product was obtained by fractional precipitation with 10% MgSO4. The combination of alkaline dispersion and fractional precipitation with MgSO4 was the most effective technique. Optimum NaOH concentrations and temperatures for corn and potato starches were determined. Amylose-to-amylopectin ratio in the dehydrated suspension (final product) was 51:49 for corn and 50:50 for potato starch. Both ratios were similar to the ratio of starches derived from high-amylose genetic varieties. One advantage of these amylose-enriched products is the food grade quality (MgSO4 residues are nontoxic). Another advantage is the nondrastic dispersion conditions for food industry applications. These amylose-rich products provide an alternative where starches derived from high-amylose genetic varieties are not available at competitive prices.