Food Science and Technology
Available Online: http://www.ejpau.media.pl/volume3/issue1/food/abs-02.html
CHARACTERISTICS OF SOLUBLE AND INSOLUBLE FRACTIONS OF GELS PREPARED FROM STARCHES OF VARIOUS BOTANICAL ORIGIN SEGREGATED ACCORDING TO GRANULE SIZE
Anna Nowotna, Halina GambuÂ, Werner Praznik, Renata Puzia, Rafa│ Ziobro
In the study on pastes: native potato, wheat and corn and those segregated according to granule size as well as pastes of native oat special consideration was given to soluble and insoluble fractions of 2.5% pastes obtained at 90oC. Those fractions were analysed using gel chromatography. Ratio of amylose to amylopectin in supernatant and in sediment were calculated and differences were demonstrated in molecular mass depending on starch origin.
Key words: soluble and insoluble starch paste fractions, molecular mass, gel chromatography, starches: oat, wheat, corn and potato, small, large granules..