Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2005
Volume 8
Issue 3
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Ziobro R. , Gambu¶ H. , Gumul D. , Praznik W. , Jankowski T. 2005. PHASE TRANSITIONS OF POTATO STARCH HYDROLYSATES DIFFERING IN BRANCHING CHARACTERISTICS, EJPAU 8(3), #18.
Available Online: http://www.ejpau.media.pl/volume8/issue3/abs-18.html

PHASE TRANSITIONS OF POTATO STARCH HYDROLYSATES DIFFERING IN BRANCHING CHARACTERISTICS

Rafał Ziobro1, Halina Gambu¶1, Dorota Gumul1, Werner Praznik2, Tomasz Jankowski3
1 Department of Carbohydrates Technology, Agricultural University of Cracow, Poland
2 Institute of Chemistry, University of Agricultural Sciences, Wien, Austria
3 Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, Poland

 

ABSTRACT



In order to establish the influence of branching characteristics on thermal properties of starch hydrolysates, phase transitions of samples differing in content of amylose have been compared. Potato starch dissolved in DMSO/water mixture was hydrolysed by crude pullulanase preparation and fractionated by precipitation. The fractions differed in their branching characteristics and after solubilisation and retrogradation gave endotherms at different temperatures. The results prove that even slight changes in branching pattern can cause significant variation in phase transitions. The solvent system used in the experiments seems to stabilize linear glucans for a long time and promote recrystallisation of branched molecules.

Key words: starch hydrolysates, enzymatic hydrolysis .

Rafał Ziobro
Department of Carbohydrates Technology,
Agricultural University of Cracow, Poland
Balicka 122, 30-149 Cracow, Poland
email: rrziobro@cyf-kr.edu.pl

Halina Gambu¶
Department of Carbohydrates Technology,
Agricultural University of Cracow, Poland
Balicka 122, 30-149 Cracow, Poland

Dorota Gumul
Department of Carbohydrates Technology,
Agricultural University of Cracow, Poland
Balicka 122, 30-149 Cracow, Poland
Phone: (+48 12) 662 47 71
Fax: (+48 12) 662 47 47
email: rrgumul@cyf-kr.edu.pl

Werner Praznik
Institute of Chemistry,
University of Agricultural Sciences, Wien, Austria
Muthgasse 18, A-1190 Wien, Austria

Tomasz Jankowski
Department of Biotechnology and Food Microbiology,
Poznań University of Life Sciences, Poland
Wojska Polskiego 48, 60-627 Poznań, Poland
Phone: 061 846 60 04

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.

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