Influence of amylose in starches on molar mass and aggregated structure in semidilute solution | [Effet de l'amylose de l'amidon sur la masse molaire et la structure de l'agregat dans une solution semi-diluee]
1999
Aberle, T. (University of Freiburg (Allemagne). Institute of Macromolecular Chemistry) | Burchard, W.
The properties of starches in dilute and semidilute solutions were measured by static and dynamic light scattering. The weight average molar mass was found to depend on the amylose content. Using the definition of a weight average the molar mass of amylopectin in the starches could be derived and was foumd to be in all cases around 70X106 g/mol. The interaction in semidilute solutions followed initially a universal law. At larger concentrations aggregation became effective and lead, induced by the amylose content, to gelation due to phase separation. The time dependent aggregation process could be followed by dynamic light scattering, which again revealed the strong amylose influence
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