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Submitted to: American Chemical Society Abstracts
Publication Type: Abstract Only Publication Acceptance Date: 9/11/1997 Publication Date: N/A Citation: N/A Interpretive Summary: Technical Abstract: An optimized method recently developed to quantify the degree of branching in alpha-glucans using proton nuclear magnetic resonance (NMR) was used to observe branching changes in extruded starches. Extrusion conditions, such as temperature, screw design and speed/residence time, were varied for a number of different starches, including waxy, dent and high amylose cornstarches. In addition, the new branching degree method was used to determine the effect of extrusion conditions on the number average molecular weight of various maltodextrins and starches, with comparisons to molecular weights determined by other commonly used methods. As expected, molecular weights of starches generally decreased with increasing harshness of extrusion conditions, but the effects of extrusion on starch branching were highly variable and greatly dependent on specific conditions. |
