28.02.2013 Views

Handbook of Size Exclusion Chromatography and Related ...

Handbook of Size Exclusion Chromatography and Related ...

Handbook of Size Exclusion Chromatography and Related ...

SHOW MORE
SHOW LESS

You also want an ePaper? Increase the reach of your titles

YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.

amorphous lcb-glucans by encapsulation. From such granules lcbglucans<br />

(amylose) may even be extracted by leaching processes that<br />

similarly reduce the amorphous layer fraction.<br />

. Amylomaize starch granules are composed <strong>of</strong> a minor fraction <strong>of</strong><br />

30% <strong>of</strong> scb-glucans (amylopectin) <strong>and</strong> a major fraction <strong>of</strong> 70% <strong>of</strong><br />

lcb-glucans (amylose) with pronounced separation <strong>of</strong> scb- <strong>and</strong> lcbglucans.<br />

On hydration lcb-glucans <strong>of</strong> such granules are diluted, but the<br />

granules do not swell. From such granules lcb-glucans may be extracted<br />

by leaching processes.<br />

Starch granules (Fig. 4) are composed <strong>of</strong> a crystalline scb-glucan<br />

(amylopectin) framework <strong>and</strong> an amorphous lcb-glucan (amylose) fraction.<br />

Glucans <strong>of</strong> scb- <strong>and</strong> lcb-type are more or less incompatible: scb-glucans<br />

(amylopectin) form compact layers <strong>of</strong> high order lcb-glucans (amylose) form<br />

amorphous precipitates in less dense domains. Within the granules the tendency<br />

for separation increases with increasing percentage <strong>of</strong> lcb-glucans in a mixture <strong>of</strong><br />

both types. No instance <strong>of</strong> an homogeneous scb/lcb-glucan blend in a starch<br />

granule is known.<br />

Figure 4 Schematic starch granule architecture with respect to different scb/lcb-glucan<br />

ratio <strong>and</strong> consequences on size <strong>and</strong> shape upon swelling in aqueous environment.<br />

© 2004 by Marcel Dekker, Inc.

Hooray! Your file is uploaded and ready to be published.

Saved successfully!

Ooh no, something went wrong!