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Molecular weight is one of the important parameters of starch structure. The ratio of amylose and amylopectin affects the molecular quality of corn starch. The molecular weight of amylose is much smaller than that of amylopectin; therefore, with the increase of amylose content, the molecular mass of corn starch gradually decreases. The study showed that both the weight average molecular weight and the number average molecular mass of corn starch were satisfied, followed by: waxy corn starch> normal corn starch> G50 high amylose corn starch (linear/branched ratio 1:1)> G80 high amylose corn starch (linear/branched ratio 4:1). At the same time, the conformation of waxy corn starch was more closely and irregularly curled, and common corn starch, G50 and G80 high amylose corn starch were spherical, and the degree of compaction was: G80 high amylose corn starch> G50 high amylose corn starch> ordinary corn starch.
The particle size distribution experiments were performed on high amylose corn starch, waxy corn starch and normal corn starch. By analyzing the particle size distribution diagram, the particle size distributions of common corn starch and waxy corn starch (including diameter, specific surface area, surface area average particle size, volume average particle size, etc.) are basically the same, and the gap between the maximum and minimum particle size values ​​is small. However, the parameters of the high amylose corn starch are larger than those of the other two types of corn starch, and the difference between the maximum and minimum particle size is also relatively large, and the particle size distribution is relatively uniform. Through the study of ten kinds of common corn starch, the amylose content was positively correlated with the average particle size. In this study, the amylose content ranged from 26.5% to 30.26% and the average particle size was 14.76~16.64%.
The analysis of the starch digestion rate of corn starch with different amylose content by amylose detection instrument found that the waxy corn starch is generally larger than the ordinary and larger than the high amylose corn starch, from which the straight chain can be summarized Starch content of high starch digestion rate is relatively low. Among them, the RDS and SDS content of waxy and normal corn starch far exceeds that of high amylose corn starch, and the RDS and SDS content of waxy corn starch is slightly higher than that of normal corn starch. The order of RS content was: high amylose corn starch> normal corn starch> waxy corn starch; the gap between the former two was larger, and the latter was smaller.
Analysis of Amylose Content on Corn Starch by Amylose Detector
Corn starch can be divided into waxy corn starch, normal corn starch, and high amylose corn starch, which are mainly determined by the difference in the amylose content of the corn starch component. In previous experiments, it was learned that the content of amylopectin in waxy maize starch was above 95%, while the content of amylose in ordinary corn starch was between 22% and 28%, and the content of high amylose corn starch was kept at 55. More than %, so the structure and physicochemical properties of corn starch vary with different amylose content. The amylose content for corn starch can be determined using an amylose detector.