Amylose leaching is often cited as one of the stages of gelatinization. I am unaware, however, of the extent to which this leaching occurs. Is there a source anywhere examining what proportion leaches into the solution?
Hi Thomas,
Can you please tell me what type of starch you are dealing with and the process conditions? As you may already know, the gelatinization of starch depends on size and condition (damaged?) of the starch granule, branching, temperature etc. Please see the attached article for some information on types of starch and the ratio of leached to total amylose at various temperatures.
Regards,
Naveen
hello Thomas, i do not have a direct answer. but i may give you an aidea. if you have a RVA (Rapid Visco analyser) at your lab, run RVA at defined conditions and at a certain stage/condition - analyse starch/amylose remained in solid material after freeze drying it. differences in amylose content in sample before runing RVA and after RVA gives you an idea how much amylsoe is leached. otherwise, analyse starch content remained in RVA canister will give you also some information.
cheers
- Badges
- Science topic