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Materials 2011, 4(10), 1763-1775; doi:10.3390/ma4101763
Article

Gelation and Retrogradation Mechanism of Wheat Amylose

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Received: 1 July 2011; in revised form: 24 September 2011 / Accepted: 27 September 2011 / Published: 10 October 2011
(This article belongs to the Special Issue Carbohydrate Polymers)
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Abstract: The flow behavior, dynamic viscoelasticity, and optical rotation of aqueous solutions of wheat amylose were measured using a rheogoniometer and a polarimeter. The amylose solutions, at 25 °C, showed shear-thinning behavior at a concentration of 1.2%, but plastic behavior at 1.4 and 1.6%, the yield values of which were estimated to be 0.6 and 1.0 Pa, respectively. The viscosity of the wheat amylose increased a little with increase in temperature up to 10 or 20 °C at 1.2% or 1.4 and 1.6%, which was estimated to be a transition temperature. The elastic modulus increased with increase in concentration, and increased with increasing temperature up to 20, 25 and 30 °C, which was estimated to be a transition temperature, respectively, then decreased gradually but stayed at a large value even at high temperature (80 °C). A very low elastic modulus of the wheat amylose was observed upon addition of urea (4.0 M) and in alkaline solution (0.05 M NaOH) even at low temperature. The optical rotation of wheat amylose solution increased a little with decreasing temperature down to 25 °C, then increased rapidly with further decrease in the temperature. The mode of gelation mechanism of amylose molecules, which was previously proposed, was confirmed and a retrogradation mechanism of wheat amylose was proposed.
Keywords: wheat amylose; gelation mechanism; hydrogen bonding; intra- and intermolecular association wheat amylose; gelation mechanism; hydrogen bonding; intra- and intermolecular association
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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MDPI and ACS Style

Tamaki, Y.; Konishi, T.; Tako, M. Gelation and Retrogradation Mechanism of Wheat Amylose. Materials 2011, 4, 1763-1775.

AMA Style

Tamaki Y, Konishi T, Tako M. Gelation and Retrogradation Mechanism of Wheat Amylose. Materials. 2011; 4(10):1763-1775.

Chicago/Turabian Style

Tamaki, Yukihiro; Konishi, Teruko; Tako, Masakuni. 2011. "Gelation and Retrogradation Mechanism of Wheat Amylose." Materials 4, no. 10: 1763-1775.


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