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Macromolecular Features of Amaranth Starch

ABSTRACT High-performance size-exclusion chromatography (HPSEC), static light scattering (SLS) and dynamic light scattering (DLS) techniques were used for the structural characterization of amaranth starch, solubilized in water by microwave heating in a high-pressure vessel. Apparent average molar mass (M w) gyration radius (R G), and hydrodynamic radius (R H) values were obtained from Berry and Zimm treatment of light-scattering data. When heating time increased from 35 to 90 sec, the M w, R G, and R H decreased, demonstrating a possible polymer degradation due to temperature. Apparent M r values from HPSEC at 35 sec (27 ± 2 × 107 g/mol) and 50 sec (20 ± 2 × 107 g/mol) were lower than those determined by SLS (35 sec = 69 × 107 g/mol, 50 sec = 56 × 107 g/mol). However, at 70 and 90 sec, the inverse pattern was obtained. The fractal dimensions (d′f) from HPSEC study for samples dissolved for 35 (3.26), 50 (3.24), and 70 sec (3.14) are characteristic of a particle that has the internal structure of hard sph...