The structure of extracted whole starch and leached starch molecules was characterized by SEC using an
Agilent 1100 Series SEC system (Agilent Technologies, Waldbronn, Germany) equipped with GRAM 30 and 3000 analytical columns (PSS) and a refractive index (RI) detector (
RID-10A, Shimadzu Corp., Kyoto, Japan), following a method described elsewhere46 (
link)47 . The molecular size distribution of branched starch was plotted as the SEC weight distribution,
wbr(log
Rh). For branched starch molecules, as for any branched polymer, there is no unique relation between size and the molecular weight. For the debranched samples, which are linear, the relation between
Rh and molecular weight
M was obtained as follows. The assumption of universal calibration for SEC is that the elution time of the analyte depends only on its
Rh and not on its structure, whence one has for two linear polymers, a sample and a standard, the relation:
where
K and α are the Mark-Houwink parameters for the polymer, solvent and temperature being used. Pullulan standards with known peak molecular weights were used for calibration to obtain a relationship between SEC elution volume and
Rh of starch molecules following the Mark-Houwink equation:
Here
NA is Avogadro’s constant. The Mark-Houwink parameters
K and
α of pullulan in DMSO/LiBr solution at 80 °C are 2.424 × 10
−4 dL g
−1 and 0.68, respectively46 (
link).
Li H., Fitzgerald M.A., Prakash S., Nicholson T.M, & Gilbert R.G. (2017). The molecular structural features controlling stickiness in cooked rice, a major palatability determinant. Scientific Reports, 7, 43713.