Purified starch (5 mg) was weighed, resuspended in water (0.9 mL), heated in a boiling water bath for 15 min under intermittent vortex mixing. The solution was then mixed with 0.1 mL of sodium acetate (0.1 M, pH 3.5), NaN
3 (5 mL, 40 mg/mL), and 2.5 mL isoamylase, and heated in a water bath at 37 °C for 3 h. Afterward, 5 mL of anhydrous ethanol was added to the solution, followed by centrifugation at 4,000 rpm for 10 min. A DMSO/LiBr solution (1 mL) was added and dissolved by heating at 80 °C for 2 h.
The chromatographic device was a GPC-MALS system, consisting of a U3000 liquid-phase system (Thermo, USA), an
Optilab T-rEX differential detector (Wyatt technology, CA, USA), and a
DAWN HELEOS-II laser light scattering detector (Wyatt Technology, CA, USA).
According to the properties of specific compounds, gel exclusion columns (Ohpak SB-805 HQ: 300 × 8 mm, Ohpak SB-803 HQ: 300 × 8 mm) with appropriate molecular weight ranges were used, the column temperature was 60 °C, injection volume was 100 μL, mobile phase A was 0.5% LiBr and DMSO, the flow rate was 0.3 mL/min, and the gradient and isocratic elution for 120 min.
Wei C., Ge Y., Zhao S., Liu D., Jiliu J., Wu Y., Hu X., Wei M., Wang Y., Wang W., Wang L, & Cao L. (2022). Effect of Fermentation Time on Molecular Structure and Physicochemical Properties of Corn Ballast Starch. Frontiers in Nutrition, 9, 885662.