Improved methods for the structural analysis of the amylose-rich fraction from rice flour.

Cooking and sensory properties of rice are largely determined by the amylose content and structure. For relationships between functional and structural properties, a more accurate method to determine the structure of amylose is required. Here we calibrate size exclusion chromatography (SEC) columns, using Mark-Houwink parameters for linear starch and pullulan standards, to obtain the true molecular weight distribution of linear starch. When the molecular weight distribution is reported relative to pullulan, rather than the actual molecular weight which is readily obtained from universal calibration, it is seen that the molecular weights of longer amylose chains are greatly underestimated. We validate the SEC method to enable the measurement of the hydrodynamic volume distribution of the starch by examining reproducibility and recovery. Analysis of the starch in the sample pre- and post-SEC shows that 20% of the carbohydrate is not recovered. Comparison of the weight-average degree of polymerization, X(w), of (undebranched) starch of pre- and post-SEC is made using iodine binding as well as Berry plots of data from multi-angle laser light scattering (MALLS). These both show that current SEC techniques for starch analysis lead to significant loss of high molecular weight material. Indeed, for the systems studied here, the values for X(w) after SEC are about three times lower than those before SEC. Iodine-starch complexes of pre- and post-SEC samples reveals that the SEC techniques give reliable data for the amylose fraction but not for amylopectin. We address reports in the literature suggesting that the conventional isoamylase method for debranching starch would lead to incomplete debranching and thus incorrect molecular weight distributions. However, it is shown using (1)H NMR that isoamylase can completely debranch the amylose (to within the detection limit of 0.5%), and by SEC that successive incubation with isoamylase, alpha-amylase, and beta-amylase can degrade the amylose-rich fraction completely to maltose. We develop a method to obtain a hot water soluble fraction (HWSF), rich in undamaged amylose molecules, directly from rice flour, avoiding the structural degradation of previous techniques. With appropriate sample handling, the formation of associations between starch chains is minimized. With the combination of calibrated and validated SEC methods, and an improved extraction of amylose from rice, the X(w) for both HWSF and debranched HWSF are found to be much larger than has previously been reported.

Measurement of the molecular weight distribution of debranched starch.

Combining molecular weight distribution (MWD) data for linear chains of debranched starch from capillary electrophoresis and from size exclusion chromatography (SEC) with detection by differential refractive index and by multi-angle laser light scattering has enabled Mark-Houwink parameters to be determined for linear starch chains. For accurate results, it was found to be important to take SEC band broadening into account, and a methodology for implementing this is presented. This deconvolution technique can be used to reveal features such as maxima or shoulders in the MWD which have qualitative as well as quantitative significance. Remarkably, these data show that the empirical Mark-Houwink relation between molecular weight and hydrodynamic volume is, for linear debranched starch, valid for much lower molecular weights than synthetic polymers. This implies that these Mark-Houwink parameters can be used with "universal calibration" to enable SEC to be used with relative ease to provide MWDs for debranched starch for essentially any degree of polymerization.