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제120회 대한화학회 학술발표회, 총회 및 기기전시회 안내 Size-based fractionation and characterization of starch granules using split flow thin cell (SPLITT) and gravitational field-flow fractionation (GrFFF)

2017년 8월 24일 16시 05분 18초
ANAL2.O-17 이곳을 클릭하시면 발표코드에 대한 설명을 보실 수 있습니다.
금 09시 : 48분
Analytical Chemistry - Oral Presentation of Young Analytical Chemists II
저자 및
In Kang, Catalina Sandra Fuentes Zenteno1, Jaeyeong Choi, Mauricio Penarrieta2, Lars Nilsson3, Seungho LEE*
Department of Chemistry, Hannam University, Korea
1Department of Food Technology, Lund University, Bolivia
2Food Chemistry Group, Carrera de Ciencias Quimicas, Facultad Ciencias Puras y Naturales, Universidad Mayor San Andres, Bolivia
3Department of Food Technology, Lund University, Sweden
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승인 3건
Starch is obtained from cereals (corn, potato and rice), and is used in food, paper, mining industries, and in the production of adhesives. Starch granules from various botanical sources vary widely in the granular size and shape as well as in the composition of amylose, amylopectin and protein, thus leading to differences in functional properties and industrial applicability. In addition, size of starch granules has an important influence on the enzymatic reaction. The sieving may be used for size-based fractionation of granules. However it may induce damage of starch granules by mechanical force. The split flow thin cell (SPLITT) is a separation technique that provides fractionation of a polydispersed sample into two size fractions. SPLITT uses an open channel, and thus mechanical damages could be minimized. It can also be used in a large scale as the sample can be fed continuously. In this study, SPLITT was employed for a size-based fractionation of various starch granules (corn, potato) in a large scale. The SPLITT fractionation results were checked by optical microscope (OM) and gravitational field-flow fractionation (GrFFF). Then the size-fractions of the starch granules were analyzed by differential scanning calorimetry (DSC). Results from DSC suggested that the composition of the starch granules may vary with their sizes and types.