Structural Properties of Starches Dissolved by Microwave Heating

Starches from various botanical sources, presenting different amylose-amylopectin levels, were solubilized with microwave heating and analyzed by high-performance size exclusion chromatography coupled online with multi-angle laser light scattering and refractive index detectors. The molar mass and gyration radius distributions were obtained. Analysis of the particle scattering factors (angular dependence of the scattered light) showed small differences in the internal structure of the samples solubilized during 35, 50 and 70 s. However, the slight differences in the internal structure of samples studied were revealed using Kratky plot. Structure degradation was found when heating of the sample in the microwave oven increased. Structural properties influence the functionality of starches in food products.