The Interaction Of Maize Amylopectin With Sugars In Aqueous Solution

The intrinsic viscosity and apparent viscosity of maize amylopectin in sugar aqueous solution were measured by viscosmeter and rheometer. The results indicated that the intrinsic viscosity of maize amylopectin in dilute sugar solution decreased with the increasing of the sugar concentration; maize amylopectin is pseudoplastic fluid in both sugar solution and water, and the pseudoplastic of the former is stronger than that of the latter, and the apparent viscosity of maize amylopectin in concentrated sugar aqueous solution increased with the increasing of the sugar concentration until the sugar concentration approached to 17%. The influence of the sugar on the intrinsic viscosity and apparent viscosity of amylopectin in sugar aqueous solution was in the following order: sucrose > maltose > glucose > galactose > fructose.The pastification temperature (including starting pastification temperature T0,peak pastification temperature TP, ending pastification temperature TC) of maize amylopectin in sugar aqueous solution was investigated by differential scanning calorimetry (DSC). It was found that the pastification temperature of maize amylopectin increased in sugar solution and it increased with the increasing of the sugars concentration until the sugar concentration approached to 20%. The influence of the sugar on the pastification temperature of amylopectin in sugar aqueous solution was in the following order: sucrose > maltose > glucose > galactose > fructose.