Effect of solution on starch structure: New separation approach of amylopectin fraction from gelatinized native corn starch.

The complete dissolution of starch without degradation are necessary prerequisites for starch fractionation to obtain amylose or amylopectin (AP). With the recent, continuous progress in finding efficient and eco-friendly starch-dissolving solutions, applying new solvents for starch fractionation is important. In this study, the effects of dimethyl sulfoxide (DMSO), NaOH, and CaCl solutions on starch structure and AP product parameters during starch fractionation were compared with respect to the starch deconstruction effect. This study proved that the CaCl solution could effectively dissolve corn starch (50 °C, solubility of 98.96 %), and promote the regeneration of starch into uniform and fine particles. Furthermore, the three solvents (DMSO, NaOH, and CaCl) changed the crystal structure of corn starch, but they were all non-derivatizing solvents. The effect of the CaCl solution on the molecular structure of corn starch was the least significant of the three solvents. Finally, the extraction rate of AP from the CaCl solution reached 69.45 %. In conclusion, this study presents a novel and effective method for AP extraction.