To evaluate the effects of amylose content and dissolution media on the molecular structure of maize starch, changes in the hydrodynamic diameter of starch molecules were assessed via dynamic light scattering depending on amylose content and dissolution media. As the amylose content of starch increased, the hydrodynamic diameter of starch molecules proportionally decreased from 204 to 92 nm. To alter ionic strength, hydrogen bonding, or polarity of dissolution media, various contents of NaCl (1, 2, or 3 M), urea (1, 2, or 3 M), or 1-butanol (0.1, 0.5, or 1.0%) were added to media, respectively, resulting in increased hydrodynamic diameter of starch. However, the degree of expansion was dependent on amylose content and the concentration and/or type of additive. The hydrodynamic diameter of starch molecules exhibited significant correlation with amylose content obtained by size exclusion chromatography, regardless of dissolution conditions.

Keywords: amylose content, starch, size exclusion chromatography, hydrodynamic diameter, dynamic light scattering