STRUCTURAL-PROPERTIES OF STARCHES DISSOLVED BY MICROWAVE-HEATING

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