This article introduces the characteristics of cornflour and its applications in the food and plastics industries. The molecular structure differences of cornflour from different sources and the impact of linear amylose and branched amylopectin on its viscosity were investigated using GPC analysis.
This document details the analysis of cornflour samples to investigate variations in amylose and amylopectin content. The study utilized an integrated GPC system to determine molecular weight distributions using the Universal Calibration method and compared sample structures using Mark-Houwink plots.
| Flow Rate | 1 mL/min |
|---|---|
| Temperature | 50 °C |
| Eluent | Dimethyl sulfoxide + 0.1% lithium bromide |
| Columns | 3x PLgel 10 ym MIXED-B 300 x 7.5 mm |
The samples were analyzed by an Agilent PL-GPC 50 Plus fitted with an Agilent PL-BV 400RT viscometer.
The structure was compared using the Mark-Houwink plot of log (intrinsic viscosity) as a function of log (molecular weight).