Effect of the red and green linearly polarized light upon polysaccharide depolimerization-repolymerization in starch granules

Abstract

Effect of the red and green linearly polarized light upon polysaccharide depolymerization-repolymerization in starch granules Summary-Aqueous suspensions of normal corn, waxy corn and potato starches were illuminated for 5-50 h with linearly polarized light (LPL) of 480-560 nm (green) and 600-680 nm (red). Similarly as with white LPL, depolymerization followed by repolymerization of starch polysaccharides, that is amylose and amylopectin, resulted from such illumination. Quantitative effects caused by illumination with the green and red LPL depended on the botanical origin of starch but qualitative effects were similar to those observed on illumination of those starches with white LPL.

Microwave-assisted boration of potato starch

“…The microwave heating of a control sample of native starch resulted in progressive flattening of contours in both DSC and X-ray patterns with increasing power of radiation. Disorder in granules and decrease in their cristallinity were observed by us also in the case of illumination of potato starch with green and red linearly polarized light [45]. Ultimately, at the power of 800 W, only a very weak peak of phase transition, and a diffused diffraction peak, can be observed.…”

Starch dialdehyde from potato starch illuminated with linearly polarized visible light

“…Effect of illumination with linearly polarized visible light (LPVL) upon the structure and properties of starch was described by Fiedorowicz, Lii, and Tomasik (2002), Fiedorowicz and Khachatryan (2004), Staroszczyk, Fiedorowicz, and Tomasik (2007). In non-enzymatic processes, LPVL de-branched starch amylopectin inside starch granules and caused repolymerization of cut off short branches into linear amylose-like polysaccharide.…”