Amylopectin thermal stability

In a current rheological study [296], the galactoxyloglucan from Hymenia courbaril was mixed with starch containing 66% amylose and with waxy corn starch (amylopectin). The gel mixtures showed, under static rheological conditions, an increase in paste viscosity compared to those of the polysaccharides alone. Dynamic rheometry indicated that the interactions resulted in increased thermal stability of the gel formed in comparison to that of the starch alone. 

It was apparent from this work that, although the stoichiometry of the decomposition of the anomeric glucans, amylose and amylopectin, is essentially similar, the thermal stability of cellulose is much higher than that of amylose. 

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