Browse by author
Lookup NU author(s): Professor David XieORCiD
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License (CC BY-NC-ND).
In this study, high-amylose starches were hydrothermally-treated and the structural changes were monitored with time (up to 12 h) using scanning electron microscopy (SEM), confocal laser scanning microscopy (CLSM), small-angle X-ray scattering (SAXS), X-ray diffraction (XRD), and differential scanning calorimetry (DSC). When high-amylose starches were treated in boiling water, half-shell-like granules were observed by SEM, which could be due to the first hydrolysis of the granule inner region (CLSM). This initial hydrolysis could also immediately (0.5 h) disrupt the semi-crystalline lamellar regularity (SAXS) and dramatically reduce the crystallinity (XRD); but with prolonged time of hydrothermal treatment (≥2 h), might allow the perfection or formation of amylose single helices, resulting in slightly increased crystallinity (XRD and DSC). These results show that the inner region of granules is composed of mainly loosely-packed amylopectin growth rings with semi-crystalline lamellae, which are vulnerable under gelatinization or hydrolysis. In contrast, the periphery is demonstrated to be more compact, possibly composed of amylose and amylopectin helices intertwined with amylose molecules, which require greater energy input (higher temperature) for disintegration.
Author(s): Yang J, Xie F, Wen W, Chen L, Shang X, Liu P
Publication type: Article
Publication status: Published
Journal: International Journal of Biological Macromolecules
Year: 2016
Volume: 84
Pages: 268-274
Print publication date: 01/03/2016
Online publication date: 17/12/2015
Acceptance date: 11/12/2015
Date deposited: 10/10/2023
ISSN (print): 0141-8130
ISSN (electronic): 1879-0003
Publisher: Elsevier
URL: https://doi.org/10.1016/j.ijbiomac.2015.12.033
DOI: 10.1016/j.ijbiomac.2015.12.033
Altmetrics provided by Altmetric
