Please use this identifier to cite or link to this item: https://apo.ansto.gov.au/dspace/handle/10238/4094
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dc.contributor.authorWang, S-
dc.contributor.authorBlazek, J-
dc.contributor.authorGilbert, EP-
dc.contributor.authorCopeland, L-
dc.date.accessioned2012-03-14T23:15:24Z-
dc.date.available2012-03-14T23:15:24Z-
dc.date.issued2012-02-14-
dc.identifier.citationWang, S.J., Blazek, J., Gilbert, E., & Copeland, L. (2012) New insights on the mechanism of acid degradation of pea starch. Carbohydrate Polymers, 87(3), 1941-1949. doi:10.1016/j.carbpol.2011.09.093en_AU
dc.identifier.govdoc3981-
dc.identifier.issn0144-8617-
dc.identifier.urihttp://dx.doi.org/10.1016/j.carbpol.2011.09.093en_AU
dc.identifier.urihttp://apo.ansto.gov.au/dspace/handle/10238/4094-
dc.description.abstractThe degradation of pea starch granules by acid hydrolysis has been investigated using a range of chemical and structural methods, namely through measuring changes in amylose content by both the iodine binding and concanavalin A precipitation methods, along with small angle X-ray scattering (SAXS), wide angle X-ray diffraction (XRD) and field emission scanning electron microscopy (FE-SEM). The relative crystallinity, intensity of the lamellar peak and the low-q scattering increased during the initial stages of acid hydrolysis, indicating early degradation of the amorphous regions (growth rings and lamellae). In the first 2 days of hydrolysis, there was a rapid decline in amylose content, a concomitant loss of precipitability of amylopectin by concanavalin A, and damage to the surface and internal granular structures was evident. These observations are consistent with both amylose and amylopectin being located on the surface of the granules and attacked simultaneously in the early stages of acid hydrolysis. The results are also consistent with amylose being more concentrated at the core of the granules. More extensive hydrolysis resulted in the simultaneous disruption of amorphous and crystalline regions, which was indicated by a decrease in lamellar peak intensity, decrease in interhelix peak intensity and no further increase in crystallinity. These results provide new insights into the organization of starch granules. (C) 2011 Elsevier Ltd.en_AU
dc.language.isoenen_AU
dc.publisherElsevieren_AU
dc.subjectInorganic acidsen_AU
dc.subjectStarchen_AU
dc.subjectDecompositionen_AU
dc.subjectHydrolysisen_AU
dc.subjectNuclear magnetic resonanceen_AU
dc.subjectScanning electron microscopyen_AU
dc.titleNew insights on the mechanism of acid degradation of pea starchen_AU
dc.typeJournal Articleen_AU
dc.date.statistics2012-05-15-
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