Please use this identifier to cite or link to this item: https://apo.ansto.gov.au/dspace/handle/10238/9399
Title: Structural changes from native waxy maize starch granules to cold-water sluble phrodextrin during thermal treatment
Authors: Bai, Y
Doutch, J
Gilbert, EP
Shi, YC
Keywords: Dextrin
Molecules
Conversion
Maize
Starch
Water
Small angle scattering
Scattering
Gel permeation chromatography
Issue Date: 29-Apr-2014
Publisher: Americal Chemical Society
Citation: Bai, Y., Doutch, J., Gilbert, E. P., & Shi, Y. C. (2014). Structural changes from native waxy maize starch granules to cold-water sluble phrodextrin during thermal treatment. Journal of Agricultural and Food Chemistry 62(18): 4186-4194. doi:10.1021/jf5000858
Abstract: The structural changes occurring during the thermal conversion of insoluble native waxy maize starch granules to cold-water-soluble pyrodextrin under acidic conditions have been investigated by multiple techniques, including synchrotron small-angle X-ray scattering (SAXS), wide-angle X-ray scattering, differential scanning calorimetry, and gel permeation chromatography. In a mixture of water/glycerol (20/80, w/w), the SAXS characteristic peak at ca. 0.6 nm–1 decreased in intensity as pyrodextrin solubility increased. The peak disappeared as pyrodextrin solubility reached 100%. Starch crystal size, its associated melting enthalpy, and pyrodextrin molecular size decreased as solubility increased. Although starch structure changed during thermal conversion, the pyrodextrins appeared identical to the native starch when observed in glycerol under a normal and polarized light microscope. It is proposed that the starch backbone is hydrolyzed by acid in the amorphous region and the crystalline region with starch molecules being hydrolyzed into small molecular fractions but persisting in a radial arrangement. © 2020 American Chemical Society
Gov't Doc #: 9463
URI: https://doi.org/10.1021/jf5000858
http://apo.ansto.gov.au/dspace/handle/10238/9399
ISSN: 1520-5118
Appears in Collections:Journal Articles

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