Structural modifications of granular starch upon acylation with short-chain fatty acids

Simple item page
dc.contributor.authorLopez-Rubio, Aen_AU
dc.contributor.authorClarke, JMen_AU
dc.contributor.authorScherer, Ben_AU
dc.contributor.authorTopping, DLen_AU
dc.contributor.authorGilbert, EPen_AU
dc.date.accessioned2009-08-20T04:33:10Zen_AU
dc.date.accessioned2010-04-30T05:04:45Zen_AU
dc.date.available2009-08-20T04:33:10Zen_AU
dc.date.available2010-04-30T05:04:45Zen_AU
dc.date.issued2009-10en_AU
dc.date.statistics2009-10en_AU
dc.description.abstractLow (LAMS) and high (HAMS) amylose maize starches acylated with acetic, propionic and butyric acids at three different degrees of substitution (DS) have been structurally characterized. SEM, XRD, SAXS and FT-IR were used to ascertain the effects of the molecular size of the esterified acid, the composition of the base maize starch and the DS on their structural properties. LAMS and HAMS did not differ significantly at the microscopic level. However, substantial differences were found at the nanostructural levels as a function of the esterified fatty acid, highlighting the importance of these length scales for the understanding of the macroscopic functional characteristics. Although the crystal unit cell remained practically unchanged, as deduced from the similar X-ray diffraction patterns, an increase in long-range order was observed with increasing fatty acid chain length. Conversely, shorter acyl chain lengths were related to greater decreases in the electron density difference between the amorphous and crystalline lamellae, suggesting the introduction of defects in the lamellar structure. From the SAXS results, it appears that the longer esterified chains are able to be accommodated within the crystalline lamellar regions so that the nanostructure is affected less by butyrylation than by the addition of acetyl or propionyl groups. © 2009, Elsevier Ltd.en_AU
dc.identifier.citationLopez-Rubio, A., Clarke, J. M., Scherer, B., Topping, D. L., & Gilbert, E. P. (2009). Structural modifications of granular starch upon acylation with short-chain fatty acids. Food Hydrocolloids, 23(7), 1940-1946. doi:10.1016/j.foodhyd.2009.01.003en_AU
dc.identifier.govdoc1310en_AU
dc.identifier.issn0268-005Xen_AU
dc.identifier.issue7en_AU
dc.identifier.journaltitleFood Hydrocolloidsen_AU
dc.identifier.pagination1940-1946en_AU
dc.identifier.urihttp://dx.doi.org/10.1016/j.foodhyd.2009.01.003en_AU
dc.identifier.urihttp://apo.ansto.gov.au/dspace/handle/10238/1690en_AU
dc.identifier.volume23en_AU
dc.language.isoenen_AU
dc.publisherElsevieren_AU
dc.subjectStarchen_AU
dc.subjectThermodynamic propertiesen_AU
dc.subjectCarboxylic acidsen_AU
dc.subjectAcylationen_AU
dc.subjectMaizeen_AU
dc.subjectSmall angle scatteringen_AU
dc.titleStructural modifications of granular starch upon acylation with short-chain fatty acidsen_AU
dc.typeJournal Articleen_AU
Files
License bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
license.txt
Size:
1.8 KB
Format:
Plain Text
Description:
Download
Collections
Journal Articles