Structural changes from native waxy maize starch granules to cold-water sluble phrodextrin during thermal treatment

Simple item page
dc.contributor.authorBai, Yen_AU
dc.contributor.authorDoutch, Jen_AU
dc.contributor.authorGilbert, EPen_AU
dc.contributor.authorShi, YCen_AU
dc.date.accessioned2020-05-06T02:04:46Zen_AU
dc.date.available2020-05-06T02:04:46Zen_AU
dc.date.issued2014-04-29en_AU
dc.date.statistics2020-05-01en_AU
dc.description.abstractThe 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 Societyen_AU
dc.identifier.citationBai, 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/jf5000858en_AU
dc.identifier.govdoc9463en_AU
dc.identifier.issn1520-5118en_AU
dc.identifier.issue18en_AU
dc.identifier.journaltitleJournal of Agricultural and Food Chemistryen_AU
dc.identifier.pagination4186-4194en_AU
dc.identifier.urihttps://doi.org/10.1021/jf5000858en_AU
dc.identifier.urihttp://apo.ansto.gov.au/dspace/handle/10238/9399en_AU
dc.identifier.volume62en_AU
dc.language.isoenen_AU
dc.publisherAmerical Chemical Societyen_AU
dc.subjectDextrinen_AU
dc.subjectMoleculesen_AU
dc.subjectConversionen_AU
dc.subjectMaizeen_AU
dc.subjectStarchen_AU
dc.subjectWateren_AU
dc.subjectSmall angle scatteringen_AU
dc.subjectScatteringen_AU
dc.subjectGel permeation chromatographyen_AU
dc.titleStructural changes from native waxy maize starch granules to cold-water sluble phrodextrin during thermal treatmenten_AU
dc.typeJournal Articleen_AU
Files
License bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Journal Articles