The phase transformations in starch during gelatinisation: a liquid crystalline approach

Waigh, Thomas A., Gidley, Michael J., Komanshek, Bernard U. and Donald, Athene M. (2000) The phase transformations in starch during gelatinisation: a liquid crystalline approach. Carbohydrate Research, 328 2: 165-176. doi:10.1016/S0008-6215(00)00098-7


Author Waigh, Thomas A.
Gidley, Michael J.
Komanshek, Bernard U.
Donald, Athene M.
Title The phase transformations in starch during gelatinisation: a liquid crystalline approach
Journal name Carbohydrate Research   Check publisher's open access policy
ISSN 0008-6215
1873-426X
Publication date 2000-09
Sub-type Article (original research)
DOI 10.1016/S0008-6215(00)00098-7
Volume 328
Issue 2
Start page 165
End page 176
Total pages 12
Place of publication Oxford, United Kingdom
Publisher Pergamon
Language eng
Formatted abstract
The analogy between starch and a chiral side-chain polymeric liquid crystal is examined in relation to the processes involved during gelatinisation. There are three important parameters for characterisation of the molecular phase behaviour of the amylopectin: the lamellar order parameter (ψ), the orientational order parameter of the amylopectin double helices (φ), and the helicity of the sample (h, the helix/coil ratio, a measure of the helix–coil transition of the double helices). The coupling between the double helices and the backbone through the flexible spacers is affected dramatically by the water content and it is this factor which dictates the particular phase adopted by the amylopectin inside the starch granule as a function of temperature. SAXS, WAXS and 13C CP/MAS NMR are used to examine these phenomena in excess water. Furthermore, previous experimental evidence pertaining to the limiting water case is reviewed with respect to this new theoretical framework.
Keyword Starch
Liquid crystalline
X-ray
NMR
Helix-coil transition
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status Non-UQ

Document type: Journal Article
Sub-type: Article (original research)
Collection: Centre for Nutrition and Food Sciences Publications
 
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Created: Wed, 16 Mar 2011, 20:39:20 EST