Phase transitions of maize starches with different amylose contents in glycerol–water systems

Liu, Peng, Xie, Fengwei, Li, Ming, Liu, Xingxun, Yu, Long, Halley, Peter J. and Chen, Ling (2011) Phase transitions of maize starches with different amylose contents in glycerol–water systems. Carbohydrate Polymers, 85 1: 180-187. doi:10.1016/j.carbpol.2011.02.006


Author Liu, Peng
Xie, Fengwei
Li, Ming
Liu, Xingxun
Yu, Long
Halley, Peter J.
Chen, Ling
Title Phase transitions of maize starches with different amylose contents in glycerol–water systems
Journal name Carbohydrate Polymers   Check publisher's open access policy
ISSN 0144-8617
1879-1344
Publication date 2011-04
Sub-type Article (original research)
DOI 10.1016/j.carbpol.2011.02.006
Volume 85
Issue 1
Start page 180
End page 187
Total pages 8
Place of publication Kidlington, Oxford, United Kingdom
Publisher Pergamon
Collection year 2012
Language eng
Abstract The phase transitions of maize starches with different amylose contents (3.4–82.9%) were systematically studied by DSC with stainless steel high-pressure pan under temperature scanning from 30 up to 200 °C. The results show that the distinct pattern of multiphase transitions of maize starch was not only determined by the amylose content, but also by glycerol–water mixture content (50 and 70%) and glycerol/water ratio (0/100, 10/90, 50/50, 90/10, and 100/0). Moreover, a big exothermic transition could be observed within the range of about 95–135 °C for all four maize starches mixed with pure glycerol, which was mainly due to the glycerol–starch –OH binding reaction and was greatly affected by the granular structure and molecular characteristics of maize starch (starch type). It has been shown that high temperature, adequacy of glycerol, and long storage time all favour the reaction of glycerol with starch molecules.
Keyword Maize starch
Thermal analysis
Phase transitions
DSC
Amylose/amylopectin ratio
Amylose/amylopectin ratio
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ

 
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Created: Thu, 22 Sep 2011, 12:36:40 EST by Professor Peter Halley on behalf of School of Chemical Engineering