Preparation and characterization of gelatinized granular starches from aqueous ethanol treatments

Zhang, Benshan, Dhital, Sushil, Haque, Enamul and Gidley, Michael J. (2012) Preparation and characterization of gelatinized granular starches from aqueous ethanol treatments. Carbohydrate Polymers, 90 4: 1587-1594. doi:10.1016/j.carbpol.2012.07.035


Author Zhang, Benshan
Dhital, Sushil
Haque, Enamul
Gidley, Michael J.
Title Preparation and characterization of gelatinized granular starches from aqueous ethanol treatments
Journal name Carbohydrate Polymers   Check publisher's open access policy
ISSN 0144-8617
1879-1344
Publication date 2012-11-06
Sub-type Article (original research)
DOI 10.1016/j.carbpol.2012.07.035
Volume 90
Issue 4
Start page 1587
End page 1594
Total pages 8
Place of publication Oxford, United Kingdom
Publisher Pergamon
Collection year 2013
Language eng
Abstract In order to modify the properties of native starch granules, the formation of gelatinized granular forms (GGS) from normal, waxy, and high amylose maize, as well as potato and tapioca starches was investigated by treating granules with aqueous ethanol at varying starch:water:ethanol ratios and then heating in a rotary evaporator to remove ethanol. The modified starches were characterized using bright field, polarized and electron microscopy. Short/long range molecular order and enthalpic transitions on heating were also studied using infrared spectroscopy, X-ray diffractometry and differential scanning calorimetry respectively. A diffuse birefringence pattern without Maltese cross was observed for most GGS samples. Treatment with aqueous ethanol resulted in starch-specific changes in the surface of granules, most noticeably swelling and disintegration in waxy maize, surface wrinkling in normal maize and tapioca, swelling and opening-up in potato starches, and swelling and bursting in high amylose maize. The ratio of ethanol to water at which original granular order was disrupted also varied with starch type. GGS had less short range molecular order than native granules as inferred by comparing 1047/1022 wave number ratio from infrared spectroscopy. Similarly, A- and B-type diffraction reflections were either reduced or completely lost with evolution of V-type patterns in GGS.
Keyword Gelatinized granular starches
Cold water solubility
Aqueous ethanol treatment
V-type crystallinity
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ

 
Versions
Version Filter Type
Citation counts: TR Web of Science Citation Count  Cited 6 times in Thomson Reuters Web of Science Article | Citations
Scopus Citation Count Cited 12 times in Scopus Article | Citations
Google Scholar Search Google Scholar
Created: Sun, 04 Nov 2012, 00:01:20 EST by System User on behalf of Centre for Nutrition and Food Sciences