Loss of crystalline and molecular order during starch gelatinisation: Origin of the enthalpic transition

Cooke, David and Gidley, Michael J. (1992) Loss of crystalline and molecular order during starch gelatinisation: Origin of the enthalpic transition. Carbohydrate Research, 227 6: 103-112. doi:10.1016/0008-6215(92)85063-6


Author Cooke, David
Gidley, Michael J.
Title Loss of crystalline and molecular order during starch gelatinisation: Origin of the enthalpic transition
Journal name Carbohydrate Research   Check publisher's open access policy
ISSN 0008-6215
1873-426X
Publication date 1992-04-01
Year available 1992
Sub-type Article (original research)
DOI 10.1016/0008-6215(92)85063-6
Open Access Status Not yet assessed
Volume 227
Issue 6
Start page 103
End page 112
Total pages 10
Place of publication Oxford, United Kingdom
Publisher Pergamon
Language eng
Abstract The disruption of molecular orders which occur during the gelatinisation of starch granules has been studied by isolating dried samples from maize, waxy maize, wheat, potato, and tapioca starches after defined thermal pre-treatments. Residual molecular and crystalline order was quantified by C-13-c.p.-m.a.s.-n.m.r. spectroscopy and powder X-ray diffraction, respectively, and the results compared with residual gelatinisation enthalpy determined by d.s.c. For native starches, molecular (double-helical) order was significantly greater than crystalline order. Molecular and crystalline order were both found to correlate with the residual enthalpy of gelatinisation following thermal pre-treatment, indicating that both levels of structure are disrupted concurrently during gelatinisation. From the data obtained, predicted enthalpy values for the disruption of fully ordered and crystalline analogues of the starches studied were calculated, and compared with values for essentially fully ordered and crystalline model material. This comparison suggests that the enthalpy of gelatinisation primarily reflects the loss of molecular (double-helical) order.
Formatted abstract
The disruption of molecular orders which occur during the gelatinisation of starch granules has been studied by isolating dried samples from maize, waxy maize, wheat, potato, and tapioca starches after defined thermal pre-treatments. Residual molecular and crystalline order was quantified by 13C-c.p.-m.a.s.-n.m.r. spectroscopy and powder X-ray diffraction, respectively, and the results compared with residual gelatinisation enthalpy determined by d.s.c. For native starches, molecular (double-helical) order was significantly greater than crystalline order. Molecular and crystalline order were both found to correlate with the residual enthalpy of gelatinisation following thermal pre-treatment, indicating that both levels of structure are disrupted concurrently during gelatinisation. From the data obtained, predicted enthalpy values for the disruption of fully ordered and crystalline analogues of the starches studied were calculated, and compared with values for essentially fully ordered and crystalline model material. This comparison suggests that the enthalpy of gelatinisation primarily reflects the loss of molecular (double-helical) order.

The disruption of molecular orders which occur during the gelatinisation of starch granules has been studied by isolating dried samples from maize, waxy maize, wheat, potato, and tapioca starches after defined thermal pre-treatments. Residual molecular and crystalline order was quantified by 13C-c.p.-m.a.s.-n.m.r. spectroscopy and powder X-ray diffraction, respectively, and the results compared with residual gelatinisation enthalpy determined by d.s.c. For native starches, molecular (double-helical) order was significantly greater than crystalline order. Molecular and crystalline order were both found to correlate with the residual enthalpy of gelatinisation following thermal pre-treatment, indicating that both levels of structure are disrupted concurrently during gelatinisation. From the data obtained, predicted enthalpy values for the disruption of fully ordered and crystalline analogues of the starches studied were calculated, and compared with values for essentially fully ordered and crystalline model material. This comparison suggests that the enthalpy of gelatinisation primarily reflects the loss of molecular (double-helical) order.
Keyword Packing analysis
Mas Nmr
Amylose
State
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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