Supramolecular structural changes of waxy and high-amylose cornstarches heated in abundant water

Zhang, Binjia, Zhao, Yue, Li, Xiaoxi, Li, Lin, Xie, Fengwei and Chen, Ling (2014) Supramolecular structural changes of waxy and high-amylose cornstarches heated in abundant water. Food Hydrocolloids, 35 700-709. doi:10.1016/j.foodhyd.2013.08.028


Author Zhang, Binjia
Zhao, Yue
Li, Xiaoxi
Li, Lin
Xie, Fengwei
Chen, Ling
Title Supramolecular structural changes of waxy and high-amylose cornstarches heated in abundant water
Journal name Food Hydrocolloids   Check publisher's open access policy
ISSN 0268-005X
1873-7137
Publication date 2014-03-01
Year available 2013
Sub-type Article (original research)
DOI 10.1016/j.foodhyd.2013.08.028
Volume 35
Start page 700
End page 709
Total pages 10
Place of publication Amsterdam, The Netherlands
Publisher Elsevier BV
Language eng
Subject 1106 Human Movement and Sports Science
1500 Chemical Engineering
1600 Chemistry
Abstract Being heated in abundant water, native waxy cornstarch displayed only one endotherm (G), while there were two endotherms (G and M2) for native Gelose 50 (G50) cornstarch. Waxy cornstarch granules could swell dramatically at around the To of endotherm G, while G50 cornstarch granules presented a less significant increase in the volume near the To of endotherm G. As the temperature increased up to 70°C, the scattering objects in both of the cornstarches became looser. Interestingly, when the temperature was 75°C or higher, mass fractal structures at three scale levels emerged for waxy cornstarch, and a mass fractal structure at the higher scale level and a surface fractal structure at the lower scale level appeared for G50 cornstarch, suggesting the inhomogeneity at a nano-colloidal level and a nano-particle level respectively for the two starches. The scattering objects at the lower or intermediate scale level could form a mass fractal structure at the higher scale level with different compactness (Dm1). The average thickness of the semi-crystalline lamellae (d) of the both cornstarches changed slightly with an increase in the temperature and finally disappeared due to the multiple fractal structures. Additionally, the A-type crystalline structure of waxy cornstarch and the B-type crystalline structure of G50 cornstarch displayed a similar trend with the temperature regarding the anisotropy. For G50 cornstarch, the V-type crystalline structure required a higher temperature to complete its melting.
Keyword Abundant water
Amylose/amylopectin ratios
Cornstarch
Hydrothermal treatment
Supramolecular structure
Q-Index Code C1
Q-Index Status Confirmed Code
Grant ID 2012BAD34B07
2012CXZD0006
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: Official 2014 Collection
Australian Institute for Bioengineering and Nanotechnology Publications
 
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