Understanding the structural features of high-amylose maize starch through hydrothermal treatment

Yang, Jianing, Xie, Fengwei, Wen, Wenqiang, Chen, Ling, Shang, Xiaoqin and Liu, Peng (2016) Understanding the structural features of high-amylose maize starch through hydrothermal treatment. International Journal of Biological Macromolecules, 84 268-274. doi:10.1016/j.ijbiomac.2015.12.033

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Author Yang, Jianing
Xie, Fengwei
Wen, Wenqiang
Chen, Ling
Shang, Xiaoqin
Liu, Peng
Title Understanding the structural features of high-amylose maize starch through hydrothermal treatment
Journal name International Journal of Biological Macromolecules   Check publisher's open access policy
ISSN 1879-0003
0141-8130
Publication date 2016-03-01
Year available 2015
Sub-type Article (original research)
DOI 10.1016/j.ijbiomac.2015.12.033
Open Access Status File (Author Post-print)
Volume 84
Start page 268
End page 274
Total pages 7
Place of publication Amsterdam, Netherlands
Publisher Elsevier
Language eng
Subject 1315 Structural Biology
1303 Biochemistry
1312 Molecular Biology
Abstract In this study, high-amylose starches were hydrothermally-treated and the structural changes were monitored with time (up to 12 h) using scanning electron microscopy (SEM), confocal laser scanning microscopy (CLSM), small-angle X-ray scattering (SAXS), X-ray diffraction (XRD), and differential scanning calorimetry (DSC). When high-amylose starches were treated in boiling water, half-shell-like granules were observed by SEM, which could be due to the first hydrolysis of the granule inner region (CLSM). This initial hydrolysis could also immediately (0.5 h) disrupt the semi-crystalline lamellar regularity (SAXS) and dramatically reduce the crystallinity (XRD); but with prolonged time of hydrothermal treatment (≥2 h), might allow the perfection or formation of amylose single helices, resulting in slightly increased crystallinity (XRD and DSC). These results show that the inner region of granules is composed of mainly loosely-packed amylopectin growth rings with semi-crystalline lamellae, which are vulnerable under gelatinization or hydrolysis. In contrast, the periphery is demonstrated to be more compact, possibly composed of amylose and amylopectin helices intertwined with amylose molecules, which require greater energy input (higher temperature) for disintegration.
Formatted abstract
In this study, high-amylose starches were hydrothermally-treated and the structural changes were monitored with time (up to 12 h) using scanning electron microscopy (SEM), confocal laser scanning microscopy (CLSM), small-angle X-ray scattering (SAXS), X-ray diffraction (XRD), and differential scanning calorimetry (DSC). When high-amylose starches were treated in boiling water, half-shell-like granules were observed by SEM, which could be due to the first hydrolysis of the granule inner region (CLSM). This initial hydrolysis could also immediately (0.5 h) disrupt the semi-crystalline lamellar regularity (SAXS) and dramatically reduce the crystallinity (XRD); but with prolonged time of hydrothermal treatment (≥2 h), might allow the perfection or formation of amylose single helices, resulting in slightly increased crystallinity (XRD and DSC). These results show that the inner region of granules is composed of mainly loosely-packed amylopectin growth rings with semi-crystalline lamellae, which are vulnerable under gelatinization or hydrolysis. In contrast, the periphery is demonstrated to be more compact, possibly composed of amylose and amylopectin helices intertwined with amylose molecules, which require greater energy input (higher temperature) for disintegration.
Keyword Granule structure
High-amylose starch
Hydrothermal treatment
Q-Index Code C1
Q-Index Status Provisional Code
Grant ID 21106023
2013B010403030
2013J4300043
1201410965
201511078034
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: School of Chemical Engineering Publications
Official 2016 Collection
 
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