Lamellar structure change of waxy corn starch during gelatinization by time-resolved synchrotron SAXS

Kuang, Qirong, Xu, Jinchuan, Liang, Yongri, Xie, Fengwei, Tian, Feng, Zhou, Sumei and Liu, Xingxun (2017) Lamellar structure change of waxy corn starch during gelatinization by time-resolved synchrotron SAXS. Food Hydrocolloids, 62 43-48. doi:10.1016/j.foodhyd.2016.07.024

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Author Kuang, Qirong
Xu, Jinchuan
Liang, Yongri
Xie, Fengwei
Tian, Feng
Zhou, Sumei
Liu, Xingxun
Title Lamellar structure change of waxy corn starch during gelatinization by time-resolved synchrotron SAXS
Journal name Food Hydrocolloids   Check publisher's open access policy
ISSN 0268-005X
1873-7137
Publication date 2017-01-01
Year available 2016
Sub-type Article (original research)
DOI 10.1016/j.foodhyd.2016.07.024
Open Access Status File (Author Post-print)
Volume 62
Start page 43
End page 48
Total pages 6
Place of publication Amsterdam, Netherlands
Publisher Elsevier
Collection year 2017
Language eng
Formatted abstract
In situ experiment of synchrotron small- and wide-angle X-ray scattering (SAXS/WAXS) was used to study the lamellar structure change of starch during gelatinization. Waxy corn starch was used as a model material to exclude the effect of amylose. The thicknesses of crystalline (dc), amorphous (da) regions of the lamella and the long period distance (dac) were obtained based on a 1D linear correlation function. The SAXS and WAXS results reveal the multi-stage of gelatinization. Firstly, a preferable increase in the thickness of crystalline lamellae occurs because of the water penetration into the crystalline region. Then, the thickness of amorphous lamellae has a significant increase while that of crystalline lamellae decreases. Next, the thickness of amorphous lamellae starts to decrease probably due to the out-phasing of starch molecules from the lamellae. Finally, the thickness of amorphous lamellae decreases rapidly, with the formation of fractal gel on a larger scale (than that of the lamellae), which gradually decreases as the temperature further increases and is related to the concentration of starch molecular chains. This work system reveals the gelatinization mechanism of waxy corn starch and would be useful in starch amorphous materials processing.
Keyword Waxy starch
Lamellar structure
Gelatinization
SAXS
Synchrotron
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status UQ

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