Structural and physical effects of aroma compound binding to native starch granules

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Standard

Structural and physical effects of aroma compound binding to native starch granules. / Jørgensen, Anders Dysted; Jensen, Susanne Langgård; Ziegler, Gregory; Pandeya, Anuranjan; Buléon, Alain; Svensson, Birte; Blennow, Per Gunnar Andreas.

I: Starch, Bind 64, Nr. 6, 2012, s. 461-469.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Jørgensen, AD, Jensen, SL, Ziegler, G, Pandeya, A, Buléon, A, Svensson, B & Blennow, PGA 2012, 'Structural and physical effects of aroma compound binding to native starch granules', Starch, bind 64, nr. 6, s. 461-469. https://doi.org/10.1002/star.201100131

APA

Jørgensen, A. D., Jensen, S. L., Ziegler, G., Pandeya, A., Buléon, A., Svensson, B., & Blennow, P. G. A. (2012). Structural and physical effects of aroma compound binding to native starch granules. Starch, 64(6), 461-469. https://doi.org/10.1002/star.201100131

Vancouver

Jørgensen AD, Jensen SL, Ziegler G, Pandeya A, Buléon A, Svensson B o.a. Structural and physical effects of aroma compound binding to native starch granules. Starch. 2012;64(6):461-469. https://doi.org/10.1002/star.201100131

Author

Jørgensen, Anders Dysted ; Jensen, Susanne Langgård ; Ziegler, Gregory ; Pandeya, Anuranjan ; Buléon, Alain ; Svensson, Birte ; Blennow, Per Gunnar Andreas. / Structural and physical effects of aroma compound binding to native starch granules. I: Starch. 2012 ; Bind 64, Nr. 6. s. 461-469.

Bibtex

@article{e82f76464a0a48fe89010ce7fc9e27d3,
title = "Structural and physical effects of aroma compound binding to native starch granules",
abstract = "The interaction and physical/structural effects of aroma compounds, at high concentrations on dry native starch granules were studied using eight selected model compounds: acetaldehyde, dimethyl sulphide, diacetyl, allyl isothiocyanate, ethyl butyrate, citral, octanol and butyric acid. The maize, potato and pea starches used represent different typical structural and chemical starch characteristics. Retention of the different aroma compounds varied from a few to one hundred percent and starch was found to induce as well as reduce aroma evaporation depending on the aroma compound and the starch type. As deduced from DSC, powder XRD and SEM analyses, citral, butyric acid and octanol exerted specific effects on the starch granules manifested in local melting of crystalline layers and partial disruption of the granular meso structure. The most prominent effect was obtained with citral that generated surface wrinkles on B- and C-type polymorphic granules and aggregation of A-type polymorphic granules, decreased the melting temperature and suppressed the crystallinity of the starch.",
author = "J{\o}rgensen, {Anders Dysted} and Jensen, {Susanne Langg{\aa}rd} and Gregory Ziegler and Anuranjan Pandeya and Alain Bul{\'e}on and Birte Svensson and Blennow, {Per Gunnar Andreas}",
year = "2012",
doi = "10.1002/star.201100131",
language = "English",
volume = "64",
pages = "461--469",
journal = "Starch",
issn = "0038-9056",
publisher = "Wiley - V C H Verlag GmbH & Co. KGaA",
number = "6",

}

RIS

TY - JOUR

T1 - Structural and physical effects of aroma compound binding to native starch granules

AU - Jørgensen, Anders Dysted

AU - Jensen, Susanne Langgård

AU - Ziegler, Gregory

AU - Pandeya, Anuranjan

AU - Buléon, Alain

AU - Svensson, Birte

AU - Blennow, Per Gunnar Andreas

PY - 2012

Y1 - 2012

N2 - The interaction and physical/structural effects of aroma compounds, at high concentrations on dry native starch granules were studied using eight selected model compounds: acetaldehyde, dimethyl sulphide, diacetyl, allyl isothiocyanate, ethyl butyrate, citral, octanol and butyric acid. The maize, potato and pea starches used represent different typical structural and chemical starch characteristics. Retention of the different aroma compounds varied from a few to one hundred percent and starch was found to induce as well as reduce aroma evaporation depending on the aroma compound and the starch type. As deduced from DSC, powder XRD and SEM analyses, citral, butyric acid and octanol exerted specific effects on the starch granules manifested in local melting of crystalline layers and partial disruption of the granular meso structure. The most prominent effect was obtained with citral that generated surface wrinkles on B- and C-type polymorphic granules and aggregation of A-type polymorphic granules, decreased the melting temperature and suppressed the crystallinity of the starch.

AB - The interaction and physical/structural effects of aroma compounds, at high concentrations on dry native starch granules were studied using eight selected model compounds: acetaldehyde, dimethyl sulphide, diacetyl, allyl isothiocyanate, ethyl butyrate, citral, octanol and butyric acid. The maize, potato and pea starches used represent different typical structural and chemical starch characteristics. Retention of the different aroma compounds varied from a few to one hundred percent and starch was found to induce as well as reduce aroma evaporation depending on the aroma compound and the starch type. As deduced from DSC, powder XRD and SEM analyses, citral, butyric acid and octanol exerted specific effects on the starch granules manifested in local melting of crystalline layers and partial disruption of the granular meso structure. The most prominent effect was obtained with citral that generated surface wrinkles on B- and C-type polymorphic granules and aggregation of A-type polymorphic granules, decreased the melting temperature and suppressed the crystallinity of the starch.

U2 - 10.1002/star.201100131

DO - 10.1002/star.201100131

M3 - Journal article

VL - 64

SP - 461

EP - 469

JO - Starch

JF - Starch

SN - 0038-9056

IS - 6

ER -

ID: 41814199