The effects of molecular fine structure on rice starch granule gelatinization dynamics as investigated by in situ small-angle X-ray scattering
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The effects of molecular fine structure on rice starch granule gelatinization dynamics as investigated by in situ small-angle X-ray scattering. / Xu, Jinchuan; Li, Zhihang; Zhong, Yuyue; Zhou, Qi; Lv, Qi; Chen, Ling; Blennow, Andreas; Liu, Xingxun.
I: Food Hydrocolloids, Bind 121, 107014, 2021.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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TY - JOUR
T1 - The effects of molecular fine structure on rice starch granule gelatinization dynamics as investigated by in situ small-angle X-ray scattering
AU - Xu, Jinchuan
AU - Li, Zhihang
AU - Zhong, Yuyue
AU - Zhou, Qi
AU - Lv, Qi
AU - Chen, Ling
AU - Blennow, Andreas
AU - Liu, Xingxun
PY - 2021
Y1 - 2021
N2 - Dynamic changes of rice starch granules selected for different amylose contents were analyzed in excess water while heated in-situ in a small-angle X-ray scattering (SAXS) instrument. Normal rice starch (NS) and rice starch with high amylopectin (HAP) and high amylose (HAM) were used as models. A 1D linear correlation function and a combination power-law and Gaussian function were used to extract the starch lamellar structure parameters and the fractal dimension, ordering and distribution of starch lamellae from SAXS data. For the resulting starch paste/gels, a model of two-correlation length was fitted to afford the correlation length (xi) for the paste/gel system. The results showed that HAM exhibited higher long period (LP) and thickness of the crystalline layers (d(c)) values than HAP and NS. However, HAP showed the highest ordering lamellar structure. HAP granules were more thermostable than the amylose containing starches. For the gelatinized starches, HAM showed the highest correlation length values but these notably decreased with increasing temperature indicating strong chain segment interaction. This research reveals essential structural changes in lamellae of rice starch granules and rice starch gel structure, which provides potentially useful in the working of starch-based foods and materials.
AB - Dynamic changes of rice starch granules selected for different amylose contents were analyzed in excess water while heated in-situ in a small-angle X-ray scattering (SAXS) instrument. Normal rice starch (NS) and rice starch with high amylopectin (HAP) and high amylose (HAM) were used as models. A 1D linear correlation function and a combination power-law and Gaussian function were used to extract the starch lamellar structure parameters and the fractal dimension, ordering and distribution of starch lamellae from SAXS data. For the resulting starch paste/gels, a model of two-correlation length was fitted to afford the correlation length (xi) for the paste/gel system. The results showed that HAM exhibited higher long period (LP) and thickness of the crystalline layers (d(c)) values than HAP and NS. However, HAP showed the highest ordering lamellar structure. HAP granules were more thermostable than the amylose containing starches. For the gelatinized starches, HAM showed the highest correlation length values but these notably decreased with increasing temperature indicating strong chain segment interaction. This research reveals essential structural changes in lamellae of rice starch granules and rice starch gel structure, which provides potentially useful in the working of starch-based foods and materials.
KW - Rice starch
KW - Amylose
KW - Gelatinization
KW - SAXS
KW - Molecular structure
KW - Lamellar structure
KW - LAMELLAR STRUCTURE
KW - AMYLOSE CONTENT
KW - DIGESTION RATE
KW - AMYLOPECTIN
KW - DIGESTIBILITY
KW - ORGANIZATION
KW - HYDROLYSIS
KW - INSIGHT
KW - CHAINS
KW - LENGTH
U2 - 10.1016/j.foodhyd.2021.107014
DO - 10.1016/j.foodhyd.2021.107014
M3 - Journal article
VL - 121
JO - Food Hydrocolloids
JF - Food Hydrocolloids
SN - 0268-005X
M1 - 107014
ER -
ID: 279256288