High-pressure pasting performance and multilevel structures of short-term microwave-treated high-amylose maize starch

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

High-pressure pasting performance and multilevel structures of short-term microwave-treated high-amylose maize starch. / Tian, Yu; Wang, Ying; Herbuger, Klaus; Petersen, Bent L.; Cui, Ying; Blennow, Andreas; Liu, Xingxun; Zhong, Yuyue.

In: Carbohydrate Polymers, Vol. 322, 121366, 2023.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Tian, Y, Wang, Y, Herbuger, K, Petersen, BL, Cui, Y, Blennow, A, Liu, X & Zhong, Y 2023, 'High-pressure pasting performance and multilevel structures of short-term microwave-treated high-amylose maize starch', Carbohydrate Polymers, vol. 322, 121366. https://doi.org/10.1016/j.carbpol.2023.121366

APA

Tian, Y., Wang, Y., Herbuger, K., Petersen, B. L., Cui, Y., Blennow, A., Liu, X., & Zhong, Y. (2023). High-pressure pasting performance and multilevel structures of short-term microwave-treated high-amylose maize starch. Carbohydrate Polymers, 322, [121366]. https://doi.org/10.1016/j.carbpol.2023.121366

Vancouver

Tian Y, Wang Y, Herbuger K, Petersen BL, Cui Y, Blennow A et al. High-pressure pasting performance and multilevel structures of short-term microwave-treated high-amylose maize starch. Carbohydrate Polymers. 2023;322. 121366. https://doi.org/10.1016/j.carbpol.2023.121366

Author

Tian, Yu ; Wang, Ying ; Herbuger, Klaus ; Petersen, Bent L. ; Cui, Ying ; Blennow, Andreas ; Liu, Xingxun ; Zhong, Yuyue. / High-pressure pasting performance and multilevel structures of short-term microwave-treated high-amylose maize starch. In: Carbohydrate Polymers. 2023 ; Vol. 322.

Bibtex

@article{808eb02c3a2a4461a3671104d4721a89,
title = "High-pressure pasting performance and multilevel structures of short-term microwave-treated high-amylose maize starch",
abstract = "Microwave treatment is an environmentally friendly method for modification of high-amylose maize starch (HAMS). Here, the effects of short-time (≤120 s) microwave treatment on the structure and pasting of two types of HAMSs, Gelose 50 (HAMSI) and Gelose 80 (HAMSII), with apparent amylose content (AAC) of 45 % and 58 %, respectively, was studied using a multiscale approach including X-ray scattering, surface structures, particle size distribution, molecular size distributions and high temperature/pressure Rapid Visco Analysis (RVA)-4800 pasting. As compared to starch with no amylose (waxy maize starch, WMS) and 25 % amylose content (normal maize starch, NMS), HAMSI underwent similar structural and pasting changes as WMS and NMS upon microwave treatment, and it might primarily be attributed to the amylopectin fraction that was affected by cleavage of the connector chains between double helices and backbone chains, which decreased the crystallinity and thickness of the crystalline lamellae. However, the multi-scale structure of HAMSII was almost unaffected by this treatment. The pasting properties of fully gelatinized HAMSI starch showed a decrease in RVA-4800 peak and final viscosities after microwave treatment. In contrast, for HAMSII starch, the microwave treatment led to an increase in these viscosities. The combined results highlight the influence of varying AAC on the effects of microwave-mediated modification, leading to diverse alterations in the structure and functionality of starches.",
keywords = "Crystallinity, High amylose starch, Microwave, Multi-scale structure, Viscosity",
author = "Yu Tian and Ying Wang and Klaus Herbuger and Petersen, {Bent L.} and Ying Cui and Andreas Blennow and Xingxun Liu and Yuyue Zhong",
note = "Publisher Copyright: {\textcopyright} 2023 Elsevier Ltd",
year = "2023",
doi = "10.1016/j.carbpol.2023.121366",
language = "English",
volume = "322",
journal = "Carbohydrate Polymers",
issn = "0144-8617",
publisher = "Pergamon Press",

}

RIS

TY - JOUR

T1 - High-pressure pasting performance and multilevel structures of short-term microwave-treated high-amylose maize starch

AU - Tian, Yu

AU - Wang, Ying

AU - Herbuger, Klaus

AU - Petersen, Bent L.

AU - Cui, Ying

AU - Blennow, Andreas

AU - Liu, Xingxun

AU - Zhong, Yuyue

N1 - Publisher Copyright: © 2023 Elsevier Ltd

PY - 2023

Y1 - 2023

N2 - Microwave treatment is an environmentally friendly method for modification of high-amylose maize starch (HAMS). Here, the effects of short-time (≤120 s) microwave treatment on the structure and pasting of two types of HAMSs, Gelose 50 (HAMSI) and Gelose 80 (HAMSII), with apparent amylose content (AAC) of 45 % and 58 %, respectively, was studied using a multiscale approach including X-ray scattering, surface structures, particle size distribution, molecular size distributions and high temperature/pressure Rapid Visco Analysis (RVA)-4800 pasting. As compared to starch with no amylose (waxy maize starch, WMS) and 25 % amylose content (normal maize starch, NMS), HAMSI underwent similar structural and pasting changes as WMS and NMS upon microwave treatment, and it might primarily be attributed to the amylopectin fraction that was affected by cleavage of the connector chains between double helices and backbone chains, which decreased the crystallinity and thickness of the crystalline lamellae. However, the multi-scale structure of HAMSII was almost unaffected by this treatment. The pasting properties of fully gelatinized HAMSI starch showed a decrease in RVA-4800 peak and final viscosities after microwave treatment. In contrast, for HAMSII starch, the microwave treatment led to an increase in these viscosities. The combined results highlight the influence of varying AAC on the effects of microwave-mediated modification, leading to diverse alterations in the structure and functionality of starches.

AB - Microwave treatment is an environmentally friendly method for modification of high-amylose maize starch (HAMS). Here, the effects of short-time (≤120 s) microwave treatment on the structure and pasting of two types of HAMSs, Gelose 50 (HAMSI) and Gelose 80 (HAMSII), with apparent amylose content (AAC) of 45 % and 58 %, respectively, was studied using a multiscale approach including X-ray scattering, surface structures, particle size distribution, molecular size distributions and high temperature/pressure Rapid Visco Analysis (RVA)-4800 pasting. As compared to starch with no amylose (waxy maize starch, WMS) and 25 % amylose content (normal maize starch, NMS), HAMSI underwent similar structural and pasting changes as WMS and NMS upon microwave treatment, and it might primarily be attributed to the amylopectin fraction that was affected by cleavage of the connector chains between double helices and backbone chains, which decreased the crystallinity and thickness of the crystalline lamellae. However, the multi-scale structure of HAMSII was almost unaffected by this treatment. The pasting properties of fully gelatinized HAMSI starch showed a decrease in RVA-4800 peak and final viscosities after microwave treatment. In contrast, for HAMSII starch, the microwave treatment led to an increase in these viscosities. The combined results highlight the influence of varying AAC on the effects of microwave-mediated modification, leading to diverse alterations in the structure and functionality of starches.

KW - Crystallinity

KW - High amylose starch

KW - Microwave

KW - Multi-scale structure

KW - Viscosity

U2 - 10.1016/j.carbpol.2023.121366

DO - 10.1016/j.carbpol.2023.121366

M3 - Journal article

C2 - 37839836

AN - SCOPUS:85170436751

VL - 322

JO - Carbohydrate Polymers

JF - Carbohydrate Polymers

SN - 0144-8617

M1 - 121366

ER -

ID: 370660926