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