Optimal Extraction Methods for High Amylose Maize Starch Studied by Size-Exclusion Chromatography (SEC) and Small-Angle X-ray Scattering (SAXS)
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Optimal Extraction Methods for High Amylose Maize Starch Studied by Size-Exclusion Chromatography (SEC) and Small-Angle X-ray Scattering (SAXS). / Tian, Yu; Qin, Fengda; Zhong, Yuyue; Cui, Ying; Yang, Ying; Liu, Yuan Shuai; Liu, Xingxun.
In: ACS Food Science & Technology, Vol. 1, No. 10, 2021, p. 1920-1927.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Optimal Extraction Methods for High Amylose Maize Starch Studied by Size-Exclusion Chromatography (SEC) and Small-Angle X-ray Scattering (SAXS)
AU - Tian, Yu
AU - Qin, Fengda
AU - Zhong, Yuyue
AU - Cui, Ying
AU - Yang, Ying
AU - Liu, Yuan Shuai
AU - Liu, Xingxun
N1 - Publisher Copyright: © 2021 American Chemical Society.
PY - 2021
Y1 - 2021
N2 - High amylose maize starch (HAMS) was extracted using sodium hydroxide (NaOH), sodium bisulfite (Na2SO3), and sodium metabisulfite (Na2S2O5) under 25, 50, and 70 °C, respectively. This study identified the optimum HAMS extraction methods with the lowest protein and lipid content and investigated the effect of extraction methods on the molecular and lamellar structures of HAMS. Higher temperature (50 and 70 °C) improved the purity of starch but reduced the averaged chain length (ACL) of amylose and the thickness of crystalline layers in lamellar structure. Low temperature caused less molecular degradation of starch but resulted in higher contents of protein and lipid adhering to the HAMS. Extraction using NaOH at 50 °C gave the highest purity, whereas the long chains of starch were degraded. Taking all factors into account, soaking high amylose maize grain in Na2SO3 at 50 °C was chosen, since it produced purer starches with lower protein and lipid content compared with other two temperatures (25 and 70 °C) and alkalis (NaOH and Na2S2O5), and the starches were less affected in structure and physical properties. This result is very useful for HAMS extraction and processing.
AB - High amylose maize starch (HAMS) was extracted using sodium hydroxide (NaOH), sodium bisulfite (Na2SO3), and sodium metabisulfite (Na2S2O5) under 25, 50, and 70 °C, respectively. This study identified the optimum HAMS extraction methods with the lowest protein and lipid content and investigated the effect of extraction methods on the molecular and lamellar structures of HAMS. Higher temperature (50 and 70 °C) improved the purity of starch but reduced the averaged chain length (ACL) of amylose and the thickness of crystalline layers in lamellar structure. Low temperature caused less molecular degradation of starch but resulted in higher contents of protein and lipid adhering to the HAMS. Extraction using NaOH at 50 °C gave the highest purity, whereas the long chains of starch were degraded. Taking all factors into account, soaking high amylose maize grain in Na2SO3 at 50 °C was chosen, since it produced purer starches with lower protein and lipid content compared with other two temperatures (25 and 70 °C) and alkalis (NaOH and Na2S2O5), and the starches were less affected in structure and physical properties. This result is very useful for HAMS extraction and processing.
KW - extraction method
KW - high amylose maize starch (HAMS)
KW - protein and lipid
KW - structure
U2 - 10.1021/acsfoodscitech.1c00247
DO - 10.1021/acsfoodscitech.1c00247
M3 - Journal article
AN - SCOPUS:85127282573
VL - 1
SP - 1920
EP - 1927
JO - ACS Food Science & Technology
JF - ACS Food Science & Technology
SN - 2692-1944
IS - 10
ER -
ID: 306687853