Gelatinization dynamics of starch in dependence of its lamellar structure, crystalline polymorphs and amylose content

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Standard

Gelatinization dynamics of starch in dependence of its lamellar structure, crystalline polymorphs and amylose content. / Xu, Jinchuan; Blennow, Andreas; Li, Xiaoxi; Chen, Ling; Liu, Xingxun.

I: Carbohydrate Polymers, Bind 229, 115481, 01.02.2020, s. 1-11.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Xu, J, Blennow, A, Li, X, Chen, L & Liu, X 2020, 'Gelatinization dynamics of starch in dependence of its lamellar structure, crystalline polymorphs and amylose content', Carbohydrate Polymers, bind 229, 115481, s. 1-11. https://doi.org/10.1016/j.carbpol.2019.115481

APA

Xu, J., Blennow, A., Li, X., Chen, L., & Liu, X. (2020). Gelatinization dynamics of starch in dependence of its lamellar structure, crystalline polymorphs and amylose content. Carbohydrate Polymers, 229, 1-11. [115481]. https://doi.org/10.1016/j.carbpol.2019.115481

Vancouver

Xu J, Blennow A, Li X, Chen L, Liu X. Gelatinization dynamics of starch in dependence of its lamellar structure, crystalline polymorphs and amylose content. Carbohydrate Polymers. 2020 feb. 1;229:1-11. 115481. https://doi.org/10.1016/j.carbpol.2019.115481

Author

Xu, Jinchuan ; Blennow, Andreas ; Li, Xiaoxi ; Chen, Ling ; Liu, Xingxun. / Gelatinization dynamics of starch in dependence of its lamellar structure, crystalline polymorphs and amylose content. I: Carbohydrate Polymers. 2020 ; Bind 229. s. 1-11.

Bibtex

@article{0534df9c2a524f9f8a7d0e5d2606a41a,
title = "Gelatinization dynamics of starch in dependence of its lamellar structure, crystalline polymorphs and amylose content",
abstract = "Structural dynamics of starch granules selected for different amylose content and crystalline type were analysed in excess water upon heating observed in-situ using SAXS and WAXS. The results showed that NMS and MBS exhibited higher degree of lamellar order than HAM. The peak width at half-maximum (FWHM) of HAM and NMS increased with temperature, demonstrating a gradual radial swelling of the lamellae during gelatinization. For NMS and HAM FWHM increased, suggesting that the dynamics of lamellar thicknesses of these starches were increased during hydrothermal compression exerted by the amorphous lamella. The decrease in FWHM found for MBS indicates that these lamellae were very vulnerable for dissolution. The changes in SAXS peak areas found for NMS and MBS were different from the areas of HAM indicating that A-type starch, as compared to B-type starch, possesses higher degree of lamellae ordering. Our data are potentially useful in starch-based materials processing.",
keywords = "Crystallinity, Gelatinization, Multiscale structure, Starch, X-ray scattering",
author = "Jinchuan Xu and Andreas Blennow and Xiaoxi Li and Ling Chen and Xingxun Liu",
year = "2020",
month = feb,
day = "1",
doi = "10.1016/j.carbpol.2019.115481",
language = "English",
volume = "229",
pages = "1--11",
journal = "Carbohydrate Polymers",
issn = "0144-8617",
publisher = "Pergamon Press",

}

RIS

TY - JOUR

T1 - Gelatinization dynamics of starch in dependence of its lamellar structure, crystalline polymorphs and amylose content

AU - Xu, Jinchuan

AU - Blennow, Andreas

AU - Li, Xiaoxi

AU - Chen, Ling

AU - Liu, Xingxun

PY - 2020/2/1

Y1 - 2020/2/1

N2 - Structural dynamics of starch granules selected for different amylose content and crystalline type were analysed in excess water upon heating observed in-situ using SAXS and WAXS. The results showed that NMS and MBS exhibited higher degree of lamellar order than HAM. The peak width at half-maximum (FWHM) of HAM and NMS increased with temperature, demonstrating a gradual radial swelling of the lamellae during gelatinization. For NMS and HAM FWHM increased, suggesting that the dynamics of lamellar thicknesses of these starches were increased during hydrothermal compression exerted by the amorphous lamella. The decrease in FWHM found for MBS indicates that these lamellae were very vulnerable for dissolution. The changes in SAXS peak areas found for NMS and MBS were different from the areas of HAM indicating that A-type starch, as compared to B-type starch, possesses higher degree of lamellae ordering. Our data are potentially useful in starch-based materials processing.

AB - Structural dynamics of starch granules selected for different amylose content and crystalline type were analysed in excess water upon heating observed in-situ using SAXS and WAXS. The results showed that NMS and MBS exhibited higher degree of lamellar order than HAM. The peak width at half-maximum (FWHM) of HAM and NMS increased with temperature, demonstrating a gradual radial swelling of the lamellae during gelatinization. For NMS and HAM FWHM increased, suggesting that the dynamics of lamellar thicknesses of these starches were increased during hydrothermal compression exerted by the amorphous lamella. The decrease in FWHM found for MBS indicates that these lamellae were very vulnerable for dissolution. The changes in SAXS peak areas found for NMS and MBS were different from the areas of HAM indicating that A-type starch, as compared to B-type starch, possesses higher degree of lamellae ordering. Our data are potentially useful in starch-based materials processing.

KW - Crystallinity

KW - Gelatinization

KW - Multiscale structure

KW - Starch

KW - X-ray scattering

U2 - 10.1016/j.carbpol.2019.115481

DO - 10.1016/j.carbpol.2019.115481

M3 - Journal article

C2 - 31826407

AN - SCOPUS:85074356264

VL - 229

SP - 1

EP - 11

JO - Carbohydrate Polymers

JF - Carbohydrate Polymers

SN - 0144-8617

M1 - 115481

ER -

ID: 234148448