The Library
Comparison of the structure and properties of hydroxypropylated acid-hydrolysed maize starches with different amylose/amylopectin contents
Tools
Tools
Tools
Chen, Pei, Zhang, Yiling, Qiao, Qian, Tao, Xiaoqi, Liu, Peng and Xie, Fengwei (2021) Comparison of the structure and properties of hydroxypropylated acid-hydrolysed maize starches with different amylose/amylopectin contents. Food Hydrocolloids, 110 . 106134. doi:10.1016/j.foodhyd.2020.106134
![[img]](http://wrap.warwick.ac.uk/style/images/fileicons/application_pdf.png) |
PDF
WRAP-comparison-structure-properties-hydroxypropylated-acid-hydrolysed-maize-starches-different-amylose-amylopectin-contents-Xie-2021.pdf - Accepted Version Embargoed item. Restricted access to Repository staff only until 9 July 2021. Contact author directly, specifying your specific needs. - Requires a PDF viewer. Available under License Creative Commons Attribution Non-commercial No Derivatives 4.0. Download (9Mb) |
Official URL: http://dx.doi.org/10.1016/j.foodhyd.2020.106134
Abstract
Dually modified regular maize starch (RMS) and high-amylose maize starch (HAMS) were successfully prepared by first acid hydrolysis and subsequently hydroxypropylation. The effects of hydrolysis time (0–24 h) and propylene oxide (PO) content (10–30%) on the structure and physicochemical properties were investigated. The molar substitution (MS) of HAMS samples (up to 0.163) was generally higher than that of RMS samples (up to 0.149), suggesting the higher reactivity of amylose for hydroxypropylation. Besides, PO content had a greater influence on MS whereas the effect of acid hydrolysis time was minor. For both starches, the dual modifications did not cause apparent changes to the granule morphology but reduced gelatinisation temperatures and enthalpy; and a higher PO content led to higher relative crystallinity. These results suggest that hydroxypropylation occurred mainly on the surface of HAMS granules and had little influence on the compact granular structure, whereas this reaction impacted the internal structure of RMS much more. The rheological study shows the introduced hydroxypropyl bulky groups weakened the entanglements between amylose chains or amylopectin chains with long branches. Thus, this work provides insights into the rational design of modified starch products containing different amylose/amylopectin contents with tailored properties.
| Item Type: | Journal Article | ||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Subjects: | Q Science > QK Botany Q Science > QP Physiology T Technology > TP Chemical technology |
||||||||||||||||||
| Divisions: | Faculty of Science > WMG (Formerly the Warwick Manufacturing Group) | ||||||||||||||||||
| Library of Congress Subject Headings (LCSH): | Cornstarch , Starch -- Analysis, Starch -- Synthesis, Starch -- Viscosity | ||||||||||||||||||
| Journal or Publication Title: | Food Hydrocolloids | ||||||||||||||||||
| Publisher: | Elsevier | ||||||||||||||||||
| ISSN: | 0268-005X | ||||||||||||||||||
| Official Date: | January 2021 | ||||||||||||||||||
| Dates: |
|
||||||||||||||||||
| Date of first compliant deposit: | 4 August 2020 | ||||||||||||||||||
| Volume: | 110 | ||||||||||||||||||
| Article Number: | 106134 | ||||||||||||||||||
| DOI: | 10.1016/j.foodhyd.2020.106134 | ||||||||||||||||||
| Status: | Peer Reviewed | ||||||||||||||||||
| Publication Status: | Published | ||||||||||||||||||
| Access rights to Published version: | Restricted or Subscription Access | ||||||||||||||||||
| RIOXX Funder/Project Grant: |
|
Request changes or add full text files to a record
Repository staff actions (login required)
 |
View Item |
