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Comparison of the structure and properties of hydroxypropylated acid-hydrolysed maize starches with different amylose/amylopectin contents

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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

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WRAP-comparison-structure-properties-hydroxypropylated-acid-hydrolysed-maize-starches-different-amylose-amylopectin-contents-Xie-2021.pdf - Accepted Version
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Official URL: http://dx.doi.org/10.1016/j.foodhyd.2020.106134

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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:
DateEvent
January 2021Published
9 July 2020Available
25 June 2020Accepted
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:
Project/Grant IDRIOXX Funder NameFunder ID
2017M612679China Postdoctoral Science Foundationhttp://dx.doi.org/10.13039/501100002858
2017YT05H077Government of Guangdong Provincehttp://dx.doi.org/10.13039/501100002912
GXPSMM18ZD-02Guangxi University for Nationalitieshttp://dx.doi.org/10.13039/501100004703
2018A0303130048[NSFC] National Natural Science Foundation of Chinahttp://dx.doi.org/10.13039/501100001809
798225Horizon 2020 Framework Programmehttp://dx.doi.org/10.13039/100010661

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