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Mendez-Montealvo G, Velazquez G, Fonseca-Florido HA, Morales-Sanchez E, Soler A. Insights on the acid hydrolysis of achira (Canna edulis) starch: Crystalline and double-helical structure changes impacting functionality. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112509] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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2
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Gonzalez A, Wang Y. Enhancing the Formation of Porous Potato Starch by Combining α‐Amylase or Glucoamylase Digestion with Acid Hydrolysis. STARCH-STARKE 2020. [DOI: 10.1002/star.201900269] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Ana Gonzalez
- Department of Food ScienceUniversity of Arkansas 2650 N. Young Avenue Fayetteville AR 72704 USA
| | - Ya‐Jane Wang
- Department of Food ScienceUniversity of Arkansas 2650 N. Young Avenue Fayetteville AR 72704 USA
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3
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Vamadevan V, Blennow A, Buléon A, Goldstein A, Bertoft E. Distinct Properties and Structures Among B-Crystalline Starch Granules. STARCH-STARKE 2017. [DOI: 10.1002/star.201700240] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
| | - Andreas Blennow
- Department of Plant and Environmental Sciences, University of Copenhagen; Frederiksberg C Denmark
| | - Alain Buléon
- UR1268 Biopolymères Interactions Assemblages, INRA; Nantes France
| | - Avi Goldstein
- Department of Food Science and Nutrition, University of Minnesota; St Paul MN USA
| | - Eric Bertoft
- Department of Food Science and Nutrition, University of Minnesota; St Paul MN USA
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4
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Kaur G, Sharma S, Singh B, Dar BN. Comparative Study on Functional, Rheological, Thermal, and Morphological Properties of Native and Modified Cereal Flours. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2015.1089892] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Gurkirat Kaur
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India
| | - Savita Sharma
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India
| | - Baljit Singh
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India
| | - B. N. Dar
- Department of Food Technology, Islamic University of Science & Technology, Awantipora, J & K, India
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5
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6
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Wang S, Copeland L. Effect of Acid Hydrolysis on Starch Structure and Functionality: A Review. Crit Rev Food Sci Nutr 2015; 55:1081-97. [DOI: 10.1080/10408398.2012.684551] [Citation(s) in RCA: 195] [Impact Index Per Article: 21.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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7
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Chen W, Zhou H, Yang H, Cui M. Effects of charge-carrying amino acids on the gelatinization and retrogradation properties of potato starch. Food Chem 2015; 167:180-4. [DOI: 10.1016/j.foodchem.2014.06.089] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2014] [Revised: 06/17/2014] [Accepted: 06/20/2014] [Indexed: 10/25/2022]
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8
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9
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Ulbrich M, Natan C, Flöter E. Acid modification of wheat, potato, and pea starch applying gentle conditions—impacts on starch properties. STARCH-STARKE 2014. [DOI: 10.1002/star.201400089] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Marco Ulbrich
- Department of Food Technology and Food Chemistry; Chair of Food Process Engineering; Technische Universität Berlin; Berlin Germany
| | - Cindy Natan
- Department of Food Technology and Food Chemistry; Chair of Food Process Engineering; Technische Universität Berlin; Berlin Germany
| | - Eckhard Flöter
- Department of Food Technology and Food Chemistry; Chair of Food Process Engineering; Technische Universität Berlin; Berlin Germany
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10
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Zhang B, Wang K, Hasjim J, Li E, Flanagan BM, Gidley MJ, Dhital S. Freeze-drying changes the structure and digestibility of B-polymorphic starches. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:1482-1491. [PMID: 24471496 DOI: 10.1021/jf405196m] [Citation(s) in RCA: 98] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Starch granules both isolated from plants and used in foods or other products have typically been dried. Common food laboratory and industry practices include oven (heat), freeze, and ethanol (solvent-exchange) drying. Starch granules isolated from maize (A-type polymorph) and potato (B-type polymorph) were used to understand the effects of different dehydration methods on starch structure and in vitro digestion kinetics. Oven and ethanol drying do not significantly affect the digestion properties of starches compared with their counterparts that have never been dried. However, freeze-drying results in a significant increase in the digestion rate of potato starch but not maize starch. The structural and conformational changes of starch granules after drying were investigated at various length scales using scanning electron microscopy, confocal laser scanning microscopy, X-ray diffraction, FTIR spectroscopy, and NMR spectroscopy. Freeze-drying not only disrupts the surface morphology of potato starch granules (B-type polymorph), but also degrades both short- and long-range molecular order of the amylopectin, each of which can cause an increase in the digestion rate. In contrast to A-polymorphic starches, B-polymorphic starches are more disrupted by freeze-drying, with reductions of both short- and long-range molecular order. We propose that the low temperatures involved in freeze-drying compared with oven drying result in greater chain rigidity and lead to structural disorganization during water removal at both nanometer and micrometer length scales in B-type polymorphic starch granules, because of the different distribution of water within crystallites and the lack of pores and channels compared with A-type polymorphic starch granules.
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Affiliation(s)
- Bin Zhang
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland , Brisbane, Queensland 4072, Australia
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11
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Starch and Nanoparticle. POLYSACCHARIDES 2014. [DOI: 10.1007/978-3-319-03751-6_72-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022] Open
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12
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Wikman J, Blennow A, Buléon A, Putaux JL, Pérez S, Seetharaman K, Bertoft E. Influence of amylopectin structure and degree of phosphorylation on the molecular composition of potato starch lintners. Biopolymers 2013; 101:257-71. [DOI: 10.1002/bip.22344] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2013] [Accepted: 06/27/2013] [Indexed: 11/12/2022]
Affiliation(s)
- Jeanette Wikman
- Department of Biosciences; Åbo Akademi University; FI-20520 Turku Finland
| | - Andreas Blennow
- Department of Plant and Environmental Sciences; University of Copenhagen; DK-1870 Frederiksberg C Denmark
| | - Alain Buléon
- UR1268 Biopolymères Interactions Assemblages, INRA; F-44300 Nantes France
| | - Jean-Luc Putaux
- CERMAV-CNRS, BP 53, F-38041 Grenoble Cedex 9; France (affiliated with Université Joseph Fourier); Member of Institut de Chimie Moléculaire de Grenoble; Institut Carnot PolyNat
| | - Serge Pérez
- CERMAV-CNRS, BP 53, F-38041 Grenoble Cedex 9; France (affiliated with Université Joseph Fourier); Member of Institut de Chimie Moléculaire de Grenoble; Institut Carnot PolyNat
| | | | - Eric Bertoft
- Department of Food Science; University of Guelph; Guelph ON N1G 2 W1 Canada
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13
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Shi M, Lu W, Yu S, Ward R, Gao Q. Effect of acid-ethanol treatment on physicochemical properties and in vitro digestibility of maize starches varying in AM content. STARCH-STARKE 2013. [DOI: 10.1002/star.201300118] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Miaomiao Shi
- College of Light Industry and Food Sciences; South China University of Technology; Guangzhou P. R. China
| | - Weiqin Lu
- College of Light Industry and Food Sciences; South China University of Technology; Guangzhou P. R. China
| | - Shujuan Yu
- College of Light Industry and Food Sciences; South China University of Technology; Guangzhou P. R. China
| | - Rachelle Ward
- Industry and Investment NSW; Yanco Agricultural Institute; Yanco NSW Australia
| | - Qunyu Gao
- College of Light Industry and Food Sciences; South China University of Technology; Guangzhou P. R. China
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14
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Affiliation(s)
- Eric Bertoft
- Department of Food Science, University of Guelph, Guelph, ON, Canada. Phone: (519) 824-4120, ext. 58054. Fax: (519) 824-6631. E-mail:
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15
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Wang S, Copeland L. Nature of thermal transitions of native and acid-hydrolysed pea starch: Does gelatinization really happen? Carbohydr Polym 2012. [DOI: 10.1016/j.carbpol.2011.09.047] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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16
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Blazek J, Gilbert EP. Application of small-angle X-ray and neutron scattering techniques to the characterisation of starch structure: A review. Carbohydr Polym 2011. [DOI: 10.1016/j.carbpol.2011.02.041] [Citation(s) in RCA: 253] [Impact Index Per Article: 19.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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17
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Blazek J, Gilbert EP. Effect of Enzymatic Hydrolysis on Native Starch Granule Structure. Biomacromolecules 2010; 11:3275-89. [DOI: 10.1021/bm101124t] [Citation(s) in RCA: 204] [Impact Index Per Article: 14.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jaroslav Blazek
- Bragg Institute, Australian Nuclear Science and Technology Organization, Locked Bag 2001, Kirrawee DC, NSW 2232, Australia
| | - Elliot Paul Gilbert
- Bragg Institute, Australian Nuclear Science and Technology Organization, Locked Bag 2001, Kirrawee DC, NSW 2232, Australia
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18
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Appelqvist IAM, Debet MRM. Starch‐biopolymer interactions—a review. FOOD REVIEWS INTERNATIONAL 2009. [DOI: 10.1080/87559129709541105] [Citation(s) in RCA: 93] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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19
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Singh H, Sodhi NS, Singh N. Structure and Functional Properties of Acid Thinned Sorghum Starch. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2009. [DOI: 10.1080/10942910801995614] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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20
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Comparative Studies on Some Physico-chemical, Thermal, Morphological, and Pasting Properties of Acid-thinned Jicama and Maize Starches. FOOD BIOPROCESS TECH 2008. [DOI: 10.1007/s11947-008-0153-z] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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21
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The new insight on ultrastructure of C-type starch granules revealed by acid hydrolysis. Int J Biol Macromol 2008; 43:216-20. [DOI: 10.1016/j.ijbiomac.2008.04.005] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2007] [Revised: 04/01/2008] [Accepted: 04/01/2008] [Indexed: 11/15/2022]
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22
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Ritota M, Gianferri R, Bucci R, Brosio E. Proton NMR relaxation study of swelling and gelatinisation process in rice starch-water samples. Food Chem 2008; 110:14-22. [PMID: 26050160 DOI: 10.1016/j.foodchem.2008.01.048] [Citation(s) in RCA: 71] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2007] [Revised: 11/28/2007] [Accepted: 01/24/2008] [Indexed: 10/22/2022]
Abstract
Proton transverse magnetization decay curves of rice flour starch-water samples were measured and analysed for the presence of four components in the relaxation curve. T2 values were interpreted on the basis of the diffusive and chemical exchange model that provided evidence for extra granular bulk water and three more water populations whose relaxation rate is governed by diffusive and chemical exchange with starch components. The analysis of relaxation data provided information on dynamics of water molecules as well as on the size and dispersion of diffusive domains. Furthermore, by measuring solid to liquid ratio, transverse and longitudinal relaxation curves of starch-water mixtures at increasing temperatures - from 20 to 77°C - swelling and gelatinisation processes were monitored.
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Affiliation(s)
- Mena Ritota
- Department of Chemistry, University of Rome La Sapienza, Box 34, Roma 62, P.le Aldo Moro, 5, 00185 Roma, Italy
| | - Raffaella Gianferri
- Department of Chemistry, University of Rome La Sapienza, Box 34, Roma 62, P.le Aldo Moro, 5, 00185 Roma, Italy
| | - Remo Bucci
- Department of Chemistry, University of Rome La Sapienza, Box 34, Roma 62, P.le Aldo Moro, 5, 00185 Roma, Italy
| | - Elvino Brosio
- Department of Chemistry, University of Rome La Sapienza, Box 34, Roma 62, P.le Aldo Moro, 5, 00185 Roma, Italy.
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23
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A comparison of native and acid thinned normal and waxy corn starches: Physicochemical, thermal, morphological and pasting properties. Lebensm Wiss Technol 2007. [DOI: 10.1016/j.lwt.2006.12.012] [Citation(s) in RCA: 108] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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24
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Phothiset S, Charoenrein S. Morphology and physicochemical changes in rice flour during rice paper production. Food Res Int 2007. [DOI: 10.1016/j.foodres.2006.06.002] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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25
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Luo Z, He X, Fu X, Luo F, Gao Q. Effect of Microwave Radiation on the Physicochemical Properties of Normal Maize, Waxy Maize and Amylomaize V Starches. STARCH-STARKE 2006. [DOI: 10.1002/star.200600498] [Citation(s) in RCA: 90] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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26
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Debet MR, Gidley MJ. Three classes of starch granule swelling: Influence of surface proteins and lipids. Carbohydr Polym 2006. [DOI: 10.1016/j.carbpol.2005.12.011] [Citation(s) in RCA: 260] [Impact Index Per Article: 14.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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27
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Srichuwong S, Isono N, Mishima T, Hisamatsu M. Structure of lintnerized starch is related to X-ray diffraction pattern and susceptibility to acid and enzyme hydrolysis of starch granules. Int J Biol Macromol 2005; 37:115-21. [PMID: 16243388 DOI: 10.1016/j.ijbiomac.2005.09.006] [Citation(s) in RCA: 75] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2005] [Revised: 09/03/2005] [Accepted: 09/14/2005] [Indexed: 11/16/2022]
Abstract
Acid-resistant residues (lintnerized starches, Ls) were prepared from starches showing A-, B- and C- X-ray diffraction patterns. Ls retained the same X-ray crystalline type as their native counterparts with an improvement in diffraction intensity. Fluorophore-assisted capillary electrophoresis (FACE) study indicated that structural characteristics of Ls were associated with X-ray diffraction patterns. Double helices originated from linear chains with an approximate average degree of polymerisation (DP) 14, 16, and 15 would span the entire length of crystalline lamellae of A-, B-, and C-type starches, respectively. The proportion of singly branched materials (SB) with DP 25 protected in Ls was higher for A-type Ls (10-17%) than for B-type Ls (4-6%) and C-type Ls (8%). The structures of SB were similar in which branched chain (DP 13-15) was longer than main chain (DP 10-12). The structural characteristics of Ls are discussed in relation to acid and enzymatic degradations of starch granules.
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Affiliation(s)
- Sathaporn Srichuwong
- Department of Sustainable Resource Sciences, Faculty of Bioresources, Mie University, Tsu 514-8507, Japan
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28
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Angellier H, Choisnard L, Molina-Boisseau S, Ozil P, Dufresne A. Optimization of the Preparation of Aqueous Suspensions of Waxy Maize Starch Nanocrystals Using a Response Surface Methodology. Biomacromolecules 2004; 5:1545-51. [PMID: 15244476 DOI: 10.1021/bm049914u] [Citation(s) in RCA: 289] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Response surface methodology was used to investigate the effect of five selected factors on the selective H(2)SO(4) hydrolysis of waxy maize starch granules. These predictors were temperature, acid concentration, starch concentration, hydrolysis duration, and stirring speed. The goal of this study was to optimize the preparation of aqueous suspensions of starch nanocrystals, i.e., to determine the operative conditions leading to the smallest size of insoluble hydrolyzed residue within the shortest time and with the highest yield. Therefore empirical models were elaborated for the hydrolysis yield and the size of the insoluble residues using a central composite face design involving 31 trials. They allowed us to show that it was possible to obtain starch nanocrystals after only 5 days of H(2)SO(4) hydrolysis with a yield of 15 wt % and having the same shape as those obtained from the classical procedure after 40 days of HCl treatment, with a yield of 0.5 wt %.
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Affiliation(s)
- Hélène Angellier
- Centre de Recherches sur les Macromolécules Végétales (CERMAV-CNRS), Université Joseph Fourier, BP 53, 38041 Grenoble Cedex 9, France
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29
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Colonna P, Buléon A, Lemarié F. Action ofBacillus subtilisα-amylase on native wheat starch. Biotechnol Bioeng 2004; 31:895-904. [DOI: 10.1002/bit.260310902] [Citation(s) in RCA: 74] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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30
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Yeng WS, Tahir PM, Chiang LK, Yunus WMZW, Zakaria S. Sago starch and its acrylamide modified products as coating material on handsheets made from recycled pulp fibers. J Appl Polym Sci 2004. [DOI: 10.1002/app.20793] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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31
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Cover Picture: Starch/Stärke 11/2002. STARCH-STARKE 2002. [DOI: 10.1002/1521-379x(200211)54:11<499::aid-star499>3.0.co;2-l] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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32
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Atichokudomchai N, Varavinit S, Chinachoti P. Gelatinization Transitions of Acid-modified Tapioca Starches by Differential Scanning Calorimetry (DSC). STARCH-STARKE 2002. [DOI: 10.1002/1521-379x(200207)54:7<296::aid-star296>3.0.co;2-w] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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33
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Tang H. A proton NMR relaxation study of the gelatinisation and acid hydrolysis of native potato starch. Carbohydr Polym 2001. [DOI: 10.1016/s0144-8617(00)00265-4] [Citation(s) in RCA: 67] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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34
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35
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Acid hydrolysis of native and annealed wheat, potato and pea starches—DSC melting features and chain length distributions of lintnerised starches. Carbohydr Res 1998. [DOI: 10.1016/s0008-6215(98)00100-1] [Citation(s) in RCA: 109] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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36
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Jacobs H, Mischenko N, Koch MH, Eerlingen RC, Delcour JA, Reynaers H. Evaluation of the impact of annealing on gelatinisation at intermediate water content of wheat and potato starches: A differential scanning calorimetry and small angle X-ray scattering study. Carbohydr Res 1998. [DOI: 10.1016/s0008-6215(97)00231-0] [Citation(s) in RCA: 82] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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37
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Jacobs H, Eerlingen RC, Spaepen H, Grobet PJ, Delcour JA. Impact of annealing on the susceptibility of wheat, potato and pea starches to hydrolysis with pancreatin. Carbohydr Res 1997. [DOI: 10.1016/s0008-6215(97)10035-0] [Citation(s) in RCA: 55] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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38
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39
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Fine structure of maize starches from four wx-containing genotypes of the W64A inbred line in relation to gelatinization and retrogradation. Carbohydr Polym 1995. [DOI: 10.1016/0144-8617(94)00059-3] [Citation(s) in RCA: 105] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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40
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Resistance to acid hydrolysis of lipid-complexed amylose and lipid-free amylose in lintnerised waxy and non-waxy barley starches. Carbohydr Res 1993. [DOI: 10.1016/0008-6215(93)80078-s] [Citation(s) in RCA: 86] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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41
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42
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Shi YC, Seib PA. The structure of four waxy starches related to gelatinization and retrogradation. Carbohydr Res 1992. [DOI: 10.1016/0008-6215(92)85066-9] [Citation(s) in RCA: 243] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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43
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44
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Ciesla K, Zoltowski T, Mogilevsky LY. Detection of Starch Transformation Under γ-Irradiation by Small-angle X-Ray Scattering. STARCH-STARKE 1991. [DOI: 10.1002/star.19910430105] [Citation(s) in RCA: 37] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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45
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Biliaderis CG. Non-equilibrium phase transitions of aqueous starch systems. ADVANCES IN EXPERIMENTAL MEDICINE AND BIOLOGY 1991; 302:251-73. [PMID: 1746333 DOI: 10.1007/978-1-4899-0664-9_14] [Citation(s) in RCA: 28] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Experimental data on phase transitions of aqueous starch systems, obtained by thermal analysis (TA) methods, are often indicative of irreversible (non-equilibrium) processes involving various metastable states. The thermal responses usually reflect composite effects from contributions of several opposing processes [e.g. annealing, melting, and (re)crystallization] taking place concurrently during TA. It is important, therefore, to recognize the temperature- and time-dependence of the structure of starch materials, if non-isothermal techniques are used for their characterization. Identifying the pertinent morphological features (supermolecular structure) of each particular system, as well as recognizing the role of water as a plasticizer which depresses the Tg of the amorphous domains, is essential to predict heat/moisture-mediated transformations of this biopolymer. The phase transition behaviour of granular starch and amylose-lipid complexes, as revealed by Differential Scanning Calorimetry and Thermomechanical Analysis, and the metastability of these materials are considered herein with respect to the effects of water and low molecular weight solutes.
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Affiliation(s)
- C G Biliaderis
- Food Science Department, University of Manitoba, Winnipeg, Canada
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46
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Cieśla K, Gwardys E, ??öltowski T. Changes of Relative Crystallinity of Potato Starch Under Gamma Irradiation. STARCH-STARKE 1991. [DOI: 10.1002/star.19910430702] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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47
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48
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