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The salt‐induced crystallization behavior of potato amylose
Author(s) -
Wen Yan,
Kang Haiqi,
Wang Danli,
Qiu Xueyan,
Lian Xijun,
Li Lin
Publication year - 2014
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.201400048
Subject(s) - amylose , salt (chemistry) , crystallization , chemistry , starch , fourier transform infrared spectroscopy , potato starch , phosphate , crystallography , nuclear chemistry , food science , chemical engineering , organic chemistry , engineering
The salt‐induced crystallization behavior of potato amylose was probed by measurement of fluorescent inversive microscope, X‐ray powder diffraction (XRD) and Fourier transform infrared spectroscopy (FTIR). The crystalline patterns and granular structures of potato amylose in the presence of salt were highly dependent on the type and concentration of salt as well as the amylose content. High amylose content and low salt concentration (specifically 4% of amylose content and below 0.1 mol/L of salt in this study) favored the organization of double‐stranded helices into regular assemblies. Salt was proposed to act on the crystallization of potato amylose mainly via the cation‐starch interactions occurring between the cations of salt and the negatively charged phosphate groups and free hydroxyl groups of potato amylose. The difference in the crystalline growth mode of potato amylose with different concentrations might be attributed to different nature of cations, especially the charge density.