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Supramolecular structural evolutions of maize starch hydrothermally treated in excess water
Author(s) -
Zu Yanyan,
Zhang Binjia,
Chen Ling,
Xie Fengwei,
Li Lin,
Li Xiaoxi
Publication year - 2016
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.201500028
Subject(s) - endotherm , starch , crystallite , supramolecular chemistry , amorphous solid , materials science , hydrothermal circulation , crystallography , nanoscopic scale , maize starch , small angle x ray scattering , scattering , chemical engineering , chemistry , crystal structure , nanotechnology , differential scanning calorimetry , thermodynamics , food science , optics , engineering , physics
Supramolecular structural changes of maize starch as affected by hydrothermal treatment in excess water were investigated. At a temperature slightly higher than the onset ( T o ) of gelatinization endotherm (G), an increase in the size of the cavity at the granule core and a sharp decrease in the ordering degree of the semi‐crystalline lamellae occurred, together with the scattering objects apparently becoming looser. When the temperature approached close to the peak temperature ( T p ) of endotherm G (70°C), the semi‐crystalline lamellae disappeared, accompanied by the emergence of a dual fractal structure. This suggests that the molecules of swollen maize starch displayed inhomogeneity on nanoscale, with a mass fractal structure at a higher scale level constituted by the scattering objects at a lower scale level. Additionally, it is proposed that a reduction in starch crystallites could enhance the degree of mixing between the crystalline and amorphous materials. The results enable a better understanding of starch supramolecular structural evolutions during the hydrothermal treatment in excess water.