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Retrogradation property of starch nanoparticles prepared by pullulanase and recrystallization
Author(s) -
Gong Min,
Li Xiaojing,
Xiong Liu,
Sun Qingjie
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.201500115
Subject(s) - amylopectin , crystallinity , differential scanning calorimetry , retrogradation (starch) , amylose , starch , recrystallization (geology) , pullulanase , chemistry , nanoparticle , materials science , chemical engineering , nuclear chemistry , crystallography , food science , nanotechnology , thermodynamics , biology , paleontology , physics , engineering
Retrogradation behavior of starch nanoparticles (SNPs) prepared by the recrystallization of short‐chain amylose (SCA) debranched from amylopectin‐rich waxy proso millet starch was investigated. In differential scanning calorimetry thermograms, the SCA: water ratio of 1:2 (w/w) led to a remarkable increase in enthalpy at 4 or 25°C compared with that corresponding to the ratios of 1:1 and 1:5, indicating better recrystallization and higher crystallinity of SCA. Morphology analysis showed that nanoparticles measuring 10–30 nm in diameter were formed when SCA solution (1:5, w/v) was retrograded for 15, 30, and 60 min. As the retrogradation duration was increased to 120 and 240 min, larger SNPs appeared. X‐ray diffraction patterns of all SNPs were of the B‐type, and the degree of crystallinity increased when retrogradation time was prolonged.