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Effect of ethanol–water solution on the crystallization of short chain amylose from potato starch
Author(s) -
Liu Yanqi,
Xie Huifang,
Shi Miaomiao
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.201500300
Subject(s) - starch , differential scanning calorimetry , amylose , crystallization , potato starch , hydrolysis , chemistry , fourier transform infrared spectroscopy , acid hydrolysis , enthalpy , ethanol , nuclear chemistry , materials science , food science , chemical engineering , biochemistry , organic chemistry , thermodynamics , physics , quantum mechanics , engineering
In this study, B‐type microcrystalline (BM) starch was prepared by acid hydrolysis and crystallization of native potato starch. Then, BM was used as the raw material to prepare A + V type starch in ethanol–water solution. The effects of the amount of ethanol, the treatment temperature, and the time on the structure of the precipitates were investigated. The optimal conditions to form A + V type starch are 22 mL ethanol at 50°C, for 120 min. The onset temperature ( T o ), the peak temperature ( T p ), the conclusion temperature ( T c ), and the gelatinization enthalpy (△ H ) of native potato starch, acid hydrolyzed potato starch (AH), BM type starch, and A + V type starch were estimated by differential scanning calorimetry (DSC). It indicates that the AH starch has a more ordered and stable structure, while the A + V type starch is more difficult to gelatinize. Fourier transform infrared spectroscopy (FT‐IR) indicated that the intensities of the main infrared absorption peaks of the A + V type starch were significantly higher than those of the native, AH and BM type starches, although the peak shapes were similar. SEM photos showed that the A + V type starch consisted of a flat structure with irregular edges and small, well‐dispersed spherical particles. This study clearly showed that the A + V type starch exhibited weak thermal stability owing to the characteristics of the granules.