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Morphologies and Thermal Properties of Hydroxypropylated High‐Amylose Corn Starch
Author(s) -
Liu Hongsheng,
Li Ming,
Chen Pei,
Yu Long,
Chen Ling,
Tong Zhen
Publication year - 2010
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem-87-2-0144
Subject(s) - amylose , chemistry , differential scanning calorimetry , starch , granule (geology) , microstructure , chemical engineering , maize starch , organic chemistry , crystallography , materials science , composite material , physics , engineering , thermodynamics
High‐amylose (80%) corn starch was modified by hydroxypropylation with different molar substitution (MS). The unique microstructure of high‐amylose starch keeps its granules intact after hydroxypropylation. However, the microstructures and thermal properties strongly depend on the MS of hydroxypropylation. With increasing MS, the granule size was increased, which is partly due to disrupted granule structure, particularly in the amorphous region. Unlike normal starch, the modified high‐amylose corn starch showed a narrow gelatinization range measured by differential scanning calorimetry (DSC), which can be explained by destruction of amylose‐lipid complex. Internal microstructures and morphologies of hydroxypropylated starch were investigated using confocal laser scanning microscopy and to further explore the mechanism of chemical reaction and phase transitions.