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Film‐forming Characteristics of Starches
Author(s) -
And Z. Liu,
Han J.H.
Publication year - 2005
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2005.tb09034.x
Subject(s) - amylopectin , amylose , starch , chemistry , intermolecular force , chemical engineering , complex formation , crystallography , materials science , food science , organic chemistry , molecule , inorganic chemistry , engineering
ABSTRACT: Our objective was to understand the film‐forming characteristics of amylose, amylopectin, and high‐amylose (55%) starch solutions at ambient environment. By using an inverted phase‐contrast microscope connected to an imaging system, we were able to record and analyze the micro structural evolution of starch throughout the process of film formation. The results of image analysis suggested that the coil‐to‐helix transition, followed by the helices aggregation, dominated the initial stage of starch film formation from solutions, although the time when these phenomena occurred depended on the amylose content. Fresh amylose films exhibited an assembly of giant dendrites with quarternary branches. In contrast, amylopectin films showed a structure of networked clusters. Interestingly, the high‐amylose (55%) starch film showed a heterogeneous structure with both amylose‐rich and amylopectin‐rich phases, which are integrated seamlessly by the intermolecular interaction between amylose and amylopectin.