Shear degradation of corn starches with different amylose contents

文献类型： 外文期刊

第一作者： Liu, Xingxun

作者： Liu, Xingxun;Li, Ming;Zhou, Sumei;Xiao, Xiaoming;Yu, Long;Liu, Peng;Xie, Fengwei

作者机构：

关键词： Starch;Degradation;Shear strength;Amylose;Lamellar structure

期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：9.147； 五年影响因子：9.169 ）

ISSN：

年卷期：

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收录情况： SCI

摘要： This work investigated the effect of shear on the starch degradation, with a particular focus on the changes in molecular and lamellar structures. Corn starches with different amylose/amylopectin ratios (waxy corn starch, or WCS: 1:99; normal corn starch, or NCS: 25:75; and Gelose 80 starch, or G80: 80:20) were used as model materials to be processed using a Haake twin-rotor mixer for different times. Molecular and lamellar structural analysis was performed using size-exclusion chromatography (SEC) and small-angle X-ray scattering (SAXS). The degree of damage of starch at the granule level was evaluated by an assay kit. The results showed that amylose molecules in starch granules did not change significantly, while amylopectin molecules degraded to a stable size caused by the shear treatment. The average thickness of semi-crystalline lamellae disappeared rapidly during processing. A typical positive deviation from Porod's law at a high q region was observed, attributed to the presence of thermal density fluctuations or mixing within phases. Nonetheless, the degree of mixing within phases for the processed samples was lower than the native starch. The study of the mass fractal structure indicated that the scattering objects of the processed starches were more compact than those of the native counterparts. Furthermore, waxy corn starch (containing mostly amylopectin) experienced the greatest granule damage than the other starches. All the results showed that the rigid crystal structure in amylopectin is more sensitive to the shear treatment than the flexible amorphous structure in amylose. This mechanistic understanding at the microstructure level is helpful in designing the processing of starch-based foods or plastics with desired functional properties. (C) 2016 Elsevier Ltd. All rights reserved.

分类号： TS2

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