Debranched cassava starch crystallinity determination by Raman spectroscopy: Correlation of features in Raman spectra with X-ray diffraction and 13C CP/MAS NMR spectroscopy

Mutungi, Christopher; Passauer, Lars; Onyango, Calvin; Jaros, Doris; Rohm, Harald

doi:10.1016/j.carbpol.2011.08.032

Cited by 187 publications

(99 citation statements)

References 34 publications

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“…The granules of starch are composed of amorphous and crystalline arrangements, so starch can present A, B or C patterns, consisting of double helices, and V pattern, composed of a simple helix (Mutungi, Passauer, Onyango, Jaros, & Rohm, 2012). HAS shows characteristic peaks of B polymorph at 17.02 • , 19.8 • , 23 • and 25 • (2Â) while pectin exhibited well defined peaks at 12.7 • , 16.72 • , 18.42 • , 25.32 • and 40.14 • (2Â) related to its crystallinity (Fig.…”

Section: X-ray Diffraction Analysismentioning

confidence: 99%

Films from resistant starch-pectin dispersions intended for colonic drug delivery

Meneguin

Cury

Evangelista

2014

Carbohydrate Polymers

100

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Free films were obtained by the solvent casting method from retrograded starch-pectin dispersions at different polymer proportions and concentrations with and without plasticizer. Film forming dispersions were characterized according to their hardness, birefringence and rheological properties. The polymer dispersions showed a predominantly viscous behavior (G″>G') and the absence of plasticizers lead to building of stronger structures, while the occurrence of Maltese crosses in the retrograded dispersions indicates the occurrence of a crystalline organization. Analyses of the films included mechanical properties, thickness, superficial and cross sectional morphology, water vapor permeability, liquid uptake ability, X-ray diffractometry, in vitro dissolution and enzymatic digestion. The high resistant starch content (65.8-96.8%) assured the resistance of materials against enzymatic digestion by pancreatin. Changes in the X-ray diffraction patterns indicated a more organized and crystalline structure of free films in relation to isolated polymers. Increasing of pectin proportion and pH values favored the dissolution and liquid uptake of films. Films prepared with lower polymer concentration presented better barrier function (WVP and mechanical properties).

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Section: X-ray Diffraction Analysismentioning

confidence: 99%

Films from resistant starch-pectin dispersions intended for colonic drug delivery

Meneguin

Cury

Evangelista

2014

Carbohydrate Polymers

100

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“…Starch retrogradation occurs readily during the storage of heat-processed starch-rich foods, as a spontaneous process endeavoring to reach a thermodynamically low energy stable (crystalline) state from a thermodynamically high energy metastable state. In foods, the retrogradation of starch during processing or storage greatly affects the product texture, stability, quality, digestibility and functionality (Mutungi, Passauer, Onyango, Jaros, & Rohm, 2012). Hence, better understanding of the retrogradation process of starch is essential for product development and quality and process control.…”

Section: Introductionmentioning

confidence: 99%

The effect of partial gelatinization of corn starch on its retrogradation

Wang

Liu

et al. 2013

Carbohydrate Polymers

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“…The resonance represents the signals from single helix and amorphous structures. [21,28,29] Then, the results in Fig. 3 suggest that interaction of amylose and amylopectin during retrogradation can reduce single helix and amorphous domain of retrograded starch.…”

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Analysis of crystals of retrograded starch with sharp X-ray diffraction peaks made by recrystallization of amylose and amylopectin

Lian

Cheng

Wang

et al. 2017

International Journal of Food Properties

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Retrogradation is a common occurrence of starchy food and many methods have been tried to retard it. Uncovering the crystalline structure of retrograded starch provides us the necessary information to get an effective method. In this paper, the crystals of retrograded sweet potato starch with sharp X-ray diffraction peaks were obtained by blending sweet potato amylose and amylopectin with narrow distribution of molecular weight. The 2θ angles of those crystals were at 14.7°, 20.7°, 24.3°, 26.5°, and 29.9°. Intervals between two branched chains in retrograded amylose were 0.606, 0.348 nm, and in retrograded amylopectin 0.336 nm. A possible mechanism for the formation of those crystals was proposed based on analyzing 1 H NMR, 13 C NMR, X-ray diffraction, and differential scanning calorimeter of those samples. Cocrystallized amylose and amylopectin was necessary to prepare crystals of retrograded starch. More ordered arrangements exist in retrograded starch of sweet potato amylose and amylopectin.ARTICLE HISTORY

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Debranched cassava starch crystallinity determination by Raman spectroscopy: Correlation of features in Raman spectra with X-ray diffraction and 13C CP/MAS NMR spectroscopy

Cited by 187 publications

References 34 publications

Films from resistant starch-pectin dispersions intended for colonic drug delivery

Films from resistant starch-pectin dispersions intended for colonic drug delivery

The effect of partial gelatinization of corn starch on its retrogradation

Analysis of crystals of retrograded starch with sharp X-ray diffraction peaks made by recrystallization of amylose and amylopectin

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