Effect of microwave on lamellar parameters of rice starch through small-angle X-ray scattering

Fan, Daming; Wang, Liyun; Chen, Wei; Ma, Shenyan; Ma, Wei; Liu, Xiaoming; Zhao, Jianxin; Zhang, Hao

doi:10.1016/j.foodhyd.2013.08.003

Cited by 80 publications

(32 citation statements)

References 46 publications

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“…This may be because microwave gelatinization completely destroys the starch crystal structure, and the molecular chains are broken. It has been reported that the vibrations caused by microwave nonthermal effects accelerate destruction of the semicrystalline growth ring structure of starch (Fan et al, ).…”

Section: Resultsmentioning

confidence: 99%

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Effects of heat–moisture, autoclaving, and microwave treatments on physicochemical properties of proso millet starch

Zheng

Xiao

Yang

et al. 2020

Food Science & Nutrition

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Proso millet starch was modified by heat–moisture treatment (HMT), autoclaving treatment (AT), and microwave treatment (MT). The effects of these treatments on the starch physicochemical, structural, and molecular properties were investigated. The amylose and resistant starch contents were increased by AT and MT, but only slightly by HMT. HMT and AT significantly increased the water‐holding capacity, to 172.66% and 191.63%, respectively. X‐ray diffractometry showed that the relative crystallinity of the HMT sample decreased by 20.88%, and the crystalline peaks disappeared from the AT and MT sample patterns. The thermal treatments decreased the proso millet starch molecular weight to 1.769 × 106, 7.886 × 105, and 3.411 × 104 g/mol, respectively. The thermal enthalpy decreased significantly in HMT. Modification significantly changed the pasting profiles of the native proso millet starch, and the peak viscosity, setback, and breakdown values decreased. These results clarify the mechanism of starch changes caused by thermal treatment.

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Section: Resultsmentioning

confidence: 99%

“…Microwave photon energy can affect the chemical bonds in the starch molecules and the arrangement of the electrons around a group. This changes the molecular conformation of the starch (Fan et al, ).…”

Section: Resultsmentioning

confidence: 99%

Effects of heat–moisture, autoclaving, and microwave treatments on physicochemical properties of proso millet starch

Zheng

Xiao

Yang

et al. 2020

Food Science & Nutrition

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“…4 that the lamellar peak disappeared rapidly (as early as 2 min), which meant that the crystalline lamellar structure was damaged by shear. The kneading process is different from a general gelatinization process where heating (Vermeylen et al, 2006;Zhang et al, 2015), microwave heating (Fan et al, 2013(Fan et al, , 2014, or ultra-high hydrostatic pressure (Yang et al, 2016a) was applied. The in-situ SAXS data showed that the change under mechanical kneading was a more gradual process.…”

Section: Molecular Size Distribution Of Debranched Starch During Shearmentioning

confidence: 99%

Shear degradation of corn starches with different amylose contents

et al. 2017

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a b s t r a c tThis 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.

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“…The same group, however, did not find differences between microwave and conventional heating in terms of thermogravimetry, DSC , and changes in double helix or amorphous content in the starch as studied with 13 C CP/MAS NMR . While studying lamellar parameters during gelatinization using Small Angle X-Ray Scattering, Fan et al (2014) found similar trends for microwave heating and rapid convection and suggested that the observed effects for microwave heating are caused by its rapid heating rate. These researchers obtained their results by keeping conventional and microwave heating rates very similar, but, as others in the literature, they heated to set temperatures and then rapidly cooled the samples to stop the gelatinization process.…”

Section: Introductionmentioning

confidence: 83%

“…Recently, the research group of Fan et al investigated the differences between microwave and conventional heating of rice starch aqueous suspensions Fan et al, 2014). These researchers found differences between microwave and conventional heating in the behavior of NMR relaxation times T1 and T2 and the glass transition temperatures calculated for the NMR data .…”

Section: Introductionmentioning

confidence: 99%