Estimation of Contributions of Hydration and Glass Transition to Heat Capacity Changes During Melting of Native Starches in Excess Wate

Structural and thermodynamic properties of starches extracted from GBSS and GWD suppressed potato lines

“…In the first place, it could be a glass transition of polysaccharide chains in unordered conformation. Particularly, these chains could be arranged both in an amorphous background and in amorphous lamellae [55]. It was shown that glass transition temperature (T g ) for polysaccharide chains in disordered conformation at excess water is in the range from −45 to −20 • C [56], i.e.…”

Structural and thermodynamic properties of rice starches with different genetic background

“…Additionally, by analogy with other starches [8,13,26,27,[36][37][38] amylose "tie-chains" and amylose-lipid complexes could also affect the thermodynamic behavior of rice starches. In contrast to amylose-lipid complexes located within crystalline lamellae [22,26], amylose "tie-chains" could be located within amylopectin clusters and penetrate both the crystalline and amorphous lamellae [39,40]. In the amorphous lamellae, these amylose molecules are in unordered conformation, while in the crystalline lamellae the same molecules are reasonably rigid ("string-type") [39,40].…”

“…In contrast to amylose-lipid complexes located within crystalline lamellae [22,26], amylose "tie-chains" could be located within amylopectin clusters and penetrate both the crystalline and amorphous lamellae [39,40]. In the amorphous lamellae, these amylose molecules are in unordered conformation, while in the crystalline lamellae the same molecules are reasonably rigid ("string-type") [39,40]. However, a lack of clear presentations about the structural organization of amylopectin clusters prevents explaining the differences in thermodynamic behavior of rice starches with different amylose level.…”