Multi-scale structural changes in lintnerized starches from three coloured potatoes

Yang, Liping; Xia, Yuesheng; Tao, Yuchen; Geng, Huihui; Ding, Yanyan; Zhou, Yibin

doi:10.1016/j.carbpol.2018.02.017

Cited by 26 publications

(16 citation statements)

References 31 publications

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“…The molecular weights and mean square radius of gyration was determined by gel permeation chromatography (GPC) coupled with multi‐angle laser light scattering (MALLS) (Waters, USA) and a refractive index detector according to the procedure described previously (Yang et al ., ), the recovery rate of the measurements was 81%.…”

Section: Methodsmentioning

confidence: 81%

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Composition, structure and physicochemical properties of three coloured potato starches

Yang

Xia

Junejo

et al. 2018

Int J of Food Sci Tech

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Summary Composition, structure and physicochemical properties of starch from red‐ and purple‐fleshed potatoes were investigated and compared to those of typical yellow‐fleshed potatoes. The starch from yellow has highest amylose (25.23%) content, following by purple (23.30%) and red (20.26%). The growth ring of the three starches differed, but granule morphology was largely similar. Each potato starch exhibited B‐type crystalline patterns, with crystallinity ranging from 20.33% to 22.25%. The molecular weights and z‐average radius of gyration exhibited significant difference among the three starch samples. The branch chain length distribution showed that purple potato starch had highest population of A chains and lowest population of B1 chains. Moreover, the pasting properties of the three samples differed remarkably. The purple (90.92%) and red (86.41%) potato starches presented extremely good light transmittance compared with the yellow potato starch (34.03%). Dynamic rheological analysis showed that all samples possessed a weak elastic gel‐like structure.

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Section: Methodsmentioning

confidence: 81%

“…The chain length distributions of the debranched starch samples were analysed with a previously described method using a high HPAEC system (ICS5000, Dionex Corporation, Sunnyvale, California, USA) equipped with a pulsed amperometric detector (PAD) (Yang et al ., ).…”

Section: Methodsmentioning

confidence: 97%

Composition, structure and physicochemical properties of three coloured potato starches

Yang

Xia

Junejo

et al. 2018

Int J of Food Sci Tech

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“…Thus, the retrogradation and dextrination, according to the literature, could be more intense and the result is less mass loss after the process. According to the literature data, starches exhibit the largest thermal transition [16]. Figure 3 shows the proposed pathways during the thermal treatment of starch, and it should be noticed that there is the possibility of many more products being obtained.…”

Section: Tg/dtg-dtamentioning

confidence: 92%

Kinetics and Thermodynamics of Thermal Degradation of Different Starches and Estimation the OH Group and H2O Content on the Surface by TG/DTG-DTA

et al. 2020

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The main aim of this study is to estimate the kinetic and thermodynamic parameters of thermal decomposition of starches by the Coats–Redfern method. This procedure is a commonly used thermogravimetric analysis/difference thermal gravimetry/differental thermal analysis (TG/DTG-DTA) kinetic method for single rate form. The study also shows a proposed method for reactive hydroxyl groups content on the starch surface determination, and values were in range of 960.21–1078.76 mg OH per 1 g of starch. Thermal processing revealed the thermophysical properties of biomass for the kinetics of decomposition estimation. Activation energies reached the values in range of approximately 66.5–167 kJ·mol−1. This research also enables the determination of the temperature conditions required for becoming the desired form of material. Therefore, it is necessary to achieve the requested compact porous structure in an activation process, because in the native state, the polymer exhibits limited applications as a result of thermal decomposition, low shear stress, retrogradation, and syneresis, hence the low solubility in organic solvents. Thermodynamic parameters and reactive hydroxyl groups in this article review are innovative and have not yet been found in the literature.

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“…The microscopic morphology and structure of the starch granules were observed. Sample spraying treatment was performed according to the previous method (Yang et al, 2018) with an accelerating voltage of 1.0kV and an amplification factor of 6000 times.…”

Section: Scanning Electron Microscopy (Sem)mentioning

confidence: 99%

Comparative study on the structure-properties relationships of native and debranched rice starch

Cao

Shen

et al. 2020

CyTA - Journal of Food

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The structure-properties relationships of native and debranched starch (DBS) were investigated by analyzing the results of DSC, XRD, NMR, HPAEC, FT-IR, SEM, hydrolysis, and digestibility properties. After debranching of starch in waxy rice, japonica rice, and indica rice, the linear short-chain molecules formed were easier to alignment and aggregation, and associate into a double helix. The crystalline structure of the rice starch after the pullulanase treatment was transformed from the type A to the type V crystalline by XRD measurement. Based on FT-IR and 13 C NMR observations, molecular rearrangement and degree of order in starch granules increased. The DSC curve showed an increase in gelatinization temperature of debranched starch compared to native starch. Meanwhile, Solubility, water holding capacity and resistant starch content of DBS also raised. The study of structure-properties relationship provides a theoretical foundation for the development of foods or drugs with targeted functional properties.

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Multi-scale structural changes in lintnerized starches from three coloured potatoes

Cited by 26 publications

References 31 publications

Composition, structure and physicochemical properties of three coloured potato starches

Composition, structure and physicochemical properties of three coloured potato starches

Kinetics and Thermodynamics of Thermal Degradation of Different Starches and Estimation the OH Group and H2O Content on the Surface by TG/DTG-DTA

Comparative study on the structure-properties relationships of native and debranched rice starch

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