Structural and thermal transitions during the conversion from native to granular cold-water swelling maize starch

Abstract

Native maize starch was gradually converted into granular cold-water swelling starch (GCWSS) by aqueous ethanol treatments at elevated temperatures. At a treatment temperature of 95°C, decreasing ethanol concentrations from 68 to 48% (v/v) led to decreased post-treatment gelatinization enthalpies in excess water, reflecting remaining original A-type crystals. Concomitantly to native A-type crystal melting, VH-type crystals appeared. At an ethanol concentration of 48%, a granular cold-water swelling maize starch was successfully produced. All crystals in its intact granules were of the VH-type and appeared birefringent when studied in ethanol under polarized light. Removal of all residual solvent by high temperature drying did not influence swelling power, proving that a high temperature drying step is not necessary to induce cold-water swelling capacity. Based on in situ calorimetric measurements, the thermal requirements to produce GCWSS from different ethanol:water mixtures were elucidated. This work is the first to demonstrate that the amylose fraction contributes almost exclusively to VH-type crystal formation in GCWSS.

Effects of psyllium seed husk powder, methylcellulose, pregelatinised starch, and cold water swelling starch on the production of gluten free crackers

“…Fig.1g and hshow the microstructure of PGS and Fig.1i and jshow CWSS. As expected, CWSS shows individual starch granules which are not observed for PGS 37,38. These modified starch granules of CWSS absorb water and swell at room temperature.…”

Simultaneous Synchrotron WAXD and Fast Scanning (Chip) Calorimetry: On the (Isothermal) Crystallization of HDPE and PA11 at High Supercoolings and Cooling Rates up to 200 °C s−1

“…Afterward the sample was cooled at 150 °C min −1 to room temperature for the collection of an additional 30 min WAXD pattern. Details on the data processing have been communicated earlier . The PA11 WAXD data interpretation will be explained in the discussion section.…”

Denaturation and covalent network formation of wheat gluten, globular proteins and mixtures thereof in aqueous ethanol and water

“…Protein denaturation properties were determined at least in triplicate with a Q2000 DSC (TA instruments, New Castle, DE, USA) as described by Dries et al (2014). Samples were accurately weighed (2.20-4.00 mg) in an aluminum pan (Perkin-Elmer, Waltham, MA, USA) and high pressure steel pans (Mettler-Toledo, Zaventem, Belgium) when analyzed in deionized water on the one hand and in aqueous ethanol [10% or 50% (v/v) ethanol] on the other.…”