The salt‐induced crystallization behavior of potato amylose

Abstract

The salt‐induced crystallization behavior of potato amylose was probed by measurement of fluorescent inversive microscope, X‐ray powder diffraction (XRD) and Fourier transform infrared spectroscopy (FTIR). The crystalline patterns and granular structures of potato amylose in the presence of salt were highly dependent on the type and concentration of salt as well as the amylose content. High amylose content and low salt concentration (specifically 4% of amylose content and below 0.1 mol/L of salt in this study) favored the organization of double‐stranded helices into regular assemblies. Salt was proposed to act on the crystallization of potato amylose mainly via the cation‐starch interactions occurring between the cations of salt and the negatively charged phosphate groups and free hydroxyl groups of potato amylose. The difference in the crystalline growth mode of potato amylose with different concentrations might be attributed to different nature of cations, especially the charge density.

Starch structures and properties affected by genetics and by environment

“…Amylose has a strong tendency to complex with either a suitable complexing agent (e.g. 1-butanol or fatty acids) to form a single-helical inclusion complex (Ryno et al 2014;Takeo et al 1973;Cao et al 2015) or with another amylose or amylopectin branch-chain to form a double helix (Jiang et al 2010a;Miles et al 1984;Wen et al 2014). Amylose singlehelical inclusion complex is usually left-handed, with the hydrophobic side of the amylose molecule facing the cavity of the helix, interacting with the non-polar moiety of the complexing agent (Lopez et al 2012;Obiro et al 2012;Takeo et al 1973).…”