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Structural and thermal transitions during the conversion from native to granular cold-water swelling maize starch.
Dries, D M; Gomand, S V; Goderis, B; Delcour, J A.
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  • Dries DM; Laboratory of Food Chemistry and Biochemistry, KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium; Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, B-3001 Leuven, Belgium. Electronic address: Dorien.Dries@biw.kuleuven.be.
  • Gomand SV; Laboratory of Food Chemistry and Biochemistry, KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium; Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, B-3001 Leuven, Belgium. Electronic address: Sara.Gomand@biw.kuleuven.be.
  • Goderis B; Polymer Chemistry and Materials, KU Leuven, Celestijnenlaan 200F, B-3001 Leuven, Belgium; Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, B-3001 Leuven, Belgium. Electronic address: Bart.Goderis@chem.kuleuven.be.
  • Delcour JA; Laboratory of Food Chemistry and Biochemistry, KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium; Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, B-3001 Leuven, Belgium. Electronic address: Jan.Delcour@biw.kuleuven.be.
Carbohydr Polym ; 114: 196-205, 2014 Dec 19.
Article en En | MEDLINE | ID: mdl-25263882
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.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Almidón / Agua / Zea mays Idioma: En Revista: Carbohydr Polym Año: 2014 Tipo del documento: Article Pais de publicación: Reino Unido
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Almidón / Agua / Zea mays Idioma: En Revista: Carbohydr Polym Año: 2014 Tipo del documento: Article Pais de publicación: Reino Unido