Reference : Molecular and Morphological Aspects of Annealing-Induced Stabilization of Starch Crys...
Scientific journals : Article
Life sciences : Food science
Life sciences : Biochemistry, biophysics & molecular biology
Physical, chemical, mathematical & earth Sciences : Chemistry
Molecular and Morphological Aspects of Annealing-Induced Stabilization of Starch Crystallites
Gomand, Sara [Katholieke Universiteit Leuven - KUL > > > >]
Lamberts, Lieve [Katholieke Universiteit Leuven - KUL > > > >]
Gommes, Cédric mailto [Université de Liège - ULiège > Département de chimie appliquée > Génie chimique - Génie catalytique >]
Visser, R [Katholieke Universiteit Leuven - KUL > > > >]
Delcour, Jan [Katholieke Universiteit Leuven - KUL > > > >]
Goderis, Bart [Katholieke Universiteit Leuven - KUL > > > >]
American Chemical Society
Yes (verified by ORBi)
[en] Starch ; Small-Angle Scattering
[en] A unique series of potato (mutant) starches with highly different amylopectin/amylose (AP/AM) ratios was annealed in excess water at stepwise increasing temperatures to increase the starch melting (or gelatinization) temperatures in aqueous suspensions. Small-angle X-ray scattering (SAXS) experiments revealed that the lamellar starch crystals gain stability upon annealing via thickening for high-AM starch, whereas the crystal surface energy decreases for AM-free starch. In starches with intermediate AP/AM ratio, both mechanisms occur, but the surface energy reduction mechanism prevails. Crystal thickening seems to be associated with the cocrystallization of AM with AP, leading to very disordered nanomorphologies for which a new SAXS data interpretation scheme needed to be developed. Annealing affects neither the
crystal internal structure nor the spherulitic morphology on a micrometer length scale.

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