Characterization of remaining granules of acetylated starch after chemical surface gelatinization

被引：25

作者：

Huang, Junrong ^{[1
]}

Zhang, Pei ^{[1
]}

Chen, Zhenghong ^{[2
]}

Li, Hongliang ^{[1
]}

机构：

[1] Shaanxi Univ Sci & Technol, Coll Life Sci & Engn, Xian 710021, Shaanxi, Peoples R China

[2] AVEBE, Food Innovat Ctr, NL-9645 KZ Veendam, Netherlands

来源：

CARBOHYDRATE POLYMERS | 2010年 / 80卷 / 01期

基金：

中国国家自然科学基金;

关键词：

Acetylation; Waxy potato; Starch; Chemical gelatinization; AMYLOPECTIN POPULATIONS; SUBSTITUTION PATTERNS; METHYLATED STARCH; ACETIC-ANHYDRIDE; YELLOW PEA; POTATO; AMYLOSE; COWPEA; SITES;

D O I：

10.1016/j.carbpol.2009.11.011

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

One acetylated waxy potato starch and three acetylated normal potato starch samples were treated with aqueous calcium chloride (4 mol/L) for surface gelatinization. The remaining granules after removal of gelatinized starch were investigated on size distribution and level of acetylation. Their crystal structure, thermal property and morphological change were studied with X-ray diffractometry, differential scanning calorimetry (DSC), and scanning electron microscopy (SEM). Greater proportions of the acetyl groups were present at the periphery than at the core of the granule. Remaining granules obtained after higher degree of gelatinization showed greater relative crystallinity and gelatinization temperature. Morphology of gelatinized starch and remaining granules differed for acetylated waxy and normal potato starch samples. The results Suggest that structural divergence exists not only between acetylated waxy and normal potato starches, but also within one granule. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：215 / 221

页数：7

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