Formation and structural evolution of starch nanocrystals from waxy maize starch and waxy potato starch

被引：42
作者：
Liu, Cancan [1 ]
Li, Kai [1 ,2 ,3 ]
Li, Xiaoxi [4 ]
Zhang, Mingjun [1 ]
Li, Jianbin [1 ,2 ,3 ]
机构：
[1] Guangxi Univ, Coll Light Ind & Food Engn, Nanning 530004, Peoples R China
[2] Prov & Ministerial Collaborat Innovat Ctr Sugar I, Nanning 530004, Peoples R China
[3] Minist Educ, Engn Res Ctr Sugar Ind & Comprehens Utilizat, Nanning 530004, Peoples R China
[4] South China Univ Technol, Guangdong Prov Key Lab Green Proc Nat Prod & Prod, Sch Food Sci & Engn, Minist Educ,Engn Res Ctr Starch & Prot Proc, Guangzhou 510640, Peoples R China
来源：
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 2021年 / 180卷 / 180期
基金：
中国国家自然科学基金;
关键词：
Waxy starch; Starch nanocrystals; Acid hydrolysis; ACID-HYDROLYSIS; MULTISCALE STRUCTURE; ORDERED STRUCTURE; GRANULES; CRYSTALLINITY; MORPHOLOGY; PROPERTY; STATE;
D O I：
10.1016/j.ijbiomac.2021.03.115
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
The formation and structural evolution of starch nanocrystals from waxy maize starch (WMS) and waxy potato starch (WPS) by acid hydrolysis were studied. The relative crystallinity, the short-range molecular order, and the double-helix content of WMS and WPS increased significantly during the initial stage of acid hydrolysis, indicating that acid preferentially eroded the amorphous regions of starch granules. With time, there was increased destruction of lamellar structures, causing the granules to completely disintegrate to form nanocrystals. WMS and WPS displayed different hydrolysis mechanisms. WPS was more susceptible to acid hydrolysis than WMS, and WMS exhibited an endo-corrosion pattern and WPS showed an exo-corrosion pattern. WMS nanocrystals had a parallelepiped shape, and WPS nanocrystals were round. This difference in shape is likely due to the different packing configuration of double helices in native starches. (c) 2021 Elsevier B.V. All rights reserved.
引用
收藏
页码：625 / 632
页数：8
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