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

Acids / chemistry Amylopectin / chemistry Amylose / chemistry Hydrolysis Microscopy, Electron, Scanning / methods Microscopy, Electron, Transmission Nanoparticles / chemistry Scattering, Small Angle Solanum tuberosum / chemistry Spectroscopy, Fourier Transform Infrared Starch / chemistry Waxes / chemistry X-Ray Diffraction Zea mays / chemistry
Acid hydrolysis Starch nanocrystals Waxy starch

Journal

International journal of biological macromolecules
ISSN: 1879-0003
Titre abrégé: Int J Biol Macromol
Pays: Netherlands
ID NLM: 7909578

Informations de publication

Date de publication:
01 Jun 2021
Historique:
received: 02 01 2021
revised: 03 03 2021
accepted: 19 03 2021
pubmed: 27 3 2021
medline: 27 7 2021
entrez: 26 3 2021
Statut: ppublish

Résumé

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.

Identifiants

DOI: 10.1016/j.ijbiomac.2021.03.115 PMID: 33766589
pubmed: 33766589
pii: S0141-8130(21)00649-8
doi: 10.1016/j.ijbiomac.2021.03.115
pii:
doi:

Substances chimiques

Acids 0
Waxes 0
Starch 9005-25-8
Amylose 9005-82-7
Amylopectin 9037-22-3

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

625-632

Informations de copyright

Copyright © 2021 Elsevier B.V. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of competing interest The authors declare no conflict of interest.

Auteurs

Cancan Liu (C)

College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.

Kai Li (K)

College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; Provincial and Ministerial Collaborative Innovation Center for Sugar Industry, Nanning 530004, China; Engineering Research Center for Sugar Industry and Comprehensive Utilization, Ministry of Education, Nanning 530004, China. Electronic address: gxlikai@126.com.

Xiaoxi Li (X)

Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.

Mingjun Zhang (M)

College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.

Jianbin Li (J)

College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; Provincial and Ministerial Collaborative Innovation Center for Sugar Industry, Nanning 530004, China; Engineering Research Center for Sugar Industry and Comprehensive Utilization, Ministry of Education, Nanning 530004, China. Electronic address: ljb0771@126.com.

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Classifications MeSH

questionsmedicales.fr › Produits chimiques inorganiques › Acides › Formation and structural evolution of starch...
questionsmedicales.fr › Glucides › Polyosides › Glucanes › Amidon › Amylopectine › Formation and structural evolution of starch...
questionsmedicales.fr › Glucides › Polyosides › Glucanes › Amidon › Amylose › Formation and structural evolution of starch...
questionsmedicales.fr › Phénomènes chimiques › Hydrolyse › Formation and structural evolution of starch...
questionsmedicales.fr › Techniques d'investigation › Microscopie électronique › Microscopie électronique à balayage › Formation and structural evolution of starch...
questionsmedicales.fr › Techniques d'investigation › Microscopie électronique › Microscopie électronique à transmission › Formation and structural evolution of starch...
questionsmedicales.fr › Technologie, industrie et agriculture › Produits manufacturés › Nanostructures › Nanoparticules › Formation and structural evolution of starch...
questionsmedicales.fr › Phénomènes physiques › Diffusion de rayonnements › Diffusion aux petits angles › Formation and structural evolution of starch...
questionsmedicales.fr › Eucaryotes › Viridiplantae › Streptophyta › Embryophyta › Tracheobionta › Magnoliopsida › Solanales › Solanaceae › Solanum › Solanum tuberosum › Formation and structural evolution of starch...
questionsmedicales.fr › Techniques d'investigation › Techniques de chimie analytique › Analyse spectrale › Spectrophotométrie › Spectrophotométrie IR › Spectroscopie infrarouge à transformée de Fourier › Formation and structural evolution of starch...
questionsmedicales.fr › Glucides › Polyosides › Glucanes › Amidon › Formation and structural evolution of starch...
questionsmedicales.fr › Lipides › Cires › Formation and structural evolution of starch...
questionsmedicales.fr › Phénomènes chimiques › Diffraction des rayons X › Formation and structural evolution of starch...
questionsmedicales.fr › Eucaryotes › Viridiplantae › Streptophyta › Embryophyta › Tracheobionta › Magnoliopsida › Poaceae › Zea mays › Formation and structural evolution of starch...