Journal
BIOPOLYMERS
Volume 101, Issue 8, Pages 871-885Publisher
WILEY
DOI: 10.1002/bip.22468
Keywords
corn starches; amylose extender mutant starches; intermediate material; tie chains; annealing; heat-moisture treatment; iodination
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The importance of glucan chains that pass through both the amorphous and crystalline lamellae (tie chains) in the organization of corn starch granules was studied using heat-moisture treatment (HMT), annealing (ANN), and iodine binding. Molecular structural analysis showed that hylon starches (HV, HVII, and HVIII) contained higher proportion of intermediate glucan chains (HVIII > HVII > HV) than normal corn (CN) starch. Wide angle X-ray scattering revealed that on HMT, the extent of polymorphic transition in hylon starches decreased with increasing proportion of intermediate and long chains. Iodine treated hylon starches exhibited increased order in the V-type polymorphism as evidenced by the intense peak at 20 degrees 2 theta and the strong reflection intensity at 7.5 degrees 2 theta and the extent of the change depended on the type of hylon starch. DSC results showed that the gelatinization enthalpy of CN and waxy corn starch (CW) remained unchanged after ANN. However, hylon starches showed a significant increase in enthalpy with more distinct endotherms after ANN. It can be concluded that tie chains influence the organization of crystalline lamellae in amylose extender mutant starches. (C) 2014 Wiley Periodicals, Inc.
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