Journal
FOOD HYDROCOLLOIDS
Volume 23, Issue 2, Pages 426-433Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2008.02.012
Keywords
C-type starch; Ultrastructure; Allomorphs; Growth rings
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The crystalline microstructure and polymorphism. of C-type starch from Chinese yam were evaluated by scanning electron microscope (SEM), C-13 cross-polarization magic-angle spinning NMR (C-13 CP/MAS NMR) and powder X-ray diffraction (XRD) technique and acid hydrolysis method. Morphological changes during acid hydrolysis showed that the amorphous or the less crystalline areas were essentially located at the center part of C-type starch granules whereas the semi-crystalline and amorphous growth rings were found mainly in the outer part of the granules. C-13 CP/MAS NMR and XRD results revealed that B-type allomorph was hydrolyzed more rapidly than A-type one. The amorphous or less crystalline areas were predominantly composed of B-allomorph whereas the outer semi-crystalline and amorphous growth rings were mostly composed of A-type allomorph. The A- and B-type allomorph coexisted in the individual C-type starch granule. B-type allomorph basically existed at the center part of the granules which was surrounded by the A-type allomorph in the peripheral part of granules. (C) 2008 Elsevier Ltd. All rights reserved.
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