V-type crystal formation in starch by aqueous ethanol treatment: The effect of amylose degree of polymerization. (December 2016)

• Record Type: Journal Article
• Authors: Dries, D.M.; Gomand, S.V.; Delcour, J.A.; Goderis, B.
• Is Part Of: Food hydrocolloids. Volume 61(2016:Dec.)
• Page Start: 649
• Page End: 661
• Publication Date: 2016-12
• Subjects: Starch -- Amylose -- V-type crystallinity -- Size exclusion -- X-ray diffraction -- Differential scanning calorimetry; AP amylopectin -- AM amylose -- CHL carbohydrate leaching -- TC conclusion temperature of gelatinization -- DSC differential scanning calorimetry -- 2θ diffraction angle -- dm dry matter -- ΔH enthalpy of gelatinization -- ETSx% starch treated with x% (v/v) ethanol -- GCWSS granular cold-water swelling starch -- MW molecular weight -- DPn number average degree of polymerization -- TO onset temperature of gelatinization -- DPpeak peak degree of polymerization -- TP peak temperature of gelatinization -- PI polydispersity index -- RI refractive index -- λ wavelength -- DPw weight average degree of polymerization -- WAXD wide angle X-ray diffraction; Amylopectin (PubChem CID: 439207) -- Amylose (PubChem CID: 53477771) -- Ethanol (PubChem CID: 702) -- Maize starch (PubChem CID: 24836924) -- Water (PubChem CID: 962); Hydrocolloids -- Periodicals; Food additives -- Periodicals; Colloïdes -- Périodiques; Aliments -- Additifs -- Périodiques; Colloids; Food additives; Periodicals; Electronic journals; 664.06
• DOI: 10.1016/j.foodhyd.2016.06.026
• Languages: English
• ISSNs: 0268-005X

Abstract

Abstract: Maize, rice, cassava, potato and pea granular starches, representing the different starch polymorphs (A-, B- and C-types) and covering a broad range in amylose (AM) content and degree of polymerization (DP), were converted to VH -type granular starch by aqueous ethanol treatment at 95 °C in a 68 to 48% ethanol (v/v) range. Microscopy, X-ray diffraction and calorimetric analyses showed that loss of native molecular order already occurred at the highest ethanol concentrations for starches containing the intrinsically less stable B-type crystals, whereas lower ethanol concentrations were necessary to induce native crystal melting in A-type starches. C-type starch, containing a mixture of A- and B-type crystals, exhibited features characteristic of both A- and B-type starches. No native crystals remained and granular products containing only VH -type crystals were formed for all starches when using 48% (v/v) ethanol. However, the relative kinetics of VH -type crystal formation depended on AM DP. For low DP AM starches (maize and rice), VH -type crystal formation started during heating up to 95 °C once the native crystals were melting. The VH -type crystallization went up to completion during the isothermal stay at 95 °C. For mid (pea) and high DP (potato and cassava) AM starches, VH -type crystallization was initiated during holding at 95 °C and progressed further during subsequent cooling. The VH -type crystallinity in the final product decreased with increasing DP of the AM fraction, likely as a result of progressively more disturbing entanglements. Surprisingly, there was no quantitative relation between VH -type crystallinity and AM content. Graphical abstract: Highlights: Native A-, B- and C-type starches are converted into VH -type granular starches. Starches in aqueous ethanol are heated to and held at 95 °C prior to cooling. B-type crystals are inherently less stable in ethanolic media than A-type crystals. Kinetics of VH -type crystal formation depended on amylose degree of polymerization. Amylose content and VH -type crystallinity of converted starches are not related.