An insight into the structural evolution of waxy maize starch chains during growth based on nonlinear rheology. (July 2021)

• Record Type: Journal Article
• Authors: Liu, Zipeng; Chen, Ling; Bie, Pingping; Xie, Fengwei; Zheng, Bo
• Is Part Of: Food hydrocolloids. Volume 116(2021)
• Publication Date: 2021-07
• Subjects: Waxy maize starch -- Amylopectin -- Nonlinear rheology -- Large-amplitude oscillating shear; WMS waxy maize starch -- NMR nuclear magnetic resonance -- GPC gel permeation chromatography -- LS light scattering -- LAOS large-amplitude oscillating shear -- SAOS small-amplitude oscillating shear -- LVR linear viscoelastic region -- NVR nonlinear viscoelastic region -- DP degree of polymerization; Hydrocolloids -- Periodicals; Food additives -- Periodicals; Colloïdes -- Périodiques; Aliments -- Additifs -- Périodiques; Colloids; Food additives; Periodicals; Electronic journals; 664.06
• DOI: 10.1016/j.foodhyd.2021.106655
• Languages: English
• ISSNs: 0268-005X

Abstract

Abstract: This work investigated the chain structure and large amplitude oscillatory shear (LAOS) rheological properties of waxy maize starch (WMS) at different growth periods and established a motion model to clarify the evolution of starch chain structure. During the growth period of 20–25 days, the apparent viscosity and dynamic moduli for WMS paste decreased, along with a greater degree of nonlinearity. This could be correlated with an increasing branching degree of starch due to more short-branched chains generated during growth. With the growth period reaching 25 days, the apparent viscosity, dynamic moduli and zero-strain nonlinearity ( Q 0 ) for WMS increased and the b value deviated from 2 significantly, indicating obvious nonlinearity accompanied by a weak stress overshoot and shear-thickening. This could be explained by the growing length of branched chains and the rising content of B3 - and B4 -chains. Thus, this work demonstrate LAOS rheology can be used as a new and effective method to characterize the chain structural evolution of starch through monitoring the motion pattern of different starch chains under shear conditions. Graphical abstract: Image 1 Highlights: Nonlinear rheology was used to understand waxy maize starch chains. Branched chains (DP ≥ 25) increased the apparent viscosity and dynamic moduli. Nonlinearity increased with higher amylopectin content and B-chains length. A motion model of WMS chains under shearing proposed.