ORBi: Gomand Sara - Molecular and Morphological Aspects of Annealing-Induced Stabilization of Starch Crystallites

Reference : Molecular and Morphological Aspects of Annealing-Induced Stabilization of Starch Crystal...


	Document type :	Scientific journals : Article
	Discipline(s) :	Life sciences : Food science Life sciences : Biochemistry, biophysics & molecular biology Physical, chemical, mathematical & earth Sciences : Chemistry
	To cite this reference:	http://hdl.handle.net/2268/124895

Title :	Molecular and Morphological Aspects of Annealing-Induced Stabilization of Starch Crystallites
Language :	English
Author, co-author :	Gomand, Sara [Katholieke Universiteit Leuven - KUL > > > >]
	Lamberts, Lieve [Katholieke Universiteit Leuven - KUL > > > >]
	Gommes, Cédric [Université de Liège - ULg > Département de chimie appliquée > Génie chimique - Génie catalytique >]
	Visser, R [Katholieke Universiteit Leuven - KUL > > > >]
	Delcour, Jan [Katholieke Universiteit Leuven - KUL > > > >]
	Goderis, Bart [Katholieke Universiteit Leuven - KUL > > > >]
Publication date :	2012
Journal title :	Biomacromolecules
Publisher :	American Chemical Society
Volume :	13
Pages :	1361
Audience :	International
ISSN :	1525-7797
e-ISSN :	1526-4602
City :	Washington
Country :	DC
Keywords :	[en] Starch ; Small-Angle Scattering
Abstract :	[en] A unique series of potato (mutant) starches with highly different amylopectin/amylose (AP/AM) ratios was annealed in excess water at stepwise increasing temperatures to increase the starch melting (or gelatinization) temperatures in aqueous suspensions. Small-angle X-ray scattering (SAXS) experiments revealed that the lamellar starch crystals gain stability upon annealing via thickening for high-AM starch, whereas the crystal surface energy decreases for AM-free starch. In starches with intermediate AP/AM ratio, both mechanisms occur, but the surface energy reduction mechanism prevails. Crystal thickening seems to be associated with the cocrystallization of AM with AP, leading to very disordered nanomorphologies for which a new SAXS data interpretation scheme needed to be developed. Annealing affects neither the crystal internal structure nor the spherulitic morphology on a micrometer length scale.
Permalink :	http://hdl.handle.net/2268/124895

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