Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
5157097 | Carbohydrate Polymers | 2017 | 31 Pages |
Abstract
To modify starch granular structure, normal maize starch was subjected to dry heating with various amounts of 1.0Â M HCl (1.2, 1.4 or 1.6Â mL) and different treatment times (2, 4 or 8Â h). For all reaction conditions, at least 80% of the starch substance was recovered, and amylose and amylopectin B1 chains were preferentially cleaved. As acidic condition and/or treatment time increased, the treated granules were readily fragmented by homogenization. The treatment appeared to alter short-range crystalline structure (FT-IR), but long-range crystalline structure (XRD) remained intact. Homogenization for 60Â min fragmented the treated starch granules (subjected to reaction condition of 1.4Â mL/4Â h, 1.6Â mL/2Â h, and 1.6Â mL/4Â h) into nanoparticles consisting of individual platelet-like and spherical particles with diameters less than 100Â nm. However, the fragmentation caused obvious damage in the long-range crystalline structure of starch nanoparticles, while the short-range chain associations remained relatively intact.
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Authors
Jong Hun Kim, Jiyeon Kim, Eun Young Park, Jong-Yea Kim,