Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
5157862 | Carbohydrate Polymers | 2017 | 6 Pages |
Abstract
The granule morphologies and gelatinization behaviours of high-amylose maize starches during heating treatment were investigated by confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM). Maltese crosses demonstrated that the high-amylose maize starches maintained a granular structure even at 120 °C. The granules of high-amylose maize starches swelled slightly at 100 °C and swelled remarkably at approximately 120 °C. The destruction of the starch structure began at the centre and expanded rapidly to the periphery. The intense fluorescence of high-amylose maize starch granules gradually became feeble, and the darker region spread outward during heating at 130 °C for 30 min, indicating that the amylose component may have been damaged and shifted. The starch granules treated at 140 °C were substantially destroyed, and the CLSM, normal light microscopy (NL) and SEM images displayed no discernible granules, which indicated that the original starch granules formed a continuous integrated matrix.
Keywords
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Physical Sciences and Engineering
Chemistry
Organic Chemistry
Authors
Xu Chen, Xianfeng Du, Peirong Chen, Li Guo, Yang Xu, Xiuhong Zhou,