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题名:
In situ study starch gelatinization under ultra-high hydrostatic pressure using synchrotron SAXS
作者: Yang, Z; Gu, QF; Lam, E; Tian, F; Chaieb, S; Hemar, Y
刊名: FOOD HYDROCOLLOIDS
出版日期: 2016
卷号: 56, 期号:-, 页码:58—61
关键词: X-RAY-SCATTERING ; GRANULE STRUCTURE ; WATER ; HYDROLYSIS ; FRACTALS
DOI: 10.1016/j.foodhyd.2015.12.007
通讯作者: Hemar, Y (reprint author), Univ Auckland, Sch Chem Sci, Private Bag 92019, Auckland 1142, New Zealand.
文章类型: 期刊文献
英文摘要: The gelatinization of waxy (very low amylose) corn and potato starches by high hydrostatic pressure (HHP) (up to similar to 1 GPa) was investigated in situ using synchrotron small-angle X-ray scattering (SAXS) on samples held in a diamond anvil cell (DAC). The starch pastes, made by mixing starch and water in a 1:1 ratio (by weight), were pressurized and measured at room temperature. During HHP, both SAXS peak areas (corresponding to the lamellar phase) of waxy corn and potato starches decreased suggesting the starch gelatinization increases with increasing pressure. As pressure increased, lamellar peak broadened and the power law exponent increased in low q region. 1D linear correlation function was further employed to analyse SAXS data. For both waxy potato and waxy corn starches, the long period length and the average thickness of amorphous layers decreased when the pressure increased. While for both of waxy starches, the thickness of the crystalline layer first increased, then decreased when the pressure increased. The former is probably due to the out-phasing of starch molecules, and the latter is due to the water penetrating into the crystalline region during gelatinization and to pressure induced compression. (C) 2015 Elsevier Ltd. All rights reserved.
收录类别: SCI
语种: 英语
WOS记录号: WOS:000369987300007
ISSN号: 0268-005X
Citation statistics:
内容类型: 期刊论文
URI标识: http://ir.sinap.ac.cn/handle/331007/25753
Appears in Collections:中科院上海应用物理研究所2011-2017年_期刊论文

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Recommended Citation:
Yang, Z,Gu, QF,Lam, E,et al. In situ study starch gelatinization under ultra-high hydrostatic pressure using synchrotron SAXS[J]. FOOD HYDROCOLLOIDS,2016-01-01,56(-):58—61.
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