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In situ study starch gelatinization under ultra-high hydrostatic pressure using synchrotron SAXS
Yang, Z; Gu, QF; Lam, E; Tian, F; Chaieb, S; Hemar, Y; Hemar, Y (reprint author), Univ Auckland, Sch Chem Sci, Private Bag 92019, Auckland 1142, New Zealand.
2016
Source PublicationFOOD HYDROCOLLOIDS
ISSN0268-005X
Volume56Issue:-Pages:58—61
Subtype期刊文献
AbstractThe 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.
KeywordX-ray-scattering Granule Structure Water Hydrolysis Fractals
DOI10.1016/j.foodhyd.2015.12.007
Indexed BySCI
Language英语
WOS IDWOS:000369987300007
Citation statistics
Cited Times:13[WOS]   [WOS Record]     [Related Records in WOS]
Document Type期刊论文
Identifierhttp://ir.sinap.ac.cn/handle/331007/25753
Collection中科院上海应用物理研究所2011-2018年
Corresponding AuthorHemar, Y (reprint author), Univ Auckland, Sch Chem Sci, Private Bag 92019, Auckland 1142, New Zealand.
Recommended Citation
GB/T 7714
Yang, Z,Gu, QF,Lam, E,et al. In situ study starch gelatinization under ultra-high hydrostatic pressure using synchrotron SAXS[J]. FOOD HYDROCOLLOIDS,2016,56(-):58—61.
APA Yang, Z.,Gu, QF.,Lam, E.,Tian, F.,Chaieb, S.,...&Hemar, Y .(2016).In situ study starch gelatinization under ultra-high hydrostatic pressure using synchrotron SAXS.FOOD HYDROCOLLOIDS,56(-),58—61.
MLA Yang, Z,et al."In situ study starch gelatinization under ultra-high hydrostatic pressure using synchrotron SAXS".FOOD HYDROCOLLOIDS 56.-(2016):58—61.
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