中国科学院上海应用物理研究所机构知识库
Advanced  
CAS OpenIR  > 中科院上海应用物理研究所2011-2017年  > 期刊论文
题名:
Lamellar structure change of waxy corn starch during gelatinization by time-resolved synchrotron SAXS
作者: Kuang, QR; Xu, JC; Liang, YR; Xie, FW; Tian, F; Zhou, SM; Liu, XX
刊名: FOOD HYDROCOLLOIDS
出版日期: 2017
卷号: 62, 页码:43-48
关键词: Waxy starch ; Lamellar structure ; Gelatinization ; SAXS ; Synchrotron
DOI: 10.1016/j.foodhyd.2016.07.024
文章类型: 期刊论文
英文摘要: In situ experiment of synchrotron small- and wide-angle X-ray scattering (SAXS/WAXS) was used to study the lamellar structure change of starch during gelatinization. Waxy corn starch was used as a model material to exclude the effect of amylose. The thicknesses of crystalline (d(c)), amorphous (d(a)) regions of the lamella and the long period distance (d(ac)) were obtained based on a 1D linear correlation function. The SAXS and WAXS results reveal the multi-stage of gelatinization. Firstly, a preferable increase in the thickness of crystalline lamellae occurs because of the water penetration into the crystalline region. Then, the thickness of amorphous lamellae has a significant increase while that of crystalline lamellae decreases. Next, the thickness of amorphous lamellae starts to decrease probably due to the out-phasing of starch molecules from the lamellae. Finally, the thickness of amorphous lamellae decreases rapidly, with the formation of fractal gel on a larger scale (than that of the lamellae), which gradually decreases as the temperature further increases and is related to the concentration of starch molecular chains. This work system reveals the gelatinization mechanism of waxy corn starch and would be useful in starch amorphous materials processing. (C) 2016 Elsevier Ltd. All rights reserved.
收录类别: SCI
语种: 英语
WOS记录号: WOS:000382253900005
ISSN号: 0268-005X
Citation statistics:
内容类型: 期刊论文
URI标识: http://ir.sinap.ac.cn/handle/331007/27364
Appears in Collections:中科院上海应用物理研究所2011-2017年_期刊论文

Files in This Item: Download All
File Name/ File Size Content Type Version Access License
Lamellar structure change of waxy corn starch during gelatinization by time-resolved synchrotron SAXS.pdf(1300KB)期刊论文作者接受稿开放获取View Download

Recommended Citation:
Kuang, QR,Xu, JC,Liang, YR,et al. Lamellar structure change of waxy corn starch during gelatinization by time-resolved synchrotron SAXS[J]. FOOD HYDROCOLLOIDS,2017-01-01,62:43-48.
Service
Recommend this item
Sava as my favorate item
Show this item's statistics
Export Endnote File
Google Scholar
Similar articles in Google Scholar
[Kuang, QR]'s Articles
[Xu, JC]'s Articles
[Liang, YR]'s Articles
CSDL cross search
Similar articles in CSDL Cross Search
[Kuang, QR]‘s Articles
[Xu, JC]‘s Articles
[Liang, YR]‘s Articles
Related Copyright Policies
Null
Social Bookmarking
Add to CiteULike Add to Connotea Add to Del.icio.us Add to Digg Add to Reddit
文件名: Lamellar structure change of waxy corn starch during gelatinization by time-resolved synchrotron SAXS.pdf
格式: Adobe PDF
所有评论 (0)
暂无评论
 
评注功能仅针对注册用户开放,请您登录
您对该条目有什么异议,请填写以下表单,管理员会尽快联系您。
内 容:
Email:  *
单位:
验证码:   刷新
您在IR的使用过程中有什么好的想法或者建议可以反馈给我们。
标 题:
 *
内 容:
Email:  *
验证码:   刷新

Items in IR are protected by copyright, with all rights reserved, unless otherwise indicated.

 

 

Valid XHTML 1.0!
Powered by CSpace