Title: Structural transformations during gelatinization of starches in limited water: Combined wide- and small-angle X-ray scattering study
Authors: Vermeylen, R ×
Derycke, Veerle
Delcour, Jan
Goderis, Bart
Reynaers, Harry
Koch, MHJ #
Issue Date: Jan-2006
Publisher: Amer chemical soc
Series Title: Biomacromolecules vol:7 issue:4 pages:1231-1238
Abstract: Rice flour (18-25% moisture) and potato starch (20% moisture) were heated with continuous recording of the X-ray scattering during gelatinization. Rice flours displayed A-type crystallinity, which gradually decreased during gelatinization. The development of the characteristic 9 nm small-angle X-ray scattering (SAXS) peak during heating at sub-gelatinization temperatures indicated the gradual evolution into a stacked lamellar system. At higher temperatures, the crystalline and lamellar order was progressively lost. For potato starch (B-type crystallinity), no 9 nm SAXS peak was observed at ambient temperatures. Following the development of lamellar structures at sub-gelatinization temperatures, B-type crystallinity and lamellar order was lost during gelatinization. On cooling of partially gelatinized potato starch, A-type crystallinity steadily increased, but no formation of stacked lamellar structures was observed. Results were interpreted in terms of a high-temperature B- to A-type recrystallization, in which the lateral movement of double helices was accompanied by a shift along their helical axis. The latter is responsible for the inherent frustration of the lamellar stacks.
ISSN: 1525-7797
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
Molecular Imaging and Photonics
Chemistry - miscellaneous
Polymer Chemistry and Materials
× corresponding author
# (joint) last author

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