Title: Structural and thermal transitions during the conversion from native to granular cold-water swelling maize starch
Authors: Dries, Dorien # ×
Gomand, Sara
Goderis, Bart
Delcour, Jan #
Issue Date: 8-Aug-2014
Publisher: Applied Science Publishers
Series Title: Carbohydrate Polymers vol:114 pages:196-205
Abstract: Native maize starch was gradually converted into granular cold-water swelling starch (GCWSS) by aqueous ethanol treatments at elevated temperatures. At a treatment temperature of 95 °C, decreasing ethanol concentrations from 68 to 48% (v/v) led to decreased post-treatment gelatinization enthalpies in excess water, reflecting remaining original A-type crystals. Concomitantly to native A-type crystal melting, VH-type crystals appeared. At an ethanol concentration of 48%, a granular cold-water swelling maize starch was successfully produced. All crystals in its intact granules were of the VH-type and appeared birefringent when studied in ethanol under polarized light. Removal of all residual solvent by high temperature drying did not influence swelling power, proving that a high temperature drying step is not necessary to induce cold-water swelling capacity. Based on in situ calorimetric measurements, the thermal requirements to produce GCWSS from different ethanol:water mixtures were elucidated. This work is the first to demonstrate that the amylose fraction contributes almost exclusively to VH-type crystal formation in GCWSS.
ISSN: 0144-8617
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
Polymer Chemistry and Materials
× corresponding author
# (joint) last author

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