Hydrothermal induced B â A allomorphic transition in retrograded starches with side chains elongated by amylosucrase to different lengths.
Int J Biol Macromol
; 222(Pt A): 1221-1228, 2022 Dec 01.
Article
em En
| MEDLINE
| ID: mdl-36181887
ABSTRACT
In this study, chain-elongated starches were modified with hydrothermal treatment to produce hydrothermal-treated starches with different crystalline structures. All chain-elongated starches showed a B-type crystalline structure and the retrogradation of long branch chains accelerated the formation of starch crystallites. The hydrothermal treatment preserved the granular structure of starches but facilitated the rearrangement of starch chains to generate crystallites. Starches with short chain length favored the B â A allomorphic transition during the hydrothermal treatment. A longer chain length of starch led to greater stability of double helices and accordingly inhibited the B â A allomorphic transition, resulting from the hydrogen bonding along with the direction of helix restrained the displacement of the helix. The longer double helices resulted in higher gelatinization temperature of the chain-elongated starches. Moreover, the gelatinization temperature of the starches was further enhanced by the hydrothermal treatment, and both increased crystallinity and B â A allomorphic transition contributed to the improved thermal stability of the hydrothermal-treated starches.
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Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Amido
/
Glucosiltransferases
Idioma:
En
Revista:
Int J Biol Macromol
Ano de publicação:
2022
Tipo de documento:
Article