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Insight on the changes of cassava and potato starch granules during gelatinization.
Han, Huijie; Hou, Jingwen; Yang, Ning; Zhang, Yihui; Chen, Huanfei; Zhang, Zhipeng; Shen, Yuanyuan; Huang, Shengtang; Guo, Shengrong.
Affiliation
  • Han H; School of Pharmacy, Shanghai Jiao Tong University, Shanghai 200240, China.
  • Hou J; Instrumental Analysis Centre, Shanghai Jiao Tong University, Shanghai 200240, China.
  • Yang N; School of Pharmacy, Shanghai Jiao Tong University, Shanghai 200240, China.
  • Zhang Y; School of Pharmacy, Shanghai Jiao Tong University, Shanghai 200240, China.
  • Chen H; School of Pharmacy, Shanghai Jiao Tong University, Shanghai 200240, China; School of Pharmacy and Chemistry, Dali University, 671000, China.
  • Zhang Z; The Lab of Cardiovascular, Cerebrovascular and Metabolic Disorder, Hubei University of Science and Technology, Xianning 437100, China.
  • Shen Y; School of Pharmacy, Shanghai Jiao Tong University, Shanghai 200240, China. Electronic address: shenyuanyuan@sjtu.edu.cn.
  • Huang S; The Lab of Cardiovascular, Cerebrovascular and Metabolic Disorder, Hubei University of Science and Technology, Xianning 437100, China. Electronic address: huangst6511@hbust.edu.cn.
  • Guo S; School of Pharmacy, Shanghai Jiao Tong University, Shanghai 200240, China. Electronic address: srguo@sjtu.edu.cn.
Int J Biol Macromol ; 126: 37-43, 2019 Apr 01.
Article in En | MEDLINE | ID: mdl-30584939
ABSTRACT
Gelatinization is an important property of starch for biomedical applications. However, studies on the changes in starch granules in terms of morphology, swelling, amylose leaching and so on during gelatinization, which are key to uncovering the starch gelatinization process, have rarely been reported. Herein, changes of cassava and potato starch granules during gelatinization were investigated. It was found that there is a substantial difference in the granule changes during gelatinization between cassava and potato starch. Cassava starch granules remain intact with slight swelling, with approximately 8.5% amylose leaching in water for 30 min at 60 °C. In sharp contrast, potato starch granules swell very well and rapidly, losing much integrity with 51.05% amylose leaching. The gelatinization time and temperature have much greater effects on the changes of potato starch granules than cassava starch granules.
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Full text: 1 Database: MEDLINE Main subject: Starch / Solanum tuberosum / Manihot / Chemical Phenomena Language: En Journal: Int J Biol Macromol Year: 2019 Type: Article Affiliation country: China
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Full text: 1 Database: MEDLINE Main subject: Starch / Solanum tuberosum / Manihot / Chemical Phenomena Language: En Journal: Int J Biol Macromol Year: 2019 Type: Article Affiliation country: China