Toggle Main Menu Toggle Search

Open Access padlockePrints

Comparison of the structure and properties of hydroxypropylated acid-hydrolysed maize starches with different amylose/amylopectin contents

Lookup NU author(s): Professor David XieORCiD

Downloads


Licence

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License (CC BY-NC-ND).


Abstract

Dually modified regular maize starch (RMS) and high-amylose maize starch (HAMS) were successfully prepared by first acid hydrolysis and subsequently hydroxypropylation. The effects of hydrolysis time (0–24 h) and propylene oxide (PO) content (10–30%) on the structure and physicochemical properties were investigated. The molar substitution (MS) of HAMS samples (up to 0.163) was generally higher than that of RMS samples (up to 0.149), suggesting the higher reactivity of amylose for hydroxypropylation. Besides, PO content had a greater influence on MS whereas the effect of acid hydrolysis time was minor. For both starches, the dual modifications did not cause apparent changes to the granule morphology but reduced gelatinisation temperatures and enthalpy; and a higher PO content led to higher relative crystallinity. These results suggest that hydroxypropylation occurred mainly on the surface of HAMS granules and had little influence on the compact granular structure, whereas this reaction impacted the internal structure of RMS much more. The rheological study shows the introduced hydroxypropyl bulky groups weakened the entanglements between amylose chains or amylopectin chains with long branches. Thus, this work provides insights into the rational design of modified starch products containing different amylose/amylopectin contents with tailored properties.


Publication metadata

Author(s): Chen P, Zhang Y, Qiao Q, Tao X, Liu P, Xie F

Publication type: Article

Publication status: Published

Journal: Food Hydrocolloids

Year: 2021

Volume: 110

Print publication date: 01/01/2021

Online publication date: 09/07/2020

Acceptance date: 25/05/2020

Date deposited: 31/08/2023

ISSN (print): 0268-005X

ISSN (electronic): 1873-7137

Publisher: Elsevier

URL: https://doi.org/10.1016/j.foodhyd.2020.106134

DOI: 10.1016/j.foodhyd.2020.106134


Altmetrics

Altmetrics provided by Altmetric


Funding

Funder referenceFunder name
2017M612679
2017YT05H077
2018A0303130048
798225
China Postdoctoral Science Foundation
European Union Horizon 2020
Guangxi Key Laboratory for Polysaccharide Materials and Modification, Guangxi University for Nationalities
GXPSMM18ZD-02
Natural Science Foundation of Guangdong Province
Sailing Scheme of Guangdong Province

Share