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A further study on supramolecular structure changes of waxy maize starch subjected to alkaline treatment by extended-q small-angle neutron scattering

Lookup NU author(s): Professor David XieORCiD

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


Abstract

Recently, we reported the effect of mild alkaline treatment on the structure and enzymatic hydrolysis of waxy maize starch. Here, we have used extended-q small-angle neutron scattering (SANS) to examine the extent to which this treatment causes structural changes on even greater length scales — to yield a complete picture from the nanometre to micron — including on the lamellar distribution and larger-scale structural features of the same starch. For this A-type polymorph starch containing mostly amylopectin, we found the changes caused by NaOH solution treatment (0.1% or 0.5% (w/v)) were confined mainly to double helices and crystallites, whereas the lamellar and supramolecular structures were conserved. Although the overall lamellar ordering was reduced in the 0.5% (w/v) alkaline treatment for 6 days, further treatment until 12 days could restore the overall lamellar ordering. Despite changes in starch double helical order and crystallites, there were minimal changes at larger length scales (e.g., blocklets and growth rings). This combination of methods reveals the extent of structural changes occurring as a result of mild alkaline treatment of waxy maize starch; it also provides insight into the rational design of granular starch products with varied functionality via hydrolytic control.


Publication metadata

Author(s): Zhang B, Gilbert EP, Qiao D, Xie F, Wang DK, Zhao S, Jiang F

Publication type: Article

Publication status: Published

Journal: Food Hydrocolloids

Year: 2019

Volume: 95

Pages: 133-142

Print publication date: 01/10/2019

Online publication date: 17/04/2019

Acceptance date: 15/04/2019

Date deposited: 31/08/2023

ISSN (print): 0268-005X

ISSN (electronic): 1873-7137

Publisher: Elsevier

URL: https://doi.org/10.1016/j.foodhyd.2019.04.031

DOI: 10.1016/j.foodhyd.2019.04.031


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Funding

Funder referenceFunder name
798225
2018M642865
2662016QD008
Australian Research Council
31701637
31801582
China Postdoctoral Science Foundation
DP190101734
BSQD2016024
Department of Education, Hubei Province
Doctoral Startup Foundation, Hubei University of Technology
Fundamental Research Funds for the Central Universities
European Union Horizon 2020
National Natural Science Foundation of China
Q20181407

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