Structural evolution of maize starches with different amylose content during pasting and gelation as evidenced by Rapid Visco Analyser
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Structural evolution of maize starches with different amylose content during pasting and gelation as evidenced by Rapid Visco Analyser. / Guo, Ke; Tian, Yu; Podzimska-Sroka, Dagmara; Kirkensgaard, Jacob Judas Kain; Herburger, Klaus; Enemark-Rasmussen, Kasper; Hassenkam, Tue; Petersen, Bent Larsen; Blennow, Andreas; Zhong, Yuyue.
In: Food Chemistry, Vol. 461, 140817, 2024.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Structural evolution of maize starches with different amylose content during pasting and gelation as evidenced by Rapid Visco Analyser
AU - Guo, Ke
AU - Tian, Yu
AU - Podzimska-Sroka, Dagmara
AU - Kirkensgaard, Jacob Judas Kain
AU - Herburger, Klaus
AU - Enemark-Rasmussen, Kasper
AU - Hassenkam, Tue
AU - Petersen, Bent Larsen
AU - Blennow, Andreas
AU - Zhong, Yuyue
N1 - Publisher Copyright: © 2024 Elsevier Ltd
PY - 2024
Y1 - 2024
N2 - This study examined multi-scale structural alterations of maize starches varying in amylose content during pasting and gelation, using Rapid Visco Analyser (RVA). At 50 °C, starch granules maintained their morphology with low viscosity. As the temperature increased to 95 °C, helical and crystal structures were destroyed, leading to granule swelling, distortion and porosity, as identified by Wide Angle X-ray Scattering and Fourier Transforms Infrared measurements at 90% moisture. This resulted in increased viscosity and the formation of a loose gel network structure. Subsequently, maintaining the temperature at 95 °C caused a decrease in viscosity as most granules disappeared, forming a reorganized flaky gel structure with larger pores. As the temperature decreased, gel porosity reduced. In high amylose content starch, the viscosity remained low and granules were partially gelatinized since the heating temperature was below the gelatinization temperature. This study is the first to detail starch multilevel structural dynamics during RVA gelatinization.
AB - This study examined multi-scale structural alterations of maize starches varying in amylose content during pasting and gelation, using Rapid Visco Analyser (RVA). At 50 °C, starch granules maintained their morphology with low viscosity. As the temperature increased to 95 °C, helical and crystal structures were destroyed, leading to granule swelling, distortion and porosity, as identified by Wide Angle X-ray Scattering and Fourier Transforms Infrared measurements at 90% moisture. This resulted in increased viscosity and the formation of a loose gel network structure. Subsequently, maintaining the temperature at 95 °C caused a decrease in viscosity as most granules disappeared, forming a reorganized flaky gel structure with larger pores. As the temperature decreased, gel porosity reduced. In high amylose content starch, the viscosity remained low and granules were partially gelatinized since the heating temperature was below the gelatinization temperature. This study is the first to detail starch multilevel structural dynamics during RVA gelatinization.
KW - Gelation
KW - Maize starch
KW - RVA
KW - SEM
KW - Viscosity
U2 - 10.1016/j.foodchem.2024.140817
DO - 10.1016/j.foodchem.2024.140817
M3 - Journal article
C2 - 39146682
AN - SCOPUS:85201145750
VL - 461
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
M1 - 140817
ER -
ID: 402486131