Influence of microwave treatment on the structure and functionality of pure amylose and amylopectin systems
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Influence of microwave treatment on the structure and functionality of pure amylose and amylopectin systems. / Zhong, Yuyue; Tian, Yu; Liu, Xingxun; Ding, Li; Kirkensgaard, Jacob Judas Kain; Hebelstrup, Kim; Putaux, Jean-Luc; Blennow, Andreas.
In: Food Hydrocolloids, Vol. 119, 106856, 2021.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Influence of microwave treatment on the structure and functionality of pure amylose and amylopectin systems
AU - Zhong, Yuyue
AU - Tian, Yu
AU - Liu, Xingxun
AU - Ding, Li
AU - Kirkensgaard, Jacob Judas Kain
AU - Hebelstrup, Kim
AU - Putaux, Jean-Luc
AU - Blennow, Andreas
N1 - Funding Information: Mr. Zhong would like to thank the China Scholarship Council (CSC) ( 201906300041 , 202006150028 , 202003250068 ) funding for his PhD studies at University of Copenhagen (UCPH), Denmark. Publisher Copyright: © 2021 Elsevier Ltd
PY - 2021
Y1 - 2021
N2 - Pure granular amylose (AM) and pure granular amylopectin (waxy) starch (AP) granules have the high nutritional value in food industry. Effects of microwave treatment (400 W/g DW, 1–8 min) on the structure and properties of transgenic AM granules and AP granules were investigated in direct comparison. Microwave treatment, especially during the first 3 min, decreased the molecular weight of molecules in both the AM and the AP samples. The crystallinity of AM starch initially increased from 15.6% to 20.6%, which was associated with the formation of new Vh-type crystals. After that, crystallinity decreased alongside to 11.3% with the complete disruption of B-type crystals. In contrast, the crystallinity of AP starch initially decreased from 18.9% to 10.8% followed by an increase to 20.0%. Upon prolonged treatment of AM granules, the resistant starch and water solubility was significantly increased. Our data demonstrate notable different microwave-dependent reorganization patterns for pure granular AM and AP molecules as native granular systems, which is helpful to the improvement of functionality of these two starches.
AB - Pure granular amylose (AM) and pure granular amylopectin (waxy) starch (AP) granules have the high nutritional value in food industry. Effects of microwave treatment (400 W/g DW, 1–8 min) on the structure and properties of transgenic AM granules and AP granules were investigated in direct comparison. Microwave treatment, especially during the first 3 min, decreased the molecular weight of molecules in both the AM and the AP samples. The crystallinity of AM starch initially increased from 15.6% to 20.6%, which was associated with the formation of new Vh-type crystals. After that, crystallinity decreased alongside to 11.3% with the complete disruption of B-type crystals. In contrast, the crystallinity of AP starch initially decreased from 18.9% to 10.8% followed by an increase to 20.0%. Upon prolonged treatment of AM granules, the resistant starch and water solubility was significantly increased. Our data demonstrate notable different microwave-dependent reorganization patterns for pure granular AM and AP molecules as native granular systems, which is helpful to the improvement of functionality of these two starches.
KW - Amylopectin
KW - Amylose
KW - Crystalline structure
KW - Digestibility
KW - Microwave treatment
U2 - 10.1016/j.foodhyd.2021.106856
DO - 10.1016/j.foodhyd.2021.106856
M3 - Journal article
AN - SCOPUS:85105348472
VL - 119
JO - Food Hydrocolloids
JF - Food Hydrocolloids
SN - 0268-005X
M1 - 106856
ER -
ID: 272576891