New insights into loss of swelling power and pasting profiles of acid hydrolyzed starch granules

New insights into loss of swelling power and pasting profiles of acid hydrolyzed starch granules The effect of acid hydrolysis on the swelling power of pea starch granules was studied by field emission SEM (FE‐SEM). The swelling power of the native starch granules (g water absorbed/g dry starch) was 13, and this decreased to less than 2 after 1 day of acid hydrolysis. The proportion of the starch that was soluble in hot water increased from 15% for native starch to 75% after 1 day of hydrolysis. The swelling power of the starch decreased further, and solubility increased, with more extended hydrolysis. The decrease in swelling power and increase in solubility were attributed mainly to the disruption of side chains of amylopectin. Observations with FE‐SEM indicated that starch granules were still able to melt and coalesce after 1 day of acid hydrolysis, but after 2 days solubilization of starch chains occurred predominantly rather than swelling when the granules were heated in excess water. The intactness of amylopectin is proposed to play a crucial role in the swelling power of starch granules and in the structure of granule ghosts. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Starch / Staerke Wiley

New insights into loss of swelling power and pasting profiles of acid hydrolyzed starch granules

Starch / Staerke, Volume 64 (7) – Jul 1, 2012

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Publisher
Wiley
Copyright
Copyright © 2012 Wiley Subscription Services, Inc., A Wiley Company
ISSN
0038-9056
eISSN
1521-379X
DOI
10.1002/star.201100186
Publisher site
See Article on Publisher Site

Abstract

The effect of acid hydrolysis on the swelling power of pea starch granules was studied by field emission SEM (FE‐SEM). The swelling power of the native starch granules (g water absorbed/g dry starch) was 13, and this decreased to less than 2 after 1 day of acid hydrolysis. The proportion of the starch that was soluble in hot water increased from 15% for native starch to 75% after 1 day of hydrolysis. The swelling power of the starch decreased further, and solubility increased, with more extended hydrolysis. The decrease in swelling power and increase in solubility were attributed mainly to the disruption of side chains of amylopectin. Observations with FE‐SEM indicated that starch granules were still able to melt and coalesce after 1 day of acid hydrolysis, but after 2 days solubilization of starch chains occurred predominantly rather than swelling when the granules were heated in excess water. The intactness of amylopectin is proposed to play a crucial role in the swelling power of starch granules and in the structure of granule ghosts.

Journal

Starch / StaerkeWiley

Published: Jul 1, 2012

Keywords: ; ; ; ;

References

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