Abstract
Understanding the supermolecular structures of recrystallized starches is imperative to manufacture novel starches with controllable physicochemical properties enabling novel applications. In this study, native amylopectin (AP) from maize was modified to different chain lengths using amylosucrase from Neisseria polysaccharea. Native AP granules showed well-organized lamellar structures with a periodicity of ca. 9.0 nm whereas modified starches formed heterogeneous structures with the average crystallite size ranging from 19.77 to 29.88 nm. Acidic treatments eroded amorphous domains in both native AP granules and modified starch particles, producing nanocrystals composed of double helices. A-type nanocrystals (~40 nm) from native AP granules showed quadrangular shape with an acute angle of ca. 60°, while irregular B-type nanocrystals were observed for the modified starches. Molecular characterizations suggested that the nanocrystals had relatively uniform chain lengths (DP 16.5–25.2), and the helix length (the thickness of nanocrystals) was positively correlated to the thermal stability of starches.
Original language | English |
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Article number | 106830 |
Journal | Food Hydrocolloids |
Volume | 119 |
DOIs | |
State | Published - Oct 2021 |
Funding
The authors gratefully acknowledge the financial support from the National Natural Science Foundation of China (grant Nos. 3207161544), the National Key Research and Development Program of China (grant Nos. 2017YFE0122600 and 2017YFD0401103), and the National First-Class Discipline Program of Food Science and Technology (JUFSTR20180203). The project was also partially supported by the University of Tennessee, the USDA NIFA Hatch Project TEN00568, and Oak Ridge National Laboratory. Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture. The authors gratefully acknowledge the financial support from the National Natural Science Foundation of China (grant Nos. 3207161544 ), the National Key Research and Development Program of China (grant Nos. 2017YFE0122600 and 2017YFD0401103 ), and the National First-Class Discipline Program of Food Science and Technology ( JUFSTR20180203 ). The project was also partially supported by the University of Tennessee , the USDA NIFA Hatch Project TEN00568 , and Oak Ridge National Laboratory . Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture.
Keywords
- Amylosucrase
- Lamellar structure
- Nanocrystals
- SAXS
- Starch