TY - JOUR
T1 - Heat-moisture treated waxy highland barley starch
T2 - Roles of starch granule-associated surface lipids, temperature and moisture
AU - Zhang, Chuangchuang
AU - Xu, Zekun
AU - Liu, Xingxun
AU - Ma, Mengting
AU - Hua, Weifeng
AU - Khalid, Sumbal
AU - Sui, Zhongquan
AU - Corke, Harold
N1 - Publisher Copyright:
© 2023 Elsevier B.V.
PY - 2024/1
Y1 - 2024/1
N2 - Roles of temperature, moisture and starch granule-associated surface lipids (SGASL) during heat-moisture treatment (HMT) of waxy highland barley starch were elucidated. Starch without SGASL showed a higher increase in ratio (1016/993 cm−1) (0.095–0.121), lamellar peak area (88), radius of gyration (Rg1, 0.9–1.8 nm) and power-law exponents (0.19–0.42) than native starch (0.038–0.047, 46, 0.1–0.6 nm, 0.04–0.14), upon the same increase in moisture or temperature. Thus, removing SGASL promoted HMT. However, after HMT (30 % moisture, 120 °C), native starch showed lower relative crystallinity (RC, 11.67 %) and lamellar peak area (165.0), longer lamellar long period (L, 14.99 nm), and higher increase in peak gelatinization temperature (9.2–13.3 °C) than starch without SGASL (12.04 %, 399.2, 14.52 nm, 4.7–6.1 °C). This suggested that the resulting SGASL-amylopectin interaction further destroyed starch structure. Starch with and without SGASL showed similar trends in RC, lamellar peak area, L and Rg1 with increasing temperature, but different trends with increasing moisture, suggesting that removing SGASL led to more responsiveness to the effects of increasing moisture. Removing SGASL resulted in similar trends (RC and lamellar peak area) with increasing moisture and temperature, suggesting that the presence of SGASL induced different effects on moisture and temperature.
AB - Roles of temperature, moisture and starch granule-associated surface lipids (SGASL) during heat-moisture treatment (HMT) of waxy highland barley starch were elucidated. Starch without SGASL showed a higher increase in ratio (1016/993 cm−1) (0.095–0.121), lamellar peak area (88), radius of gyration (Rg1, 0.9–1.8 nm) and power-law exponents (0.19–0.42) than native starch (0.038–0.047, 46, 0.1–0.6 nm, 0.04–0.14), upon the same increase in moisture or temperature. Thus, removing SGASL promoted HMT. However, after HMT (30 % moisture, 120 °C), native starch showed lower relative crystallinity (RC, 11.67 %) and lamellar peak area (165.0), longer lamellar long period (L, 14.99 nm), and higher increase in peak gelatinization temperature (9.2–13.3 °C) than starch without SGASL (12.04 %, 399.2, 14.52 nm, 4.7–6.1 °C). This suggested that the resulting SGASL-amylopectin interaction further destroyed starch structure. Starch with and without SGASL showed similar trends in RC, lamellar peak area, L and Rg1 with increasing temperature, but different trends with increasing moisture, suggesting that removing SGASL led to more responsiveness to the effects of increasing moisture. Removing SGASL resulted in similar trends (RC and lamellar peak area) with increasing moisture and temperature, suggesting that the presence of SGASL induced different effects on moisture and temperature.
KW - Gelatinization
KW - Lamellar structure
KW - Starch-lipid interaction
KW - Supramolecular structure
KW - Surface characteristics
UR - http://www.scopus.com/inward/record.url?scp=85176360674&partnerID=8YFLogxK
U2 - 10.1016/j.ijbiomac.2023.127991
DO - 10.1016/j.ijbiomac.2023.127991
M3 - 文章
C2 - 37949270
AN - SCOPUS:85176360674
SN - 0141-8130
VL - 254
JO - International Journal of Biological Macromolecules
JF - International Journal of Biological Macromolecules
M1 - 127991
ER -