Removing starch granule-associated surface lipids affects structure of heat-moisture treated hull-less barley starch

TY - JOUR

T1 - Removing starch granule-associated surface lipids affects structure of heat-moisture treated hull-less barley starch

AU - Zhang, Chuangchuang

AU - Xu, Zekun

AU - Liu, Xingxun

AU - Ma, Mengting

AU - Khalid, Sumbal

AU - Bordiga, Matteo

AU - Sui, Zhongquan

AU - Corke, Harold

PY - 2022/12/20

Y1 - 2022/12/20

N2 - The effects of starch granule-associated surface lipids removal on hull-less barley starch structure formed by heat-moisture treatment were investigated. Removing surface lipids made the peak at 2θ of 13° disappear and resulted in higher lamellar peak intensity after harsh treatment and a lower reduction in mass fractal dimension (from 2.49 to 2.43) and radius of gyration (from 24.3 to 24.0) when temperature increased from 100 to 120 °C at 20 % moisture. Treatment at 25 % moisture and 120 °C decreased relative crystallinity (from 15.73 % to 7.43 %) and Gaussian peak area (from 646.7 to 137.7) of native starch, and decreased relative crystallinity (from 14.24 % to 12.56 %) and Gaussian peak area (from 604.1 to 539.6) for starch without surface lipids. Different trends of change in lamellar thickness, linear crystallinity, peak temperatures, and enthalpy of gelatinization were observed among modified starches with increasing temperature and/or moisture content. These results demonstrate that removing surface lipids changes structure of heat-moisture treated starch.

AB - The effects of starch granule-associated surface lipids removal on hull-less barley starch structure formed by heat-moisture treatment were investigated. Removing surface lipids made the peak at 2θ of 13° disappear and resulted in higher lamellar peak intensity after harsh treatment and a lower reduction in mass fractal dimension (from 2.49 to 2.43) and radius of gyration (from 24.3 to 24.0) when temperature increased from 100 to 120 °C at 20 % moisture. Treatment at 25 % moisture and 120 °C decreased relative crystallinity (from 15.73 % to 7.43 %) and Gaussian peak area (from 646.7 to 137.7) of native starch, and decreased relative crystallinity (from 14.24 % to 12.56 %) and Gaussian peak area (from 604.1 to 539.6) for starch without surface lipids. Different trends of change in lamellar thickness, linear crystallinity, peak temperatures, and enthalpy of gelatinization were observed among modified starches with increasing temperature and/or moisture content. These results demonstrate that removing surface lipids changes structure of heat-moisture treated starch.

KW - Hull-less barley starch

KW - Heat-moisture treatment

KW - Surface lipids

KW - Gelatinization

KW - Lamellar structure

U2 - 10.1016/j.carbpol.2022.120477

DO - 10.1016/j.carbpol.2022.120477

M3 - 文章

C2 - 36657850

SN - 0144-8617

JO - Carbohydrate Polymers

JF - Carbohydrate Polymers

ER -