TY - JOUR
T1 - Acid hydrolysis of native corn starch
T2 - Morphology, crystallinity, rheological and thermal properties
AU - Utrilla-Coello, R. G.
AU - Hernández-Jaimes, C.
AU - Carrillo-Navas, H.
AU - González, F.
AU - Rodríguez, E.
AU - Bello-Pérez, L. A.
AU - Vernon-Carter, E. J.
AU - Alvarez-Ramirez, J.
N1 - Funding Information:
The authors want to thank CONACyT-México for providing financial support under project INFR-2011-1-163250. Also, special thanks to LDRX (T-128) UAM-I for XRD measurements.
PY - 2014/3/15
Y1 - 2014/3/15
N2 - The acid hydrolysis of native corn starch at 35 C was monitored during 15 days. After this time, the residual solids were about 37.0 ± 3.0%. First-order kinetics described the hydrolysis data, giving a constant rate of kH = 0.18 ± 0.012 days-1. Amylose content presented a sharp decrement of about 85% and X-ray diffraction results indicated a gradual increase in crystallinity during the first 3 days. SEM micrographs showed that hydrolysis disrupted granule morphology from an initial regular shape to increasingly irregular shapes. Fractal analysis of SEM images revealed an increase in surface roughness. Fast changes in the thermal effects were caused by molecular rearrangements after fast hydrolysis of amylose in the amorphous regions in the first day. Steady shear rate and oscillatory tests showed a sharp decrease of the apparent viscosity and an increase of the damping factor (tan(δ)) caused by amylose degradation.
AB - The acid hydrolysis of native corn starch at 35 C was monitored during 15 days. After this time, the residual solids were about 37.0 ± 3.0%. First-order kinetics described the hydrolysis data, giving a constant rate of kH = 0.18 ± 0.012 days-1. Amylose content presented a sharp decrement of about 85% and X-ray diffraction results indicated a gradual increase in crystallinity during the first 3 days. SEM micrographs showed that hydrolysis disrupted granule morphology from an initial regular shape to increasingly irregular shapes. Fractal analysis of SEM images revealed an increase in surface roughness. Fast changes in the thermal effects were caused by molecular rearrangements after fast hydrolysis of amylose in the amorphous regions in the first day. Steady shear rate and oscillatory tests showed a sharp decrease of the apparent viscosity and an increase of the damping factor (tan(δ)) caused by amylose degradation.
KW - Acid hydrolysis
KW - Corn starch
KW - Crystallinity
KW - Kinetics
KW - Morphology
UR - http://www.scopus.com/inward/record.url?scp=84894272140&partnerID=8YFLogxK
U2 - 10.1016/j.carbpol.2014.01.046
DO - 10.1016/j.carbpol.2014.01.046
M3 - Artículo
C2 - 24528771
SN - 0144-8617
VL - 103
SP - 596
EP - 602
JO - Carbohydrate Polymers
JF - Carbohydrate Polymers
IS - 1
ER -