Acid hydrolysis of waxy starches with different granule size for nanocrystal production

Brenda B. Sanchez de la Concha, Edith Agama-Acevedo, Maria C. Nuñez-Santiago, Luis A. Bello-Perez, Hugo S. Garcia, Jose Alvarez-Ramirez

Research output: Contribution to journalArticle

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Abstract

© 2017 Elsevier Ltd Acid hydrolysis of waxy maize and amaranth starches was achieved for nanocrystal production. Both starches are of the waxy type with an A-type crystallinity pattern. The mean granule sizes were ∼1–2 μm for amaranth starch and ∼15–18 μm for waxy maize. The starches (15 g dry basis) were subjected to acid hydrolysis with 100 mL of 3.16 M H2SO4 at 40 °C for 3, 5 and 10 days. The hydrolysis extent was higher for amaranth starch, which had a smaller granule size, although the nanocrystal yield was lower because the hydrolysis reactions were more likely to destroy the more crystalline regions. The X-ray diffraction analysis showed that the relative crystallinity increased by approximately 50% after ten days of hydrolysis, although the intrinsic crystallinity order as indicated by the Miller indices was greatly affected. A determination of the chain length distribution showed that a smaller granule size favoured the formation of shorter chains because the hydrolysis reactions were promoted by the relatively small resistance of proton transport to the inner granule region.
Original languageAmerican English
Pages (from-to)193-200
Number of pages172
JournalJournal of Cereal Science
DOIs
StatePublished - 1 Jan 2018

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nanocrystals
amaranth starch
acid hydrolysis
Starch
Nanoparticles
Nanocrystals
granules
Hydrolysis
hydrolysis
starch
waxy corn
Acids
Zea mays
corn starch
X-ray diffraction
protons
Chain length
X-Ray Diffraction
X ray diffraction analysis
Protons

Cite this

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title = "Acid hydrolysis of waxy starches with different granule size for nanocrystal production",
abstract = "{\circledC} 2017 Elsevier Ltd Acid hydrolysis of waxy maize and amaranth starches was achieved for nanocrystal production. Both starches are of the waxy type with an A-type crystallinity pattern. The mean granule sizes were ∼1–2 μm for amaranth starch and ∼15–18 μm for waxy maize. The starches (15 g dry basis) were subjected to acid hydrolysis with 100 mL of 3.16 M H2SO4 at 40 °C for 3, 5 and 10 days. The hydrolysis extent was higher for amaranth starch, which had a smaller granule size, although the nanocrystal yield was lower because the hydrolysis reactions were more likely to destroy the more crystalline regions. The X-ray diffraction analysis showed that the relative crystallinity increased by approximately 50{\%} after ten days of hydrolysis, although the intrinsic crystallinity order as indicated by the Miller indices was greatly affected. A determination of the chain length distribution showed that a smaller granule size favoured the formation of shorter chains because the hydrolysis reactions were promoted by the relatively small resistance of proton transport to the inner granule region.",
author = "{Sanchez de la Concha}, {Brenda B.} and Edith Agama-Acevedo and Nu{\~n}ez-Santiago, {Maria C.} and Bello-Perez, {Luis A.} and Garcia, {Hugo S.} and Jose Alvarez-Ramirez",
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Acid hydrolysis of waxy starches with different granule size for nanocrystal production. / Sanchez de la Concha, Brenda B.; Agama-Acevedo, Edith; Nuñez-Santiago, Maria C.; Bello-Perez, Luis A.; Garcia, Hugo S.; Alvarez-Ramirez, Jose.

In: Journal of Cereal Science, 01.01.2018, p. 193-200.

Research output: Contribution to journalArticle

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AU - Sanchez de la Concha, Brenda B.

AU - Agama-Acevedo, Edith

AU - Nuñez-Santiago, Maria C.

AU - Bello-Perez, Luis A.

AU - Garcia, Hugo S.

AU - Alvarez-Ramirez, Jose

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N2 - © 2017 Elsevier Ltd Acid hydrolysis of waxy maize and amaranth starches was achieved for nanocrystal production. Both starches are of the waxy type with an A-type crystallinity pattern. The mean granule sizes were ∼1–2 μm for amaranth starch and ∼15–18 μm for waxy maize. The starches (15 g dry basis) were subjected to acid hydrolysis with 100 mL of 3.16 M H2SO4 at 40 °C for 3, 5 and 10 days. The hydrolysis extent was higher for amaranth starch, which had a smaller granule size, although the nanocrystal yield was lower because the hydrolysis reactions were more likely to destroy the more crystalline regions. The X-ray diffraction analysis showed that the relative crystallinity increased by approximately 50% after ten days of hydrolysis, although the intrinsic crystallinity order as indicated by the Miller indices was greatly affected. A determination of the chain length distribution showed that a smaller granule size favoured the formation of shorter chains because the hydrolysis reactions were promoted by the relatively small resistance of proton transport to the inner granule region.

AB - © 2017 Elsevier Ltd Acid hydrolysis of waxy maize and amaranth starches was achieved for nanocrystal production. Both starches are of the waxy type with an A-type crystallinity pattern. The mean granule sizes were ∼1–2 μm for amaranth starch and ∼15–18 μm for waxy maize. The starches (15 g dry basis) were subjected to acid hydrolysis with 100 mL of 3.16 M H2SO4 at 40 °C for 3, 5 and 10 days. The hydrolysis extent was higher for amaranth starch, which had a smaller granule size, although the nanocrystal yield was lower because the hydrolysis reactions were more likely to destroy the more crystalline regions. The X-ray diffraction analysis showed that the relative crystallinity increased by approximately 50% after ten days of hydrolysis, although the intrinsic crystallinity order as indicated by the Miller indices was greatly affected. A determination of the chain length distribution showed that a smaller granule size favoured the formation of shorter chains because the hydrolysis reactions were promoted by the relatively small resistance of proton transport to the inner granule region.

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