TY - JOUR
T1 - Acid hydrolysis of waxy starches with different granule size for nanocrystal production
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
N1 - Publisher Copyright:
© 2017 Elsevier Ltd
PY - 2018/1
Y1 - 2018/1
N2 - 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 - 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.
KW - Acid hydrolysis
KW - Amaranth
KW - Nanocrystals
KW - Starch
UR - http://www.scopus.com/inward/record.url?scp=85032745645&partnerID=8YFLogxK
U2 - 10.1016/j.jcs.2017.10.018
DO - 10.1016/j.jcs.2017.10.018
M3 - Artículo
SN - 0733-5210
VL - 79
SP - 193
EP - 200
JO - Journal of Cereal Science
JF - Journal of Cereal Science
ER -