TY - JOUR
T1 - Double helical order and functional properties of acid-hydrolyzed maize starches with different amylose content
AU - Soler, Adrian
AU - Valenzuela-Díaz, Erendira D.
AU - Velazquez, Gonzalo
AU - Huerta-Ruelas, Jorge A.
AU - Morales-Sanchez, Eduardo
AU - Hernandez-Gama, Regina
AU - Mendez-Montealvo, Guadalupe
N1 - Publisher Copyright:
© 2020 Elsevier Ltd
Copyright © 2020 Elsevier Ltd. All rights reserved.
PY - 2020/4/1
Y1 - 2020/4/1
N2 - Two maize starches (Normal and Hylon VII) were hydrolyzed using HCL for 15 days at room temperature. The water holding capacity -WHC and oil holding capacity- OHC were evaluated to describe the changes during the reorganization of hydrolyzed material. The structure was assessed using differential scanning calorimetry (DSC) and Fourier transform infrared spectroscopy with attenuated total reflectance (FTIR-ATR). A hydrolysis degree of 20% was reached with a complete granular structure disruption. During acid hydrolysis, the rearrangement of decoupled double helices favored the order degree. The hydrolysis of the amorphous region decreased the enthalpy of gelatinization. This effect was more noticeable in the normal starch. The changes promoted during the hydrolysis favored the reorganization of the network resulting in high values in WHC and OHC for both starches. The acid-treated starches obtained could be used as fillers, employing these materials with induced crystalline regions.
AB - Two maize starches (Normal and Hylon VII) were hydrolyzed using HCL for 15 days at room temperature. The water holding capacity -WHC and oil holding capacity- OHC were evaluated to describe the changes during the reorganization of hydrolyzed material. The structure was assessed using differential scanning calorimetry (DSC) and Fourier transform infrared spectroscopy with attenuated total reflectance (FTIR-ATR). A hydrolysis degree of 20% was reached with a complete granular structure disruption. During acid hydrolysis, the rearrangement of decoupled double helices favored the order degree. The hydrolysis of the amorphous region decreased the enthalpy of gelatinization. This effect was more noticeable in the normal starch. The changes promoted during the hydrolysis favored the reorganization of the network resulting in high values in WHC and OHC for both starches. The acid-treated starches obtained could be used as fillers, employing these materials with induced crystalline regions.
KW - Double helices
KW - FTIR
KW - Oil holding capacity
KW - Hydrolysis
KW - Thermodynamics
KW - Zea mays/chemistry
KW - Calorimetry, Differential Scanning
KW - Starch/chemistry
KW - Water/chemistry
KW - Carbohydrate Conformation
KW - Spectroscopy, Fourier Transform Infrared
UR - http://www.scopus.com/inward/record.url?scp=85079870785&partnerID=8YFLogxK
UR - https://www.mendeley.com/catalogue/eee31b37-dfaa-3e8a-9664-c97d28ccedf5/
U2 - 10.1016/j.carres.2020.107956
DO - 10.1016/j.carres.2020.107956
M3 - Artículo
C2 - 32114013
AN - SCOPUS:85079870785
SN - 0008-6215
VL - 490
SP - 107956
JO - Carbohydrate Research
JF - Carbohydrate Research
M1 - 107956
ER -