In situ study starch gelatinization under ultra-high hydrostatic pressure using synchrotron SAXS

Handle URI:
http://hdl.handle.net/10754/584054
Title:
In situ study starch gelatinization under ultra-high hydrostatic pressure using synchrotron SAXS
Authors:
Yang, Zhi; Gu, Qinfen; Lam, Elisa; Tian, Feng; Chaieb, Sahraoui ( 0000-0002-8053-3610 ) ; Hemar, Yacine
Abstract:
The gelatinization of waxy (very low amylose) corn and potato starches by high hydrostatic pressure (HHP) (up to ∼1 GPa) was investigated in situ using synchrotron small-angle X-ray scattering (SAXS) on samples held in a diamond anvil cell (DAC). The starch pastes, made by mixing starch and water in a 1:1 ratio (by weight), were pressurized and measured at room temperature. During HHP, both SAXS peak areas (corresponding to the lamellar phase) of waxy corn and potato starches decreased suggesting the starch gelatinization increases with increasing pressure. As pressure increased, lamellar peak broadened and the power law exponent increased in low q region. 1D linear correlation function was further employed to analyse SAXS data. For both waxy potato and waxy corn starches, the long period length and the average thickness of amorphous layers decreased when the pressure increased. While for both of waxy starches, the thickness of the crystalline layer first increased, then decreased when the pressure increased. The former is probably due to the out-phasing of starch molecules, and the latter is due to the water penetrating into the crystalline region during gelatinization and to pressure induced compression.
KAUST Department:
Physical Sciences and Engineering (PSE) Division
Citation:
In situ study starch gelatinization under ultra-high hydrostatic pressure using synchrotron SAXS 2015 Food Hydrocolloids
Publisher:
Elsevier BV
Journal:
Food Hydrocolloids
Issue Date:
13-Dec-2015
DOI:
10.1016/j.foodhyd.2015.12.007
Type:
Article
ISSN:
0268005X
Additional Links:
http://linkinghub.elsevier.com/retrieve/pii/S0268005X15301740
Appears in Collections:
Articles; Physical Sciences and Engineering (PSE) Division

Full metadata record

DC FieldValue Language
dc.contributor.authorYang, Zhien
dc.contributor.authorGu, Qinfenen
dc.contributor.authorLam, Elisaen
dc.contributor.authorTian, Fengen
dc.contributor.authorChaieb, Sahraouien
dc.contributor.authorHemar, Yacineen
dc.date.accessioned2015-12-17T11:55:26Zen
dc.date.available2015-12-17T11:55:26Zen
dc.date.issued2015-12-13en
dc.identifier.citationIn situ study starch gelatinization under ultra-high hydrostatic pressure using synchrotron SAXS 2015 Food Hydrocolloidsen
dc.identifier.issn0268005Xen
dc.identifier.doi10.1016/j.foodhyd.2015.12.007en
dc.identifier.urihttp://hdl.handle.net/10754/584054en
dc.description.abstractThe gelatinization of waxy (very low amylose) corn and potato starches by high hydrostatic pressure (HHP) (up to ∼1 GPa) was investigated in situ using synchrotron small-angle X-ray scattering (SAXS) on samples held in a diamond anvil cell (DAC). The starch pastes, made by mixing starch and water in a 1:1 ratio (by weight), were pressurized and measured at room temperature. During HHP, both SAXS peak areas (corresponding to the lamellar phase) of waxy corn and potato starches decreased suggesting the starch gelatinization increases with increasing pressure. As pressure increased, lamellar peak broadened and the power law exponent increased in low q region. 1D linear correlation function was further employed to analyse SAXS data. For both waxy potato and waxy corn starches, the long period length and the average thickness of amorphous layers decreased when the pressure increased. While for both of waxy starches, the thickness of the crystalline layer first increased, then decreased when the pressure increased. The former is probably due to the out-phasing of starch molecules, and the latter is due to the water penetrating into the crystalline region during gelatinization and to pressure induced compression.en
dc.language.isoenen
dc.publisherElsevier BVen
dc.relation.urlhttp://linkinghub.elsevier.com/retrieve/pii/S0268005X15301740en
dc.rightsNOTICE: this is the author’s version of a work that was accepted for publication in Food Hydrocolloids. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Food Hydrocolloids, 13 December 2015. DOI: 10.1016/j.foodhyd.2015.12.007en
dc.subjectWaxy corn and potato starchesen
dc.subjectHigh pressureen
dc.subjectSynchrotron small-angle X-ray scatteringen
dc.subjectDiamond anvil cellen
dc.titleIn situ study starch gelatinization under ultra-high hydrostatic pressure using synchrotron SAXSen
dc.typeArticleen
dc.contributor.departmentPhysical Sciences and Engineering (PSE) Divisionen
dc.identifier.journalFood Hydrocolloidsen
dc.eprint.versionPost-printen
dc.contributor.institutionSchool of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealanden
dc.contributor.institutionAustralian Synchrotron, 800 Blackburn Rd., Clayton 3168, Australiaen
dc.contributor.institutionShanghai Synchrotron Radiation Facility, Shanghai Institute of Applied Physics, Chinese Academy of Sciences, Shanghai 201204, Chinaen
dc.contributor.institutionThe Riddet Institute, Palmerston North, New Zealanden
dc.contributor.affiliationKing Abdullah University of Science and Technology (KAUST)en
kaust.authorChaieb, Sahraouien
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