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dc.contributor.authorYang, Zhi
dc.contributor.authorGu, Qinfen
dc.contributor.authorLam, Elisa
dc.contributor.authorTian, Feng
dc.contributor.authorChaieb, Saharoui
dc.contributor.authorHemar, Yacine
dc.date.accessioned2015-12-17T11:55:26Z
dc.date.available2015-12-17T11:55:26Z
dc.date.issued2015-12-16
dc.identifier.citationIn situ study starch gelatinization under ultra-high hydrostatic pressure using synchrotron SAXS 2015 Food Hydrocolloids
dc.identifier.issn0268005X
dc.identifier.doi10.1016/j.foodhyd.2015.12.007
dc.identifier.urihttp://hdl.handle.net/10754/584054
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.
dc.language.isoen
dc.publisherElsevier BV
dc.relation.urlhttp://linkinghub.elsevier.com/retrieve/pii/S0268005X15301740
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.2015.12.007
dc.subjectWaxy corn and potato starches
dc.subjectHigh pressure
dc.subjectSynchrotron small-angle X-ray scattering
dc.subjectDiamond anvil cell
dc.titleIn situ study starch gelatinization under ultra-high hydrostatic pressure using synchrotron SAXS
dc.typeArticle
dc.contributor.departmentBioscience Program
dc.contributor.departmentPhysical Science and Engineering (PSE) Division
dc.identifier.journalFood Hydrocolloids
dc.eprint.versionPost-print
dc.contributor.institutionSchool of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
dc.contributor.institutionAustralian Synchrotron, 800 Blackburn Rd., Clayton 3168, Australia
dc.contributor.institutionShanghai Synchrotron Radiation Facility, Shanghai Institute of Applied Physics, Chinese Academy of Sciences, Shanghai 201204, China
dc.contributor.institutionThe Riddet Institute, Palmerston North, New Zealand
dc.contributor.affiliationKing Abdullah University of Science and Technology (KAUST)
kaust.personChaieb, Sahraoui
refterms.dateFOA2016-12-13T00:00:00Z
dc.date.published-online2015-12-16
dc.date.published-print2016-05


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