结晶度
直链淀粉
挤压
淀粉
小角X射线散射
化学工程
玉米淀粉
材料科学
抗性淀粉
化学
回生(淀粉)
食品科学
结晶学
复合材料
散射
工程类
物理
光学
作者
Amparo López‐Rubio,and Aung Htoon,Elliot P. Gilbert
出处
期刊:Biomacromolecules
[American Chemical Society]
日期:2007-03-30
卷期号:8 (5): 1564-1572
被引量:88
摘要
An in-depth characterization of the structural changes undergone by high-amylose starch after extrusion and digestion with a pancreatic α-amylase has been carried out. The combination of USAXS, SAXS, XRD, and SEM techniques has provided a wide “picture” of the morphological transformations of starch, covering a length scale from ∼0.3 nm to ∼230 μm. Depending on the extrusion conditions, either gelatinization was attained (“mild” conditions) or single-amylose helix formation was induced (“extreme” conditions). SAXS experiments demonstrated that upon contacting the extruded materials with water, retrogradation took place. A new type of molecular organization with a characteristic repeat length of 5 nm was observed in the dry resistant starch fractions from the extruded high-amylose starch. The crystalline morphology of the resistant starch fractions, as observed by XRD, varied from B-type crystallinity for the “mild” extruded starch to a mixture of C- and V-type crystallinity in the case of “extreme” extrusion.
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