Morphologies and gelatinization behaviours of high-amylose maize starches during heat treatment

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• 作者：Xu Chen^a ; ¹ ; Xianfeng Du^a ; ^c ; ^{dxf@ahau.edu.cn} ; Peirong Chen^b ; ^{chenpeirong@ahau.edu.cn} ; Li Guo^a ; Yang Xu^c ; Xiuhong Zhou^c
• 关键词：High-amylose maize starches ; Gelatinization behaviours ; Heating treatment ; Maltese crosses
• 刊名：Carbohydrate Polymers
• 出版年：2017
• 出版时间：10 February 2017
• 年：2017
• 卷：157
• 期：Complete
• 页码：637-642
• 全文大小：2905 K
• 卷排序：157

文摘

The granules of high-amylose maize starches swelled slightly at 100 °C and swelled remarkably at approximately 120 °C. The destruction of starch structure begins at the center and expands rapidly to the periphery. A few Maltese crosses were still maintained especially in small-sized granules when heated at 120 °C. The small-sized granules of high-amylose starch had significantly higher amylose contents than large-sized granules. The starch granules treated at 140 °C were significantly destroyed.