School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Muang, Nakhon Ratchasima 30000, Thailand; Research Center for Appropriate Technology, Indonesian Institute of Sciences (P2TTG-LIPI), Jl. K.S. Tubun No. 5, Subang 41213, West Java, Indonesia.
Synchrotron Light Research Institute (Public Organization), Muang, Nakhon Ratchasima 30000, Thailand.
Int J Biol Macromol. 2019 Jul 1;132:1131-1139. doi: 10.1016/j.ijbiomac.2019.04.025. Epub 2019 Apr 4.
Heating ethanol-treated starch (ETS) is the simplest method to produce granular cold-water swelling starch. Structural transformations of ethanol-treated maize and potato starch (ETMS and ETPS) at the crystalline, lamellae and granular structural levels during heating were investigated through in situ wide- and small-angle X-ray scattering (WAXS and SAXS) combined with light microscopy (LM). The result of in situ WAXS indicated that the native crystalline structure was slowly disrupted up to 82 and 60 °C for ETMS and ETPS, respectively. The initial temperature for the formation of a V-type crystalline structure of ETMS was observed to be 86 °C. The result of paracrystalline analysis suggested that the crystalline lamellae of ETS realigned toward a more ordered register when heated to 80 °C and 70 °C for ETMS and ETPS, respectively. The granular forms of ETMS and ETPS were still preserved at 100 °C, although the characteristic of Maltese cross was not observed. A model was proposed to elucidate transformations of ETS at the three structural levels of starch during heating.
加热乙醇处理淀粉（ETS）是生产颗粒状冷水膨胀淀粉的最简单方法。通过原位广角和小角 X 射线散射（WAXS 和 SAXS）结合光学显微镜（LM）研究了加热过程中玉米和马铃薯乙醇处理淀粉（ETMS 和 ETPS）在晶体、片层和颗粒结构水平上的结构转变。原位 WAXS 的结果表明，天然晶体结构分别在 82 和 60°C 下缓慢破坏。观察到 ETMS 形成 V 型晶体结构的初始温度为 86°C。准晶分析的结果表明，当 ETMS 和 ETPS 分别加热至 80°C 和 70°C 时，淀粉的结晶层向更有序的排列重新排列。尽管未观察到 Maltese 十字特征，但 ETMS 和 ETPS 的颗粒形式仍在 100°C 下保持。提出了一个模型来阐明淀粉在加热过程中在三个结构水平上的转化。
