Abstract
Waxy maize starch was debranched using an isoamylase (hydrolysis for 24 h or 48 h), and then the debranched starches were recrystallized for 96 h at different temperatures (4, 25, and 50 °C). The structural and crystalline characteristics of the recrystallized samples were analyzed. The longer debranching time (48 h) produced the smaller chains containing more of linear dextrins. Crystallinity and thermal stability were much higher for the starch crystals prepared with the higher level of debranching. The starch chains recrystallized at 4 and 25 °C were recovered at 84–93% yield with B-type crystals whereas those at 50 °C induced a lower yield (11–31%) with A-type crystals. The slow recrystallization (50 °C) induced the selective association of the long chains which led to the formation of A-type crystals having a good thermal stability. The recrystallization temperature was a determining factor for the crystalline arrangement of debranched starch chains.
| Original language | English |
|---|---|
| Pages (from-to) | 350-357 |
| Number of pages | 8 |
| Journal | International Journal of Biological Macromolecules |
| Volume | 140 |
| DOIs | |
| Publication status | Published - 2019 Nov 1 |
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Keywords
- Partial debranching
- Recrystallization
- Starch crystals
- Waxy maize starch
ASJC Scopus subject areas
- Structural Biology
- Biochemistry
- Molecular Biology
- Economics and Econometrics
- Energy(all)
Cite this
Effects of partial debranching and storage temperature on recrystallization of waxy maize starch. / Lee, Dong Jin; Park, Eun Young; Lim, Seung Taik.
In: International Journal of Biological Macromolecules, Vol. 140, 01.11.2019, p. 350-357.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Effects of partial debranching and storage temperature on recrystallization of waxy maize starch
AU - Lee, Dong Jin
AU - Park, Eun Young
AU - Lim, Seung Taik
PY - 2019/11/1
Y1 - 2019/11/1
N2 - Waxy maize starch was debranched using an isoamylase (hydrolysis for 24 h or 48 h), and then the debranched starches were recrystallized for 96 h at different temperatures (4, 25, and 50 °C). The structural and crystalline characteristics of the recrystallized samples were analyzed. The longer debranching time (48 h) produced the smaller chains containing more of linear dextrins. Crystallinity and thermal stability were much higher for the starch crystals prepared with the higher level of debranching. The starch chains recrystallized at 4 and 25 °C were recovered at 84–93% yield with B-type crystals whereas those at 50 °C induced a lower yield (11–31%) with A-type crystals. The slow recrystallization (50 °C) induced the selective association of the long chains which led to the formation of A-type crystals having a good thermal stability. The recrystallization temperature was a determining factor for the crystalline arrangement of debranched starch chains.
AB - Waxy maize starch was debranched using an isoamylase (hydrolysis for 24 h or 48 h), and then the debranched starches were recrystallized for 96 h at different temperatures (4, 25, and 50 °C). The structural and crystalline characteristics of the recrystallized samples were analyzed. The longer debranching time (48 h) produced the smaller chains containing more of linear dextrins. Crystallinity and thermal stability were much higher for the starch crystals prepared with the higher level of debranching. The starch chains recrystallized at 4 and 25 °C were recovered at 84–93% yield with B-type crystals whereas those at 50 °C induced a lower yield (11–31%) with A-type crystals. The slow recrystallization (50 °C) induced the selective association of the long chains which led to the formation of A-type crystals having a good thermal stability. The recrystallization temperature was a determining factor for the crystalline arrangement of debranched starch chains.
KW - Partial debranching
KW - Recrystallization
KW - Starch crystals
KW - Waxy maize starch
UR - http://www.scopus.com/inward/record.url?scp=85070857042&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85070857042&partnerID=8YFLogxK
U2 - 10.1016/j.ijbiomac.2019.08.128
DO - 10.1016/j.ijbiomac.2019.08.128
M3 - Article
AN - SCOPUS:85070857042
VL - 140
SP - 350
EP - 357
JO - International Journal of Biological Macromolecules
JF - International Journal of Biological Macromolecules
SN - 0141-8130
ER -