Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 429538
Title Molecular and Morphological Aspects of Annealing-Induced Stabilization of Starch Crystallites
Author(s) Gomand, S.V.; Lamberts, L.; Gommes, C.J.; Visser, R.G.F.; Delcour, J.A.; Goderis, B.
Source Biomacromolecules 13 (2012)5. - ISSN 1525-7797 - p. 1361 - 1370.
DOI http://dx.doi.org/10.1021/bm3000748
Department(s) Laboratory of Plant Breeding
EPS
Publication type Refereed Article in a scientific journal
Publication year 2012
Keyword(s) x-ray-scattering - intermediate water-content - heat-moisture-treatment - potato starches - physicochemical properties - maize starches - wheat starches - amylose-free - polymers - gelatinization
Abstract A unique series of potato (mutant) starches with highly different amylopectin/amylose (AP/AM) ratios was annealed in excess water at stepwise increasing temperatures to increase the starch melting (or gelatinization) temperatures in aqueous suspensions. Small-angle X-ray scattering (SAXS) experiments revealed that the lamellar starch crystals gain stability upon annealing via thickening for high-AM starch, whereas the crystal surface energy decreases for AM-free starch. In starches with intermediate AP/AM ratio, both mechanisms occur, but the surface energy reduction mechanism prevails. Crystal thickening seems to be associated with the cocrystallization of AM with AP, leading to very disordered nanomorphologies for which a new SAXS data interpretation scheme needed to be developed. Annealing affects neither the crystal internal structure nor the spherulitic morphology on a micrometer length scale.
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