Characterizing the waxy maize starch nanoparticles (SNPs) with different crystal types (B- and A-type) under ultra-high pressure (UHP) treatment is important in understanding the processes underpinning starch and starchy food processing. Here, The changes of structural characteristics of SNPs with B- and A-type under UHP treatment were investigated. Compared with B-type nanoparticles, the surface morphology of the A-type nanoparticles was less affected, the gelatinization temperatures (To, Tp, Tc) were higher, the enthalpy (ΔH) showed a faster reduction, the reduction rate in parameters related to the long-range ordered structure (relative crystallinity, fractal dimension) was lower. This indicated B-type SNPs were more prone to helix-helix dissociation while the double helices from A-type SNPs were inclined to unwind. In general, the pressure resistance of B- and A-type SNPs showed significant difference, which was distinguished from those for native B-and A-type starches. All rights reserved,...
A comparison of B- and A-type nanoparticles on pressure resistance.
Junrong Huang, School of Food and Biological Engineering, Shaanxi University of Science and Technology, Weiyang District, Xi'an, Shaanxi Province, 710021, China. E-mail email@example.com
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Huayin Pu, Xuyan Chen, Jiankang Wang, Wei Niu, Yanjun Li, Chong Zhang, Gemei Liu, Junrong Huang; A comparison of B- and A-type nanoparticles on pressure resistance.. IFIS Food and Health Sciences Database 2022; doi:
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