Existing cell wall fragments modify the thermal properties and hydrolysis of potato starch

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Authors
Tian, Jinhu
Chen, Shiguo
Zhang, Huiling
Fang, Haitian
Sun, Yujing
Liu, Donghong
Linhart, Robert J.
Ye, Xingqian
Issue Date
2018-12-01
Type
Article
Language
ENG
Keywords
Biology , Chemistry and chemical biology , Chemical and biological engineering , Biomedical engineering
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Abstract
The effect of cell wall fragments on the thermal properties and hydrolysis of potato starch were investigated. The relative degree of crystallinity of purified starch and starch with cell wall fragments were 19.7% and 20.7%, respectively. The onset temperature (To) and peak temperature (Tp) of the starch with cell wall fragments were much higher than those of purified starch, whereas the △H value of purified starch (9.5 ± 0.5 J/g) was much higher than that of the starch with cell wall fragments (7.6 ± 0.7 J/g). Moreover, slightly lower equilibrium hydrolysis of starch with cell wall fragments (78.8 ± 6.3%) and different morphologies changes between those two samples during heating were also observed. Our study demonstrated that it might be an alternative way to improve or extend the property of potato starch with the remaining of its cell wall fragments.
Description
Food Hydrocolloids 85, 229–232
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Full Citation
Existing cell wall fragments modify the thermal properties and hydrolysis of potato starch, J. Tian, S. Chen, H. Zhang, H. Fang, Y. Sun, D. Liu, R. J. Linhardt, Xingqian Ye, Food Hydrocolloids 85, 229–232, 2018.
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URI
https://doi.org/10.1016/j.foodhyd.2018.07.033
 https://hdl.handle.net/20.500.13015/5586
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ISSN
0268005X
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Linhardt Research Labs Papers