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Title: Synchrotron X-ray Scattering Analysis of the Interaction Between Corn Starch and an Exogenous Lipid During Hydrothermal Treatment

Abstract

Lipids have an important effect on starch physicochemical properties. There exist few reports about the effect of exogenous lipids on native corn starch structural properties. In this work, a study of the morphological, structural and thermal properties of native corn starch with L-alpha-lysophosphatidylcholine (LPC, the main phospholipid in corn) was performed under an excess of water. Synchrotron radiation, in the form of real-time small and wide-angle X-ray scattering (SAXS/WAXS), was used in order to track structural changes in corn starch, in the presence of LPC during a heating process from 30 to 85 C. When adding LCP, water absorption decreased within starch granule amorphous regions during gelatinization. This is explained by crystallization of the amylose-LPC inclusion complex during gelatinization, which promotes starch granule thermal stability at up to 95 C. Finally, a conceptual model is proposed for explaining the formation mechanism of the starch-LPC complex.

Authors:
; ; ; ; ; ; ;
Publication Date:
Research Org.:
Brookhaven National Lab. (BNL), Upton, NY (United States)
Sponsoring Org.:
USDOE SC OFFICE OF SCIENCE (SC)
OSTI Identifier:
1042325
Report Number(s):
BNL-98003-2012-JA
Journal ID: ISSN 0733-5210; TRN: US201212%%735
DOE Contract Number:  
DE-AC02-98CH10886
Resource Type:
Journal Article
Journal Name:
Journal of Cereal Science
Additional Journal Information:
Journal Volume: 54; Journal Issue: 1; Journal ID: ISSN 0733-5210
Country of Publication:
United States
Language:
English
Subject:
60 APPLIED LIFE SCIENCES; ABSORPTION; CRYSTALLIZATION; HEATING; INCLUSIONS; INTERACTIONS; LIPIDS; MORPHOLOGY; PHOSPHOLIPIDS; SCATTERING; STABILITY; STARCH; SYNCHROTRON RADIATION; THERMODYNAMIC PROPERTIES; WATER

Citation Formats

Hernandez-Hernandez, E, Avila-Orta, C, Hsiao, B, Castro-Rosas, j, Gallegos-Infante, J, Morales-Castro, J, Ochoa-Martinez, L, and Gomez-Aldapa, C. Synchrotron X-ray Scattering Analysis of the Interaction Between Corn Starch and an Exogenous Lipid During Hydrothermal Treatment. United States: N. p., 2011. Web. doi:10.1016/j.jcs.2011.03.001.
Hernandez-Hernandez, E, Avila-Orta, C, Hsiao, B, Castro-Rosas, j, Gallegos-Infante, J, Morales-Castro, J, Ochoa-Martinez, L, & Gomez-Aldapa, C. Synchrotron X-ray Scattering Analysis of the Interaction Between Corn Starch and an Exogenous Lipid During Hydrothermal Treatment. United States. https://doi.org/10.1016/j.jcs.2011.03.001
Hernandez-Hernandez, E, Avila-Orta, C, Hsiao, B, Castro-Rosas, j, Gallegos-Infante, J, Morales-Castro, J, Ochoa-Martinez, L, and Gomez-Aldapa, C. 2011. "Synchrotron X-ray Scattering Analysis of the Interaction Between Corn Starch and an Exogenous Lipid During Hydrothermal Treatment". United States. https://doi.org/10.1016/j.jcs.2011.03.001.
@article{osti_1042325,
title = {Synchrotron X-ray Scattering Analysis of the Interaction Between Corn Starch and an Exogenous Lipid During Hydrothermal Treatment},
author = {Hernandez-Hernandez, E and Avila-Orta, C and Hsiao, B and Castro-Rosas, j and Gallegos-Infante, J and Morales-Castro, J and Ochoa-Martinez, L and Gomez-Aldapa, C},
abstractNote = {Lipids have an important effect on starch physicochemical properties. There exist few reports about the effect of exogenous lipids on native corn starch structural properties. In this work, a study of the morphological, structural and thermal properties of native corn starch with L-alpha-lysophosphatidylcholine (LPC, the main phospholipid in corn) was performed under an excess of water. Synchrotron radiation, in the form of real-time small and wide-angle X-ray scattering (SAXS/WAXS), was used in order to track structural changes in corn starch, in the presence of LPC during a heating process from 30 to 85 C. When adding LCP, water absorption decreased within starch granule amorphous regions during gelatinization. This is explained by crystallization of the amylose-LPC inclusion complex during gelatinization, which promotes starch granule thermal stability at up to 95 C. Finally, a conceptual model is proposed for explaining the formation mechanism of the starch-LPC complex.},
doi = {10.1016/j.jcs.2011.03.001},
url = {https://www.osti.gov/biblio/1042325}, journal = {Journal of Cereal Science},
issn = {0733-5210},
number = 1,
volume = 54,
place = {United States},
year = {Sat Dec 31 00:00:00 EST 2011},
month = {Sat Dec 31 00:00:00 EST 2011}
}