Supermolecular structures of recrystallized starches with amylopectin side chains modified by amylosucrase to different chain lengths

Zhang, Hao; Qian, Shuo; Rao, Zhiming; Chen, Zhengxing; Zhong, Qixin; Wang, Ren

doi:10.1016/j.foodhyd.2021.106830

Title: Supermolecular structures of recrystallized starches with amylopectin side chains modified by amylosucrase to different chain lengths

Journal Article · Thu Apr 15 00:00:00 EDT 2021 · Food Hydrocolloids

DOI:https://doi.org/10.1016/j.foodhyd.2021.106830· OSTI ID:1784101

Zhang, Hao ^[1];

^[2]; Rao, Zhiming ^[3]; Chen, Zhengxing ^[4]; Zhong, Qixin ^[5]; Wang, Ren ^[4]

Jiangnan Univ., Wuxi, Jiangsu (China). School of Food Science and Technology, Jiangsu Provincial Research Centre for Bioactive Product Processing Technology National Engineering Laboratory for Cereal Fermentation Technology, Key Laboratory of Carbohydrate Chemistry and Biotechnology; Univ. of Tennessee, Knoxville, TN (United States). Dept. of Food Science
Oak Ridge National Lab. (ORNL), Oak Ridge, TN (United States). Neutron Scattering Div.
Jiangnan Univ., Wuxi, Jiangsu (China). School of Biotechnology, Ministry of Education, Key Laboratory of Industrial Biotechnology
Jiangnan Univ., Wuxi, Jiangsu (China). School of Food Science and Technology, Jiangsu Provincial Research Centre for Bioactive Product Processing Technology National Engineering Laboratory for Cereal Fermentation Technology, Key Laboratory of Carbohydrate Chemistry and Biotechnology
Univ. of Tennessee, Knoxville, TN (United States). Dept. of Food Science

Understanding the supermolecular structures of recrystallized starches is imperative to manufacture novel starches with controllable physicochemical properties enabling novel applications. In this study, native amylopectin (AP) from maize was modified to different chain lengths using amylosucrase from Neisseria polysaccharea. Native AP granules showed well-organized lamellar structures with a periodicity of ca. 9.0 nm whereas modified starches formed heterogeneous structures with the average crystallite size ranging from 19.77 to 29.88 nm. Acidic treatments eroded amorphous domains in both native AP granules and modified starch particles, producing nanocrystals composed of double helices. A-type nanocrystals (~40 nm) from native AP granules showed quadrangular shape with an acute angle of ca. 60°, while irregular B-type nanocrystals were observed for the modified starches. Molecular characterizations suggested that the nanocrystals had relatively uniform chain lengths (DP 16.5–25.2), and the helix length (the thickness of nanocrystals) was positively correlated to the thermal stability of starches.

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Research Organization:: Oak Ridge National Lab. (ORNL), Oak Ridge, TN (United States)

Sponsoring Organization:: USDOE; National Key Research and Development Program of China; National First-Class Discipline Program of Food Science and Technology; USDA

Grant/Contract Number:: AC05-00OR22725; 2017YFE0122600; 2017YFD0401103; JUFSTR20180203

OSTI ID:: 1784101

Journal Information:: Food Hydrocolloids, Vol. 119, Issue 1; ISSN 0268-005X

Publisher:: ElsevierCopyright Statement

Country of Publication:: United States

Language:: English

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60 APPLIED LIFE SCIENCES
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