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Granular size of potato starch affects structural properties, octenylsuccinic anhydride modification and flowability

Author:
Wang, Chan, Tang, Chuan-He, Fu, Xiong, Huang, Qiang, Zhang, Bin
Source:
Food chemistry 2016 v.212 pp. 453-459
ISSN:
0308-8146
Subject:
X-radiation, X-ray diffraction, capillary electrophoresis, crystal structure, differential scanning calorimetry, granules, potato starch, potatoes, scanning electron microscopy, starch, surface area
Abstract:
Native potato starch (PS) granules were separated into three size fractions: larger than 30μm (P-L), 15–30μm (P-M), and smaller than 15μm (P-S). The morphological and crystalline structure of fractionated potato starches were investigated by light and scanning electron microscopy (SEM), X-ray diffraction (XRD) and differential scanning calorimetry (DSC). The P-L fraction showed ellipsoidal shape and B-type X-ray pattern, whereas the P-S fraction had spherical shape and A-type pattern. The fluorophore-assisted capillary electrophoresis data showed that the P-L fraction had more B2 chains and less short A and B1 chains than the P-S counterparts. Smaller granules with larger specific surface area had higher degree of substitution when reacted with octenylsuccinic anhydride (OSA), and showed more uniform distribution of octenylsuccinate substituents. Both OSA modified and unmodified P-S samples showed higher flowability compared with the P-L counterparts.
Agid:
5261062