Nano-structure of heat–moisture treated waxy and normal starches

•Surface regions of HMT starch granules were examined by atomic force microscopy.•Surface of untreated starch granules was rough and consisted of small protrusions.•After HMT, a significant reduction in the size of protrusions was detected.•The relationships between surface structure and properties...

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Bibliographic Details
Published in:Carbohydrate polymers 2013-08, Vol.97 (1), p.1-8
Main Authors: Jiranuntakul, Wittawat, Sugiyama, Shigeru, Tsukamoto, Kazumi, Puttanlek, Chureerat, Rungsardthong, Vilai, Puncha-arnon, Santhanee, Uttapap, Dudsadee
Format: Article
Language:English
Subjects:
Applied sciences
Atomic force microscopy
Biological and medical sciences
corn starch
Exact sciences and technology
Food industries
Fundamental and applied biological sciences. Psychology
glutinous rice
Heat–moisture treatment
Nano-structure
nanomaterials
Natural polymers
Normal starch
Physicochemistry of polymers
potato starch
potatoes
Starch and polysaccharides
Starch and starchy product industries
starch granules
surface roughness
waxy corn
Waxy starch
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Summary:•Surface regions of HMT starch granules were examined by atomic force microscopy.•Surface of untreated starch granules was rough and consisted of small protrusions.•After HMT, a significant reduction in the size of protrusions was detected.•The relationships between surface structure and properties of starch were proposed.•The blocklet model of starch granule architecture was confirmed by AFM images. Surface regions of untreated and heat–moisture treated (HMT) normal rice, waxy rice, normal corn, waxy corn, normal potato, and waxy potato starch granules were examined by atomic force microscopy (AFM). AFM images revealed surface roughness of untreated starch granules and protrusions with a diameter of approximately 15–90nm. After treatment, the smooth surface region on starch granules was observed, especially in normal rice, waxy rice, and normal corn starches. A significant reduction in the size of protrusions on the surface of HMT potato starch granules was also detected. The newly formed structures may act as barriers and retard water penetration into starch granules. The blocklet model of starch granule architecture was also confirmed by the AFM images.
ISSN:0144-8617
1879-1344
DOI:10.1016/j.carbpol.2013.04.044