2010/11/05 by Li Xia, Xia Li, Gao Wenyuan +4 · 2 citations
Agricultural and Biological Sciences · Nursing · #Food composition and properties #Microbial Metabolites in Food Biotechnology #Polysaccharides Composition and Applications
paper · doi:10.1002/star.201000080
crossref issued 2010/11/05 · crossref published 2010/11/05 · crossref published-online 2010/11/05 · openalex publication_date 2010/11/05 · crossref created 2010/11/07 · crossref published-print 2010/12/01 · crossref deposited 2023/10/15 · openalex created_date 2025/10/10 · crossref indexed 2026/08/03 · openalex updated_date 2026/08/04
Abstract A‐type maize starch, B‐type Fritillaria ussurensis , and C‐type Rhizoma dioscorea starches were hydrolyzed (32 days) with 2.2 N HCl. Regardless of the crystallinity level, starch with predominant B‐crystalline type was less susceptible to acid degradation than A‐type and C‐type starches, and initial rates of hydrolysis in B‐type was lower than others. The SEM and XRD results revealed that different types of starch displayed different hydrolysis mechanisms. The acid corrosion started from the exterior surface of A‐type and B‐type starches followed by the core of granules. However, the hydrogen ions primarily attacked the interior of the C‐type R. dioscorea starch granules and then the exterior. FT‐IR results confirmed that the amorphous regions in the starch granules were hydrolysed first. After 8–32 days of hydrolysis, the acid‐modified C‐type starch showed typical A‐type characteristics upon analysis of the XRD pattern. The average particle size of hydrolytic starch decreased with increasing hydrolysis time. The thermal results revealed that the hydrolytic starch showed lower Δ H than the native starch, while displaying higher peak width ( T c − T o ) value.