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Food Chem. 2019 Jul 15;286:17-21. doi: 10.1016/j.foodchem.2019.01.205. Epub 2019 Feb 8.

Effect of annealing on the structural and physicochemical properties of waxy rice starch nanoparticles: Effect of annealing on the properties of starch nanoparticles.

Author information

1
College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China.
2
Department of Food, Yantai Nanshan University, Yantai, Shandong Province 265700, China.
3
Zhucheng Xingmao Corn Developing Co., Ltd, Weifang, Shandong Province 262200, China.
4
College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China. Electronic address: phdsun@163.com.

Abstract

Annealing offers a facile and green approach to the modification of starch. This study was the first to investigate the effect of annealing on the properties of waxy rice starch nanoparticles (SNPs). The spherical morphology of SNPs hardly changed after annealing, and the nanoscale size of the SNPs was maintained in the range of 50-120 nm. The relative crystallinity of modified SNPs increased from 53.71% to 63.46% after annealing at 55 °C for 48 h. The annealing treatment increased the melting temperature from 78.3 °C to 95.7 °C, but decreased the melting range from 30.8 °C to 25.3 °C. The increased 1047 cm-1:1022 cm-1 ratio suggested that annealing resulted in an efficient packing of double helices. This work suggests that annealing, a safe and green method, produces modifications which can improve the properties of SNPs and therefore expand their applications in the fields of food, nutraceuticals, and other materials.

KEYWORDS:

Crystallinity; Gelatinization; Modification; Structure

PMID:
30827591
DOI:
10.1016/j.foodchem.2019.01.205
[Indexed for MEDLINE]

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