Development of nanostructure in resistant starch type III during thermal treatments and cycling.
The effect of recrystallization temperature on the lamellar structure of RSIII samples was studied using XRD and SAXS. The polymorph type could be manipulated in a controlled manner, independently of the plant source. In RSIII from corn starch and from high-amylose corn starch, retrogradation at a low temperature led to the formation of polymorph B with lamellas arranged in long-range periodicity, whereas retrogradation at a high temperature led to the formation of polymorphs A and V with no defined periodicity. The retrogradation temperature of wheat starch did not have a major effect on its nanostructure. For both polymorphs, the enzymatic degradation decreased as the degree of order within the crystal increased.
Zabar
Shiran
S
Department of Chemical Engineering, Technion-Israel Institute of Technology, Haifa 32000, Israel.
Shimoni
Eyal
E
Bianco-Peled
Havazelet
H
D003460:Crystallization; D005524:Food Technology / Q000379:methods*; D006358:Hot Temperature; D049329:Nanostructures / Q000737:chemistry*; D053838:Scattering, Small Angle; D013213:Starch / Q000737:chemistry*; D014908:Triticum / Q000737:chemistry; D014961:X-Ray Diffraction; D003313:Zea mays / Q000737:chemistry
D013213:Starch