title: Ordered structure and thermal property of acid-modified high-amylose rice starch.
abstract: High-amylose cereal starch has a great benefit on human health. Acid modification is very helpful for application of high-amylose starch in food and non-food industries. In this study, the ordered structure of acid-modified high-amylose rice starch was investigated by GPC, HPAEC, (13)C CP/MAS NMR and XRD. Acid preferentially degraded the amylose, then A chain and short B chain of amylopectin. Relative double helix content and crystallinity both initially increased sharply and then progressively with acid hydrolysis. The relative crystallinity of starches obtained from (13)C CP/MAS NMR was higher than that from XRD. The onset gelatinisation temperature decreased, while the peak and conclusion temperatures increased with increasing hydrolysis time. The endothermic value initially increased and then decreased with acid hydrolysis. The swelling power decreased while solubility increased after acid hydrolysis. These results add to our understanding of the effect of acid hydrolysis on the high-amylose rice starch.
authors: Key Laboratories of Crop Genetics and Physiology of the Jiangsu Province and Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
authors: Jianmin
authors: J
authors: Man
authors: Fengling
authors: F
authors: Qin
authors: Lijia
authors: L
authors: Zhu
authors: Yong-Cheng
authors: YC
authors: Shi
authors: Minghong
authors: M
authors: Gu
authors: Qiaoquan
authors: Q
authors: Liu
authors: Cunxu
authors: C
authors: Wei
mesh_terms: D000143:Acids / Q000737:chemistry; D000688:Amylose / Q000737:chemistry*; D003460:Crystallization; D006358:Hot Temperature; D006868:Hydrolysis; D015394:Molecular Structure; D012275:Oryza / Q000737:chemistry*; D012995:Solubility
chemical_list: D000143:Acids; D000688:Amylose