title: Comparison of waxy and normal potato starch remaining granules after chemical surface gelatinization: pasting behavior and surface morphology.
abstract: To understand the contribution of granule inner portion to the pasting property of starch, waxy potato starch and two normal potato starches and their acetylated starch samples were subjected to chemical surface gelatinization by 3.8 mol/L CaCl2 to obtain remaining granules. Native and acetylated, original and remaining granules of waxy potato starch had similar rapid visco analyzer (RVA) pasting profiles, while those of two normal potato starches behaved obviously different from each other. All remaining granules had lower peak viscosity than the corresponding original granules. Contribution of waxy potato starch granule's inner portion to the peak viscosity was significant more than those of normal potato starches. The shell structure appearing on the remaining granule surface for waxy potato starch was smoother and thinner than that for normal potato starches as observed by scanning electron microscopy, indicating a more regular structure of shell and a more ordered packing of shell for waxy potato starch granules. The blocklet size of waxy potato starch was smaller and more uniform than those of normal potato starches as shown by atomic force microscopy images of original and remaining granules. In general, our results provided the evidence for the spatial structure diversity between waxy and normal potato starch granules: outer layer and inner portion of waxy potato starch granule had similar structure, while outer layer had notably different structure from inner portion for normal potato starch granule.
authors: College of Life Science and Engineering, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China. Electronic address: huangjunrong@sust.edu.cn.
authors: Junrong
authors: J
authors: Huang
authors: Food Innovation Centre, AVEBE, Transportweg 11, 9645KZ Veendam, The Netherlands.
authors: Zhenghong
authors: Z
authors: Chen
authors: College of Life Science and Engineering, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China.
authors: Yalun
authors: Y
authors: Xu
authors: College of Life Science and Engineering, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China.
authors: Hongliang
authors: H
authors: Li
authors: College of Life Science and Engineering, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China.
authors: Shuxing
authors: S
authors: Liu
authors: College of Life Science and Engineering, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China.
authors: Daqing
authors: D
authors: Yang
authors: Laboratory of Food Chemistry, Wageningen University, Bomenweg 2, 6703 HD Wageningen, The Netherlands.
authors: Henk A
authors: HA
authors: Schols
mesh_terms: D000107:Acetylation; D005780:Gelatin / Q000737:chemistry*; D008855:Microscopy, Electron, Scanning; D011198:Solanum tuberosum / Q000737:chemistry*; D013213:Starch / Q000737:chemistry*; D013499:Surface Properties
chemical_list: D005780:Gelatin; D013213:Starch
keywords: AFM; RVA; Remaining granule; SEM; Waxy potato starch