title: Morphologies and gelatinization behaviours of high-amylose maize starches during heat treatment.
abstract: The granule morphologies and gelatinization behaviours of high-amylose maize starches during heating treatment were investigated by confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM). Maltese crosses demonstrated that the high-amylose maize starches maintained a granular structure even at 120°C. The granules of high-amylose maize starches swelled slightly at 100°C and swelled remarkably at approximately 120°C. The destruction of the starch structure began at the centre and expanded rapidly to the periphery. The intense fluorescence of high-amylose maize starch granules gradually became feeble, and the darker region spread outward during heating at 130°C for 30min, indicating that the amylose component may have been damaged and shifted. The starch granules treated at 140°C were substantially destroyed, and the CLSM, normal light microscopy (NL) and SEM images displayed no discernible granules, which indicated that the original starch granules formed a continuous integrated matrix.
authors.affiliation: School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China.
authors.forename: Xu
authors.initials: X
authors.lastname: Chen
authors.affiliation: School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China; Biotechnology Center of Anhui Agricultural University, Anhui Agricultural University, Hefei 230036, China. Electronic address: dxf@ahau.edu.cn.
authors.forename: Xianfeng
authors.initials: X
authors.lastname: Du
authors.affiliation: Department of Applied Chemistry, School of Science, Anhui Agricultural University, Hefei 230036, China. Electronic address: chenpeirong@ahau.edu.cn.
authors.forename: Peirong
authors.initials: P
authors.lastname: Chen
authors.affiliation: School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China.
authors.forename: Li
authors.initials: L
authors.lastname: Guo
authors.affiliation: Biotechnology Center of Anhui Agricultural University, Anhui Agricultural University, Hefei 230036, China.
authors.forename: Yang
authors.initials: Y
authors.lastname: Xu
authors.affiliation: Biotechnology Center of Anhui Agricultural University, Anhui Agricultural University, Hefei 230036, China.
authors.forename: Xiuhong
authors.initials: X
authors.lastname: Zhou
mesh_terms: D000688:Amylose / Q000737:chemistry*; D006358:Hot Temperature; D008855:Microscopy, Electron, Scanning; D013213:Starch / Q000737:chemistry*; D003313:Zea mays / Q000737:chemistry*
chemical_list: D013213:Starch; D000688:Amylose
keywords: Gelatinization behaviours; Heating treatment; High-amylose maize starches; Maltese crosses