title: Effect of reaction solvents on the multi-scale structure of potato starch during acid treatment.
abstract: Potato starch was treated with 0.36% HCl in ethanol and water for various time periods, and its structural changes were evaluated and compared in this study. Acid-ethanol treated starch (AET-s) had relatively low average molecular weight (Mw) and z-average radius of gyration (Rg), and its solubility was higher than that of the counterpart acid-water treated starch (AWT-s). The granular appearance and differential scanning calorimetry (DSC) profile demonstrated that acid in ethanol and in water exhibited different attack pathways on the granules. No significant difference in crystallinity was observed for AET-s; however, the ratio of absorbance 1022/995cm-1and the peak intensity detected by small-angle X-ray scattering (SAXS) were increased with increasing treatment time. These results suggested that ethanol-acid treatment simultaneously attacked on the amorphous and crystalline regions, and the degradation extent on crystalline regions caused by ethanol-acid treatment was higher than that observed by acid-water treatment.
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, PR China; Collaborative Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu Province, PR China.
authors.forename: Binghua
authors.initials: B
authors.lastname: Sun
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, PR China; Collaborative Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu Province, PR China.
authors.forename: Yaoqi
authors.initials: Y
authors.lastname: Tian
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, PR China.
authors.forename: Benxi
authors.initials: B
authors.lastname: Wei
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, PR China.
authors.forename: Long
authors.initials: L
authors.lastname: Chen
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, PR China.
authors.forename: Yanhong
authors.initials: Y
authors.lastname: Bi
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, PR China; Collaborative Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu Province, PR China. Electronic address: fpcenter@jiangnan.edu.cn.
authors.forename: Zhengyu
authors.initials: Z
authors.lastname: Jin
mesh_terms: D006851:Hydrochloric Acid / Q000737:chemistry*; D011198:Solanum tuberosum / Q000737:chemistry*; D012995:Solubility; D012997:Solvents / Q000737:chemistry*; D013213:Starch / Q000737:chemistry*; D013464:Sulfuric Acids / Q000737:chemistry*; D013696:Temperature; D014867:Water / Q000737:chemistry
chemical_list: D012997:Solvents; D013464:Sulfuric Acids; D014867:Water; D013213:Starch; C033158:sulfuric acid; D006851:Hydrochloric Acid
keywords: Acid treatment; Crystalline structure; Reaction solvent