title: Structural features and thermal property of propionylated starches with different amylose/amylopectin ratio.
abstract: This work concerned the effects of amylose/amylopectin ratio on the structure and thermal stability of propionylated starches with high degree of substitution (DS). Four starches with different amylose content were used to obtain propionylated starches. Acylation partly disrupted granule morphology of native starches, and the imperfection and porous structures of starch granule were intensified along with the increased amylose content. It was noted that the crystalline structure of starch was destroyed and thus intense acylation occurred in both amorphous and crystalline regions. The acylated starch with high-amylose content displayed more ordered region compared to low-amylose starch. Acylation enhanced the thermal stability of starch, and this effect became more evident as the amylose content increased. Thus, the amylose/amylopectin ratio has been confirmed capable of affecting the structure and thermal behaviors of hydrophobic propionylated starch, which is of value for the design of starchy materials with tailored thermal stability.
authors.affiliation: School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China. Electronic address: zhujie@dgut.edu.cn.
authors.forename: Jie
authors.initials: J
authors.lastname: Zhu
authors.affiliation: Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China.
authors.forename: Shuyan
authors.initials: S
authors.lastname: Zhang
authors.affiliation: College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
authors.forename: Binjia
authors.initials: B
authors.lastname: Zhang
authors.affiliation: Glyn O. Philips Hydrocolloid Research Centre at HUT, Hubei University of Technology, Wuhan 430068, China.
authors.forename: Dongling
authors.initials: D
authors.lastname: Qiao
authors.affiliation: School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
authors.forename: Huayin
authors.initials: H
authors.lastname: Pu
authors.affiliation: Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China.
authors.forename: Siyuan
authors.initials: S
authors.lastname: Liu
authors.affiliation: Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China.
authors.forename: Lin
authors.initials: L
authors.lastname: Li
mesh_terms: D000687:Amylopectin / Q000737:chemistry*; D000688:Amylose / Q000737:chemistry*; D011422:Propionates / Q000737:chemistry*; D013213:Starch / Q000737:chemistry*; D013696:Temperature; D003313:Zea mays / Q000737:chemistry
chemical_list: D011422:Propionates; D013213:Starch; D000688:Amylose; D000687:Amylopectin; C029658:propionic acid
keywords: Amylose/amylopectin ratio; Propionylated starch; Structural feature