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.
journal_name
Food Chemjournal_title
Food chemistryauthors
Man J,Qin F,Zhu L,Shi YC,Gu M,Liu Q,Wei Cdoi
10.1016/j.foodchem.2012.04.100subject
Has Abstractpub_date
2012-10-15 00:00:00pages
2242-8issue
4eissn
0308-8146issn
1873-7072pii
S0308-8146(12)00763-7journal_volume
134pub_type
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