Recrystallization kinetics of starch microspheres prepared by temperature cycling in aqueous two-phase system

Huiping Xia; Tingting Kou; Ke Liu; Qunyu Gao; Guihong Fang

doi:10.1016/j.carbpol.2018.06.043

Recrystallization kinetics of starch microspheres prepared by temperature cycling in aqueous two-phase system

Carbohydr Polym. 2018 Oct 15:198:233-240. doi: 10.1016/j.carbpol.2018.06.043. Epub 2018 Jun 11.

Authors

Huiping Xia¹, Tingting Kou², Ke Liu³, Qunyu Gao⁴, Guihong Fang⁵

Affiliations

¹ Carbohydrate Laboratory, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China. Electronic address: shaouping88@163.com.
² Carbohydrate Laboratory, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China. Electronic address: koutingscut@163.com.
³ Carbohydrate Laboratory, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China. Electronic address: 13798052138@163.com.
⁴ Carbohydrate Laboratory, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China. Electronic address: qygao@scut.edu.cn.
⁵ Carbohydrate Laboratory, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Department of Nutrition and Food Hygiene, Hainan Medical University, Haikou, Hainan 571199, PR China. Electronic address: fgh19801206@163.com.

PMID: 30092995
DOI: 10.1016/j.carbpol.2018.06.043

Abstract

The recrystallization behavior of starch microspheres (SMs) prepared by temperature cycling in aqueous two-phase system (ATPS) was investigated. The SMs were carried out under the temperature-cycled treatment at 4°C, 30°C or 4/30°C for 2 to 20 days. X-ray diffraction (XRD) results showed that the crystalline structure of SMs were different from that of degraded cassava starch. Compared to degraded cassava starch, the relative crystallinity of SMs under different temperature decreased, and the increase in relative crystallinity with the storage time was observed. All gelatinization temperature parameters (T_o, T_p and T_c) and enthalpy of gelatinization (ΔH) of SMs decreased compared with degraded cassava starch. However, these values of SMs stored at 30°C were higher than that of SMs stored at 4°C and 4/30°C. The Avrami equation was applied to analysis the recrystallization behaviors of SMs. The stability test showed that the samples stored at 30°C were more stable than that stored at 4 °C and 4/30°C.

Keywords: Aqueous two-phase system; Avrami equation; Starch microspheres; Temperature cycling.