Fine structure, crystalline and physicochemical properties of waxy corn starch treated by ultrasound irradiation

Qing-Yu Yang; Xuan-Xuan Lu; Yong-Zhi Chen; Zhi-Gang Luo; Zhi-Gang Xiao

doi:10.1016/j.ultsonch.2018.09.001

Fine structure, crystalline and physicochemical properties of waxy corn starch treated by ultrasound irradiation

Ultrason Sonochem. 2019 Mar:51:350-358. doi: 10.1016/j.ultsonch.2018.09.001. Epub 2018 Sep 1.

Authors

Qing-Yu Yang¹, Xuan-Xuan Lu², Yong-Zhi Chen³, Zhi-Gang Luo⁴, Zhi-Gang Xiao⁵

Affiliations

¹ School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China.
² Department of Food Science, Rutgers, The State University of New Jersey, NJ 08901, USA.
³ School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
⁴ School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China. Electronic address: zhgluo@scut.edu.cn.
⁵ College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China. Electronic address: zhigangx@sina.com.

PMID: 30385241
DOI: 10.1016/j.ultsonch.2018.09.001

Abstract

As a simple and effective physical method, ultrasound irradiation has been used to modify starch. Native waxy corn starch was treated by ultrasound irradiation at 100 and 400 W in this study. Compared with native waxy corn starch, lower proportion of B₁, B₂, and B₃, higher proportion of A chain were observed in ultrasonicated waxy corn starch. ¹H NMR combined with HPSEC-MALLS-RI data showed that lower degree of branching was observed in ultrasonicated waxy corn starch, and α-1,4 glycosidic linkages were more stable than α-1,6 glycosidic linkages in waxy corn starches. ¹³C NMR data indicated that the content of double helices was decreased, and single helix and amorphous components were increased after ultrasound irradiation. The A-type crystal structure was scarcely affected according to X-ray diffraction (XRD) analysis. The granule surface of ultrasonicated waxy corn starch became notch and rough fragment, and lower particle diameter was observed in ultrasonicated waxy corn starch. These results demonstrated that ultrasound irradiation affected chain length distribution, double helices, single helices and amorphous state, especially α-1,4 glycosidic linkages and α-1,6 glycosidic linkages, of waxy corn starch.

Keywords: Chain length distribution; Corn starch; Double helices; Fine structure; Ultrasonic.