Morphologies and gelatinization behaviours of high-amylose maize starches during heat treatment

Abstract

The granule morphologies and gelatinization behaviours of high-amylose maize starches during heating treatment were investigated by confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM). Maltese crosses demonstrated that the high-amylose maize starches maintained a granular structure even at 120°C. The granules of high-amylose maize starches swelled slightly at 100°C and swelled remarkably at approximately 120°C. The destruction of the starch structure began at the centre and expanded rapidly to the periphery. The intense fluorescence of high-amylose maize starch granules gradually became feeble, and the darker region spread outward during heating at 130°C for 30min, indicating that the amylose component may have been damaged and shifted. The starch granules treated at 140°C were substantially destroyed, and the CLSM, normal light microscopy (NL) and SEM images displayed no discernible granules, which indicated that the original starch granules formed a continuous integrated matrix.

Keywords: Gelatinization behaviours; Heating treatment; High-amylose maize starches; Maltese crosses.