Development changes in multi-scale structure and functional properties of waxy corn starch at different stages of kernel growth

Bo Zheng, Xinbo Guo, Yukuo Tang, Ling Chen, Fengwei Xie

Research output: Journal PublicationArticlepeer-review

29 Citations (Scopus)

Abstract

Waxy corn starch is widely used in food and papermaking industries due to its unique properties. In this work, the structural and functional properties of starch isolated from waxy corn at different stages of kernel growth were investigated and their relationships were clarified. The results showed that with kernel growth, the surface of starch granules became smooth gradually, and the inner growth rings and the porous structure grew and became clear. Meanwhile, the weight-average molecular mass (Mw), root mean square radius (Rg), and average particle size increased while the amylose content decreased, which should account for the decreased pasting temperature (from 71.37 to 67.44 °C) and increased peak viscosity (1574.2 to 1883.1 cp) and breakdown value observed. Besides, the contents of slowly digestible starch (SDS) and resistant starch (RS) in waxy corn starch decreased significantly (from 44.01% to 40.88% and from 16.73% to 9.80%, respectively, p < 0.05) due to decreases in the double helix content, crystallinity, and structural order, and increases in the semi-crystalline lamellae thickness and the amorphous content. This research provides basic data for the rational utilization of waxy corn starch at different stages of kernel growth.

Original languageEnglish
Pages (from-to)335-343
Number of pages9
JournalInternational Journal of Biological Macromolecules
Volume191
DOIs
Publication statusPublished - 30 Nov 2021
Externally publishedYes

Keywords

  • Kernel growth
  • Pasting properties
  • Starch digestibility
  • Starch structure
  • Waxy corn starch

ASJC Scopus subject areas

  • Structural Biology
  • Biochemistry
  • Molecular Biology

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