Polymorphic transitions of V-type amylose upon hydration and dehydration

In the current study, V6, V7 and V8 amyloses were prepared, their crystalline polymorphic transitions upon hydration at different moisture conditions examined by wide-angle X-ray diffraction (XRD), and the relative degrees of crystallinity calculated. Upon the formation of V7 or V8 crystals, the XRD...

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Published inFood hydrocolloids Vol. 125; p. 107372
Main Authors Guo, Jiayue, Ziegler, Gregory R., Kong, Lingyan
Format Journal Article
LanguageEnglish
Published Elsevier Ltd 01.04.2022
Subjects
amylose
crystal structure
Crystallinity
encapsulation
Equilibrium relative humidity
ethanol
hydrocolloids
novel foods
Polymorphic transition
relative humidity
Starch
V amylose
vapors
wide-angle X-ray scattering
X-ray diffraction
Polymorphic transition
X-ray diffraction
Equilibrium relative humidity
V amylose
Crystallinity
Starch
Online AccessGet full text
ISSN0268-005X
1873-7137
DOI10.1016/j.foodhyd.2021.107372

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Summary:In the current study, V6, V7 and V8 amyloses were prepared, their crystalline polymorphic transitions upon hydration at different moisture conditions examined by wide-angle X-ray diffraction (XRD), and the relative degrees of crystallinity calculated. Upon the formation of V7 or V8 crystals, the XRD peaks shifted to lower Bragg angles as compared to V6h due to the expansion of the amylose helices. Conditioning at 75% equilibrium relative humidity (ERH) transformed V6a and V7 amyloses to the V6h pattern. Long-term vapor hydration at 100% ERH or total hydration by immersion in water transformed all V-type XRD patterns to the B-type with decreased degrees of crystallinity. Upon dehydration by ethanol wash, the relative crystallinities of all V-type amyloses were increased, while the crystalline patterns remained mostly unchanged. Such explicit study of polymorphic transitions revealed by XRD can help establish optimal conditions for the encapsulation of bioactive compounds with V-type amyloses and provide insights for novel food product developments. [Display omitted] •Four types of V amylose (V6a, V6h, V7, and V8) subject to hydration and dehydration•Hydration at 75% equilibrium relative humidity (ERH) transformed V6a and V7 to V6h•Total and long-term vapor hydration at 100% ERH transformed all V types to B type•Dehydration increased relative crystallinities of all V-type amyloses
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ISSN:0268-005X
1873-7137
DOI:10.1016/j.foodhyd.2021.107372