Comparison of waxy and normal potato starch remaining granules after chemical surface gelatinization: Pasting behavior and surface morphology

• Published in: Carbohydrate polymers Vol. 102; pp. 1001 - 1007
• Main Authors: Huang, Junrong, Chen, Zhenghong, Xu, Yalun, Li, Hongliang, Liu, Shuxing, Yang, Daqing, Schols, Henk A.
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 15.02.2014; Elsevier
• Subjects: Acetylation; AFM; amylose; Applied sciences; atomic-force microscopy; Biological and medical sciences; Exact sciences and technology; Food industries; Fundamental and applied biological sciences. Psychology; Gelatin - chemistry; internal structure; maize; Microscopy, Electron, Scanning; Natural polymers; noodle quality; physicochemical properties; Physicochemistry of polymers; Remaining granule; RVA; SEM; sites; Solanum tuberosum - chemistry; Starch - chemistry; Starch and polysaccharides; Starch and starchy product industries; Surface Properties; Waxy potato starch; wheat; yellow pea; AFM; Remaining granule; SEM; Waxy potato starch; RVA; Specific surface area; Surface topography; Experimental study; Gelatinization; Calcium chloride; Starch granule; Morphology; Potato starch; Oside polymer; Chemical composition; Starch derivative; Comparative study
• ISSN: 0144-8617; 1879-1344
• DOI: 10.1016/j.carbpol.2013.07.086

•Waxy potato starch remaining and original granules showed similar pasting profiles.•Remaining granules exhibited lower peak viscosity than original ones.•Shell was smoother and thinner for waxy than for normal potato starch.•Blocklet sizes were smaller and more uniform for waxy than for normal potato starch.•We found spatial structure diversity between waxy and normal potato starch granules. To understand the contribution of granule inner portion to the pasting property of starch, waxy potato starch and two normal potato starches and their acetylated starch samples were subjected to chemical surface gelatinization by 3.8mol/L CaCl2 to obtain remaining granules. Native and acetylated, original and remaining granules of waxy potato starch had similar rapid visco analyzer (RVA) pasting profiles, while those of two normal potato starches behaved obviously different from each other. All remaining granules had lower peak viscosity than the corresponding original granules. Contribution of waxy potato starch granule's inner portion to the peak viscosity was significant more than those of normal potato starches. The shell structure appearing on the remaining granule surface for waxy potato starch was smoother and thinner than that for normal potato starches as observed by scanning electron microscopy, indicating a more regular structure of shell and a more ordered packing of shell for waxy potato starch granules. The blocklet size of waxy potato starch was smaller and more uniform than those of normal potato starches as shown by atomic force microscopy images of original and remaining granules. In general, our results provided the evidence for the spatial structure diversity between waxy and normal potato starch granules: outer layer and inner portion of waxy potato starch granule had similar structure, while outer layer had notably different structure from inner portion for normal potato starch granule.