Synchrotron X-ray scattering analysis of the interaction between corn starch and an exogenous lipid during hydrothermal treatment

Ernesto Hernández-Hernández; Carlos A. Ávila-Orta; Benjamin S. Hsiao; Javier Castro-Rosas; José A. Gallegos-Infante; Juliana Morales-Castro; L. Araceli Ochoa-Martínez; Carlos A. Gómez-Aldapa

doi:10.1016/j.jcs.2011.03.001

Synchrotron X-ray scattering analysis of the interaction between corn starch and an exogenous lipid during hydrothermal treatment

Ernesto Hernández-Hernández
, Carlos A. Ávila-Orta
, Benjamin S. Hsiao
, Javier Castro-Rosas
, José A. Gallegos-Infante
, Juliana Morales-Castro
, L. Araceli Ochoa-Martínez
, Carlos A. Gómez-Aldapa

Chemistry

Stony Brook University

Center for Research in Applied Chemistry
Universidad Autonoma del Estado de Morelos
Instituto Tecnológico de

Research output: Contribution to journal › Article › peer-review

20 Scopus citations

Abstract

Lipids have an important effect on starch physicochemical properties. There exist few reports about the effect of exogenous lipids on native corn starch structural properties. In this work, a study of the morphological, structural and thermal properties of native corn starch with L-alpha-lysophosphatidylcholine (LPC, the main phospholipid in corn) was performed under an excess of water. Synchrotron radiation, in the form of real-time small and wide-angle X-ray scattering (SAXS/WAXS), was used in order to track structural changes in corn starch, in the presence of LPC during a heating process from 30 to 85 °C. When adding LCP, water absorption decreased within starch granule amorphous regions during gelatinization. This is explained by crystallization of the amylose-LPC inclusion complex during gelatinization, which promotes starch granule thermal stability at up to 95 °C. Finally, a conceptual model is proposed for explaining the formation mechanism of the starch-LPC complex.

Original language	English
Pages (from-to)	69-75
Number of pages	7
Journal	Journal of Cereal Science
Volume	54
Issue number	1
DOIs	https://doi.org/10.1016/j.jcs.2011.03.001
State	Published - Jul 2011

Keywords

Amylose-lipid complex
Corn starch
Exogenous lipids
Gelatinization

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10.1016/j.jcs.2011.03.001

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Hernández-Hernández, E., Ávila-Orta, C. A., Hsiao, B. S., Castro-Rosas, J., Gallegos-Infante, J. A., Morales-Castro, J., Araceli Ochoa-Martínez, L., & Gómez-Aldapa, C. A. (2011). Synchrotron X-ray scattering analysis of the interaction between corn starch and an exogenous lipid during hydrothermal treatment. Journal of Cereal Science, 54(1), 69-75. https://doi.org/10.1016/j.jcs.2011.03.001

@article{eb077b62c276455c854160ea278c8920,

title = "Synchrotron X-ray scattering analysis of the interaction between corn starch and an exogenous lipid during hydrothermal treatment",

abstract = "Lipids have an important effect on starch physicochemical properties. There exist few reports about the effect of exogenous lipids on native corn starch structural properties. In this work, a study of the morphological, structural and thermal properties of native corn starch with L-alpha-lysophosphatidylcholine (LPC, the main phospholipid in corn) was performed under an excess of water. Synchrotron radiation, in the form of real-time small and wide-angle X-ray scattering (SAXS/WAXS), was used in order to track structural changes in corn starch, in the presence of LPC during a heating process from 30 to 85 °C. When adding LCP, water absorption decreased within starch granule amorphous regions during gelatinization. This is explained by crystallization of the amylose-LPC inclusion complex during gelatinization, which promotes starch granule thermal stability at up to 95 °C. Finally, a conceptual model is proposed for explaining the formation mechanism of the starch-LPC complex.",

keywords = "Amylose-lipid complex, Corn starch, Exogenous lipids, Gelatinization",

author = "Ernesto Hern{\'a}ndez-Hern{\'a}ndez and {\'A}vila-Orta, \{Carlos A.\} and Hsiao, \{Benjamin S.\} and Javier Castro-Rosas and Gallegos-Infante, \{Jos{\'e} A.\} and Juliana Morales-Castro and \{Araceli Ochoa-Mart{\'i}nez\}, L. and G{\'o}mez-Aldapa, \{Carlos A.\}",

year = "2011",

month = jul,

doi = "10.1016/j.jcs.2011.03.001",

language = "English",

volume = "54",

pages = "69--75",

journal = "Journal of Cereal Science",

issn = "0733-5210",

publisher = "Academic Press",

number = "1",

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Hernández-Hernández, E, Ávila-Orta, CA, Hsiao, BS, Castro-Rosas, J, Gallegos-Infante, JA, Morales-Castro, J, Araceli Ochoa-Martínez, L & Gómez-Aldapa, CA 2011, 'Synchrotron X-ray scattering analysis of the interaction between corn starch and an exogenous lipid during hydrothermal treatment', Journal of Cereal Science, vol. 54, no. 1, pp. 69-75. https://doi.org/10.1016/j.jcs.2011.03.001

TY - JOUR

T1 - Synchrotron X-ray scattering analysis of the interaction between corn starch and an exogenous lipid during hydrothermal treatment

AU - Hernández-Hernández, Ernesto

AU - Ávila-Orta, Carlos A.

AU - Hsiao, Benjamin S.

AU - Castro-Rosas, Javier

AU - Gallegos-Infante, José A.

AU - Morales-Castro, Juliana

AU - Araceli Ochoa-Martínez, L.

AU - Gómez-Aldapa, Carlos A.

PY - 2011/7

Y1 - 2011/7

N2 - Lipids have an important effect on starch physicochemical properties. There exist few reports about the effect of exogenous lipids on native corn starch structural properties. In this work, a study of the morphological, structural and thermal properties of native corn starch with L-alpha-lysophosphatidylcholine (LPC, the main phospholipid in corn) was performed under an excess of water. Synchrotron radiation, in the form of real-time small and wide-angle X-ray scattering (SAXS/WAXS), was used in order to track structural changes in corn starch, in the presence of LPC during a heating process from 30 to 85 °C. When adding LCP, water absorption decreased within starch granule amorphous regions during gelatinization. This is explained by crystallization of the amylose-LPC inclusion complex during gelatinization, which promotes starch granule thermal stability at up to 95 °C. Finally, a conceptual model is proposed for explaining the formation mechanism of the starch-LPC complex.

AB - Lipids have an important effect on starch physicochemical properties. There exist few reports about the effect of exogenous lipids on native corn starch structural properties. In this work, a study of the morphological, structural and thermal properties of native corn starch with L-alpha-lysophosphatidylcholine (LPC, the main phospholipid in corn) was performed under an excess of water. Synchrotron radiation, in the form of real-time small and wide-angle X-ray scattering (SAXS/WAXS), was used in order to track structural changes in corn starch, in the presence of LPC during a heating process from 30 to 85 °C. When adding LCP, water absorption decreased within starch granule amorphous regions during gelatinization. This is explained by crystallization of the amylose-LPC inclusion complex during gelatinization, which promotes starch granule thermal stability at up to 95 °C. Finally, a conceptual model is proposed for explaining the formation mechanism of the starch-LPC complex.

KW - Amylose-lipid complex

KW - Corn starch

KW - Exogenous lipids

KW - Gelatinization

UR - https://www.scopus.com/pages/publications/79960719969

U2 - 10.1016/j.jcs.2011.03.001

DO - 10.1016/j.jcs.2011.03.001

M3 - Article

SN - 0733-5210

VL - 54

SP - 69

EP - 75

JO - Journal of Cereal Science

JF - Journal of Cereal Science

IS - 1

ER -

Synchrotron X-ray scattering analysis of the interaction between corn starch and an exogenous lipid during hydrothermal treatment

Abstract

Keywords

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