Effect of high-temperatures and aqueous ethanol treatment on the formation process and properties of V-type Granular Starch (VGS)

Jiaxin Li; Xing Zhou; Zhengyu Jin

doi:10.1016/j.carbpol.2021.117713

Effect of high-temperatures and aqueous ethanol treatment on the formation process and properties of V-type Granular Starch (VGS)

Carbohydr Polym. 2021 Apr 15:258:117713. doi: 10.1016/j.carbpol.2021.117713. Epub 2021 Jan 29.

Authors

Jiaxin Li¹, Xing Zhou², Zhengyu Jin³

Affiliations

¹ School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China.
² State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China.
³ State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, 214122, China. Electronic address: fpcenter@jiangnan.edu.cn.

PMID: 33593578
DOI: 10.1016/j.carbpol.2021.117713

Abstract

Starch-water-ethanol mixtures were heated between 80 and 160 °C. The formation process of V-type granular starch (VGS) was investigated. DSC analysis showed that starch gelatinization was completely inhibited in 70 % ethanol. Microscopic analysis showed that starch remained granular morphology after modification, but when temperature exceeded 110 °C, Maltese cross and A-type crystalline structure disappeared, a V-type crystalline structure developed with increasing temperature, and short-range order of modified starch was reduced. It was indicated that VGS was formed at temperatures exceeding 110 °C in 70 % ethanol. When temperature was increased from 80 to 140 °C, starch cold-water viscosity increased from 17.00 cP to 1932.00 cP. Further temperature increase resulted in decreased cold-water viscosity because of starch degradation. It was found that cold-water viscosity was positively correlated with the crystallinity of V-type starch structure. Ethanol washing before drying made VGS dispersed better, and strengthened V-type crystalline structure, so that ethanol washed VGS had better paste properties.

Keywords: Cold-water viscosity; Ethanol; High-temperature; V-type granular starch.