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Updated: May 9, 2026
High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize (Zea mays L.)
Published on: June 16, 2018
[Effect of dynamic high-pressure micro-fluidization on the structure of maize amylose]
Zong-Cai Tu1, Yue-Bin Yin, Qiu Zhang
1State Key Laboratory of Food Science and Technology, Engineering Research Center for Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China. tuzc_mail@yahoo.com.cn
Abstract:
The effect of dynamic high-pressure micro-fluidization (DHPM) at 80, 120, 160, and 200 MPa on the structure of maize amylose was investigated using scanning electron microscopy (SEM), atomic force microscope (AFM), Xray diffraction, and FT-IR spectroscopy. SEM analysis showed that the surface appearances of maize amylose were altered and the starch granules were partially congregated together after DHPM treatment. AFM images showed that the treated starch molecules are cross-linked to each other and arranged in a close mesh structure. Xray diffraction spectra and IR spectra indicated that relative crystallinity declined gradually with the pressure increasing. The results provide a theoretical basis for starch modification of DHPM.
