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Structural and physicochemical property changes during pyroconversion of native maize starch.

Hongyan Li1, Jingyun Ji1, Lu Yang2

  • 1China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China.

Carbohydrate Polymers
|July 29, 2020
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Summary

Pyrodextrins, derived from maize starch, undergo structural changes during heating. Long chains degrade, while intermediate chains form, impacting their industrial applications and dietary fiber properties.

Keywords:
Chain-length distributionNative starchPhysicochemical propertyPyroconversion

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Area of Science:

  • Food Science
  • Polymer Chemistry
  • Materials Science

Background:

  • Pyrodextrins are versatile industrial materials derived from starch.
  • Their applications range from adhesives and coatings to food ingredients like dietary fiber.
  • Understanding the structural transformations during pyroconversion is crucial for optimizing their properties.

Purpose of the Study:

  • To investigate the dynamic structural and physicochemical changes during the pyroconversion of native maize starch.
  • To quantify the variations in chain-length distribution (CLD) and relate them to temperature-induced modifications.

Main Methods:

  • Analysis of chain-length distribution (CLD) of native starch and pyrodextrins.
  • Quantification of molecular variations using degree of polymerization (DP) and hydrodynamic radius (Rh).

Main Results:

  • Long starch chains (DP 500-20000) degrade, but their overall content remains stable in pyrodextrins.
  • Intermediate-long chains (DP 20-500) increase with temperature, forming new pyrodextrin molecules (Rh∼1.5-9.4 nm).
  • A and B1 chain content shows minimal variation up to 190 °C, suggesting repolymerization in amorphous lamellae.

Conclusions:

  • The study elucidates the structural evolution of maize starch during pyroconversion.
  • Findings provide insights into the formation of pyrodextrins and their property modulation.
  • This enhances the understanding of starch-based material development for industrial and food applications.