A comparison of B- and A-type nanoparticles on pressure resistance |
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| Affiliation: | 1. Faculty of Science and Technology, Free University of Bozen-Bolzano, Bolzano, Italy;2. Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana, India;3. Department of Food Science and Technology, College of Agriculture, Punjab Agricultural University, Ludhiana, India;4. Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana, India;1. College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China;2. Yangling Hesheng Irradiation Technology Co. Ltd., Yangling 712100, China;3. Food Science and Human Nutrition Department, University of Florida, Gainesville, FL 32611, USA;1. College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China;2. Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164-6120, USA;1. College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China;2. Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164-6120, USA;1. Dairy Engineering Section, Southern Regional Station, ICAR-National Dairy Research Institute, Bengaluru, Karnataka 560030, India;2. Economics and Statistics Section, Southern Regional Station, ICAR-National Dairy Research Institute, Bengaluru, Karnataka 560030, India;3. Livestock Research Centre, Southern Regional Station, ICAR-National Dairy Research Institute, Bengaluru, Karnataka 560030, India;4. Dairy Technology Section, Southern Regional Station, ICAR-National Dairy Research Institute, Bengaluru, Karnataka 560030, India |
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| Abstract: | Characterizing the waxy maize starch nanoparticles (SNPs) with different crystal types (B- and A-type) under ultra-high pressure (UHP) treatment is important in understanding the processes underpinning starch and starchy food processing. Here, The changes of structural characteristics of SNPs with B- and A-type under UHP treatment were investigated. Compared with B-type nanoparticles, the surface morphology of the A-type nanoparticles was less affected, the gelatinization temperatures (To, Tp, Tc) were higher, the enthalpy (∆H) showed a faster reduction, the reduction rate in parameters related to the long-range ordered structure (relative crystallinity, fractal dimension) was lower. This indicated B-type SNPs were more prone to helix-helix dissociation while the double helices from A-type SNPs were inclined to unwind. In general, the pressure resistance of B- and A-type SNPs showed significant difference, which was distinguished from those for native B- and A-type starches. |
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