Physical characterisation of amylopectin gels |
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| Institution: | 1. Instituto de Química, Universidade Federal de Uberlândia, Campus Santa Mônica, Av. João Naves de Ávila, 2121, 38400-902, Uberlândia, Minas Gerais, Brazil;2. Faculdade de Engenharia Civil, Universidade Federal de Uberlândia, Campus Santa Mônica, Av. João Naves de Ávila, 2121, 38400-902, Uberlândia, Minas Gerais, Brazil;1. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China;2. Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, PR China;3. China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, PR China;4. Teagasc Food Research Centre, Moorepark, Fersmoy, Co. Cork, Ireland;1. Université de Brest, EA 3882, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, ESIAB, Technopôle Brest Iroise, 29280 Plouzané, France;2. Université de Brest, EA3882, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, UMT Spore Risk, IUT Quimper, 6 Rue de l’Université, 29334 Quimper, France;1. Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Agustín Escardino, 7, 46980 Paterna, Valencia, Spain;2. Nofima AS, P.O. Box 210, 1431 Ås, Norway;1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China;2. State Key Laboratory of Heavy Oil Processing, Institute of New Energy, China University of Petroleum (Beijing), Beijing 102249, China |
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| Abstract: | Amylopectin is a highly and non-randomly branched polysaccharide and is one of the two main components of starch. Aqueous amylopectin solutions of sufficiently high concentration can form physically crosslinked thermoreversible gels upon cooling to below room temperature. We present a detailed investigation into the rheology of these gels and establish the relationship between gel modulus and concentration; this is fitted with the model of Clark and Ross-Murphy. Amylopectin gelation is accompanied by the development of crystallinity. Differential Scanning Calorimetry (DSC) and novel time-resolved Wide Angle X-ray Scattering measurements using synchrotron radiation indicate that the DSC gel melting endotherm provides a measurement of the degree and perfection of the crystallinity in the gel. For gels stored at 4 °C, the crystallinity covered a wide range of perfection and part of the contribution to the growth in the melting endotherm was the result of the formation of a disproportionate number of poorer, less perfect crystallites. Annealing amylopectin gels below their peak melting temperature, following storage at 4 °C increased the perfection of the crystallinity by melting out the poorest crystallites, causing the gels to melt at a higher temperature and over a narrower range. |
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