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- W4386445450 abstract "V-type granular starch (VGS) was prepared by aqueous-ethanol heat treatment using normal maize starch (NMS) with an amylose content of 31.02% (NMS1), 25.08% (NMS2), or 22.39% (NMS3). The effects of different amylose contents on VGS granular morphology, crystalline structure, thermal transitions, and cold-water paste viscosity properties were compared. Moreover, the effects of different temperature holding times (0–30 min) during aqueous-ethanol heat treatment on the formation of VGS were evaluated. The results showed that NMS1, for which the amylose content was the highest, required 5 min holding at 100 °C to reach the maximum V-type relative crystallinity (13.97%) and the highest cold-water paste viscosity (2981.28 cP) while maintaining the most intact granular morphology. Longer temperature holding periods caused damage to starch granules and decreased the formation of V-type crystals. Higher amylose content was beneficial for preservation of starch granule integrity and the formation of V-type crystals, resulting in a higher cold-water paste viscosity of VGS. However, starch with higher amylose contents required more energy to fully disorder amylose to form V-type complexes with ethanol." @default.
- W4386445450 created "2023-09-06" @default.
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- W4386445450 date "2024-01-01" @default.
- W4386445450 modified "2023-10-02" @default.
- W4386445450 title "Impact of amylose content on the formation of V-type granular starch" @default.
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- W4386445450 doi "https://doi.org/10.1016/j.foodhyd.2023.109257" @default.
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