Polymorphic transitions of V-type amylose upon hydration and dehydration
نویسندگان
چکیده
In the current study, V6, V7 and V8 amyloses were prepared, their crystalline polymorphic transitions upon hydration at different moisture conditions examined by wide-angle X-ray diffraction (XRD), relative degrees of crystallinity calculated. Upon formation or crystals, XRD peaks shifted to lower Bragg angles as compared V6h due expansion amylose helices. Conditioning 75% equilibrium humidity (ERH) transformed V6a pattern. Long-term vapor 100% ERH total immersion in water all V-type patterns B-type with decreased crystallinity. dehydration ethanol wash, crystallinities increased, while remained mostly unchanged. Such explicit study revealed can help establish optimal for encapsulation bioactive compounds provide insights novel food product developments.
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ژورنال
عنوان ژورنال: Food Hydrocolloids
سال: 2022
ISSN: ['1873-7137', '0268-005X']
DOI: https://doi.org/10.1016/j.foodhyd.2021.107372