ArticleFood science & nutrition2021
Analysis of the sol and gel structures of potato starch over a wide spatial scale.
Article in Food science & nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Mechanistic Insights into Biodegradable Silica-Starch Composite Materials-Structural and Adsorption Properties.International journal of molecular sciences · 2026Article
- Effects of Starch Type and Concentration on the Physicochemical, Antioxidant, and Sensory Properties of BacchusPreventive nutrition and food science · 2026Article
- Optimizing the Structural Integrity ofPreventive nutrition and food science · 2026Article
- Structural Analysis of Regenerated Cellulose Textile Covered with Cellulose Nano Fibers.Polymers · 2025Article
- Factors and modification techniques enhancing starch gel structure and their applications in foods:A review.Food chemistry: X · 2024Review
- Properties of Biocomposites Made of Extruded Apple Pomace and Potato Starch: Mechanical and Physicochemical Properties.Materials (Basel, Switzerland) · 2024Article
- Changes in fine structure of amylopectin and internal structures of starch granules in developing endosperms and culms caused by starch branching enzyme mutations of japonica rice.Plant molecular biology · 2022Article
- Analysis of the sol and gel structures of potato starch over a wide spatial scale.Food science & nutrition · 2021Article
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
We analyzed edible potato starch and observed the interaction between its granular structure and water molecules. We studied the changes caused by gelatinization during heating and stirring using microscopy, micro-FT-IR spectroscopy, and X-ray scattering techniques. A wide range of spatial scales was revealed using these various techniques. The rate of gelatinization varied significantly and was dependent on the starch concentration. The process of adsorption of water on starch molecules was studied using the humidity-controlled FT-IR spectroscopy technique. Furthermore, by comparing the X-ray scattering profiles of dry and wet granules, the 9-nm repeat "cluster" structure was studied. A gradual collapse of the granules occurred during the processes of heating and stirring. A clustered smectic structure and a smectic-like structure were observed in the opaque gel after gelatinization. Upon further heating, a transparent gel was obtained after the melting of the cluster.
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