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Figure 13
Combined SANS data and RVA profiles for waxy maize starch during RVA processing from 298 to 368 K and back to 298 K; details of the protocol can be found in the article by Doutch et al. (2012BB30). The peak viscosity arises from a sufficient number of starch granules undergoing rapid swelling and partial amylose leaching, particularly following gelatinization. Under conditions of both heat and shear, the granules are partially disrupted and the leached amylose aligns, leading to a reduction in viscosity (holding strength). On subsequent cooling, the hydrated polymers reassociate and the material undergoes a transition to a gel-type structure, observed as a `setback' or increase in viscosity. The sum of these processes can be observed in the classic RVA pasting curve (Doutch et al., 2012BB30). Reprinted with permission from Doutch et al. (2012BB30). Copyright (2012) Elsevier.

Journal logoJOURNAL OF
APPLIED
CRYSTALLOGRAPHY
ISSN: 1600-5767
Volume 51| Part 2| April 2018| Pages 294-314
https://doi.org/10.1107/S1600576718002534
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