Revealing the mechanism underlying the phase transitions of high-amylose maize starch in ethylene glycol: An experimental and molecular dynamics simulation study
The industrial applicability of high-amylose maize starch (HAS) is limited by incomplete gelatinization during conventional hydrothermal treatment, necessitating the use of more efficient plasticizers. In this study, the phase transitions of HAS in ethylene glycol were investigated using differentia...
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Elsevier
2025-05-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525004444 |
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| author | Yu Zhu Liwei Ying Xianfeng Du Li Guo Guilan Zhu Hongxia Lu |
| author_facet | Yu Zhu Liwei Ying Xianfeng Du Li Guo Guilan Zhu Hongxia Lu |
| author_sort | Yu Zhu |
| collection | DOAJ |
| description | The industrial applicability of high-amylose maize starch (HAS) is limited by incomplete gelatinization during conventional hydrothermal treatment, necessitating the use of more efficient plasticizers. In this study, the phase transitions of HAS in ethylene glycol were investigated using differential scanning calorimetry (DSC), confocal laser scanning microscopy (CLSM), and molecular dynamics (MD) simulations. DSC revealed higher transition temperatures (To = 223.2 °C, Tp = 226.5 °C, Tc = 233.5 °C) than water-based systems, whereas disappearing birefringence in the CLSM images confirmed the loss of crystallinity. MD simulations and Fourier-transform infrared spectroscopy (FTIR) demonstrated intramolecular hydrogen bonding disruption, and hence weakened starch–starch interactions. Optimal phase transition conditions (10 % HAS, 7 days storage, 30 min reaction, 400 W ultrasonic power, 234 °C) were established for high-temperature film casting or injection molding. Ethylene glycol acted as both a plasticizer and hydrogen bond competitor. These findings motivate high-performance biodegradable HAS-based materials and applications research. |
| format | Article |
| id | doaj-art-1bbfb2bc48d84223bd79137c55c11ef8 |
| institution | DOAJ |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-1bbfb2bc48d84223bd79137c55c11ef82025-08-20T03:22:23ZengElsevierFood Chemistry: X2590-15752025-05-012810259710.1016/j.fochx.2025.102597Revealing the mechanism underlying the phase transitions of high-amylose maize starch in ethylene glycol: An experimental and molecular dynamics simulation studyYu Zhu0Liwei Ying1Xianfeng Du2Li Guo3Guilan Zhu4Hongxia Lu5Department of Biological and Food Engineering, Hefei Normal University, Lian Hua Road, Hefei 230601, China; Anhui Engineering Laboratory of Agro-products Processing, Anhui Agricultural University, Hefei 230036, China; Corresponding author at: Department of Biological and Food Engineering, Hefei Normal University, Lian Hua Road, Hefei 230601, China.College of Life Science, Anqing Normal University, Anqing 246133, Anhui, ChinaAnhui Engineering Laboratory of Agro-products Processing, Anhui Agricultural University, Hefei 230036, China; Corresponding author.State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, ChinaDepartment of Biological and Food Engineering, Hefei Normal University, Lian Hua Road, Hefei 230601, China; Corresponding author.Department of Biological and Food Engineering, Hefei Normal University, Lian Hua Road, Hefei 230601, ChinaThe industrial applicability of high-amylose maize starch (HAS) is limited by incomplete gelatinization during conventional hydrothermal treatment, necessitating the use of more efficient plasticizers. In this study, the phase transitions of HAS in ethylene glycol were investigated using differential scanning calorimetry (DSC), confocal laser scanning microscopy (CLSM), and molecular dynamics (MD) simulations. DSC revealed higher transition temperatures (To = 223.2 °C, Tp = 226.5 °C, Tc = 233.5 °C) than water-based systems, whereas disappearing birefringence in the CLSM images confirmed the loss of crystallinity. MD simulations and Fourier-transform infrared spectroscopy (FTIR) demonstrated intramolecular hydrogen bonding disruption, and hence weakened starch–starch interactions. Optimal phase transition conditions (10 % HAS, 7 days storage, 30 min reaction, 400 W ultrasonic power, 234 °C) were established for high-temperature film casting or injection molding. Ethylene glycol acted as both a plasticizer and hydrogen bond competitor. These findings motivate high-performance biodegradable HAS-based materials and applications research.http://www.sciencedirect.com/science/article/pii/S2590157525004444High amylose maize starchEthylene glycolPhase transitionsMolecular dynamics simulation |
| spellingShingle | Yu Zhu Liwei Ying Xianfeng Du Li Guo Guilan Zhu Hongxia Lu Revealing the mechanism underlying the phase transitions of high-amylose maize starch in ethylene glycol: An experimental and molecular dynamics simulation study Food Chemistry: X High amylose maize starch Ethylene glycol Phase transitions Molecular dynamics simulation |
| title | Revealing the mechanism underlying the phase transitions of high-amylose maize starch in ethylene glycol: An experimental and molecular dynamics simulation study |
| title_full | Revealing the mechanism underlying the phase transitions of high-amylose maize starch in ethylene glycol: An experimental and molecular dynamics simulation study |
| title_fullStr | Revealing the mechanism underlying the phase transitions of high-amylose maize starch in ethylene glycol: An experimental and molecular dynamics simulation study |
| title_full_unstemmed | Revealing the mechanism underlying the phase transitions of high-amylose maize starch in ethylene glycol: An experimental and molecular dynamics simulation study |
| title_short | Revealing the mechanism underlying the phase transitions of high-amylose maize starch in ethylene glycol: An experimental and molecular dynamics simulation study |
| title_sort | revealing the mechanism underlying the phase transitions of high amylose maize starch in ethylene glycol an experimental and molecular dynamics simulation study |
| topic | High amylose maize starch Ethylene glycol Phase transitions Molecular dynamics simulation |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525004444 |
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