دورية أكاديمية
Utilizing Synchrotron-Based X-ray Micro-Computed Tomography to Visualize the Microscopic Structure of Starch Hydrogels In Situ .
| العنوان: | Utilizing Synchrotron-Based X-ray Micro-Computed Tomography to Visualize the Microscopic Structure of Starch Hydrogels In Situ . |
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| المؤلفون: | Ren Y; Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan S7N 5A8, Canada., Stobbs JA; Canadian Light Source, Saskatoon, Saskatchewan S7N 2 V3, Canada., Lee DJ; Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan S7N 5A8, Canada., Li D; Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan S7N 5A8, Canada., Karunakaran C; Canadian Light Source, Saskatoon, Saskatchewan S7N 2 V3, Canada., Ai Y; Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan S7N 5A8, Canada. |
| المصدر: | Biomacromolecules [Biomacromolecules] 2024 Jun 10; Vol. 25 (6), pp. 3302-3311. Date of Electronic Publication: 2024 May 08. |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: American Chemical Society Country of Publication: United States NLM ID: 100892849 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1526-4602 (Electronic) Linking ISSN: 15257797 NLM ISO Abbreviation: Biomacromolecules Subsets: MEDLINE |
| أسماء مطبوعة: | Original Publication: Washington, DC : American Chemical Society, c2000- |
| مواضيع طبية MeSH: | Hydrogels*/chemistry , X-Ray Microtomography*/methods , Starch*/chemistry , Synchrotrons* , Zea mays*/chemistry, Amylose/chemistry ; Microscopy, Electron, Scanning/methods |
| مستخلص: | This study aimed to visualize the microstructures of starch hydrogels using synchrotron-based X-ray micro-computed tomography (μCT). Waxy maize starch (WMS, 3.3% amylose, db), pea starch (PS, 40.3% amylose), and high-amylose maize starch (HMS, 63.6% amylose) were cooked at 95 and 140 °C to prepare starch hydrogels. WMS and HMS failed to form a gel after 95 °C cooking and storage, while PS developed a firm gel. At 140 °C cooking, HMS of a high amylose nature was fully gelatinized and generated a rigid gel with the highest strength. Both scanning electron microscopy (SEM) and μCT revealed the unique structural features of various starch hydrogels/pastes prepared at different temperatures, which were greatly affected by the degree of swelling and dispersity of the starches. As a nondestructive method, μCT showed certain advantages over SEM, including minimal shrinkage of the hydrogels, relatively simple sample preparation, and allowing for three-dimensional reconstruction of the hydrogel microstructure. This study indicated that synchrotron-based μCT could be a useful technique in visualizing biopolymer-based hydrogels. |
| المشرفين على المادة: | 0 (Hydrogels) 9005-25-8 (Starch) 9005-82-7 (Amylose) |
| تواريخ الأحداث: | Date Created: 20240508 Date Completed: 20240610 Latest Revision: 20240610 |
| رمز التحديث: | 20240610 |
| DOI: | 10.1021/acs.biomac.3c01438 |
| PMID: | 38717957 |
| قاعدة البيانات: | MEDLINE |
Find this issue from the American Chemical Society | تدمد: | 1526-4602 |
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| DOI: | 10.1021/acs.biomac.3c01438 |