Abstract
The salt‐induced crystallization behavior of potato amylose was probed by measurement of fluorescent inversive microscope, X‐ray powder diffraction (XRD) and Fourier transform infrared spectroscopy (FTIR). The crystalline patterns and granular structures of potato amylose in the presence of salt were highly dependent on the type and concentration of salt as well as the amylose content. High amylose content and low salt concentration (specifically 4% of amylose content and below 0.1 mol/L of salt in this study) favored the organization of double‐stranded helices into regular assemblies. Salt was proposed to act on the crystallization of potato amylose mainly via the cation‐starch interactions occurring between the cations of salt and the negatively charged phosphate groups and free hydroxyl groups of potato amylose. The difference in the crystalline growth mode of potato amylose with different concentrations might be attributed to different nature of cations, especially the charge density.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
