The effect of high moisture heat-acid treatment on the structure and digestion property of normal maize starch.
The objective of this study was to analyze the influence of thermal-acid treatment on the formation of resistant starch (RS). The maximum RS content in citric acid-heat treated starches (CAHT) reached 36.55%, which was 7 times higher of that in native starch. According to HPSEC-MALLS-RI analysis, amylopectin was more susceptible to hydrolysis than amylose during citric acid-heat treatment (CAH). X-ray measurement revealed that even though the starch crystalline pattern was changed from A-type to a more resistant B-type after CAH, the fraction of crystalline region decreased from 21.16% to 8.37%. The hydroxyls on the starch chains were substituted by the citric acid anhydrides during CAH according to FT-IR analysis, which led to the formation of ester bond cross-linking structures in starch granules, and it could be the main contribution to the increase of RS content in CAHT samples.
Key Laboratory of Food Colloids and Biotechnology, Ministry of Education, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China.
Huan
H
Liu
Key Laboratory of Food Colloids and Biotechnology, Ministry of Education, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China.
Rong
R
Liang
Key Laboratory of Food Colloids and Biotechnology, Ministry of Education, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China.
John
J
Antoniou
Key Laboratory of Food Colloids and Biotechnology, Ministry of Education, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China.
Fei
F
Liu
Department of Food Science and Technology, University of California, Davis, CA 95616, USA.
Charles F
CF
Shoemaker
Key Laboratory of Food Colloids and Biotechnology, Ministry of Education, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China. Electronic address: liyue@jiangnan.edu.cn.
Yue
Y
Li
Key Laboratory of Food Colloids and Biotechnology, Ministry of Education, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China. Electronic address: fzhong@jiangnan.edu.cn.
Fang
F
Zhong
D019343:Citric Acid / Q000494:pharmacology; D004063:Digestion; D006358:Hot Temperature; D006813:Humidity; D017550:Spectroscopy, Fourier Transform Infrared; D013213:Starch / Q000737:chemistry* / Q000378:metabolism; D014961:X-Ray Diffraction; D003313:Zea mays / Q000737:chemistry*
D019343:Citric Acid; D013213:Starch
Acid hydrolysis; Heat treatment; Normal maize starch; Resistant starch; Structural properties