title: A comparative study of annealing of waxy, normal and high-amylose maize starches: the role of amylose molecules.
abstract: The effect of annealing on starch structure and functionality of three maize starches (waxy, normal and high-amylose) was investigated, with the aim of understanding the role of amylose molecules during starch annealing. Amylose content, granular morphology and crystallinity of maize starches were little affected by annealing treatment. Annealing treatment did not alter the swelling power of waxy maize starch, but reduced the swelling power of normal and high-amylose maize starches. The thermal transition temperatures were increased, and the temperature range was decreased, but the enthalpy change was not affected greatly. The pasting viscosities of normal and waxy maize starches were decreased significantly, with the pasting temperature being little affected. The in vitro digestibility of three maize starches was not affected significantly by annealing treatment. Our results demonstrated that amylose molecules play an important role in the structural reorganization of starch granules during annealing treatment.
authors.affiliation: Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science & Technology, Tianjin 300457, China. Electronic address: sjwang@tust.edu.cn.
authors.forename: Shujun
authors.initials: S
authors.lastname: Wang
authors.affiliation: Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science & Technology, Tianjin 300457, China.
authors.forename: Jinrong
authors.initials: J
authors.lastname: Wang
authors.affiliation: Research Centre of Modern Analytical Technique, Tianjin University of Science & Technology, Tianjin 300457, China.
authors.forename: Jinglin
authors.initials: J
authors.lastname: Yu
authors.affiliation: Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science & Technology, Tianjin 300457, China. Electronic address: s.wang@tust.edu.cn.
authors.forename: Shuo
authors.initials: S
authors.lastname: Wang
mesh_terms: D000687:Amylopectin / Q000032:analysis / Q000737:chemistry; D000688:Amylose / Q000032:analysis / Q000737:chemistry; D002152:Calorimetry, Differential Scanning; D003460:Crystallization; D013213:Starch / Q000737:chemistry*; D044366:Transition Temperature; D014783:Viscosity; D014885:Waxes / Q000737:chemistry; D014961:X-Ray Diffraction; D003313:Zea mays / Q000737:chemistry* / Q000145:classification
chemical_list: D014885:Waxes; D013213:Starch; D000688:Amylose; D000687:Amylopectin
keywords: Amylose content; Annealing; Chain interaction; In vitro digestibility; Maize starch