The effects of different types of high-amylose maize starches on viscosity and digestion of acidified milk gels

High-amylose maize starch (HAMS) can provide dietary fiber to foods. In this study, we investigated the effects of three HAMSs (Gelose 50, Hylon VII, and NAFU50) on the functionality of casein (CA) and/or whey protein (WP) networks in acidified milk gels using normal maize starch (NMS) as a control thickener. When compared with NMS, HAMSs performed better in increasing the resistant starch content (RS), storage modulus, loss modulus, and complex viscosity of all the milk gels. The results are attributed to the retention of the starch granular integrity of HAMSs during the preparation of the milk gels, as observed by microscopy. HylonVII exhibited the highest RS and viscosity in all milk gel systems, especially in WP gels (71.8 % RS and >3000 Pa.s at 1 Hz vis-cosity). Our data provide support for the potential of using HAMS to develop healthier yogurt products using functional thickeners from natural sources.

Automated summary

This study investigated the effects of high-amylose maize starch (HAMS) on the functionality of casein and/or whey protein networks in acidified milk gels. The results showed that HAMS performed better than normal maize starch (NMS) in increasing the resistant starch content, storage modulus, loss modulus, and complex viscosity of the milk gels. Microscopy observations revealed that HAMS retained the starch granular integrity during the preparation of the milk gels. Among the HAMSs tested, HylonVII exhibited the highest resistant starch content and viscosity in all milk gel systems.