Journal
STARCH-STARKE
Volume 68, Issue 11-12, Pages 1158-1168Publisher
WILEY-V C H VERLAG GMBH
DOI: 10.1002/star.201500268
Keywords
Annealing; Heat-moisture treatment; In vitro digestibility; Maize starch; Physicochemical and textural properties
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Funding
- National Natural Science Foundation of P.R. China [NSFC31401650]
- National Key Technology R&D Program, People's Republic of China [2012BAD34B05]
- Earmarked Fund for China Agriculture Research System [CARS-08-D-2]
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In this study, we investigated the effects of annealing (ANN) and heat-moisture treatment (HMT) on the in vitro digestibility, textural, and physicochemical properties of maize starch. Both modification methods did not affect the typical A-type XRD pattern of maize starch. However, the amylose content, relative crystallinity, water absorption capacity, and gelatinization temperature of maize starch significantly increased following modification, while the peak viscosity, hardness, adhesiveness, and gelatinization enthalpy decreased. Both the solubility and swelling power, which were temperature dependent, progressively decreased following ANN and HMT treatments. Compared to native starch, modified maize starch had higher contents of slowly digested starch and resistant starch, lower content of rapidly digested starch, and reduced hydrolysis. These results revealed that ANN and HMT treatments efficiently modified the in vitro digestibility, textural, and physicochemical properties of maize starch.
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