Thermo-reversibility of short-chain glucan aggregates (SCGA) derived from various starches

Thermo-reversibility of short-chain glucan aggregates (SCGA) prepared from eight kinds of starches was investigated. All native SCGA showed the double helical melting transition between 70 and 105 degrees C. Upon immediate cooling after heating, the SCGA was recrystallized at 50 degrees C. The double helical melting temperature and enthalpy of all recrystallized SCGA were increased compared to native SCGA, indicating improved thermal stability of recrystallized SCGA. The morphology of recrystallized SCGA was similar to native SCGA with discrete particle shape and decreased the continuous phase cluster. Additionally, the crystallinity, thermal properties, and in-vitro digestibility of recrystallized SCGA were greatly affected by the heating temperature. Boiling (100 degrees C) showed higher relative crystallinity but lower double helical melting and resistant starch content compared to autoclaving (121 degrees C), suggesting that the remaining crystal seeds affected the re-assembly of short-chain glucans during the recrystallization. The physicochemical properties of SCGA would be controlled through its thermoreversibility and heating temperature.

Automated summary

The thermo-reversibility of short-chain glucan aggregates (SCGA) prepared from eight types of starches was investigated in this study. The results showed that the recrystallized SCGA exhibited improved thermal stability and crystallinity compared to the native SCGA. The morphology of the recrystallized SCGA was similar to the native SCGA, with discrete particle shapes and decreased continuous phase clusters. Furthermore, the heating temperature greatly affected the crystallinity, thermal properties, and in-vitro digestibility of the recrystallized SCGA.