Journal
STARCH-STARKE
Volume 70, Issue 9-10, Pages -Publisher
WILEY-V C H VERLAG GMBH
DOI: 10.1002/star.201800060
Keywords
autoclaving-microwave treatment; microstructure; molecular order; resistant starch
Categories
Funding
- Hunan Province Science and Technology KeyProject [2014FJ1008]
- National Natural Science Foundation of China [31571874, 31501495]
- Open fund of State Key Laboratory of Magnetic Resonance and Atomic and Molecular Physics [T151403]
- Hubei Provincial Natural Science Foundation of China [2016CFB142]
- Fundamental Research Funds for the Central Universities [2662016QD008]
- Open Project Program of Provincial Key Laboratory of Green Processing Technology and Product Safety of Natural Products [201602]
- Grain-oil Process and Quality Control 2011 Collaborative and Innovative Grant from Hunan Province (2013) [448]
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This work is focused on evaluating the structure (granular morphology, crystalline structure, molecular order structure), and properties (resistant starch content, swelling power, amylose leaching) of resistant starch (RS) prepared from corn starch by an autoclaving and autoclaving-microwave method. The results indicated that compared with native starch, all of the RS granules became loose, bigger, and rough fragmented, and displayed a B+V crystalline structure. Meanwhile, the relative crystallinity, helix content, molecular orders for RS samples decrease. The RSs displayed mainly RS3 and RS5 types, with enhanced thermal stability. Compared to autoclaving method, the autoclaving-microwave treatment significantly increases the RS content from 30.15% to 40.70%, since microwave could promote the formation of the double helix in RS. In particular, the RS prepared by autoclaving-microwave (HRS-CM) exhibits the highest degree of crystallinity, ordered structure, and degree of double helical structure as confirmed by XRD, FT-Raman, and C-13 NMR.
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