Comparison of physicochemical properties and digestibility of sweet potato starch after two modifications of microwave alone and microwave-assisted L-malic acid

The effects of microwave alone (MA) and microwave-assisted L-malic acid (MLA) on the physicochemical properties, structural and digestibility of sweet potato starch were investigated. The results showed that the swelling power, lightness (L*) and whiteness index (WI), gelatinization enthalpy of starch decreased by MA and MLA treatment. The starch treated by MLA showed a new characteristic absorption peak at near 1735 cm? 1 in the measurement of FT-IR, while the starch treated with MA showed no new characteristic peak. The relative crystallinity of starch modified by MSE and MA decreased, but it still retained A-type crystal structure. Scanning electron microscopy showed that the surface destruction of MSE-modified starch was greater than that of starch modified by MA. MLA increased the content of resistant starch (RS), while MA reduced the content of resistant starch (RS). The relative crystallinity and gelatinization enthalpy of continuous 60 s treatment were lower than those of discontinuous 60 s treatment. These results indicated that MLA had a greater effect on the physico-chemical properties, structural and digestibility of starch than MA. Starch modified by MLA can be added to foods as a low-carbohydrate ingredient, and the starch treated by MA is suitable for foods with low swelling, such as noodles.

Automated summary

The effects of microwave alone (MA) and microwave-assisted L-malic acid (MLA) on sweet potato starch were investigated, showing decreased swelling power, lightness, and whiteness index, as well as changes in starch structure and digestibility. MLA treatment led to a new characteristic absorption peak in FT-IR measurement, while MA treatment did not. MLA increased resistant starch content while MA decreased it, and their impact on crystallinity and gelatinization enthalpy varied.