Effect of dual modification of HMT and crosslinking on physicochemical properties and digestibility of waxy maize starch

Waxy maize starch was subjected to crosslinking, HMT, crosslinking-HMT and HMT-crosslinking, and physicochemical properties and digestibility were examined. Crosslinked-HMT and HMT-crosslinked starch exhibited lower and higher phosphorus contents than crosslinked starch at the same concentrations of STMP/STPP (99: 1, w/w), respectively. A low swelling power, a low paste clarity, a high melting temperature and a low DH were observed in crosslinked-HMT starch and HMT-crosslinked starch like crosslinked and/or HMT starch. Crosslinking-HMT and HMT-crosslinking mitigated the reduced XRD peak intensity observed for HMT. Crosslinked-HMT starch effectively produced RS, showing 28.7-41.5% RS in raw starch and 23.3-25.0% in gelatinized starch. The RS proportion of crosslinking-HMT was similar to that of crosslinking in raw starch, but HMT and crosslinking-HMT showed similar RS proportions in gelatinized starch. Crosslinking-HMT advantageously produced RS from both crosslinking and HMT; however, this was not observed in HMT-crosslinking. (C) 2017 Elsevier Ltd. All rights reserved.