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A comparative study of annealing of waxy, normal and high-amylose maize starches: The role of amylose molecules

•The annealing of maize starches differing in amylose content was studied.•Annealing resulted in slight change in starch structure and in vitro digestibility.•The functional properties of starch were altered significantly.•Annealing enhanced interaction of amylopectin clusters by amylose rearrangeme...

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Bibliographic Details
Published in:Food chemistry 2014-12, Vol.164, p.332-338
Main Authors: Wang, Shujun, Wang, Jinrong, Yu, Jinglin, Wang, Shuo
Format: Article
Language:English
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Summary:•The annealing of maize starches differing in amylose content was studied.•Annealing resulted in slight change in starch structure and in vitro digestibility.•The functional properties of starch were altered significantly.•Annealing enhanced interaction of amylopectin clusters by amylose rearrangement.•The role of amylose during starch annealing depended on the annealing conditions. The effect of annealing on starch structure and functionality of three maize starches (waxy, normal and high-amylose) was investigated, with the aim of understanding the role of amylose molecules during starch annealing. Amylose content, granular morphology and crystallinity of maize starches were little affected by annealing treatment. Annealing treatment did not alter the swelling power of waxy maize starch, but reduced the swelling power of normal and high-amylose maize starches. The thermal transition temperatures were increased, and the temperature range was decreased, but the enthalpy change was not affected greatly. The pasting viscosities of normal and waxy maize starches were decreased significantly, with the pasting temperature being little affected. The in vitro digestibility of three maize starches was not affected significantly by annealing treatment. Our results demonstrated that amylose molecules play an important role in the structural reorganization of starch granules during annealing treatment.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2014.05.055