Structural changes of waxy and normal maize starches modified by heat moisture treatment and their relationship with starch digestibility

•HMT decreased the degree of branching of waxy and normal maize starches.•Three transformation patterns were observed in starch granules during HMT.•Part of ordered phases were transformed into amorphous phases during HMT.•The more ordered phase was destroyed, the higher content of SDS was obtained....

Full description

Saved in:
Bibliographic Details
Published in:Carbohydrate polymers 2017-12, Vol.177, p.232-240
Main Authors: Chen, Yongzhi, Yang, Qingyu, Xu, Xiaojuan, Qi, Liang, Dong, Zhihong, Luo, Zhigang, Lu, Xuanxuan, Peng, Xichun
Format: Article
Language:English
Subjects:
Digestibility
Heat-moisture treatment
Hot Temperature
Maize starches
Starch - chemistry
Structure changes
Thermodynamics
Waxes - chemistry
Zea mays - chemistry
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:•HMT decreased the degree of branching of waxy and normal maize starches.•Three transformation patterns were observed in starch granules during HMT.•Part of ordered phases were transformed into amorphous phases during HMT.•The more ordered phase was destroyed, the higher content of SDS was obtained.•The digestibilities of native and HMT modified starches were varied. In the present study, the variations in structure of waxy and normal maize starches modified by heat-moisture treatment (HMT) for different treating time (3h and 9h) were investigated. HMT caused the destruction of starch granules. The 1H NMR confirmed that glycosidic bonds were broken during HMT. The 13C NMR result suggested that HMT caused the transformation of starch granules from double and single helical components into amorphous components. Heat-moisture treated starches exhibited higher gelatinization temperature (To, Tp and Tc), narrower gelatinization temperature range (Tc-To) and lower gelatinization enthalpy (ΔH). HMT caused the rearrangement of starch molecules, degeneration of double helices and formation of new single helix. In addition, in vitro digestibility assessment indicated that the contents of rapidly digestible starch (RDS) and slowly digestible starch (SDS) were improved and resistant starch (RS) was reduced after HMT, which was related to the decrease of single and double helical components.
ISSN:0144-8617
1879-1344
DOI:10.1016/j.carbpol.2017.08.121