Effects of fractionation and heat-moisture treatment on structural changes and digestibility of debranched waxy maize starch

• Published in: Food hydrocolloids Vol. 101; p. 105488
• Main Authors: Chang, Ranran, Tian, Yaoqi, Lu, Hao, Sun, Chunrui, Jin, Zhengyu
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.04.2020
• Subjects: corn starch; crystallization; digestibility; endothermy; enthalpy; enzymatic reactions; ethanol; fractionation; hydrocolloids; melting point; Recrystallization; Resistant starch; Short liner glucan; Short-chain amylose; waxy corn; Resistant starch; Short-chain amylose; Recrystallization; Short liner glucan
• ISSN: 0268-005X; 1873-7137
• DOI: 10.1016/j.foodhyd.2019.105488

The effects of fractionation (chain length) and recrystallization (starch solids concentration) combined with heat-moisture treatment (HMT) on the reorganization and resistant starch (RS) formation of debranched waxy maize starch (DWMS) were investigated in this study. Waxy maize starch (WMS) was debranched at 5% and 10% starch concentrations and 24 h, and the parent DWMS was fractionated in different ethanol solutions (ethanol: water 1:1.5 and 1:3.0), and further subjected to HMT to enhance RS content. The fractionated products DWMS1.5 and DWMS3.0 (RS content: 48.0%–62.4%) were more resistant to enzyme digestion than the parent DWMS products (35.1%–39.4%). HMT broadened the endotherms and increased crystallinities and enthalpies of DWMS products. Fractionation combined with HMT led to A-type structure formation of DWMS, with a higher peak melting temperature (115.31 °C) and a higher RS content (86.7%). Moreover, this knowledge can be used for optimization of RS-containing products with different degrees of resistance to enzyme digestion based on recrystallization in combination with HMT. [Display omitted] •Structure and digestibility of debranched waxy maize starch (DWMS) were studied.•Heat moisture treatment (HMT) increase crystallinities and enthalpies of DWMS.•Fractionation combined with HMT method increase resistant starch (RS) content.•DWMS had high thermal stability (Tp, 115.35 °C) and great RS content (above 85%).