Effects of heat–moisture treatment reaction conditions on the physicochemical and structural properties of maize starch: Moisture and length of heating

• Published in: Food chemistry Vol. 173; pp. 1125 - 1132
• Main Authors: Sui, Zhongquan, Yao, Tianming, Zhao, Yue, Ye, Xiaoting, Kong, Xiangli, Ai, Lianzhong
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 15.04.2015
• Subjects: absorbance; Amylopectin - chemistry; Amylose - chemistry; Chemical Phenomena; corn starch; crystal structure; Food Handling; Fourier transform infrared spectroscopy; gelatinization; heat; HMT; Hot Temperature; Length of heating; Maize starch; Moisture content; pasting properties; Solubility; Spectroscopy, Fourier Transform Infrared; swelling (materials); temperature; Water - chemistry; water content; waxy corn; X-radiation; X-Ray Diffraction; Zea mays - chemistry; Maize starch; Length of heating; Moisture content; HMT
• ISSN: 0308-8146; 1873-7072; 1873-7072
• DOI: 10.1016/j.foodchem.2014.11.021

•Maize starches were heat moisture treated subject to various levels of moisture content and heating length.•The properties of starches were affected to different degrees under various reaction conditions.•Location of the main structural changes of starch granules was correlated to amylose content.•Both reaction conditions had significant impact on the properties of maize starches. Changes in the properties of normal maize starch (NMS) and waxy maize starch (WMS) after heat–moisture treatment (HMT) under various reaction conditions were investigated. NMS and WMS were adjusted to moisture levels of 20%, 25% and 30% and heated at 100°C for 2, 4, 8 and 16h. The results showed that moisture content was the most important factor in determining pasting properties for NMS, whereas the heating length was more important for WMS. Swelling power decreased in NMS but increased in WMS, and while the solubility index decreased for both samples, the changes were largely determined by moisture content. The gelatinisation temperatures of both samples increased with increasing moisture content but remained unchanged with increasing heating length. The Fourier transform infrared (FT-IR) absorbance ratio was affected to different extents by the moisture levels but remained constant with increasing the heating length. The X-ray intensities increased but relative crystallinity decreased to a greater extent with increasing moisture content. This study showed that the levels of moisture content and length of heating had significant impacts on the structural and physicochemical properties of normal and waxy maize starches but to different extents.