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  • Title: Modification of structural, physicochemical and digestive properties of normal maize starch by thermal treatment.
    Author: Zou J, Xu M, Tang W, Wen L, Yang B.
    Journal: Food Chem; 2020 Mar 30; 309():125733. PubMed ID: 31706677.
    Abstract:
    Thermal treatment is an effective technique to modify the physiochemical properties of starch. However, investigation on the effect of repeated dry-heat treatment (RDHT) on the starch properties is limited. In this work, RDHT and continuous dry-heat treatment (CDHT) were conducted on normal maize starch. Both treatments increased pore no on the granule surface and facilitated the granule aggregation. The solubility and swelling power of normal maize starch were improved. The levels of slowly digestible starch (SDS) and resistant starch (RS) + SDS were increased. The structural characteristics, including crystallinity and short-range order, were impaired. The peak viscosity and thermal properties (To, Tp, Tc and ΔH) of starch paste were decreased. When comparing of CDHT samples with the same treating time, RDHT samples showed a lower crystallinity, a weaker thermal stability, a higher paste viscosity and a lower resistance to amylase. These results were useful for industrial application of thermal treatment on starch.
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