Effects of high‐temperature air fluidization (HTAF) on the structural, functional, and in vitro digestive properties of corn
2017
Li, Yongfu | Duan, Rongjuan | Shi, Feng | Wang, Li | Chen, Zhengxing
The antioxidant activity of corn has been previously demonstrated to increase significantly after high‐temperature air fluidization (HTAF) treatment at 160°C for 60 s. In this study, the structural and functional properties, as well as the in vitro digestibility of corn, were studied under the same conditions. After HTAF treatment, the degree of gelatinization of corn starch increased from 10.79 to 24.60%, which greatly reduced the relative crystallinity of corn starch from 32.17 to 16.15% and transformed corn starch crystals from the A‐type to the A + V‐type. The pre‐gelatinization also caused amylose leaching as reflected by SEM. Meanwhile, the onset and peak gelatinization temperatures increased significantly, whereas the peak, final, setback, and breakdown viscosities of corn starch decreased significantly. Most importantly, after HTAF treatment, the hydrolysis rate of corn starch greatly improved, and the slowly digestible starch (SDS) significantly increased by 4.79% at the cost of resistant starch. Meanwhile, the rapidly digestible starch increased slightly, thereby increasing the glycemic index (GI) of corn by 5.13%. In summary, HTAF treatment could be used as an effective method to improve not only the antioxidant activity but also the digestibility of corn that contains a higher amount of SDS.
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