Effect of controlled gelatinization in excess water on digestibility of waxy maize starch
2010
Miao, Ming | Zhang, Tao | Mu, Wanmeng | Jiang, Bo
An aqueous dispersion of waxy maize starch (5%, w/w) was controlled gelatinized by heating at various temperatures for 5min. The treated samples were analysed using in vitro Englyst assay, light microscopy, differential scanning calorimetry, X-ray diffraction, and Fourier-transform infrared spectroscopy. When heated, SDS and RS levels were decreased inversely with RDS. A high SDS content (>40%) was kept prior to the visible morphological and structural changes (before 60°C). Swelling factor began to increase slightly at 50-60°C and continued to maximum value at 80°C. A large decrease in ΔH, crystallinity, and ratio of 1047/1022cm⁻¹ attributed to partially dissociation of crystalline clusters and double helices occurred at 65-80°C. These changes showed that controlled gelatinized starch with slow digestion property occurred in the molecular rearrangement process before granule breakdown and SDS mainly consists of amorphous regions and a small portion of less perfect crystallites.
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