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Debranching and temperature-cycled crystallization of waxy rice starch and their digestibility

Author:
Zeng, Feng, Ma, Fei, Gao, Qunyu, Yu, Shujuan, Kong, Fansheng, Zhu, Siming
Source:
Carbohydrate polymers 2014 v.113 pp. 91-96
ISSN:
0144-8617
Subject:
Fourier transform infrared spectroscopy, X-ray diffraction, calorimeters, crystal structure, crystallization, crystals, digestibility, glutinous rice, melting point, reflectance, rice starch, starch, storage temperature
Abstract:
Slowly digestible starch (SDS) was obtained through debranched waxy rice starch and subsequent crystallization under isothermal and temperature-cycled conditions. Temperature-cycled crystallization of dual 4/−20°C produced a higher yield of SDS product than isotherm crystallization. Crystal structure of SDS products changed from A-type to a mixture of B and V-type X-ray diffraction patterns. The relative crystallinity was higher in the temperature-cycled samples than that of isotherm. Attenuated total reflectance Fourier transform infrared spectroscopy suggested that the peripheral regions of isothermal storage starch were better organized than temperature-cycles. Temperature cycling induced higher onset temperature for melting of crystals than isothermal storage under a differential scanning calorimeter. The cycled temperature storage induced a greater amount of SDS than the isothermal storage.
Agid:
5408187