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Structural changes of waxy and normal maize starches modified by heat moisture treatment and their relationship with starch digestibility

Chen, Yongzhi, Yang, Qingyu, Xu, Xiaojuan, Qi, Liang, Dong, Zhihong, Luo, Zhigang, Lu, Xuanxuan, Peng, Xichun
Carbohydrate polymers 2017 v.177 pp. 232-240
corn starch, enthalpy, gelatinization, gelatinization temperature, glycosidic linkages, heat, in vitro digestibility, nuclear magnetic resonance spectroscopy, resistant starch, starch granules
In the present study, the variations in structure of waxy and normal maize starches modified by heat-moisture treatment (HMT) for different treating time (3h and 9h) were investigated. HMT caused the destruction of starch granules. The 1H NMR confirmed that glycosidic bonds were broken during HMT. The 13C NMR result suggested that HMT caused the transformation of starch granules from double and single helical components into amorphous components. Heat-moisture treated starches exhibited higher gelatinization temperature (To, Tp and Tc), narrower gelatinization temperature range (Tc-To) and lower gelatinization enthalpy (ΔH). HMT caused the rearrangement of starch molecules, degeneration of double helices and formation of new single helix. In addition, in vitro digestibility assessment indicated that the contents of rapidly digestible starch (RDS) and slowly digestible starch (SDS) were improved and resistant starch (RS) was reduced after HMT, which was related to the decrease of single and double helical components.