The effect of high moisture heat-acid treatment on the structure and digestion property of normal maize starch

•Citric acid-heat treatment (CAH) can effectively increase the RS content in normal maize starch.•Amylopectin is more preferable to be hydrolyzed than amylose during CAH.•CAH would generate highly compacted chain structure.•CAH would change the crystalline pattern and decrease the crystalline region...

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Bibliographic Details
Published in:	Food chemistry 2014-09, Vol.159, p.222-229
Main Authors:	Liu, Huan, Liang, Rong, Antoniou, John, Liu, Fei, Shoemaker, Charles F., Li, Yue, Zhong, Fang
Format:	Article
Language:	eng
Subjects:	Acid hydrolysis Biological and medical sciences Citric Acid - pharmacology Digestion Food toxicology Heat treatment Hot Temperature Humidity Medical sciences Normal maize starch Resistant starch Spectroscopy, Fourier Transform Infrared Starch - chemistry Starch - metabolism Structural properties Toxicology X-Ray Diffraction Zea mays - chemistry
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Summary:	•Citric acid-heat treatment (CAH) can effectively increase the RS content in normal maize starch.•Amylopectin is more preferable to be hydrolyzed than amylose during CAH.•CAH would generate highly compacted chain structure.•CAH would change the crystalline pattern and decrease the crystalline region. The objective of this study was to analyze the influence of thermal-acid treatment on the formation of resistant starch (RS). The maximum RS content in citric acid-heat treated starches (CAHT) reached 36.55%, which was 7 times higher of that in native starch. According to HPSEC–MALLS–RI analysis, amylopectin was more susceptible to hydrolysis than amylose during citric acid-heat treatment (CAH). X-ray measurement revealed that even though the starch crystalline pattern was changed from A-type to a more resistant B-type after CAH, the fraction of crystalline region decreased from 21.16% to 8.37%. The hydroxyls on the starch chains were substituted by the citric acid anhydrides during CAH according to FT-IR analysis, which led to the formation of ester bond cross-linking structures in starch granules, and it could be the main contribution to the increase of RS content in CAHT samples.
ISSN:	0308-8146 1873-7072