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Effect of dual modification of HMT and crosslinking on physicochemical properties and digestibility of waxy maize starch
- Authors
- Park, Eun Young; Ma, Jin-Gyeong; Kim, Jiyeon; Lee, Dong Hun; Kim, Sun Young; Kwon, Dong-Joo; Kim, Jong-Yea
- Issue Date
- Feb-2018
- Publisher
- ELSEVIER SCI LTD
- Keywords
- Waxy maize starch; Crosslinking; HMT; Dual modification; Physicochemical properties
- Citation
- FOOD HYDROCOLLOIDS, v.75, pp 33 - 40
- Pages
- 8
- Journal Title
- FOOD HYDROCOLLOIDS
- Volume
- 75
- Start Page
- 33
- End Page
- 40
- ISSN
- 0268-005X
1873-7137
- Abstract
- Waxy maize starch was subjected to crosslinking, HMT, crosslinking-HMT and HMT-crosslinking, and physicochemical properties and digestibility were examined. Crosslinked-HMT and HMT-crosslinked starch exhibited lower and higher phosphorus contents than crosslinked starch at the same concentrations of STMP/STPP (99: 1, w/w), respectively. A low swelling power, a low paste clarity, a high melting temperature and a low DH were observed in crosslinked-HMT starch and HMT-crosslinked starch like crosslinked and/or HMT starch. Crosslinking-HMT and HMT-crosslinking mitigated the reduced XRD peak intensity observed for HMT. Crosslinked-HMT starch effectively produced RS, showing 28.7-41.5% RS in raw starch and 23.3-25.0% in gelatinized starch. The RS proportion of crosslinking-HMT was similar to that of crosslinking in raw starch, but HMT and crosslinking-HMT showed similar RS proportions in gelatinized starch. Crosslinking-HMT advantageously produced RS from both crosslinking and HMT; however, this was not observed in HMT-crosslinking. (C) 2017 Elsevier Ltd. All rights reserved.
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