Effect of cross-linking on the physicochemical and physiological properties of corn starch
- Authors
- Koo, Seung Hyun; Lee, Kwang Yeon; Lee, Hyeon Gyu
- Issue Date
- Aug-2010
- Publisher
- ELSEVIER SCI LTD
- Keywords
- Cross-linked corn starch; Resistant starch; Physicochemical; Physiological
- Citation
- FOOD HYDROCOLLOIDS, v.24, no.6-7, pp.619 - 625
- Indexed
- SCIE
SCOPUS
- Journal Title
- FOOD HYDROCOLLOIDS
- Volume
- 24
- Number
- 6-7
- Start Page
- 619
- End Page
- 625
- URI
- https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/174370
- DOI
- 10.1016/j.foodhyd.2010.02.009
- ISSN
- 0268-005X
- Abstract
- Corn starch was chemically modified by cross-linking with STMP/STPP (99:1. w/w) and the physicochemical and physiological properties (in vitro and in vivo) of the cross-linked corn starch were investigated as a function of the degree of cross-linking. Cross-linking decreased the solubility, swelling factor, and paste clarity of corn starch. While the swelling factor was highly correlated with the degree of cross-linking (R(2) = 0.878), the X-ray diffraction patterns did not show any significant alteration in the crystallinity of corn starch. It was shown by SEM measurement that a black zone was observed on the surface of crossed-linked starch granules, which did not occur with native starch. When mice were fed the diets containing the corn starch with low (CLCS-5) and high (CLCS-12) degree of cross-linking (51.3 and 99.1%, respectively), significant effects on the final body weight, weight gain as well as perirenal weight of the mice (p < 0.05) were observed. Also, significant decreases in total lipid, triglyceride, and total cholesterol concentrations in serum were detected in CLCS-5 and CLCS-12 groups (p < 0.05). While total lipid level in the liver decreased with increasing degree of cross-linking, the triglyceride level was not affected by the supplementation with both of CLCS-5 and CLCS-12 corn starch samples.
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