International Journal of

ADVANCED AND APPLIED SCIENCES

EISSN: 2313-3724, Print ISSN: 2313-626X

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 Volume 9, Issue 3 (March 2022), Pages: 82-89

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 Original Research Paper

 Title: Changes in structural, physicochemical properties and digestibility of partial hydrolyzed and annealed maize starch

 Author(s): Khanh Son Trinh *, Hai Luu Le

 Affiliation(s):

 Faculty of Chemical and Food Technology, HCMC University of Technology and Education, Ho Chi Minh City, Vietnam

  Full Text - PDF          XML

 * Corresponding Author. 

  Corresponding author's ORCID profile: https://orcid.org/0000-0002-6365-2693

 Digital Object Identifier: 

 https://doi.org/10.21833/ijaas.2022.03.010

 Abstract:

The objective of this study is to create modified starch with high RS content (especially heat resistant RS) through the combination of two techniques of restricted hydrolysis and annealing. Native maize starch was partially hydrolyzed in HCl solution at room temperature for 4, 14, 23, and 30h. Then, native starch (NC) and partially hydrolyzed starch (PAH) were annealed (ANN) at 50°C for 24h. The structural, physicochemical, and in vitro digestibility properties were measured. The apparent amylose content (AAC) was slightly increased at low hydrolysis level (HL) whilst decreased sharply at high HL. AAC was almost unchanged after annealing. Intrinsic viscosity, molecular weight and degree of polymerization decreased after PAH treatment whilst increased after ANN. The α-helix/amorphous ratio (AH/AMS) did not change much after PAH although it slightly increased after ANN. Relative crystallinity (DRC) increased slightly at low DH and decreased sharply at too high HL. Furthermore, ANN treatment increased DRC. The crystal pattern (A-type) did not change after PAH and ANN treatment. The gelatinization temperature of starch decreased after double modification. In terms of in vitro digestibility, the content of rapidly digested starch (RDS) increased but resistant starch (RS) significantly decreased after gelatinization pre-treatment. The content of resistant starch (RS) and boiling-stable resistant starch (bRS) increased sharply after PAH and ANN treatment. In particular, the highest bRS reached 24.2% under double treatment. While, the maximum bRS of PAH, ANN, and NC starches were 15.2%, 8.9%, and 4.2%, respectively. Actually, native starch contains poor properties and functions and is not suitable for industrial applications. In fact, the production of chemically modified starch with special technological features or high RS concentration is very interesting. In this study, the combination of the two processing techniques (PAH and ANN) significantly increased RS, especially bRS, which is capable of controlling blood glucose, body weight, and other benefits to human health. 

 © 2022 The Authors. Published by IASE.

 This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

 Keywords: Acid hydrolyze, Annealing, Digestibility, Maize starch, Resistant starch

 Article History: Received 10 October 2021, Received in revised form 3 January 2022, Accepted 4 January 2022

 Acknowledgment 

We are very grateful to the Ho Chi Minh City University of Technology and Education for providing us with facilities during study.

 Compliance with ethical standards

 Conflict of interest: The author(s) declared no potential conflicts of interest with respect to the research, authorship, and/or publication of this article.

 Citation:

 Trinh KS and Le HL (2022). Changes in structural, physicochemical properties and digestibility of partial hydrolyzed and annealed maize starch. International Journal of Advanced and Applied Sciences, 9(3): 82-89

 Permanent Link to this page

 Figures

 Fig. 1 Fig. 2 Fig. 3 Fig. 4 

 Tables

 Table 1 Table 2  

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