Effect of dual modification of HMT and crosslinking on physicochemical properties and digestibility of waxy maize starch

Eun Young Park, Jin Gyeong Ma, Jiyeon Kim, Dong Hun Lee, Sun Young Kim, Dong Joo Kwon, Jong Yea Kim

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52 Citations (Scopus)


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 ΔH 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.

Original languageEnglish
Pages (from-to)33-40
Number of pages8
JournalFood Hydrocolloids
Publication statusPublished - 2018 Feb
Externally publishedYes

Bibliographical note

Funding Information:
This research ( R0003862 ) was financially supported by the Ministry of Trade, Industry and Energy and Korea Institute for Advancement of Technology through the Research and Development for Regional Industry.

Publisher Copyright:
© 2017 Elsevier Ltd


  • Crosslinking
  • Dual modification
  • HMT
  • Physicochemical properties
  • Waxy maize starch

ASJC Scopus subject areas

  • Food Science
  • General Chemistry
  • General Chemical Engineering


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