TY - JOUR
T1 - Effects of acid hydrolysis and defatting on crystallinity and pasting properties of freeze-thawed high amylose corn starch
AU - Chung, Hyun Jung
AU - Jeong, Hyo Young
AU - Lim, Seung Taik
N1 - Copyright:
Copyright 2008 Elsevier B.V., All rights reserved.
PY - 2003/12/1
Y1 - 2003/12/1
N2 - Paste of defatted and/or mildly acid-hydrolyzed high amylose corn starch was freeze-thawed, and then the starch was isolated by vacuum drying for the analysis in crystallization and pasting properties. X-ray diffraction pattern and differential scanning calorimetric analysis showed that the crystallinity of the freeze-thawed starch was increased as the degree of hydrolysis increased. The diffraction pattern revealed B- and V-crystals with patterns with diffraction peaks at 17, 20, and 23-25° (2θ), which were developed by amylose recrystallization during the freeze-thawing. The crystal melting enthalpies, for dual endothermic transitions above 100 °C, which resulted from the melting of amylose-lipids complex and amylose double helices were raised by the treatment. The isolated and dried starch formed a paste by aqueous heating under the ambient pressure, and its paste viscogram exhibited substantially higher resistance to shear-thinning, and rapid setback upon cooling. Acid hydrolysis, however, reduced overall paste viscosity, possibly due to the increased crystallinity. Enzyme-resistant starch content in the acid hydrolyzed starch was increased by the freeze-thawing, but not by acid hydrolysis. It was slightly increased by defatting.
AB - Paste of defatted and/or mildly acid-hydrolyzed high amylose corn starch was freeze-thawed, and then the starch was isolated by vacuum drying for the analysis in crystallization and pasting properties. X-ray diffraction pattern and differential scanning calorimetric analysis showed that the crystallinity of the freeze-thawed starch was increased as the degree of hydrolysis increased. The diffraction pattern revealed B- and V-crystals with patterns with diffraction peaks at 17, 20, and 23-25° (2θ), which were developed by amylose recrystallization during the freeze-thawing. The crystal melting enthalpies, for dual endothermic transitions above 100 °C, which resulted from the melting of amylose-lipids complex and amylose double helices were raised by the treatment. The isolated and dried starch formed a paste by aqueous heating under the ambient pressure, and its paste viscogram exhibited substantially higher resistance to shear-thinning, and rapid setback upon cooling. Acid hydrolysis, however, reduced overall paste viscosity, possibly due to the increased crystallinity. Enzyme-resistant starch content in the acid hydrolyzed starch was increased by the freeze-thawing, but not by acid hydrolysis. It was slightly increased by defatting.
KW - Acid hydrolysis
KW - Freeze-thawing
KW - High amylose corn starch
KW - Resistant starch
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U2 - 10.1016/j.carbpol.2003.05.001
DO - 10.1016/j.carbpol.2003.05.001
M3 - Article
AN - SCOPUS:0242334616
SN - 0144-8617
VL - 54
SP - 449
EP - 455
JO - Carbohydrate Polymers
JF - Carbohydrate Polymers
IS - 4
ER -