Effects of acid hydrolysis and defatting on crystallinity and pasting properties of freeze-thawed high amylose corn starch

Hyun Jung Chung, Hyo Young Jeong, Seung Taik Lim

    Research output: Contribution to journalArticlepeer-review

    93 Citations (Scopus)

    Abstract

    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.

    Original languageEnglish
    Pages (from-to)449-455
    Number of pages7
    JournalCarbohydrate Polymers
    Volume54
    Issue number4
    DOIs
    Publication statusPublished - 2003 Dec 1

    Bibliographical note

    Copyright:
    Copyright 2008 Elsevier B.V., All rights reserved.

    Keywords

    • Acid hydrolysis
    • Freeze-thawing
    • High amylose corn starch
    • Resistant starch

    ASJC Scopus subject areas

    • Organic Chemistry
    • Polymers and Plastics
    • Materials Chemistry

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