Pasting viscosity and in vitro digestibility of retrograded waxy and normal corn starch powders

Xing Zhou, Seung Taik Lim

    Research output: Contribution to journalArticlepeer-review

    75 Citations (Scopus)

    Abstract

    Pasting viscosity and in vitro digestibility of oven-dried powders of waxy and normal corn starch gels (40% solids) retrograded under an isothermal (4 °C) or temperature cycled (4/30 °C) storage were investigated. Temperature cycling induced higher onset temperature for melting of amylopectin crystals than isothermal storage under a differential scanning calorimeter whereas little difference in crystalline type was observed under X-ray diffraction analysis. Temperature cycling caused higher pasting temperature and viscosity for the retrograded starches than isothermal storage. The retrograded waxy corn starch powders exhibited pasting behaviors similar to that of native waxy corn starch. However, the retrograded normal corn starch powders showed very much different pasting patterns with lower pasting viscosity but higher pasting temperature than native starch counterpart. The retrogradation increased slowly digestible starch content without changing resistant starch content, more effectively by the temperature cycling than the isothermal storage.

    Original languageEnglish
    Pages (from-to)235-239
    Number of pages5
    JournalCarbohydrate Polymers
    Volume87
    Issue number1
    DOIs
    Publication statusPublished - 2012 Jan 4

    Bibliographical note

    Copyright:
    Copyright 2011 Elsevier B.V., All rights reserved.

    Keywords

    • Corn starch
    • Digestibility
    • Pasting viscosity
    • Retrogradation
    • Starch powders

    ASJC Scopus subject areas

    • Organic Chemistry
    • Polymers and Plastics
    • Materials Chemistry

    Fingerprint

    Dive into the research topics of 'Pasting viscosity and in vitro digestibility of retrograded waxy and normal corn starch powders'. Together they form a unique fingerprint.

    Cite this