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Recrystallization of starches by hydrothermal treatment: digestibility, structural, and physicochemical properties

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Abstract

Gelatinized starches were recrystallized under hydrothermal treatment and their properties were characterized by X-ray diffractometry, solid-state 13C cross-polarization and magic-angle spinning nuclear magnetic resonance, differential scanning calorimetry, gel-permeation chromatography, high-performance anion-exchange chromatography using pulsed amperomeric detection, high-performance size-exclusion chromatography with attached multiangle laser light scattering and refractive index detectors, and digestibility analysis. Amylopectin molecules of hylon (V, VII) and water yam starch contained long side-chains with high proportion of fb1 and fb2. Under hydrothermal treatment, the double helix proportion and relative crystallinity significantly increased and reached maxima of water yam (48.7 and 28.2 %, respectively). Except water yam starch, X-ray diffraction pattern of all starches exhibited the evidence of type 2 amylose-lipid complex. Besides, under DSC measurement, potato and hylon starches showed the endotherm of amylose-amylose interaction. The hydrothermal treatment caused the recrystallization resulting in the decrease of RDS, especially in case of hylon and water yam starch. HTT water yam contained highest SDS (48.3 %) and HTT hylon VII contained highest RS (44.5 %). The relationship between structure and digestibility was observed, in which, high amylose content and specific structures of amylopectin molecule were necessary for the production of RS and/or SDS of hydrothermally treated starches.

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Acknowledgments

This work was supported by Ho Chi Minh City University of Technical Education.

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  1. Department of Food Technolgy, Faculty of Chemical and Food Technology, Ho Chi Minh City University of Technical Education, 01 Vo Van Ngan, Ho Chi Minh City, Thu Duc District, Vietnam

    Khanh Son Trinh

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Trinh, K.S. Recrystallization of starches by hydrothermal treatment: digestibility, structural, and physicochemical properties. J Food Sci Technol 52, 7640–7654 (2015). https://doi.org/10.1007/s13197-015-1945-6

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  • DOI: https://doi.org/10.1007/s13197-015-1945-6

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