Journal of South China University of Technology (Natural Science Edition) ›› 2011, Vol. 39 ›› Issue (9): 1-6.doi: 10.3969/j.issn.1000-565X.2011.09.001

• Food Science & Technology •     Next Articles

Effects of Heat-Moisture Treatment on Properties of Corn Starches with Different Amylose Contents

Gao Qun-yu  Wu Jun-chao  Li Su-ling   

  1. School of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,Guangdong,China
  • Received:2011-03-12 Revised:2011-04-15 Online:2011-09-25 Published:2011-08-02
  • Contact: 高群玉(1965-) ，女，博士，教授，主要从事淀粉改性及应用研究 E-mail:qygao@ scut.edu.cn
  • About author:高群玉(1965-) ，女，博士，教授，主要从事淀粉改性及应用研究
  • Supported by:

    国家高技术研究发展专项经费资助项目( 2007AA10Z309) ; 广东省教育部产学研结合项目( 2009B090300274)

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Abstract:

Normal and high-amylose ( Hylon V and Hylon VII) corn starches before and after heat-moisture treatment were investigated in terms of resistant starch ( RS) content,amylose content,thermal properties,swelling power and digestibility. The results show that the RS and amylose contents of the three kinds of starches all increase after the heat-moisture treatment,and that,the heat-moisture treatment improves the gelatinization temperatures
and gelatinization enthalpies of the starches,which make it difficult for the starches to gelatinize. Moreover,it is found that,after the heat-moisture treatment,both the polarization cross remains with some pits on the surfaces of some starch granules,and the intensity of polarized light in the center of the polarization cross weakens,which becomes more obvious with the increase of the amylose content. It is also found that the heat-moisture treatment results in the decreases of the swelling powers and digestibility of all the three kinds of starches.

Key words: corn starch, heat-moisture treatment, resistant starch, amylose content, swelling power, digestibility