Abstract:

In this paper,the pasting and thermodynamic properties of four kinds of corn starch with different amylose contents were investigated by using a Brabender viscometer and a differential scanning calorimeter. Then,after being gelatinized only or with an additional storage at 4℃ for 24h,the starch was tested to reveal the effects of different treatment modes on the digestibility. Moreover,the correlation between the amylose content and the digestibility was analyzed. The results show that the amylose content greatly influences the peak viscosity,setback viscosity,DSC gelatinization temperature of the starch,that both the digestion products and the digestion rate of the starch with different treatments in the in-vitro digestion model decrease with the increase of amylose content,and that,as compared with the gelatinized starch,the retrogradated starch stored at 4℃ for 24 h is of less digestion products and lower digestion rate,with the decrement being related to the amylose content.

Key words: corn starch, digestibility, amylose content, gelatinization, retrogradation, lipid complex