Journal of South China University of Technology (Natural Science Edition) ›› 2015, Vol. 43 ›› Issue (2): 27-32,65.doi: 10.3969/j.issn.1000-565X.2015.02.005

• Food Science & Technology • Previous Articles     Next Articles

Effects of Heat-Moisture Treatment on Physicochemical Properties and Digestibility of Maize Starch

Fu Xiong1 Zhang Ming1 Zhu Si-ming1,2 Huang Qiang1   

  1. 1． School of Light Industry and Food Sciences，South China University of Technology，Guangzhou 510640，Guangdong，China;2． Department of Biological and Geographical Sciences，Kashi Normal University，Kashi 844006，Xinjiang，China
  • Received:2014-04-18 Revised:2014-08-04 Online:2015-02-25 Published:2014-12-31
  • Contact: 黄强(1976-)，男，博士，副教授，主要从事碳水化合物科学与工程研究． E-mail: fechoh@scut.edu.cn
  • About author:扶雄(1971-)，男，博士，教授，主要从事功能碳水化合物研究． E-mail: lfxfu@ scut． edu． cn
  • Supported by:

    Supported by the National Natural Science Foundation of China(31101378)

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Abstract: Heat-moisture treatment (HMT) was performed for normal maize starch with different moisture contents，and the effects of HMT on the morphology，viscosity，thermodynamic properties，crystallinity and digestibility of the starch were investigated． The results show that (1) the integrity of starch granules with HMT keeps well but frag-ment appears on the granules surface; (2) the polarization cross still exists in the treated starch but it partially dis-appears at high moisture content; (3) after the HMT，the gelatinization temperature of starch increases，the peak viscosity，the terminal viscosity，the breakdown value and the gelatinization enthalpy decrease，while the crystallin-ity first increases and then decreases with the increase of moisture content; (4) A + V crystal pattern appears in the starch treated at high moisture content，which indicates the formation of starch-lipid complex; and (5) the contents of resistant starch and slow digestible starch in the starch with HMT both increase with the increase of the moisture content．

Key words: heat-moisture treatment, normal maize starch, thermodynamic property, in vitro digestibility