A comparative study of annealing of waxy, normal and high-amylose maize starches: the role of amylose molecules

Food Chemistry
Shujun WangShuo Wang

Abstract

The effect of annealing on starch structure and functionality of three maize starches (waxy, normal and high-amylose) was investigated, with the aim of understanding the role of amylose molecules during starch annealing. Amylose content, granular morphology and crystallinity of maize starches were little affected by annealing treatment. Annealing treatment did not alter the swelling power of waxy maize starch, but reduced the swelling power of normal and high-amylose maize starches. The thermal transition temperatures were increased, and the temperature range was decreased, but the enthalpy change was not affected greatly. The pasting viscosities of normal and waxy maize starches were decreased significantly, with the pasting temperature being little affected. The in vitro digestibility of three maize starches was not affected significantly by annealing treatment. Our results demonstrated that amylose molecules play an important role in the structural reorganization of starch granules during annealing treatment.

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Citations

Jan 19, 2016·International Journal of Biological Macromolecules·Lanlan HuHuanxin Zhang
Nov 4, 2017·Plant Foods for Human Nutrition·Habtu Shumoy, Katleen Raes
May 8, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Qinghua YangBaili Feng
Nov 4, 2015·Critical Reviews in Food Science and Nutrition· Zia-Ud-DinPeng Fei
Jul 7, 2020·Journal of Food Science and Technology·Cherakkathodi SudheeshVallayil Appukuttan Sajeevkumar
Feb 2, 2018·Food Science & Nutrition·T Adeniyi AfolabiFatai O Oladoyinbo
Feb 27, 2021·International Journal of Biological Macromolecules·Zhen WangQingdan Bao
Dec 21, 2019·International Journal of Biological Macromolecules·Israel Sifuentes-NievesGuadalupe Mendez-Montealvo
Jun 19, 2021·International Journal of Biological Macromolecules·Letong SunHarold Corke

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