Short-time microwave treatment affects the multi-scale structure and digestive properties of high-amylose maize starch
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Short-time microwave treatment affects the multi-scale structure and digestive properties of high-amylose maize starch. / Zhong, Yuyue; Liang, Wenxin; Pu, Hanqi; Blennow, Andreas; Liu, Xingxun; Guo, Dongwei.
I: International Journal of Biological Macromolecules, Bind 137, 15.09.2019, s. 870-877.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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TY - JOUR
T1 - Short-time microwave treatment affects the multi-scale structure and digestive properties of high-amylose maize starch
AU - Zhong, Yuyue
AU - Liang, Wenxin
AU - Pu, Hanqi
AU - Blennow, Andreas
AU - Liu, Xingxun
AU - Guo, Dongwei
PY - 2019/9/15
Y1 - 2019/9/15
N2 - Microwave processing is a suitable technology for starch-based food processing. This work investigated the changes of structures and properties of high-amylose maize starch (HAMS) during short-time microwave irradiation (1–4 min). After 1 min of treatment, short amylopectin chains (DP 6–36) and intermediate amylose chains (DP 150–2000) of HAMS were partially broken down. Compared with native HAMS, treated HAMS (1 min) had the higher relative crystallinity, the intensity of the 9 nm lamellar peak, and fluorescence intensity under CLSM. Moreover, 1-min microwaving caused the lower viscosity and higher resistant starch content of HAMS. In the 2–4 min of treatment, the crystallinity, intensity of the lamellar peak and fluorescence intensity of HAMS granules decreased significantly, but no breakdown of starch molecule chains was observed, suggesting the realignment of the crystalline region during the process. Correspondingly, the viscosity increased and resistant starch content decreased. Our study provides a deeper understanding of the mechanistic effects of short-time microwave irradiation on high-amylose starch, which is of value for the processing of HAMS to produce novel functionality and nutritional values.
AB - Microwave processing is a suitable technology for starch-based food processing. This work investigated the changes of structures and properties of high-amylose maize starch (HAMS) during short-time microwave irradiation (1–4 min). After 1 min of treatment, short amylopectin chains (DP 6–36) and intermediate amylose chains (DP 150–2000) of HAMS were partially broken down. Compared with native HAMS, treated HAMS (1 min) had the higher relative crystallinity, the intensity of the 9 nm lamellar peak, and fluorescence intensity under CLSM. Moreover, 1-min microwaving caused the lower viscosity and higher resistant starch content of HAMS. In the 2–4 min of treatment, the crystallinity, intensity of the lamellar peak and fluorescence intensity of HAMS granules decreased significantly, but no breakdown of starch molecule chains was observed, suggesting the realignment of the crystalline region during the process. Correspondingly, the viscosity increased and resistant starch content decreased. Our study provides a deeper understanding of the mechanistic effects of short-time microwave irradiation on high-amylose starch, which is of value for the processing of HAMS to produce novel functionality and nutritional values.
KW - Digestion properties
KW - High-amylose maize starch
KW - Multi-scale structure
KW - Short-time microwave treatment
UR - http://www.scopus.com/inward/record.url?scp=85068572417&partnerID=8YFLogxK
U2 - 10.1016/j.ijbiomac.2019.07.025
DO - 10.1016/j.ijbiomac.2019.07.025
M3 - Journal article
C2 - 31279879
AN - SCOPUS:85068572417
VL - 137
SP - 870
EP - 877
JO - International Journal of Biological Macromolecules
JF - International Journal of Biological Macromolecules
SN - 0141-8130
ER -
ID: 224703787