Crystallinity and pasting properties of freeze-thawed high amylose maize starch

Hyo Young Jeong, Seung Taik Lim

Research output: Contribution to journalArticle

27 Citations (Scopus)

Abstract

Native and defatted high amylose (about 70%) maize starch gels were freeze-dried or repeatedly freeze-thawed, and the effects of the treatments on the crystallinity, pasting viscosity, and resistance to digestive enzymes of the dried starch were examined. Both native and defatted starches showed a B-type crystal structure in the X-ray diffractogram, but the crystallinity was decreased by repeating the freeze-thawing cycle. In the DSC thermogram, the freeze-thawed starches exhibited two endothermic transitions in the temperature ranges of 90-110°C and 130-160°C, representing amyloselipid complexes and amylose-amylose double helix crystals, respectively. By defatting, the melting enthalpy for the amylose double helices was increased, indicating that the residual lipids inhibited the amylose crystal formation. Ice crystals in the starch gel matrix became smaller and the ice cell membrane became thinner as freeze-thawing was repeated. The freeze-dried or freeze-thawed starch powders swelled to a paste by heating in water as did typical granular starch, but the setback by cooling was significantly high due to the rapid retrogradation of leached amylose. By the treatments, the resistance of the starch to digestive enzymes was also raised. The defatted starches displayed greater paste viscosity and resistance to digestive enzymes than the native starches. But the overall viscosity was decreased as the number of freeze-thawing cycles increased.

Original languageEnglish
Pages (from-to)511-517
Number of pages7
JournalStarch/Staerke
Volume55
Issue number11
DOIs
Publication statusPublished - 2003 Nov 1

Fingerprint

Amylose
pasting properties
corn starch
amylose
Starch
Zea mays
starch
digestive enzymes
Thawing
thawing
crystals
viscosity
Viscosity
starch gels
Ice
Ointments
ice
Crystals
defatting
Enzymes

Keywords

  • Crystallinity
  • Freeze-thawing
  • High amylose maize starch
  • Pasting property
  • Resistant starch

ASJC Scopus subject areas

  • Food Science

Cite this

Crystallinity and pasting properties of freeze-thawed high amylose maize starch. / Jeong, Hyo Young; Lim, Seung Taik.

In: Starch/Staerke, Vol. 55, No. 11, 01.11.2003, p. 511-517.

Research output: Contribution to journalArticle

@article{cd0ad04553864c04b4707602a76390dd,
title = "Crystallinity and pasting properties of freeze-thawed high amylose maize starch",
abstract = "Native and defatted high amylose (about 70{\%}) maize starch gels were freeze-dried or repeatedly freeze-thawed, and the effects of the treatments on the crystallinity, pasting viscosity, and resistance to digestive enzymes of the dried starch were examined. Both native and defatted starches showed a B-type crystal structure in the X-ray diffractogram, but the crystallinity was decreased by repeating the freeze-thawing cycle. In the DSC thermogram, the freeze-thawed starches exhibited two endothermic transitions in the temperature ranges of 90-110°C and 130-160°C, representing amyloselipid complexes and amylose-amylose double helix crystals, respectively. By defatting, the melting enthalpy for the amylose double helices was increased, indicating that the residual lipids inhibited the amylose crystal formation. Ice crystals in the starch gel matrix became smaller and the ice cell membrane became thinner as freeze-thawing was repeated. The freeze-dried or freeze-thawed starch powders swelled to a paste by heating in water as did typical granular starch, but the setback by cooling was significantly high due to the rapid retrogradation of leached amylose. By the treatments, the resistance of the starch to digestive enzymes was also raised. The defatted starches displayed greater paste viscosity and resistance to digestive enzymes than the native starches. But the overall viscosity was decreased as the number of freeze-thawing cycles increased.",
keywords = "Crystallinity, Freeze-thawing, High amylose maize starch, Pasting property, Resistant starch",
author = "Jeong, {Hyo Young} and Lim, {Seung Taik}",
year = "2003",
month = "11",
day = "1",
doi = "10.1002/star.200300175",
language = "English",
volume = "55",
pages = "511--517",
journal = "Starch/Staerke",
issn = "0038-9056",
publisher = "Wiley-VCH Verlag",
number = "11",

}

TY - JOUR

T1 - Crystallinity and pasting properties of freeze-thawed high amylose maize starch

AU - Jeong, Hyo Young

AU - Lim, Seung Taik

PY - 2003/11/1

Y1 - 2003/11/1

N2 - Native and defatted high amylose (about 70%) maize starch gels were freeze-dried or repeatedly freeze-thawed, and the effects of the treatments on the crystallinity, pasting viscosity, and resistance to digestive enzymes of the dried starch were examined. Both native and defatted starches showed a B-type crystal structure in the X-ray diffractogram, but the crystallinity was decreased by repeating the freeze-thawing cycle. In the DSC thermogram, the freeze-thawed starches exhibited two endothermic transitions in the temperature ranges of 90-110°C and 130-160°C, representing amyloselipid complexes and amylose-amylose double helix crystals, respectively. By defatting, the melting enthalpy for the amylose double helices was increased, indicating that the residual lipids inhibited the amylose crystal formation. Ice crystals in the starch gel matrix became smaller and the ice cell membrane became thinner as freeze-thawing was repeated. The freeze-dried or freeze-thawed starch powders swelled to a paste by heating in water as did typical granular starch, but the setback by cooling was significantly high due to the rapid retrogradation of leached amylose. By the treatments, the resistance of the starch to digestive enzymes was also raised. The defatted starches displayed greater paste viscosity and resistance to digestive enzymes than the native starches. But the overall viscosity was decreased as the number of freeze-thawing cycles increased.

AB - Native and defatted high amylose (about 70%) maize starch gels were freeze-dried or repeatedly freeze-thawed, and the effects of the treatments on the crystallinity, pasting viscosity, and resistance to digestive enzymes of the dried starch were examined. Both native and defatted starches showed a B-type crystal structure in the X-ray diffractogram, but the crystallinity was decreased by repeating the freeze-thawing cycle. In the DSC thermogram, the freeze-thawed starches exhibited two endothermic transitions in the temperature ranges of 90-110°C and 130-160°C, representing amyloselipid complexes and amylose-amylose double helix crystals, respectively. By defatting, the melting enthalpy for the amylose double helices was increased, indicating that the residual lipids inhibited the amylose crystal formation. Ice crystals in the starch gel matrix became smaller and the ice cell membrane became thinner as freeze-thawing was repeated. The freeze-dried or freeze-thawed starch powders swelled to a paste by heating in water as did typical granular starch, but the setback by cooling was significantly high due to the rapid retrogradation of leached amylose. By the treatments, the resistance of the starch to digestive enzymes was also raised. The defatted starches displayed greater paste viscosity and resistance to digestive enzymes than the native starches. But the overall viscosity was decreased as the number of freeze-thawing cycles increased.

KW - Crystallinity

KW - Freeze-thawing

KW - High amylose maize starch

KW - Pasting property

KW - Resistant starch

UR - http://www.scopus.com/inward/record.url?scp=15744399633&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=15744399633&partnerID=8YFLogxK

U2 - 10.1002/star.200300175

DO - 10.1002/star.200300175

M3 - Article

AN - SCOPUS:15744399633

VL - 55

SP - 511

EP - 517

JO - Starch/Staerke

JF - Starch/Staerke

SN - 0038-9056

IS - 11

ER -