Abstract
Waxy maize starch was subjected to crosslinking, HMT, crosslinking-HMT and HMT-crosslinking, and physicochemical properties and digestibility were examined. Crosslinked-HMT and HMT-crosslinked starch exhibited lower and higher phosphorus contents than crosslinked starch at the same concentrations of STMP/STPP (99:1, w/w), respectively. A low swelling power, a low paste clarity, a high melting temperature and a low ΔH were observed in crosslinked-HMT starch and HMT-crosslinked starch like crosslinked and/or HMT starch. Crosslinking-HMT and HMT-crosslinking mitigated the reduced XRD peak intensity observed for HMT. Crosslinked-HMT starch effectively produced RS, showing 28.7–41.5% RS in raw starch and 23.3–25.0% in gelatinized starch. The RS proportion of crosslinking-HMT was similar to that of crosslinking in raw starch, but HMT and crosslinking-HMT showed similar RS proportions in gelatinized starch. Crosslinking-HMT advantageously produced RS from both crosslinking and HMT; however, this was not observed in HMT-crosslinking.
| Original language | English |
|---|---|
| Pages (from-to) | 33-40 |
| Number of pages | 8 |
| Journal | Food Hydrocolloids |
| Volume | 75 |
| DOIs | |
| Publication status | Published - 2018 Feb |
| Externally published | Yes |
Keywords
- Crosslinking
- Dual modification
- HMT
- Physicochemical properties
- Waxy maize starch
ASJC Scopus subject areas
- Food Science
- Chemistry(all)
- Chemical Engineering(all)