Impact of esterification with malic acid on the structural characteristics and in vitro digestibilities of different starches

Jong Hee Na, Gyeong A. Jeong, Hyun Jin Park, Chang Joo Lee

Research output: Contribution to journalArticlepeer-review

Abstract

This research focused on the structural characteristics of resistant starches (RSs) that were obtained from corn, potato, and sweet potato and esterified by L-malic acid. Further, the unique effect of the degree of substitution (DS) on the crystalline properties was studied. Different starches were allowed to react with 2 M malic acid (pH 1.5) for 12 h at 130 °C. The shapes of the granules and the Maltese-cross shapes of samples were maintained and visible under an optical microscope. The FT-IR spectrum displayed evident carbonyl peaks at 1740 cm−1, and the onset temperature (To) and gelatinization enthalpy (∆H) gradually decreased as DS increased. The malic acid-treated starches exhibited an increased RS content compared to those of the control. The RS contents of potato, sweet potato, and corn, which were 65.5%, 70.0%, and 89.8% in the uncooked MT-samples, decreased to 57.3%, 63.8%, and 86.7% in the cooked MT-samples, respectively, and exhibited high heat stability; corn starch yielded the highest RS among them. The thermal and malic acid treatments resulted in the partial hydrolysis and rearrangement of the helix structure of crystalline area, which was affected by esterification. The result revealed that the RS content increased as that of DS escalated.

Original languageEnglish
Pages (from-to)540-548
Number of pages9
JournalInternational Journal of Biological Macromolecules
Volume174
DOIs
Publication statusPublished - 2021 Mar 31

Keywords

  • Malic acid-treated starch
  • Modified starch
  • Resistant starch

ASJC Scopus subject areas

  • Structural Biology
  • Biochemistry
  • Molecular Biology
  • Economics and Econometrics
  • Energy(all)

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