Structural characterization and physicochemical properties of arrowhead resistant starch prepared by different
Wei Qin1, Chaoting Wen1, Jixian Zhang1
1School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
International Journal of Biological Macromolecules
|April 25, 2020
Summary
Arrowhead resistant starch (ARS) was prepared using four methods, revealing structural changes and enhanced thermostability. These findings highlight ARS as a promising functional ingredient for various applications.
Area of Science:
- Food Science
- Biochemistry
- Materials Science
Background:
- Resistant starch (RS) is a functional ingredient gaining attention for its health benefits.
- Arrowhead native starch (ANS) presents an opportunity for modification into valuable RS.
- Understanding the structural and physicochemical changes is crucial for RS development.
Purpose of the Study:
- To investigate the structural and physicochemical properties of arrowhead resistant starch (ARS).
- To compare ARS prepared by subcritical water (SW-ARS), ultrasound-subcritical water (USW-ARS), autoclaving (AM-ARS), and ultrasound-autoclaving (UAM-ARS).
- To evaluate the potential of ARS as a functional ingredient.
Main Methods:
- Preparation of ARS using subcritical water, ultrasound-subcritical water, autoclaving, and ultrasound-autoclaving techniques.
- Analysis of starch granule structure, size, crystallinity, and molecular order.
- Assessment of gelation enthalpy and thermostability.
Main Results:
- All preparation methods disrupted starch granule structure and increased granule size.
- ARS samples exhibited a B-type crystallinity pattern with varying degrees of crystallinity.
- UAM-ARS showed the highest molecular order and degree of double helixes.
- All ANS and ARS samples demonstrated high gelation enthalpy, indicating excellent thermostability, with UAM-ARS being the highest.
Conclusions:
- The preparation methods significantly influence the structural and physicochemical properties of ARS.
- UAM-ARS exhibits superior molecular order and thermostability among the tested methods.
- Arrowhead resistant starch (ARS) is a promising starch-based material with potential for functional food applications.
