Correlation Study between Multi-Scale Structure and In Vitro Digestibility of Starch Modified by Temperature...

Area of Science:

• Food Science
• Material Science
• Biochemistry

Background:

• Physical techniques, particularly temperature variations, are crucial for enhancing food quality and sustainability.
• Understanding the impact of temperature differences on starch structure and properties is essential for optimizing food processing.

Purpose of the Study:

• To investigate the effects of high temperature, low temperature, and temperature difference (TD) treatments on corn starch.
• To elucidate the specific structural and quality changes induced by different temperature sequences (H-L and L-H).

Main Methods:

• Corn starch was subjected to high temperature, low temperature, and sequential temperature difference (TD) treatments (H-L and L-H).
• Structural analysis included examining surface morphology, amylose content, chain length distribution (A, B1, B2, B3), fluorescence intensity, growth ring clearness, relative crystallinity (RC), short-range order, hydrolysis parameters, resistant starch (RS), and viscosity.

Main Results:

• High temperature decreased amylose content and altered starch morphology.
• Low temperature increased surface micropores and reduced A-chain length.
• TD treatments increased RC, short-range order, A/B1 chains, hydrolysis parameters, and RS, while decreasing amylose content, B2/B3 chains, and viscosity.
• The H-L sequence resulted in lower amylose and higher RC, A-chain, and RS compared to the L-H sequence.

Conclusions:

• High temperature primarily degrades amylose, while low temperature affects amylopectin.
• TD treatments, especially the H-L sequence, promote starch molecular rearrangement, leading to improved properties like increased resistant starch.
• Findings provide insights for developing novel starches with tailored characteristics for diverse food applications.