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Effect of acid hydrolysis combined with heat moisture treatment on structure and physicochemical properties of corn starch

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Abstract

Modification of starch led to new products with new desirable properties. Corn starch samples modified by acid hydrolysis combined with heat moisture treatment (AH-HMT) were made by changing pH, moisture content and treated temperature. After modification, swelling power at temperature higher than 75 °C of corn starches decreased while solubility of the starches increased. After AH-HMT, pasting temperature (PT) of all treated starch samples increased. But lower peak viscosity (PKV), trough viscosity (TV) and break down (BD) of most treated starch samples were observed. AH-HMT increased the gel hardness of all treated starches. And the biggest hardness of modified starch gel was 148.419 g, improving 93.471 g compared with native starch gel. The melting temperatures (To, Tp, Tc) of modified starch increased, but the melting range and △H decreased. The X-ray pattern remained practically unchanged with or without AH-HMT. Acid hydrolysis combined with heat moisture treatment (AH-HMT) improved the functional properties of corn starch.

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Authors and Affiliations

  1. School of Food Science and Engineering, Qingdao Agricultural University, 266109, 700 Changcheng Road, Chengyang District, Qingdao, Shandong Province, China

    Qingjie Sun, Xiaolei Zhu, Fumei Si & Liu Xiong

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  1. Qingjie Sun
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  2. Xiaolei Zhu
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  3. Fumei Si
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  4. Liu Xiong
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Correspondence to Qingjie Sun.

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Sun, Q., Zhu, X., Si, F. et al. Effect of acid hydrolysis combined with heat moisture treatment on structure and physicochemical properties of corn starch. J Food Sci Technol 52, 375–382 (2015). https://doi.org/10.1007/s13197-013-0998-7

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  • DOI: https://doi.org/10.1007/s13197-013-0998-7

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