Physicochemical Properties and Digestibility in Vitro of Non-crystalline Granular Corn Starch
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Abstract:
Non-crystalline granular starch (NCGS) is a special structural starch, possessing granular integrity but not crystalline. In order to modify the properties of native starch granules, NCGS was prepared by ethanol solutions. Effects of non-crystalline treatment on physicochemical properties of starch, such as granular appearance, crystallinity, solubility, swelling power and in vitro digestibility were studied. The effects of this modification on rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) were also studied. The results showed that the granularity was kept integrated while the granules started to depress from the hilum region leading to substantial wrinkling on the surface. The treated NCGS showed V-type X-ray diffraction patterns, and its crystallinity was almost disappeared. The granules structure changed to non-crystalline. The solubility and swelling power of NCGS were increased compared with the native starch. The RDS levels of NCGS decreased from 92.83% to 81.64%, while the SDS+RS levels increased by 7.17% to 18.36%. Therefore, preparation of NCGS from aqueous ethanol treatments may be useful in the development of new products with low calorie and slow glycemic response.
