Characteristic Study of Phosphodiester in Corn Starch
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Abstract:
The granule structure, thermal property and viscosity property of corn starch phosphodiester were investigated by Fourier transform infrared (FT-IR), differential scanning calorimeter (DSC), and rapid viscosity analyzer (RAV). The in vitro digestibility of corn starch phosphodiester was also studied by simulating human intestinal system with the comparison of corn starch. Meanwhile, Glycemic index (GI) was conjectured according to the percentage of starch hydrolysis. After cross-linked with sodium trimetaphosphate, new absorption peaks were appeared at 1028 cm-1, indicating phosphate groups were incorporated into the molecular structure. In addition, the gelatinization temperature and gelatinization enthalpy of corn starch phosphodiester were increased. With the increase of phosphorus content, the viscosity of starch paste was decreased, but stability was enhanced. The contents of resistant starch of corn starch phosphodiester increased significantly, whereas the digestibility significantly decreased. The predicated GI of corn starch phosphodiester was 66.31, which belonged to middle GI foods, and could be appropriate for the diabetes food.
