Effect of Heat-moisture Treatment on the Physicochemical Properties and Digestibility of Starches with Different Crystal Structures
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Abstract:
In this study, three types of starch, each with a different crystal structure [corn starch (A-type), potato starch (B-type) and pea starch (C-type)] were treated using heat at 120°C for 13 h in the presence of 25% moisture content. The effect of heat-moisture treatment was studied in terms of physicochemical properties and digestibility of starch. The results showed that, compared with native starch, the crystal structures of all three starches changed after heat-moisture treatment. The original A-type structure of corn starch changed to (A+V)-type, while both, B- and C-type structures present in potato and pea starches changed to A-type. The starch granules showed different degrees of damage on the surface, while some showed a decrease in the central intensity of the Maltese cross. The temperature required for gelatinization increased and the enthalpy values decreased in A- and B-type starches but increased in C-type. The content of resistant starch component was elevated and the anti-peptic activity was significantly enhanced. The changes in C-type starch were observed as most significant.
