Effect of Aging Treatment on Starch Content, Gelatinization and Digestibility of Corn
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Abstract:
In order to provide theoretical reference for the application of corn starch and the reasonable storage of corn, the effects of aging on starch content, amylase activity, starch gelatinization characteristics and Starch digestibility of corn seeds with artificial aging treatment under the environment of high temperature and high humidity were explored. The correlation between starch content, total amylase activity, α-amylase activity, starch debranching enzyme activity, starch gelatinization characteristics, starch digestibility of corn seeds and artificial aging under the environment of high temperature and high humidity(42 ℃, 100% RH) was analyzed using Zheng Dan 958, Wei Ke 702 and Xun Dan 29 as materials. The results showed that there was significant inverse correlation between the corn starch content, amylopectin content, ready digestible starch, total amylase, alpha amylase, starch branching enzyme activity and artificial aging (p<0.05), the decrease rate of total starch content and amylopectin content were 3.98%~7.07% and 4.20%~6.37%,respectively, and the decrease rate of enzyme activity was 40.47%~55.71%. The artificial aging was significant positive correlation with amylose content, Slowly Digestible Starch, Resistant Starch, peak time (p<0.05), the increase rate of amylose content was 13.92%~20.89%, and the increase range of peak time was 0.47 mim~0.66 min. However, it decreased the starch peak viscosity, trough viscosity, breakdown value, final viscosity, seatbcack viscosity (p<0.05), the peak viscosity, trough viscosity, final viscosity, disintegration value and reduction value of Zheng Dan 958 starch were all higher than those of Wei Ke 702 and Xun Dan 29 at 0 and 8 days of artificial aging.
