Thermal and crystalline properties of slowly digestible starch prepared from the starches physically modified by β-cyclodextrins

Tian, Yaoqi, Wang, Shixiu, Tong, Qunyi and Zhan, Jinling (2017) Thermal and crystalline properties of slowly digestible starch prepared from the starches physically modified by β-cyclodextrins. Starch, 69 3-4: . doi:10.1002/star.201500370


Author Tian, Yaoqi
Wang, Shixiu
Tong, Qunyi
Zhan, Jinling
Title Thermal and crystalline properties of slowly digestible starch prepared from the starches physically modified by β-cyclodextrins
Journal name Starch   Check publisher's open access policy
ISSN 1521-379X
0038-9056
Publication date 2017-03-01
Year available 2016
Sub-type Article (original research)
DOI 10.1002/star.201500370
Open Access Status Not yet assessed
Volume 69
Issue 3-4
Total pages 6
Place of publication Weinheim, Germany
Publisher Wiley - V C H Verlag GmbH & Co. KGaA
Collection year 2018
Language eng
Abstract Slowly digestible starch (SDS) was prepared from rice starches physically modified by β-cyclodextrin (β-CD), maltosyl-β-CD, and hydroxypropyl-β-CD. Its thermal stability and crystalline properties were further explored, since such properties were important for SDS during heat processing. The results showed that the maximum percentage of remaining SDS was 78.2% for the starch physically modified by β-CD and subjected to dry heating for 15 min, and 73.7% for the starch subjected to moisture heating for 15 min. The starches physically modified by β-CD exhibited a higher peak melting temperature, conclusion temperature, and enthalpy change of melting than the control sample. The crystalline data indicated that the higher yield of SDS in the starch physically modified by β-CD could be attributed to a greater difference of partial V-type crystallites. More perfect crystallites and imperfect crystallites were formed, and designated as the major components of the SDS product. These findings suggest that the starch physically modified by β-CD had higher thermal stability because of the formation of VII-type crystallites, and was suitable for potential application during heat processing.
Keyword Physical modification
Slowly digestible starch
Thermal stability
β-Cyclodextrin
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: HERDC Pre-Audit
Queensland Alliance for Agriculture and Food Innovation
 
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