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Food Chem. 2015 Apr 15;173:1125-32. doi: 10.1016/j.foodchem.2014.11.021. Epub 2014 Nov 8.

Effects of heat-moisture treatment reaction conditions on the physicochemical and structural properties of maize starch: moisture and length of heating.

Author information

1
Department of Food Science and Engineering, Key Lab of Urban Agriculture (South), Bor S. Luh Food Safety Research Center, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
2
Institute of Nuclear Agricultural Science, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310029, China. Electronic address: xlkong@zju.edu.cn.
3
School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China. Electronic address: ailianzhong@hotmail.com.

Abstract

Changes in the properties of normal maize starch (NMS) and waxy maize starch (WMS) after heat-moisture treatment (HMT) under various reaction conditions were investigated. NMS and WMS were adjusted to moisture levels of 20%, 25% and 30% and heated at 100 °C for 2, 4, 8 and 16 h. The results showed that moisture content was the most important factor in determining pasting properties for NMS, whereas the heating length was more important for WMS. Swelling power decreased in NMS but increased in WMS, and while the solubility index decreased for both samples, the changes were largely determined by moisture content. The gelatinisation temperatures of both samples increased with increasing moisture content but remained unchanged with increasing heating length. The Fourier transform infrared (FT-IR) absorbance ratio was affected to different extents by the moisture levels but remained constant with increasing the heating length. The X-ray intensities increased but relative crystallinity decreased to a greater extent with increasing moisture content. This study showed that the levels of moisture content and length of heating had significant impacts on the structural and physicochemical properties of normal and waxy maize starches but to different extents.

KEYWORDS:

HMT; Length of heating; Maize starch; Moisture content

PMID:
25466134
DOI:
10.1016/j.foodchem.2014.11.021
[Indexed for MEDLINE]

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