Structural Characteristics and In Vitro Digestibility of Malic Acid-Treated Corn Starch with Different pH Conditions

被引：17
|
作者：
Lee, Chang Joo [1 ]
Na, Jong Hee [2 ]
Park, Jun-Young [3 ]
Chang, Pahn-Shick [3 ,4 ,5 ]
机构：
[1] Wonkwang Univ, Dept Food Sci & Biotechnol, Iksan 54538, South Korea
[2] Korea Univ, Dept Biotechnol, Coll Life Sci & Biotechnol, Seoul 02841, South Korea
[3] Seoul Natl Univ, Dept Agr Biotechnol, Seoul 08826, South Korea
[4] Seoul Natl Univ, Ctr Food & Bioconvergence, Seoul 08826, South Korea
[5] Seoul Natl Univ, Res Inst Agr & Life Sci, Seoul 08826, South Korea
来源：
MOLECULES | 2019年 / 24卷 / 10期
基金：
新加坡国家研究基金会;
关键词：
malic acid; corn starch; modified starch; resistant starch; in vitro digestibility; PHYSICOCHEMICAL PROPERTIES; RESISTANT STARCH; ORGANIC-ACIDS; POTATO STARCH; ESTERIFICATION; GELATINIZATION; MAIZE;
D O I：
10.3390/molecules24101900
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
The objective of this study was to investigate the influence of pH value on the in vitro digestibility of malic acid-treated corn starch in relation to its structural properties. Varying pH values (1.5-8.5) of 2 M malic acid solution were combined with corn starch in a forced-air oven at 130 degrees C for 12 h. Using Fourier-transform infrared spectroscopy (FT-IR), carbonyl groups were detected in malic acid-treated corn starch, indicating cross-linking through esterification. As the pH value of malic acid-treated corn starch decreased from 8.5 to 1.5, the resistant starch content increased from 18.2 to 74.8%. This was the result of an increased degree of substitution and was maintained after gelatinization. The granular structure of malic acid-treated corn starches was not destroyed, and the starches maintained birefringence. This malic acid-treated corn starch could be utilized in heat processed foods such as bread and cookies as well as in products with reduced calories.
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页数：10
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