Effect of annealing treatment on the physicochemical properties and enzymatic hydrolysis of different types of starch

Annealing treatment on the physicochemical properties and hydrolysis of maize, potato and pea starch were investigated in present study. Results indicated that annealing treatment did not change the morphology of the starch. However, the relative crystallinity of maize and potato starch showed a peak trend as the annealing time extended, while pea starch showed a lower relative crystallinity. Besides, all the annealed starch showed a decrease in peak viscosity and an increase in pasting time. Little difference in the rapidly digestive starch (RDS) and resistant starch (RS) contents of annealed maize starch and pea starch were observed after annealing, while annealed potato starch (72 h) showed an increased RS content (23.37 +/- 5.36 %) and a decreased RDS content (52.60 +/- 6.14 %), respectively. The obtained results may provide a better understanding of the physicochemical properties and enzymatic hydrolysis of annealed starch with different semi crystalline type.