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.
引用
收藏
页数：10
相关论文
共 50 条
  • [31] Insights into the structural characteristics and in vitro starch digestibility on steamed rice bread as affected by the addition of okara
    Tang, Zhongyue
    Fan, Jin
    Zhang, Zhizhu
    Zhang, Wei
    Yang, Jintao
    Liu, Lu
    Yang, Zhengbin
    Zeng, Xuefeng
    [J]. FOOD HYDROCOLLOIDS, 2021, 113
  • [32] Effects of heat-moisture treatment on structural characteristics and in vitro digestibility of A- and B-type wheat starch
    Wang, Jianhe
    Huang, Jihong
    Liang, Qian
    Gao, Qunyu
    [J]. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2024, 256
  • [33] Effect of Induced Electric Field on Structural Properties and in Vitro Digestibility of Corn Starch Hydrolyzed by Pullulanase
    Wei, Haixiang
    Gao, Xianxian
    Zhang, Li
    Li, Xiangli
    Liang, Baodong
    [J]. Shipin Kexue/Food Science, 2024, 45 (15): : 186 - 193
  • [34] Structural and in vitro digestibility properties of esterified maca starch with citric acid and its application as an oil-in-water (O/W) pickering emulsion stabilizer
    Lee, Yun-Kyung
    Chang, Yoon Hyuk
    [J]. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2019, 134 : 798 - 806
  • [35] Effects of different content of EGCG or caffeic acid addition on the structure, cooking, antioxidant characteristics and in vitro starch digestibility of extruded buckwheat noodles
    Tang, Peiqi
    Zhang, Shuyi
    Meng, Linghan
    Wang, Zhenjiong
    Yang, Yuling
    Shen, Xinchun
    Tang, Xiaozhi
    [J]. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2023, 252
  • [36] Effect of single-, dual-, and triple-retrogradation treatments on in vitro digestibility and structural characteristics of waxy wheat starch
    Hu, Xiao-Pei
    Xie, Yao-Yu
    Jin, Zheng-Yu
    Xu, Xue-Ming
    Chen, Han-Qing
    [J]. FOOD CHEMISTRY, 2014, 157 : 373 - 379
  • [37] Unveiling lotus root processing under vacuum microwave: starch-malic acid interactions based on moisture, structure, and in vitro digestibility
    Yu, Yiyang
    Su, Dianbin
    Xu, Huihui
    Lv, Weiqiao
    Song, Hualu
    Li, Falan
    Zhao, Wenping
    Sun, Xia
    Guo, Yemin
    [J]. FOOD CHEMISTRY, 2025, 471
  • [38] Structural and mechanical characteristics of film using modified corn starch by the same two chemical processes used in different sequences
    Qiu, Liping
    Hu, Fei
    Peng, Yali
    [J]. CARBOHYDRATE POLYMERS, 2013, 91 (02) : 590 - 596
  • [39] Solid state malic acid esterification on fungal α-amylase treated corn starch: Design of a green dual treatment
    Fashi, Armin
    Delavar, Ali Fallah
    Zamani, Abbasali
    Noshiranzadeh, Nader
    [J]. FOOD CHEMISTRY, 2023, 410
  • [40] Structural characterization of Porphyra haitanensis extracts and their effects on structure, physicochemical properties, and in vitro digestibility of corn starch
    Yu, Manling
    Yin, Hongmei
    Huang, Jingjing
    Cai, Xixi
    Wu, Jiulin
    Shi, Xiaodan
    Wang, Shaoyun
    [J]. FOOD BIOSCIENCE, 2024, 60
12345