Rapid Estimation of Parameters for Gelatinization of Waxy Corn Starch

Starch gelatinization is an important process due to the prevalence of starch usage in industries such as cosmetics and food production. In this study, the gelatinization of waxy corn starch (WCS) was investigated with the goal of providing an option for the rapid determination of starch gelatinization characteristics. The procedure used in the study was solely based on differential scanning calorimetry (DSC), which is an established technique for the determination of thermal characteristics of starches. A sequence of experiments was conducted to determine the excess water condition, an estimate of the minimum gelatinization temperature, and gelatinization time. These parameters were found to be ≥65 wt.% water, 75–85 °C, and 10 min, respectively. The estimation of the minimum gelatinization temperature was determined from the thermal properties of the WCS as obtained by DSC. The obtained parameters resulted in complete WCS gelatinization, and, thus, the sequence of procedures used in the study could possibly be used for rapid waxy starch evaluation.

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Complexation of Amylosucrase‐Modified Waxy Corn Starch with Fatty Acids: Determination of Their Physicochemical Properties and Digestibilities

Journal of Food Science ◽

10.1111/1750-3841.14647 ◽

2019 ◽

Vol 84 (6) ◽

pp. 1362-1370 ◽

Cited By ~ 2

Author(s):

Joo Hee Lim ◽

Ha Ram Kim ◽

Seung Jun Choi ◽

Cheon‐Seok Park ◽

Tae Wha Moon

Keyword(s):

Fatty Acids ◽

Physicochemical Properties ◽

Corn Starch ◽

Waxy Corn Starch ◽

Waxy Corn

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Structural Features and Digestibility of Corn Starch With Different Amylose Content

Frontiers in Nutrition ◽

10.3389/fnut.2021.692673 ◽

2021 ◽

Vol 8 ◽

Author(s):

Xinxin Lv ◽

Yan Hong ◽

Qiwei Zhou ◽

Chengchen Jiang

Keyword(s):

Crystalline Structure ◽

Corn Starch ◽

Amylose Content ◽

Structural Features ◽

Particle Structure ◽

Scanning Calorimetry ◽

Short Branch ◽

Waxy Corn Starch ◽

Waxy Corn

In this study, the in vitro digestibility of corn starch with different amylose content was determined. The results showed that waxy corn starch (WCS) and corn starch (CS) have the highest digestibility, while high amylose corn starch (HACS) has a higher content of resistant starch (RS). Besides being related to amylose content, RS content is also closely related to particle shape, debranched fine structure, molecular structure, and semi-crystalline structure. HACS can maintain a complete particle structure after gelatinization and enzymolysis; differential scanning calorimetry showed a positive correlation between gelatinization enthalpy and RS content. As the amylose content increased, the content of fa (DP 6–12) decreased, while the content of fb2 (DP 25–36) and fb3 (DP ≥ 37) increased, which in-turn decreased the cluster polymer formed by short branch chains, and the formation of more hydrogen bonds between long chain branches improved starch stability. D, which characterizes the compactness of starch semi-crystalline structure, increased with the increase of RS content. HACS 60 with the highest RS content had a unique surface fractal structure between 7.41 < d (2π/q) < 10.58 nm, indicating that the dense structure is effective in maintaining the RS content.

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