Effect of Crystalline and Double Helical Structures on the Resistant Fraction of Autoclaved Corn Starch with Different Amylose Content

Abstract

The aim of this work is to investigate the effect of the crystalline and the double helical structures on the resistant starch (RS) fraction of autoclaved corn starch with different amylose content. Normal (NS) and high amylose (HS) corn starches are modified by autoclaving at 105, 120, and 135°C. Autoclaving causes structure disorganization in NS or structural rearrangements in HS. The RS increases from 2.1% to 5.5% in NS autoclaved at 135°C and from 12.7% to 30.2% in HS autoclaved at 120°C. The RS is correlated to T e in NS (r = 0.73) and HS (r = 0.79), indicating that the double helical crystallites with high thermal stability (T e = 176.8-193.6°C) are responsible for the increase of RS. In autoclaved HS, the RS is correlated to the degree of order (DO) (r = 0.82) suggesting that the strengthened associations between double helices contribute to the RS formation. The results lead to the possibility of controlling the resistance by modifying the starch structure using autoclaving process. This research highlights that the organization of the double helical structure is more important than the crystalline order to form resistant corn starch.

Effect of autoclave–cooling cycles combined pullulanase on the physicochemical and structural properties of resistant starch from black Tartary buckwheat

“…RS formation requires straight‐chain starches that can readily rearrange themselves into an ordered structure until they are closely aligned. The action of pronase allows the deconstruction of straight‐chain starch because the linear structures of straight‐chain molecules facilitate parallel orientation during regeneration, increasing the degree of crystallization and probability of RS formation (Soler et al., 2020). Aparicio‐Saguilán et al.…”

Structural, rheological, and gelling characteristics of starch‐based materials in context to 3D food printing applications in precision nutrition

“…Double helix microcrystalline starch molecules have high thermal stability, which will lead to the increase of the content of RS (Figure 2). Using high‐pressure sterilization process to change the starch structure to control the resistance has a positive impact on the printing stability (Soler et al., 2020). Hot extrusion 3D printing mainly destroys the original crystal structure contributed by stacked double and single helices (Zheng, Tang, et al., 2022).…”

Lotus Seed Starch: A Novel Functional Ingredient with Promising Properties and Applications in Food—A Review

“…HMT modification increased the degree of order, degree of double helix, and relative crystallinity of the native LS, suggesting that the modifications increased the orderly arrangement of starch chains, which directly affected the crystallinity of starches and could promote the formation of the double helix. [65] Also, starch granules per unit area of modified starch increased owed to overlapping/infusion due to disruption of starch during hydrothermal processing and close 𝛾 -Irradiation Dosage-5, 10, 15, 20 kGy Amylose content and swelling power were decreased but solubility was increased by increasing the irradiation dose. SEM result revealed that at 5 and 10 kGy, the structure of starch granules was same but at 15 and 20 kGy, small alterations in structure was observed including roughness.…”

“…Similarly, the increase in pasting temperature after HMT also corresponded to increased gelatinization temperature attributed to a reorientation of starch molecules and crystalline perfection. [ 65 ] These rearrangements reinforce intra‐molecular cross‐linking and bonding forces, requiring more heating temperature for structural breakdown and paste formation. However, “A” type crystalline pattern of native LS did not change to other patterns after the treatment.…”

“…HMT modification increased the degree of order, degree of double helix, and relative crystallinity of the native LS, suggesting that the modifications increased the orderly arrangement of starch chains, which directly affected the crystallinity of starches and could promote the formation of the double helix. [ 65 ] Also, starch granules per unit area of modified starch increased owed to overlapping/infusion due to disruption of starch during hydrothermal processing and close packing of starch granules in modified starch. Swelling power and gel hardness decreased while solubility increased after hydrothermal treatment.…”