Molecular characteristics and digestion properties of corn starch esterified by l ‐malic acid

Abstract

Starch is abundant in nature and easy to obtain. Many of its unique physical and chemical properties are widely used in food and other industries (Azeh et al., 2018;Singh et al., 2003). However, most of the native starch itself does not have the properties of being directly utilized. After modification, the starch properties are improved to meet the requirements of multilevel processing (Haq et al., 2019;Kaur et al., 2012). Starch is a storage polysaccharide and one of the main components of corn. It is about 65%~75% in corn and is subject to changes in climate and other factors. High starch content, high yield, and low price make corn one of the main sources of industrial starch (Fernandes et al., 2018;Liu et al., 2014). The physicochemical properties of starch are closely related to the quality of its products (Chandla et al., 2017;Punia et al., 2019). Gelatinization is one of the important properties of starch. When starch granules are mixed with water, the starch granules swell during heating, and the starch crystal structure is broken (Lavoisier & Aguilera, 2019;Wang et al., 2017). Aging, also known as starch rejuvenation, is the main reason for the decline in quality during storage of starch-containing products (Azizi et al., 2019;Jiamjariyatam et al., 2015). In addition, molecular characteristics and digestion properties of starch determine the functional properties of starch from different sources

Preparation and Characterization of Soluble Dextrin Fibre from Potato Starch Obtained on a Semi-Industrial Scale

“…The results for SDexF obtained on a semi-industrial scale were consistent with those obtained for SDexF prepared on a laboratory scale [22]. In studies by other authors, starches modified by acids and enzymes also showed lower pasting parameters compared to native starches [62,63].…”

“…The results for SDexF obtained on a semi-industrial scale were consistent with those obtained for SDexF prepared on a laboratory scale [22]. In studies by other authors, starches modified by acids and enzymes also showed lower pasting parameters compared to native starches [62,63]. Comparing the pasting property curves of starch and SDexF, one of the SDexF batch curves is presented with a potato starch curve in Figure 4.…”

Effects of Hydroxypropyl and Lactate Esterified Glutinous Rice Starch on Wheat Starch Gel Construction

“…Esterified starch produced by organic acid modification is commonly considered as resistant starch, like citrate starch ester, malate starch ester, acetate starch ester, etc. [ 12 ]. The hydroxyl group on the glucose unit of esterified starch is esterified, resulting in a great change in the properties of natural starch, which is widely used in food, pharmaceutical, textile, paper and other industries [ 13 ].…”