Structural Characteristics and In Vitro Digestibility of Malic Acid-Treated Corn Starch with Different pH Conditions

Lee, Chang Joo; Na, Jong Hee; Park, Jun-Young; Chang, Pahn–Shick

doi:10.3390/molecules24101900

Cited by 20 publications

(16 citation statements)

References 26 publications

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“…Esterified starch is an important part of modified starch. After organic acid treatment, such as malic, tartaric, citric, and glutaric acid, starch can be more widely used in various industries according to its different properties (Ačkar et al., 2015; Akubor, 2013; Barczynska et al., 2019; Lee et al., 2019). However, l ‐malic acid is easily prepared by microbial fermentation or enzymatic conversion which has stereospecificity, and can be used as a pasta enhancer (Battat et al., 1991; Iyyappan et al., 2019; Moon et al., 2008; Neufeid et al., 1991).…”

Section: Introductionmentioning

confidence: 99%

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

Tian

Yang

2021

J Food Process Preserv

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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

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Section: Introductionmentioning

confidence: 99%

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

Tian

Yang

2021

J Food Process Preserv

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“…From a nutritional aspect, starch can be classified into three categories based on digestibility: rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) [5][6][7]. RS is starch that is not digested in the small intestine (of healthy individuals), and might therefore be partially fermented by the gut microflora in the large intestine [5,[7][8][9]. At present, different methods have been applied to prepare RS, including chemical, physical (hydrothermal), and enzymatic modification methods [10].…”

Section: Introductionmentioning

confidence: 99%

“…During these reactions, the hydroxyl group on the glucose ring in the starch chain reacts with the organic acid in order to form a cross-linked structure with a high content of resistant starch (RS) [12]. One of the acids, which, in recent articles, has been the most popular for the esterification procedure, is malic acid [2,4,5,7,12]. The predicted reaction of starch and malic acid is shown in Figure 1, and it is combined with a high temperature to improve the reaction efficiency.…”

Section: Introductionmentioning

confidence: 99%

“…Furthermore, it is the most important source of metabolic energy in the human diet [ 4 ]. From a nutritional aspect, starch can be classified into three categories based on digestibility: rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) [ 5 , 6 , 7 ]. RS is starch that is not digested in the small intestine (of healthy individuals), and might therefore be partially fermented by the gut microflora in the large intestine [ 5 , 7 , 8 , 9 ].…”

Section: Introductionmentioning

confidence: 99%

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Properties of Potato Starch Roasted with Apple Distillery Wastewater

et al. 2020

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This study aimed to produce starch esters by roasting potato starch with apple distillery wastewater at various temperatures and aimed to determine the effects of esterification conditions on selected properties of the modified preparations. Apple distillery wastewater was concentrated, mixed with starch (30 g of dry matter per 100 g of starch), dried, and roasted at temperatures of 110, 130 or 150 °C for 3 h. The resulting preparations were rinsed 30 times with a 60% ethanol solution, dried, and disintegrated. After that, the following analyses were performed: content of substituted acids (after alkaline de-esterification) with high performance liquid chromatography (HPLC); thermal characteristics with differential scanning calorimetry (DSC); swelling power and solubility in water at 80 °C; color changes with a colorimeter; rheology of the pastes based on the plotted flow curves; and the pastes’ resistance to amyloglucosidase. Starch treatments with apple distillery wastewater at 130 and 150 °C caused significant changes to its properties when compared to the control samples of native starch and starch roasted without wastewater, including: a lower temperature and heat of pasting, lower swelling power and solubility in water, darker color, higher resistance to amyloglucosidase, and the formation of pastes with a lower viscosity.

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“…Na et al (2021) reported the effect of malic acid treatment on various types of starch, determining that maize starch was the most effective substrate for increasing RS. Lee et al (2019) determined the optimum pH level to maximize the amount of RS when malic acid was used. However, there are no reports on the optimization of malic acid treatment using rice grains for RS formation.…”

Section: Introductionmentioning

confidence: 99%

Impact of chemical modification by immersion with malic acid on the physicochemical properties and resistant starch formation in rice

Kim

Jeong

Bae

et al. 2022

Journal of Food Science

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The effects of immersion time on the physicochemical properties and resistant starch (RS) formation of malic acid-treated rice were investigated. Malic acid treatment decreased the frequency of cracks within the rice kernel. The color (lightness) was significantly affected by the immersion time, reflecting the browning of rice. The degree of substitution gradually increased with the immersion time and reached a plateau after 12 h, and the intensity of the C=O bond peak detected in the Fourier-transform infrared spectroscopy showed a similar trend. However, the crystallinity of rice decreased as the immersion time increased, which was confirmed by the X-ray diffraction and thermal transition properties.A gradual increase in RS was observed as the immersion time and DS increased, ranging from 44.5% to 73.3%, reaching a maximum after 12 h of immersion. Therefore, 12 h was determined to be the optimal immersion time for maximizing RS content. This information about the structural characteristics and heat-stable properties of malic acid-treated rice in starch digestion can be used to develop a low-digestible food ingredient and lead to further application of the study. K E Y W O R D Simmersion time, malic acid, resistant starch, rice kernel Practical Application: This study reported the preparation and physicochemical properties of malic acid-treated resistant starch with different immersion times. This information could contribute to the structural characterization of resistant starch and the development of low-calorie processed rice products.

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Structural Characteristics and In Vitro Digestibility of Malic Acid-Treated Corn Starch with Different pH Conditions

Cited by 20 publications

References 26 publications

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

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

Properties of Potato Starch Roasted with Apple Distillery Wastewater

Impact of chemical modification by immersion with malic acid on the physicochemical properties and resistant starch formation in rice

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