TY - JOUR
T1 - Retrogradation of autoclaved corn starches
T2 - Effect of water content on the resistant starch formation and structure
AU - Soler, Adrian
AU - Velazquez, Gonzalo
AU - Velazquez-Castillo, Rodrigo
AU - Morales-Sanchez, Eduardo
AU - Osorio-Diaz, Perla
AU - Mendez-Montealvo, Guadalupe
N1 - Publisher Copyright:
© 2020 Elsevier Ltd
PY - 2020/11
Y1 - 2020/11
N2 - In this study, the resistant starch (RS) formation, crystallinity, and double helical order of autoclaved (120 °C) normal (ANS) and high amylose (AHS) corn starches retrograded at ~4–26% of water content were investigated. ANS and AHS retrograded at ~25–26% of water content were more crystalline (~35–40%) and formed by more close-packed double helices (R1000/1022 cm−1 = 1.145–1.290). The highest content of RS (38.8%) was found in AHS retrograded at 25.52% of water content meanwhile in ANS, the maximum content of RS was 6.6% at 21.60% of water content despite its structural order was increased with the increase of water content. The recrystallization of amylopectin interfered with the formation of homogeneous crystalline structures of amylose preventing the formation of retrograded RS in ANS, while in AHS, a relationship between structure and RS formation was observed, suggesting that the close-packed double helices and the proportion of homogeneous amylose crystallites increased the resistance to enzymatic digestion.
AB - In this study, the resistant starch (RS) formation, crystallinity, and double helical order of autoclaved (120 °C) normal (ANS) and high amylose (AHS) corn starches retrograded at ~4–26% of water content were investigated. ANS and AHS retrograded at ~25–26% of water content were more crystalline (~35–40%) and formed by more close-packed double helices (R1000/1022 cm−1 = 1.145–1.290). The highest content of RS (38.8%) was found in AHS retrograded at 25.52% of water content meanwhile in ANS, the maximum content of RS was 6.6% at 21.60% of water content despite its structural order was increased with the increase of water content. The recrystallization of amylopectin interfered with the formation of homogeneous crystalline structures of amylose preventing the formation of retrograded RS in ANS, while in AHS, a relationship between structure and RS formation was observed, suggesting that the close-packed double helices and the proportion of homogeneous amylose crystallites increased the resistance to enzymatic digestion.
KW - Autoclaved starch
KW - RS formation
KW - Retrogradation
KW - Structural order
KW - Water content
UR - http://www.scopus.com/inward/record.url?scp=85090010409&partnerID=8YFLogxK
U2 - 10.1016/j.carres.2020.108137
DO - 10.1016/j.carres.2020.108137
M3 - Artículo
C2 - 32889435
AN - SCOPUS:85090010409
SN - 0008-6215
VL - 497
JO - Carbohydrate Research
JF - Carbohydrate Research
M1 - 108137
ER -