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Physicochemical Properties and Digestion Characteristics of Corn Starch Esterfied by Malic Acid
Author(s) -
Tian ShuangQi,
Liu ChenXi,
Zhao RenYong,
Wang ZiLiang
Publication year - 2019
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.14702
Subject(s) - malic acid , starch , endothermic process , chemistry , degree (music) , food science , particle size , corn starch , organic chemistry , citric acid , adsorption , physics , acoustics
Abstract The objective of this study was to evaluate the effects of different degree of substitution on structural characteristics and crystalline properties of resistant starch esterfied by L‐malic acid. With the deepening of the esterification reaction, malate starches particles became larger, particle surface cracks and grooves increased which led to a decline in whiteness of malate starches. With the increase in the degree of substitution (DS), the initial phase transition temperatures (To) and endothermic enthalpies (ΔH) of malate starch gradually decreased. The XRD results indicated that with the increase of DS, the diffraction peak at 15.1° disappeared in the spectrum. When the DS of malate starches reached 0.116, the content of resistant starch (RS) accounted for the majority of the total starch.