Removal of starch granule associated proteins affects annealing of normal and waxy maize starches

TY - JOUR

T1 - Removal of starch granule associated proteins affects annealing of normal and waxy maize starches

AU - Xu, Zekun

AU - Song, Lulu

AU - Ming, Shuangxi

AU - Zhang, Chuangchuang

AU - Li, Zijun

AU - Wu, Yueyue

AU - Sui, Zhongquan

AU - Corke, Harold

PY - 2022/4/13

Y1 - 2022/4/13

N2 - The effects of starch granule associated proteins (SGAPs) removal on the annealing of waxy and normal maize starch were investigated. Annealing significantly decreased the crystallinity, pasting viscosity, gelatinization temperature range, pseudoplasticity, and thixotropy of waxy and normal maize starches. Annealing little affected digestibility of the starches. Removal of SGAPs reduced the stability of starch granules, but significantly increased pasting viscosity, pseudoplasticity and thixotropy. Both annealing and SGAPs removal decreased the G′ and G″ of normal maize starch in dynamic rheological testing, but had little effect on waxy maize starch. Removal of SGAPs increased RDS but reduced RS for in vitro digestibility. SGAPs removal changed the effect of annealing on starches, and annealing showed different effect on waxy and normal maize starch with SGAPs removal. Annealing increased gelatinization enthalpy and resistant starch content of both normal and waxy maize starches after SGAPs removal, and decreased their pasting viscosities and rapidly digestible starch. The rheological properties of starches with SGAPs removal prior to annealing were impacted by amylose content. Annealing decreased pseudoplastic and thixotropy of D-WMS while increasing dynamic rheological properties of D-NMS.

AB - The effects of starch granule associated proteins (SGAPs) removal on the annealing of waxy and normal maize starch were investigated. Annealing significantly decreased the crystallinity, pasting viscosity, gelatinization temperature range, pseudoplasticity, and thixotropy of waxy and normal maize starches. Annealing little affected digestibility of the starches. Removal of SGAPs reduced the stability of starch granules, but significantly increased pasting viscosity, pseudoplasticity and thixotropy. Both annealing and SGAPs removal decreased the G′ and G″ of normal maize starch in dynamic rheological testing, but had little effect on waxy maize starch. Removal of SGAPs increased RDS but reduced RS for in vitro digestibility. SGAPs removal changed the effect of annealing on starches, and annealing showed different effect on waxy and normal maize starch with SGAPs removal. Annealing increased gelatinization enthalpy and resistant starch content of both normal and waxy maize starches after SGAPs removal, and decreased their pasting viscosities and rapidly digestible starch. The rheological properties of starches with SGAPs removal prior to annealing were impacted by amylose content. Annealing decreased pseudoplastic and thixotropy of D-WMS while increasing dynamic rheological properties of D-NMS.

KW - Starch

KW - SGAPs

KW - Annealing

KW - Physicochemical properties

U2 - 10.1016/j.foodhyd.2022.107695

DO - 10.1016/j.foodhyd.2022.107695

M3 - 文章

SN - 0268-005X

JO - Food Hydrocolloids

JF - Food Hydrocolloids

ER -