Physical properties and enzymatic digestibility of acetylated ae, wx, and normal maize starch

Huijun Liu, Lawrence Ramsden, Harold Corke*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

121 Scopus citations

Abstract

The physical properties and enzymatic digestibility of acetylated starches prepared in the laboratory from high amylose (Hi-MaizeTM, 66% amylose; and GELOSE 50, 47% amylose), waxy (MAZACA 3401X, 3.3% amylose), and normal (22.4% amylose) maize starches provided by Starch Australasia Limited were studied. Acetylation decreased temperature at peak viscosity, while slightly increasing peak viscosity compared to the matching unmodified starch. It increased cool paste viscosity except in the case of normal starch. All the acetylated starches had lower onset temperature (To), intermediate temperature (Tp), completion temperature (Tc) and endothermic energy (ΔH) than their unmodified starches, but acetylation increased swelling power and solubility. After acetylation, the hardness of all the starch gels decreased; adhesiveness decreased and springiness increased except for waxy starch where it was the reverse; cohesiveness increased in each case. Acetylation increased the clarity of all the starches, except for waxy which showed a decrease. Acetylation increased the enzymatic digestibility compared to the unmodified starches.

Original languageEnglish
Pages (from-to)283-289
Number of pages7
JournalCarbohydrate Polymers
Volume34
Issue number4
DOIs
StatePublished - 31 Dec 1997
Externally publishedYes

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