This study aims to prepare citrate‐esterified Arenga pinnata (Wurmb.) Merr starch (APS) with different degrees of substitution (DS [0, 0.02, 0.24, 0.40]) and evaluate in vitro digestibility, pasting, and thermal properties of citrate APS. The citrate APS surface become rougher. Citric acid modification led to significant changes in molecular and crystal structure citric acid treatment significantly reduced molecular weight of APS, and the molecular weight was decreased with increasing the DS. The citrate APS possessed a lower pasting viscosity and a higher resistant starch (RS) content. RS content of APS citrate was increased with increasing the DS, and the maximum RS content reached 74.21%. Citric acid modification improved thermal stability of the APS. These results suggested that the structural alterations might be responsible for changes of APS citrate properties and the citrate APS was an excellent potential food additive that had desirable functional properties and high RS content. Novelty impact statement The non‐conventional APS was modified using citric acid. The citrate APS possessed a lower pasting viscosity and had a higher RS content, up to 74.21%. The citrate APS had a higher thermal stability.
Sodium trimetaphosphate (STMP) cross‐linked Arenga pinnata starch (CLAPS) with different degrees of cross‐linking (0–97.79%) are prepared and their structural characteristics and physicochemical properties are evaluated. Cross‐linking does not significantly change APS granular structure, but seems to lower the intensity of Maltese cross. With the cross‐linking degrees (CLD) increasing from 0.00% to 97.79%, the rapidly digestible starch (RDS) content of CLAPS is decreased from 66.50% to 16.34%, but the resistant starch (RS) content has the opposite trend and is increased from 29.87% to 82.77%. As the CLD increased, the solubility and swelling power of APS are significantly reduced from 10.24% and 16.52 g g−1 to 1.02% and 4.60 g g−1, respectively. Low CLD could increase viscosities of the APS, whereas high CLD significantly reduce the viscosities of the APS and the greater theCLD, the more obvious the reduction effect. Meanwhile, cross‐linked APS exhibits a high conclusion temperature and lower gelatinization enthalpy (ΔH). With the CLD increasing, short molecular ordered structure of CLAPS exhibits increasing trends. These results indicate that crosslinking with STMP can significantly alter digestibility and improve thermal stability of APS, which would provide a theoretical basis for development of APS products and could be used in low glycemic index (GI) foods.
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