In vitro digestibility and physicochemical properties of chitosan (CS)-modified Arenga pinnata starch (APS) after heat-moisture treatment (HMT) were evaluated. HMT would limit the enzymatic hydrolysis of APS and the digestion rate of HMT-APS-CS was further reduced with the decrease of CS molecular weight. CS and HMT inhibited the solubility (SOL) and swelling power (SP) of APS, and the inhibition effect was more obvious with the decrease in CS molecular weight. Changes in the pasting properties of the CS-modified APS indicated that the initial structure of the APS granules was destroyed with the formation of a denser structure. The increase of the relative crystallinity and the aggregation of the APS granules were related to starch cross-linking confirmed by Fourier transform infrared. The interactions between CS and APS granules after HMT greatly altered granular morphology and internal structure of APS. Therefore, the improvements of SDS and RS of HMT-APS-CS were mainly related to CS covering the surface of the APS granules, granule aggregation and HMT-induced changes in the internal structure of the starch granule.
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.
Summary This study aims to investigate influences of different acylations (acetyl, propionyl and butyryl) with different degrees of substitution (DS) on physicochemical properties and digestion characteristics of Arenga pinnata starches (APS). The presence of acyl protons was confirmed by 1H NMR and FT‐IR spectroscopy of acylated APS. The viscosities, swelling power, thermal properties and crystallinity of acylated APS were lower than APS, but these characteristics tended to increase with the increase of DS. Acylation could effectively regulate the digestibility of starch granules. The content of resistant starch in acylated APS increased from 66.58% to 80.92%. With the DS increasing, acylation strengthened the rearrangement and aggregation behaviour of APS molecular chains, making the crystal structure and double helix structure of amylopectin crystal region more orderly, which might lead to changes in the pasting properties and digestibility. It was possible to evaluate the effectiveness of low‐substituted acylated APS.
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.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.