In Vitro Starch Digestion and Physicochemical Properties of Maize Starch and Maize Meal Modified by Heat‐Moisture Treatment and Stearic Acid

Abstract

The physicochemical and nutritional properties of heat‐moisture treated (HMT) maize starch and maize meal with stearic acid (SA) are studied. The addition of SA followed by HMT produces nongelling starch and maize meal porridge with reduced pasting viscosity. Heat‐moisture treatment significantly (P ≤ 0.05) decreases the starch hydrolysis, increases resistant starch, and lowers estimated glycaemic index of both maize meal and maize starch with SA. These changes are due to a more organized crystalline structure between starch polymers and well as the formation of amylose–lipid complexes as shown by differential scanning calorimeter and X‐ray diffraction. There seems to be a synergistic effect between HMT and stearic addition as HMT promotes more starch polymer interaction compared to amylose–lipid formation for stearic acid addition. These results suggest that HMT combined with SA can be used to manufacture starch‐based functional ingredients and foods with reduced glycaemic index.

Effect of heat‐moisture treatment on the structural and physicochemical characteristics of sand rice (Agriophyllum squarrosum) starch

“…Currently, starch in its native form is restricted in application, and several processing methods are employed to improve its properties and uses (Wang et al., 2020 ). A primary and safe modification of starch for food application is through hydrothermal modification (Asare et al., 2021 ; Kaur et al., 2019 ; Nie et al., 2019 ; Zhao et al., 2021 ). Herein, heat‐moisture treatment (HMT) is a physical interaction‐reforcing technique that improves the functional and physical properties of starch with no alteration to the original molecular composition (Wang et al., 2020 ).…”

In vitro Fecal Fermentation of Indigestible Residues from Heat‐Moisture Treated Maize Meal and Maize Starch with Stearic Acid

“…HMT is a technique that involves treatment of starch at low moisture levels (<35% moisture w/w) for a specified period (15 min–16 h) and at temperatures (84—120 °C) above its glass transition temperature but below the gelatinization temperature and our previous work suggests that such conditions did not gelatinize the starch, but changes the crystalline structure. [ 12 ] HMT of starches has been examined to increase the percentage of RS due to the altered crystalline nature, making the glycosidic bonds inaccessible for enzyme hydrolysis. [ 13 ] HMT causes amylose‐amylose interaction (AM‐AM) within the amorphous domain.…”

Buckwheat Starch-Myristic Acid Complex Formation: Effect of Reaction Temperature and Myristic Acid Concentration on Digestibility Properties

“…SDS is digested between 20 min and 120 min and has a lower glycemic response than that of RDS. On the other hand, RS is not digested in the small intestine; instead, it is fermented in the large intestine by microbes to generate short-chain fatty acids (Asare et al, 2021;Englyst et al, 1992;Liu et al, 2019;Okumus et al, 2018). Therefore, the digestibility properties of starch have a direct effect on human health.…”

“…Many health advantages of RS have been recorded, including a decrease in plasma cholesterol and lipids and an increase in mineral absorption (Chung et al, 2009;Kahraman et al, 2019). In addition, it helps reduce the postmeal glycemic response and prevent colon cancer (Asare et al, 2021). Due to its limited digestion and comparable physiological features, RS is regarded as a component of dietary fiber (Nugent, 2005;Sharma et al, 2008).…”

“…It is well known, that amylose can form V-amylose inclusion complexes with lipids, and thusly, these complexes can hinder starch swelling and enzymatic digestion (Chung et al, 2009;Sun et al, 2019). According to the literature, there are several reaction parameters (reaction pH; reaction time and temperature; chain length of amylose and fatty acid; type, saturation degree and content of fatty acid; starch source) affecting the amyloselipid complex formation, hence, these reaction conditions affect the digestibility profile (Asare et al, 2021;Chao et al, 2020;Chen et al, 2017;Hasjim et al, 2013;Kawai et al, 2012;Li et al, 2019;Marinopoulou et al, 2016;Raza et al, 2021;Seo et al, 2015;Sun et al, 2021;Yassaroh et al, 2021).…”