Physicochemical Properties and Digestion Characteristics of Corn Starch Esterfied by Malic Acid

Abstract

The objective of this study was to evaluate the effects of different degree of substitution on structural characteristics and crystalline properties of resistant starch esterfied by L‐malic acid. With the deepening of the esterification reaction, malate starches particles became larger, particle surface cracks and grooves increased which led to a decline in whiteness of malate starches. With the increase in the degree of substitution (DS), the initial phase transition temperatures (To) and endothermic enthalpies (ΔH) of malate starch gradually decreased. The XRD results indicated that with the increase of DS, the diffraction peak at 15.1° disappeared in the spectrum. When the DS of malate starches reached 0.116, the content of resistant starch (RS) accounted for the majority of the total starch.

Properties of Potato Starch Roasted with Apple Distillery Wastewater

“…Starch, as the main component of cereal grains and tubers, is one of the most abundantly available, inexpensive, and biodegradable polymers, commonly used in the food, pharmaceutical, textile, biomass energy, and chemical industries [1][2][3]. Furthermore, it is the most important source of metabolic energy in the human diet [4]. From a nutritional aspect, starch can be classified into three categories based on digestibility: rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) [5][6][7].…”

“…At present, different methods have been applied to prepare RS, including chemical, physical (hydrothermal), and enzymatic modification methods [10]. Among these techniques, the most effective way to increase the resistant starch content is through chemical modifications, such as carboxymethylation, esterification, and phosphorylation [4,5]. Recently, research on the reaction of starch and organic acids (citric, malic, lactic, acetic) in combination with heat-moisture treatment (HMT) as a means of manufacturing resistant starch in high yields has been increasingly favored [5,[10][11][12].…”

“…During these reactions, the hydroxyl group on the glucose ring in the starch chain reacts with the organic acid in order to form a cross-linked structure with a high content of resistant starch (RS) [12]. One of the acids, which, in recent articles, has been the most popular for the esterification procedure, is malic acid [2,4,5,7,12]. The predicted reaction of starch and malic acid is shown in Figure 1, and it is combined with a high temperature to improve the reaction efficiency.…”

Molecular characteristics and digestion properties of corn starch esterified by l ‐malic acid

“…However, l-malic acid is easily prepared by microbial fermentation or enzymatic conversion which has stereospecificity, and can be used as a pasta enhancer (Battat et al, 1991;Iyyappan et al, 2019;Moon et al, 2008;Neufeid et al, 1991). In previous studies, physicochemical character of malate starch was studied (Tian et al, ,2016(Tian et al, , , 2019. In this study, the low degree of substitution malate starches were constructed by combining the chemical bonds of corn starch and l-malic acid, and the effects on physical and chemical properties, molecular characteristics, and digestion properties were studied to improve the processing characteristics of starch and improve product addition value to provide a theoretical basis for the development and utilization of malate starch.…”

Impact of chemical modification by immersion with malic acid on the physicochemical properties and resistant starch formation in rice

“…Recently, malic acid, a C4-dicarboxylic food-grade organic acid, has also become popular for the acid modification of starch. Tian et al (2019) successfully modified the digestion characteristics of corn starch using malic acid. Na et al (2021) reported the effect of malic acid treatment on various types of starch, determining that maize starch was the most effective substrate for increasing RS.…”