Abstract:To improve processability and nutritional properties, normal cornstarch is modified by dry heating treatment (DHT) at different heating temperatures (70, 100, and 130 °C) for different heating times (0, 2, 12, 48 h) after mixing with various amino acid types (aspartic acid and lysine). The combination treatment effectively retards the starch digestibility. Among all samples, the rapidly digestible starch content of lysine–cornstarch mixture after being heated at 130 °C for 12 h is the lowest (14.1%), which dec… Show more
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