Structural Properties of Potato Resistant Starches Modified by a Combination of Organic Acid and Heat-moisture Treatments

Authors

ZHOU Hui, College of Chemistry and Biology Science, Changsha University of Science & Technology, Changsha, Hunan 410015, China
XIE Tao, College of Chemical Engineering, Hunan Institute of Engineering, Xiangtan, Hunan 411104, China
JIANG Zhaohui, College of Chemistry and Biology Science, Changsha University of Science & Technology, Changsha, Hunan 410015, China
YI Cuiping, College of Chemistry and Biology Science, Changsha University of Science & Technology, Changsha, Hunan 410015, China

Abstract

Resistant starches from potato (RS3) were modified by acid hydrolysis combined with heat-moisture treatment (AH-HMT). The effects of changing the starch slurry concentration, the type of acid and its concentration on the structure of RS3 were also studied. The results showed that after AH-HMT, the X-ray pattern remained practically the same with only small changes in the average degree of polymerization (DP), specific surface area (SSA), microstructure (MS), and relative crystallinity (RC). Compared with untreated RS3, the decrease in DP and SSA and the increase in RC caused by high concentrations of acid were significantly greater than those caused by low concentrations of acid. However, the changes in the surface microstructure of RS3 were much more complex. The influence of the five types of organic acid studied on the structural properties of RS3 varied from strong for citric acid, followed by acetic acid, succinic acid, malic acid to weak for lactic acid.

Publication Date

4-28-2017

First Page

9

Last Page

12,32

DOI

10.13652/j.issn.1003-5788.2017.04.002

Recommended Citation

Hui, ZHOU; Tao, XIE; Zhaohui, JIANG; and Cuiping, YI (2017) "Structural Properties of Potato Resistant Starches Modified by a Combination of Organic Acid and Heat-moisture Treatments," Food and Machinery: Vol. 33: Iss. 4, Article 2.
DOI: 10.13652/j.issn.1003-5788.2017.04.002
Available at: https://www.ifoodmm.cn/journal/vol33/iss4/2

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