Short-time microwave treatment affects the multi-scale structure and digestive properties of high-amylose maize starch

TY - JOUR

T1 - Short-time microwave treatment affects the multi-scale structure and digestive properties of high-amylose maize starch

AU - Zhong, Yuyue

AU - Liang, Wenxin

AU - Pu, Hanqi

AU - Blennow, Andreas

AU - Liu, Xingxun

AU - Guo, Dongwei

PY - 2019/9/15

Y1 - 2019/9/15

N2 - Microwave processing is a suitable technology for starch-based food processing. This work investigated the changes of structures and properties of high-amylose maize starch (HAMS) during short-time microwave irradiation (1–4 min). After 1 min of treatment, short amylopectin chains (DP 6–36) and intermediate amylose chains (DP 150–2000) of HAMS were partially broken down. Compared with native HAMS, treated HAMS (1 min) had the higher relative crystallinity, the intensity of the 9 nm lamellar peak, and fluorescence intensity under CLSM. Moreover, 1-min microwaving caused the lower viscosity and higher resistant starch content of HAMS. In the 2–4 min of treatment, the crystallinity, intensity of the lamellar peak and fluorescence intensity of HAMS granules decreased significantly, but no breakdown of starch molecule chains was observed, suggesting the realignment of the crystalline region during the process. Correspondingly, the viscosity increased and resistant starch content decreased. Our study provides a deeper understanding of the mechanistic effects of short-time microwave irradiation on high-amylose starch, which is of value for the processing of HAMS to produce novel functionality and nutritional values.

AB - Microwave processing is a suitable technology for starch-based food processing. This work investigated the changes of structures and properties of high-amylose maize starch (HAMS) during short-time microwave irradiation (1–4 min). After 1 min of treatment, short amylopectin chains (DP 6–36) and intermediate amylose chains (DP 150–2000) of HAMS were partially broken down. Compared with native HAMS, treated HAMS (1 min) had the higher relative crystallinity, the intensity of the 9 nm lamellar peak, and fluorescence intensity under CLSM. Moreover, 1-min microwaving caused the lower viscosity and higher resistant starch content of HAMS. In the 2–4 min of treatment, the crystallinity, intensity of the lamellar peak and fluorescence intensity of HAMS granules decreased significantly, but no breakdown of starch molecule chains was observed, suggesting the realignment of the crystalline region during the process. Correspondingly, the viscosity increased and resistant starch content decreased. Our study provides a deeper understanding of the mechanistic effects of short-time microwave irradiation on high-amylose starch, which is of value for the processing of HAMS to produce novel functionality and nutritional values.

KW - Digestion properties

KW - High-amylose maize starch

KW - Multi-scale structure

KW - Short-time microwave treatment

UR - http://www.scopus.com/inward/record.url?scp=85068572417&partnerID=8YFLogxK

U2 - 10.1016/j.ijbiomac.2019.07.025

DO - 10.1016/j.ijbiomac.2019.07.025

M3 - Journal article

C2 - 31279879

AN - SCOPUS:85068572417

SN - 0141-8130

VL - 137

SP - 870

EP - 877

JO - International Journal of Biological Macromolecules

JF - International Journal of Biological Macromolecules

ER -