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Structural Characteristics and In Vitro Digestibility of Malic Acid-Treated Corn Starch with Different pH Conditions

1
Department of Food Science and Biotechnology, Wonkwang University, Iksan 54538, Korea
2
Department of Biotechnology, College of Life Science and Biotechnology, Korea University, Seoul 02841, Korea
3
Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Korea
4
Center for Food and Bioconvergence, Seoul National University, Seoul 08826, Korea
5
Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Korea
*
Author to whom correspondence should be addressed.
Molecules 2019, 24(10), 1900; https://doi.org/10.3390/molecules24101900
Received: 26 April 2019 / Revised: 13 May 2019 / Accepted: 16 May 2019 / Published: 17 May 2019
(This article belongs to the Special Issue Starch in Food Products)
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Abstract

The objective of this study was to investigate the influence of pH value on the in vitro digestibility of malic acid-treated corn starch in relation to its structural properties. Varying pH values (1.5–8.5) of 2 M malic acid solution were combined with corn starch in a forced-air oven at 130 °C for 12 h. Using Fourier-transform infrared spectroscopy (FT-IR), carbonyl groups were detected in malic acid-treated corn starch, indicating cross-linking through esterification. As the pH value of malic acid-treated corn starch decreased from 8.5 to 1.5, the resistant starch content increased from 18.2 to 74.8%. This was the result of an increased degree of substitution and was maintained after gelatinization. The granular structure of malic acid-treated corn starches was not destroyed, and the starches maintained birefringence. This malic acid-treated corn starch could be utilized in heat processed foods such as bread and cookies as well as in products with reduced calories. View Full-Text
Keywords: malic acid; corn starch; modified starch; resistant starch; in vitro digestibility malic acid; corn starch; modified starch; resistant starch; in vitro digestibility
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Lee, C.J.; Na, J.H.; Park, J.-Y.; Chang, P.-S. Structural Characteristics and In Vitro Digestibility of Malic Acid-Treated Corn Starch with Different pH Conditions. Molecules 2019, 24, 1900.

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