Changes in the Structure and Digestibility of Wrinkled Pea Starch with Malic Acid Treatment
1
School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China
2
Collaborative Innovation Center of Food Production and Safety, Zhengzhou 450002, China
3
Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450002, China
4
Carbohydrate Laboratory, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
*
Author to whom correspondence should be addressed.
Polymers 2018, 10(12), 1359; https://doi.org/10.3390/polym10121359
Received: 2 November 2018 / Revised: 4 December 2018 / Accepted: 6 December 2018 / Published: 7 December 2018
(This article belongs to the Collection Polysaccharides)
Resistant starch has gradually become a popular food component due to its beneficial physiological effects and heat resistance during processing. In this study, the structure, reaction mechanism, and digestibility of wrinkled pea starch with malic acid and heat–moisture treatment (HMT) are investigated. The degree of substitution (DS) of malate starch, HMT-malate starch, and malate-HMT starch was 0.164, 0.280, and 0.146, respectively. Malate starch remained in its complete particle form and pronounced birefringence was displayed. However, the malate-HMT starch sample was almost completely broken into pieces and lost the polarized cross. All modified starch samples had a decreased swelling power and a new peak at 1731–1741 cm−1 shown by FTIR. From the 13C CP/MAS NMR (Cross Polarizatio/Magic Angle Spinning Nuclear Magnetic Resonance) spectra, all the modified starches had extra peaks at 38.5 ppm and 172.8 ppm. After esterification treatment, the resistant starch (RS) and slowly digestible starch (SDS) content of starch samples increased dramatically. The higher content of RS and lower enzymatic hydrolysis rate of the malate starch could be used to produce low-calorie foods and have potential health benefits.
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MDPI and ACS Style
Shi, M.; Gao, Q.; Liu, Y. Changes in the Structure and Digestibility of Wrinkled Pea Starch with Malic Acid Treatment. Polymers 2018, 10, 1359. https://doi.org/10.3390/polym10121359
AMA Style
Shi M, Gao Q, Liu Y. Changes in the Structure and Digestibility of Wrinkled Pea Starch with Malic Acid Treatment. Polymers. 2018; 10(12):1359. https://doi.org/10.3390/polym10121359
Chicago/Turabian StyleShi, Miaomiao; Gao, Qunyu; Liu, Yanqi. 2018. "Changes in the Structure and Digestibility of Wrinkled Pea Starch with Malic Acid Treatment" Polymers 10, no. 12: 1359. https://doi.org/10.3390/polym10121359
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