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Abstract This work aimed to study esterification of maize starches with four distinct amylose contents including waxy ( −1 and a new 100 interhelix peak at q = 3.90 nm −1 were observed… Click to show full abstract
Abstract This work aimed to study esterification of maize starches with four distinct amylose contents including waxy ( −1 and a new 100 interhelix peak at q = 3.90 nm −1 were observed in esterified waxy starch by dual modification. Acetylated starch with 80% amylose content had better glycemic digestibility which included 56.7% resistant starch. Reduced destruction in crystal lamellae resulted in worse thermal stability demonstrated by decreased thermogravimetric rate. In addition, esterified starch granules with smaller amounts of amylose exhibited great change in solubility and show better freeze-thaw stability possessed low syneresis through five freeze-thaw cycles.
Journal Title: Food Hydrocolloids
Year Published: 2018
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