Characterization of Physicochemical Properties of Annealed Corn Flour and Starch: A Verification of Meta-Analysis

Starch Pub Date : 2024-03-29 DOI:10.1002/star.202300293

Eko Hari Purnomo, Habibah Ring Yang, Didah Nur Faridah, Mojiono Mojiono

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Abstract

This study examines the effects of annealing process (temperature 50 °C, moisture content of 80%, for 20 h) on physicochemical characteristics (proximate composition, content of resistant starch (RS) and amylose, degree of starch digestibility, shape and size of starch granules, crystallinity, and starch gelatinization profile) of corn flour and corn starch. Two stages of experiment are as follows: 1) verifying the results of the meta-analysis of corn starch and flour modification by annealing method and 2) analyzing their physicochemical properties. As a result, annealing significantly improves RS content in both groups, reaching 14.18% in annealed corn flour (AF) (compared to 3.27% in native corn flour (NF)) and 21.87% in annealed corn starch (AS) (compared to 3.82% in native corn starch (NS)). The present work also confirms that the treatment unaltered birefringence properties of all samples. Moreover, pasting properties of corn starch and flour demonstrate remarkable changes. The peak viscosity of AS and NS is higher than AF and NF. In addition, gelatinization seems to occur at similar temperature, but needs extra time for starting gelatinization. XRD analysis reveals A-type crystalline for all samples, while FTIR analysis evidenced that annealing process alters the regions of amorphous and crystalline.

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退火玉米粉和淀粉的物理化学特性表征：元分析验证

本研究探讨了退火工艺（温度 50 °C，含水量 80%，持续 20 小时）对玉米粉和玉米淀粉的理化特性（近似成分、抗性淀粉 (RS) 和直链淀粉的含量、淀粉消化率、淀粉颗粒的形状和大小、结晶度和淀粉糊化曲线）的影响。实验分为以下两个阶段：1）验证退火法对玉米淀粉和面粉改性的元分析结果；2）分析其理化性质。结果显示，退火法显著提高了两组中的 RS 含量，退火玉米粉（AF）中的 RS 含量达到 14.18%（而原生玉米粉（NF）中的 RS 含量为 3.27%），退火玉米淀粉（AS）中的 RS 含量达到 21.87%（而原生玉米淀粉（NS）中的 RS 含量为 3.82%）。本研究还证实，处理方法不会改变所有样品的双折射特性。此外，玉米淀粉和面粉的粘贴特性也发生了显著变化。AS 和 NS 的峰值粘度高于 AF 和 NF。此外，糊化似乎在相似的温度下发生，但开始糊化需要额外的时间。XRD 分析显示所有样品都是 A 型结晶，而傅立叶变换红外光谱分析则证明退火过程改变了无定形和结晶区域。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Starch

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