Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea.
Food Chem. 2025 Jan 15;463(Pt 1):141052. doi: 10.1016/j.foodchem.2024.141052. Epub 2024 Aug 30.
Phytic acid (PA) and malic acid (MA), as environmentally friendly, plant-based water-soluble acids, were applied to normal corn starch during dry heating at mildly acidic pH to improve its gelatinization and retrogradation behaviors. A significant increase in peak viscosity (5011-6338 mPa·s) was observed in starch treated with MA compared to native corn starch (1162 mPa·s). The treatment with PA and MA further increased the peak viscosity (8140-8621 mPa·s). The interactions of PA and MA with starch were analyzed using ICP-OES, FTIR, and C CP/MAS NMR. Swelling power and solubility increased in MA and PA + MA starches. After storage at 4 °C for 14 d, MA and PA + MA starches produced transparent and fluid gels without forming B-type crystals, which indicated inhibition of starch retrogradation by PA and MA treatments. In conclusion, dry heating with PA and MA produced starch with remarkably superior paste viscosity, swelling, and inhibition of retrogradation.
植酸（PA）和苹果酸（MA）是两种环保的植物源水溶性酸，在酸性 pH 值下对干热玉米淀粉进行处理，可改善其糊化和回生特性。与天然玉米淀粉（1162 mPa·s）相比，用 MA 处理的淀粉的峰值黏度显著增加（5011-6338 mPa·s）。用 PA 和 MA 进一步处理，峰值黏度进一步增加（8140-8621 mPa·s）。利用 ICP-OES、FTIR 和 C CP/MAS NMR 分析了 PA 和 MA 与淀粉的相互作用。在 MA 和 PA+MA 淀粉中，膨胀力和溶解度增加。在 4°C 下储存 14 天后，MA 和 PA+MA 淀粉形成透明且流动的凝胶，而没有形成 B 型晶体，这表明 PA 和 MA 处理抑制了淀粉的回生。总之，用 PA 和 MA 进行干热处理可制得糊化黏度、膨胀度和回生抑制性能显著提高的淀粉。
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