Huang Li-Jiao, Fang Meng-Jia, Tao Han, Wang Hui-Li
Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China.
Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food Science and Engineering, Hefei University of Technology, Hefei, Anhui 230009, PR China.
Food Chem. 2025 Apr 30;472:142958. doi: 10.1016/j.foodchem.2025.142958. Epub 2025 Jan 17.
The type 3 resistant waxy corn starch (RS3) was synthesized by removing starch granule surface proteins and subjecting it to heat-moisture treatment at -20°C, 4°C, and 25°C. Upon applying the dual modification, a significant reduction in particle size and in vitro digestion was observed, while the gelatinization enthalpy, relative crystallinity, and resistant starch content increased. Notably, RS3 treated at 4°C demonstrated the lowest digestion rate of 3.00 × 10 min among all groups, and its relative crystallinity achieved a peak of 32.65%. Moreover, the gelatinization enthalpy and resistant starch content increased from 0.29 J/g and 77.9% to 0.79 J/g and 83.84%, respectively. These findings indicate that 4°C is the optimal retrogradation temperature for producing dual-modified RS3 with enhanced digestion resistance.
