Effect of acid‐ethanol treatment on physicochemical properties and in vitro digestibility of maize starches varying in AM content
In the current work, three maize starches with different AM/AP content were treated with hydrochloric acid in ethanol solvent to prepare modified starches and to study the effect of acid‐ethanol treatment on starches. Results showed that with increase of treatment time, the hydrolysis rate of maize...
Gespeichert in:
| Veröffentlicht in: | Die Stärke 2014-05, Vol.66 (5-6), p.429-435 |
|---|---|
| Hauptverfasser: | , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 435 |
|---|---|
| container_issue | 5-6 |
| container_start_page | 429 |
| container_title | Die Stärke |
| container_volume | 66 |
| creator | Shi, Miaomiao Lu, Weiqin Yu, Shujuan Ward, Rachelle Gao, Qunyu |
| description | In the current work, three maize starches with different AM/AP content were treated with hydrochloric acid in ethanol solvent to prepare modified starches and to study the effect of acid‐ethanol treatment on starches. Results showed that with increase of treatment time, the hydrolysis rate of maize starches increased. Native WMS had the highest hydrolysis rate. After treatment, starch granules exhibited decreased birefringent and morphology was destroyed. The modified Hylon V retained its granular appearance with only some slight breakage. Solubility of acid‐ethanol treatment starches profoundly increased with increasing measurement temperature and decreased with increasing AM content. Crystalline type of modified starches was not changed and the relative crystallinity increased. The gelatinization temperatures after acid‐ethanol treatment increased except Tₒ, while ΔH decreased. The average rate of digestion for each acid‐ethanol treated starch was higher than that of its counterpart native starch. With increasing AM content, the digestion rates of native and modified starches decreased. |
| doi_str_mv | 10.1002/star.201300118 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_journals_1518253591</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>3282257251</sourcerecordid><originalsourceid>FETCH-LOGICAL-c4198-16e6368556ae1f7f64a1e773a4ac7f7bfeeb25f20c46965564d52ebab6cc30153</originalsourceid><addsrcrecordid>eNqFkc9u1DAQhy0EEkvLlSuWOGex49hJjqvSLUj9I9EWEBdr4h3vumTjre0WlhMSL8Az8iQ4Cqq4IR988PfN_GZMyAvO5pyx8nVMEOYl44IxzptHZMZlyQtRt58ekxljoilaJtVT8izGG8aYrKSYkZ_H1qJJ1FsKxq1-__iFaQOD72kKCGmLQ34b6G6zj854s8GtM9DTXfA7DMlhpDCsqBvovUvB05VbY0yuc71L-7HoFtx3pGO07EZ6D2HvhvUoLM6o8UPKDQ7JEwt9xOd_7wNyvTy-OnpbnF6cvDtanBam4m1TcIVKqEZKBchtbVUFHOtaQAWmtnVnEbtS2pKZSrUqY9VKlthBp4wRjEtxQF5NdXP627ucU9_4uzDklppL3pRSyJZnaj5RJvgYA1q9C26bc2vO9LhoPU6jHxadhXYSvroe9_-h9eXV4v2_bjG5Lib89uBC-KJVLWqpP56f6DfnbHm2_CD158y_nHgLXsM6uKivL3O5Kn9oI_MRfwDxUJ4j</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1518253591</pqid></control><display><type>article</type><title>Effect of acid‐ethanol treatment on physicochemical properties and in vitro digestibility of maize starches varying in AM content</title><source>Wiley Online Library Journals Frontfile Complete</source><creator>Shi, Miaomiao ; Lu, Weiqin ; Yu, Shujuan ; Ward, Rachelle ; Gao, Qunyu</creator><creatorcontrib>Shi, Miaomiao ; Lu, Weiqin ; Yu, Shujuan ; Ward, Rachelle ; Gao, Qunyu</creatorcontrib><description>In the current work, three maize starches with different AM/AP content were treated with hydrochloric acid in ethanol solvent to prepare modified starches and to study the effect of acid‐ethanol treatment on starches. Results showed that with increase of treatment time, the hydrolysis rate of maize starches increased. Native WMS had the highest hydrolysis rate. After treatment, starch granules exhibited decreased birefringent and morphology was destroyed. The modified Hylon V retained its granular appearance with only some slight breakage. Solubility of acid‐ethanol treatment starches profoundly increased with increasing measurement temperature and decreased with increasing AM content. Crystalline type of modified starches was not changed and the relative crystallinity increased. The gelatinization temperatures after acid‐ethanol treatment increased except Tₒ, while ΔH decreased. The average rate of digestion for each acid‐ethanol treated starch was higher than that of its counterpart native starch. With increasing AM content, the digestion rates of native and modified starches decreased.</description><identifier>ISSN: 0038-9056</identifier><identifier>EISSN: 1521-379X</identifier><identifier>DOI: 10.1002/star.201300118</identifier><language>eng</language><publisher>Weinheim: Verlag Chemie</publisher><subject>Acid-ethanol treatment ; corn ; crystal structure ; digestion ; Ethanol ; gelatinization temperature ; Granule structure ; hydrochloric acid ; hydrolysis ; In vitro digestibility ; Maize starch ; solubility ; starch granules ; Thermal properties</subject><ispartof>Die Stärke, 2014-05, Vol.66 (5-6), p.429-435</ispartof><rights>2014 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4198-16e6368556ae1f7f64a1e773a4ac7f7bfeeb25f20c46965564d52ebab6cc30153</citedby><cites>FETCH-LOGICAL-c4198-16e6368556ae1f7f64a1e773a4ac7f7bfeeb25f20c46965564d52ebab6cc30153</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fstar.201300118$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fstar.201300118$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27903,27904,45553,45554</link.rule.ids></links><search><creatorcontrib>Shi, Miaomiao</creatorcontrib><creatorcontrib>Lu, Weiqin</creatorcontrib><creatorcontrib>Yu, Shujuan</creatorcontrib><creatorcontrib>Ward, Rachelle</creatorcontrib><creatorcontrib>Gao, Qunyu</creatorcontrib><title>Effect of acid‐ethanol treatment on physicochemical properties and in vitro digestibility of maize starches varying in AM content</title><title>Die Stärke</title><addtitle>Starch - Stärke</addtitle><description>In the current work, three maize starches with different AM/AP content were treated with hydrochloric acid in ethanol solvent to prepare modified starches and to study the effect of acid‐ethanol treatment on starches. Results showed that with increase of treatment time, the hydrolysis rate of maize starches increased. Native WMS had the highest hydrolysis rate. After treatment, starch granules exhibited decreased birefringent and morphology was destroyed. The modified Hylon V retained its granular appearance with only some slight breakage. Solubility of acid‐ethanol treatment starches profoundly increased with increasing measurement temperature and decreased with increasing AM content. Crystalline type of modified starches was not changed and the relative crystallinity increased. The gelatinization temperatures after acid‐ethanol treatment increased except Tₒ, while ΔH decreased. The average rate of digestion for each acid‐ethanol treated starch was higher than that of its counterpart native starch. With increasing AM content, the digestion rates of native and modified starches decreased.</description><subject>Acid-ethanol treatment</subject><subject>corn</subject><subject>crystal structure</subject><subject>digestion</subject><subject>Ethanol</subject><subject>gelatinization temperature</subject><subject>Granule structure</subject><subject>hydrochloric acid</subject><subject>hydrolysis</subject><subject>In vitro digestibility</subject><subject>Maize starch</subject><subject>solubility</subject><subject>starch granules</subject><subject>Thermal properties</subject><issn>0038-9056</issn><issn>1521-379X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2014</creationdate><recordtype>article</recordtype><recordid>eNqFkc9u1DAQhy0EEkvLlSuWOGex49hJjqvSLUj9I9EWEBdr4h3vumTjre0WlhMSL8Az8iQ4Cqq4IR988PfN_GZMyAvO5pyx8nVMEOYl44IxzptHZMZlyQtRt58ekxljoilaJtVT8izGG8aYrKSYkZ_H1qJJ1FsKxq1-__iFaQOD72kKCGmLQ34b6G6zj854s8GtM9DTXfA7DMlhpDCsqBvovUvB05VbY0yuc71L-7HoFtx3pGO07EZ6D2HvhvUoLM6o8UPKDQ7JEwt9xOd_7wNyvTy-OnpbnF6cvDtanBam4m1TcIVKqEZKBchtbVUFHOtaQAWmtnVnEbtS2pKZSrUqY9VKlthBp4wRjEtxQF5NdXP627ucU9_4uzDklppL3pRSyJZnaj5RJvgYA1q9C26bc2vO9LhoPU6jHxadhXYSvroe9_-h9eXV4v2_bjG5Lib89uBC-KJVLWqpP56f6DfnbHm2_CD158y_nHgLXsM6uKivL3O5Kn9oI_MRfwDxUJ4j</recordid><startdate>201405</startdate><enddate>201405</enddate><creator>Shi, Miaomiao</creator><creator>Lu, Weiqin</creator><creator>Yu, Shujuan</creator><creator>Ward, Rachelle</creator><creator>Gao, Qunyu</creator><general>Verlag Chemie</general><general>Blackwell Publishing Ltd</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>201405</creationdate><title>Effect of acid‐ethanol treatment on physicochemical properties and in vitro digestibility of maize starches varying in AM content</title><author>Shi, Miaomiao ; Lu, Weiqin ; Yu, Shujuan ; Ward, Rachelle ; Gao, Qunyu</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4198-16e6368556ae1f7f64a1e773a4ac7f7bfeeb25f20c46965564d52ebab6cc30153</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2014</creationdate><topic>Acid-ethanol treatment</topic><topic>corn</topic><topic>crystal structure</topic><topic>digestion</topic><topic>Ethanol</topic><topic>gelatinization temperature</topic><topic>Granule structure</topic><topic>hydrochloric acid</topic><topic>hydrolysis</topic><topic>In vitro digestibility</topic><topic>Maize starch</topic><topic>solubility</topic><topic>starch granules</topic><topic>Thermal properties</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Shi, Miaomiao</creatorcontrib><creatorcontrib>Lu, Weiqin</creatorcontrib><creatorcontrib>Yu, Shujuan</creatorcontrib><creatorcontrib>Ward, Rachelle</creatorcontrib><creatorcontrib>Gao, Qunyu</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>CrossRef</collection><jtitle>Die Stärke</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Shi, Miaomiao</au><au>Lu, Weiqin</au><au>Yu, Shujuan</au><au>Ward, Rachelle</au><au>Gao, Qunyu</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of acid‐ethanol treatment on physicochemical properties and in vitro digestibility of maize starches varying in AM content</atitle><jtitle>Die Stärke</jtitle><addtitle>Starch - Stärke</addtitle><date>2014-05</date><risdate>2014</risdate><volume>66</volume><issue>5-6</issue><spage>429</spage><epage>435</epage><pages>429-435</pages><issn>0038-9056</issn><eissn>1521-379X</eissn><abstract>In the current work, three maize starches with different AM/AP content were treated with hydrochloric acid in ethanol solvent to prepare modified starches and to study the effect of acid‐ethanol treatment on starches. Results showed that with increase of treatment time, the hydrolysis rate of maize starches increased. Native WMS had the highest hydrolysis rate. After treatment, starch granules exhibited decreased birefringent and morphology was destroyed. The modified Hylon V retained its granular appearance with only some slight breakage. Solubility of acid‐ethanol treatment starches profoundly increased with increasing measurement temperature and decreased with increasing AM content. Crystalline type of modified starches was not changed and the relative crystallinity increased. The gelatinization temperatures after acid‐ethanol treatment increased except Tₒ, while ΔH decreased. The average rate of digestion for each acid‐ethanol treated starch was higher than that of its counterpart native starch. With increasing AM content, the digestion rates of native and modified starches decreased.</abstract><cop>Weinheim</cop><pub>Verlag Chemie</pub><doi>10.1002/star.201300118</doi><tpages>7</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0038-9056 |
| ispartof | Die Stärke, 2014-05, Vol.66 (5-6), p.429-435 |
| issn | 0038-9056 1521-379X |
| language | eng |
| recordid | cdi_proquest_journals_1518253591 |
| source | Wiley Online Library Journals Frontfile Complete |
| subjects | Acid-ethanol treatment corn crystal structure digestion Ethanol gelatinization temperature Granule structure hydrochloric acid hydrolysis In vitro digestibility Maize starch solubility starch granules Thermal properties |
| title | Effect of acid‐ethanol treatment on physicochemical properties and in vitro digestibility of maize starches varying in AM content |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-23T18%3A04%3A35IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Effect%20of%20acid%E2%80%90ethanol%20treatment%20on%20physicochemical%20properties%20and%20in%20vitro%20digestibility%20of%20maize%20starches%20varying%20in%20AM%20content&rft.jtitle=Die%20St%C3%A4rke&rft.au=Shi,%20Miaomiao&rft.date=2014-05&rft.volume=66&rft.issue=5-6&rft.spage=429&rft.epage=435&rft.pages=429-435&rft.issn=0038-9056&rft.eissn=1521-379X&rft_id=info:doi/10.1002/star.201300118&rft_dat=%3Cproquest_cross%3E3282257251%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=1518253591&rft_id=info:pmid/&rfr_iscdi=true |