The effects of pullulanase debranching on the properties of maize starch (waxy, normal and high amylose)-glycerol monolaurate (GML) complexes were studied. Pullulanase pretreatment produced more starch chains with favourable lengths (DP ≥ 25) to encourage inclusion complex formation. The debranched starch showed higher amylose content (from 11.2 to 58.6%) than the native starch (from 0.68 to 53.4%). The V-type characteristic diffraction peaks (7.5°, 13.1° and 20.2° 2θ) became more obvious after the starch received the debranching treatment. Thermal properties indicated that the melting enthalpy of the debranched starch-GML complexes (from 6.45 to 10.13 J/g) was higher than those of the untreated complexes (from 0 to 8.91 J/g). The swelling power values and degree of hydrolysis of the starches decreased with the increase in amylose content. In vitro digestibility analysis suggested that the hydrolysis of the starch-GML samples was further restricted by applying the debranching treatment to the starch.
Keywords: Amylose content; Debranching; Inclusion complex; Maize starch.
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