Succeeded high-temperature acid hydrolysis of granular maize starch by introducing heat-moisture pre-treatment

Xia Zhao; Jun-Jie Xing; Nan-Nan An; Dong Li; Li-Jun Wang; Yong Wang

doi:10.1016/j.ijbiomac.2022.10.065

Succeeded high-temperature acid hydrolysis of granular maize starch by introducing heat-moisture pre-treatment

Int J Biol Macromol. 2022 Dec 1;222(Pt B):2868-2877. doi: 10.1016/j.ijbiomac.2022.10.065. Epub 2022 Oct 10.

Authors

Xia Zhao¹, Jun-Jie Xing², Nan-Nan An³, Dong Li³, Li-Jun Wang⁴, Yong Wang⁵

Affiliations

¹ College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, P. O. Box 50, 17 Qinghua Donglu, Beijing 100083, China.
² State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
³ College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, Beijing 100083, China.
⁴ College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, P. O. Box 50, 17 Qinghua Donglu, Beijing 100083, China. Electronic address: wlj@cau.edu.cn.
⁵ School of Chemical Engineering, UNSW, Sydney, NSW 2052, Australia.

PMID: 36228816
DOI: 10.1016/j.ijbiomac.2022.10.065

Abstract

Acid hydrolysis is a crucial method for modifying granular starch, but it is often conducted at low temperatures (below 55 °C) for an extended period of time to prevent crystallinity loss. The high-temperature acid hydrolysis (HTAH) behavior of heat-moisture treated (HMT) starch at 69 °C was investigated for the first time. The crystalline structure of starch was enhanced by HMT, confirmed by its rheological, thermal, and infrared Fourier transform spectroscopy results. The amorphous structure of HMT starch was preferentially hydrolyzed with high reactivity, related to a fast hydrolysis stage (4.17 × 10^-2 min^-1). And the crystalline flakes were separated from starch granules, accompanied by strengthened molecular interactions. HMT starch was transformed from 16.98 μm granules to 158 nm thick and 2.57 μm broad flakes with a 6.40 % increase in crystallinity after 40 min of hydrolysis. For native starch, the HTAH destroyed the crystalline structure due to gelatinization, resulting mainly gelatinous aggregates. These evidenced that the hydrolysis of granular starch was successfully performed at a relatively high temperature by introducing heat-moisture pre-treatment. This study could provide a novel perspective on the combination of increasing temperature and pre-treatment for granular starch hydrolysis intensification design, as well as a strategy for efficiently preparing small-sized crystalline starch, which has promising applications in Pickering emulsion and material filler.

Keywords: Crystalline structure; Granular starch hydrolysis; Temperature.

MeSH terms

Acids
Hot Temperature*
Hydrolysis
Starch / chemistry
Temperature
Zea mays*

Substances

Starch
Acids