A combined recrystallization and acetylation strategy for resistant starch with enhanced thermal stability and excellent short-chain fatty acid production.

Ranran Chang, KunJie Xu, Rao Zhang, Zhengyu Jin, Ma Aiguo

Food chemistry 2024 Jan 01

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In this study, resistant starch (RS) with enhanced thermal stability and excellent short-chain fatty acid production was obtained using recrystallization at 50 °C of debranched waxy maize starch followed by an acetylation strategy. RS sample obtained by debranching with a 25% high concentration of native starch combined with recrystallization at 50 °C (25DBS-50 °CP) and acetylated RS (25DBS-50 °CPA) exhibited high relative crystallinity of 69.4% and 64.2%, respectively. And the peak gelatinization temperature values of them reached 116.8 °C and 111.4 °C, and the RS contents of them after cooking for 30 min remained at 35.1% and 40.0%, respectively. The acetic acid yield of 25DBS-50 °CPA was higher than that of the control group. These results indicated that recrystallization at 50 °C combined with acetylation for debranched starch could be used as a new method for regulating the digestibility and fermentation properties while developing food with a low glycemic response and specific nutritional benefits. Copyright © 2023 Elsevier Ltd. All rights reserved.

Citation

Ranran Chang, KunJie Xu, Rao Zhang, Zhengyu Jin, Ma Aiguo. A combined recrystallization and acetylation strategy for resistant starch with enhanced thermal stability and excellent short-chain fatty acid production. Food chemistry. 2024 Jan 01;430:136970