Structural and digestibility properties of infrared heat-moisture treated maize starch complexed with stearic acid

dc.contributor.authorMapengo, Clarity Ropafadzo
dc.contributor.authorRay, Suprakas Sinha
dc.contributor.authorEmmambux, Mohammad Naushad
dc.contributor.emailnaushad.emmambux@up.ac.zaen_US
dc.date.accessioned2022-06-24T12:36:29Z
dc.date.available2022-06-24T12:36:29Z
dc.date.issued2021-06
dc.description.abstractThis study investigated the effects of using infrared heat-moisture treatment (IRHMT) on the properties of maize starch paste complexed with stearic acid (SA). Scanning electron micrographs showed that starch granules ghosts from IR HMT starch with SA did not show significant granular disintegration in comparison to conventionally HMT starch paste. The resistant starch (RS) content increased with SA-IR HMT, while extended pasting increased slowly digestible starch (SDS) content in IR HMT starch alone. The V polymorphs observed in XRD and DSC, and increased crystallinity from FTIR supported the changes in the properties of IRHMT starches. To a greater extent, the SA-IRHMT exerted more changes on starch micro- and molecular structural properties, and digestibility properties compared to conventional heat-moisture treatment (CHMT).en_US
dc.description.departmentConsumer Scienceen_US
dc.description.departmentFood Scienceen_US
dc.description.librarianhj2022en_US
dc.description.sponsorshipThe University of Pretoria, Council of Scientific and Industrial Research of South Africa and the DSI/NRF Centre of Excellence in Food Security.en_US
dc.description.urihttp://www.elsevier.com/locate/ijbiomacen_US
dc.identifier.citationMapengo, C.R., Ray, S.S. & Emmambux, M.N. 2021, 'Structural and digestibility properties of infrared heat-moisture treated maize starch complexed with stearic acid', International Journal of Biological Macromolecules, vol. 180, pp. 559-569, doi : .10.1016/j.ijbiomac.2021.03.100.en_US
dc.identifier.issn0141-8130
dc.identifier.other10.1016/j.ijbiomac.2021.03.100
dc.identifier.urihttps://repository.up.ac.za/handle/2263/85948
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.rights© 2021 Elsevier B.V. All rights reserved. Notice : this is the author’s version of a work that was accepted for publication in International Journal of Biological Macromolecules. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. A definitive version was subsequently published in International Journal of Biological Macromolecules, vol. 180, pp. 559-569, 2021. doi : 10.1016/j.ijbiomac.2021.03.100.en_US
dc.subjectInfrared heat-moisture treatment (IRHMT)en_US
dc.subjectAmylose-lipid complexesen_US
dc.subjectDigestibilityen_US
dc.subjectConventional heat-moisture treatment (CHMT)en_US
dc.titleStructural and digestibility properties of infrared heat-moisture treated maize starch complexed with stearic aciden_US
dc.typePostprint Articleen_US

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