Effects of extrusion treatment on physicochemical properties and in vitro digestion of pregelatinized high amylose maize flour. (March 2016)

• Record Type: Journal Article
• Authors: Zhang, Xudong; Chen, Yaofeng; Zhang, Renhe; Zhong, Yuyue; Luo, Yan; Xu, Shutu; Liu, Jianchao; Xue, Jiquan; Guo, Dongwei
• Is Part Of: Journal of cereal science. Volume 68(2016)
• Page Start: 108
• Page End: 115
• Publication Date: 2016-03
• Subjects: Amylose -- Extrusion -- Digestion -- Resistant starch; AACC American Association of Cereal Chemistry -- AOAC Association of Official Analytical Chemists -- DG degree of gelatinization -- DSC differential scanning calorimeter -- EHAMF-I extruded high amylose maize flour with initial moisture content of 12.47% -- EHAMF-II extruded high amylose maize flour with initial moisture content of 19.00% -- ENMF extruded normal maize flour -- HAMF High amylose maize flour -- NMF normal maize flour -- RDS rapidly digestible starch -- RS resistant starch -- RVA rapid visco-analyser -- SDS slowly digestible starch -- SEM scanning electron microscope -- SOL solubility -- SP swelling power -- T0 onset temperature -- Tp peak temperature -- Tc conclusion temperature -- ΔH enthalpy change -- ΔT the difference between conclusion temperature and onset temperature; Iodine (PubChem CID: 807) -- Sodium chloride (PubChem CID: 5234) -- Hydrochloric acid (PubChem CID: 313) -- Copper(II) sulfide (PubChem CID: 14831) -- Sulphuric acid (PubChem CID: 1118) -- Potassium chloride (PubChem CID: 4873); Grain -- Periodicals; Cereal products -- Periodicals; Céréales -- Périodiques; Produits céréaliers -- Périodiques; Cereal products; Grain; Periodicals; 664.705
• DOI: 10.1016/j.jcs.2016.01.005
• Languages: English
• ISSNs: 0733-5210

Abstract

Abstract: High amylose maize flour (HAMF), normal maize flour (NMF), extruded normal maize flour (ENMF) and extruded high amylose maize flour (EHAMF) were employed to analyze the effects of the extrusion process on their physicochemical properties and in vitro digestion. The disruption degree of NMF and HAMF under extrusion followed the degree of gelatinization order. HAMF and EHAMF had higher onset temperature, peak temperature and conclusion temperature but lower melting enthalpies in comparison with NMF and ENMF. Extrusion treatment decreased viscosity and transformed A-type and B-type starch in NMF and HAMF into B + V-type. The solubility of all samples and swelling power of NMF and HAMF showed an increase, while swelling power of extruded maize flour decreased with increasing temperature. HAMF and EHAMF had a higher content of resistant starch but a lower content of slowly digestible starch and rapidly digestible starch than NMF and ENMF. Highlights: The greater DG of extruded maize flour, the greater disruption level. Extrusion decreases the viscosity of NMF and HAMF. The SP of NMF and HAMF increases, while extruded flours decrease. EHAMF retains higher RS than NMF under the same extrusion condition.