Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2022 Sep 27;27(19):6375.
doi: 10.3390/molecules27196375.

Enhancing Resistant Starch Content of High Amylose Rice Starch through Heat-Moisture Treatment for Industrial Application

Chang-Seon Lee  1 , Hyun-Jung Chung  1
Affiliations

Enhancing Resistant Starch Content of High Amylose Rice Starch through Heat-Moisture Treatment for Industrial Application

Chang-Seon Lee et al. Molecules. .

Abstract

The objective of the present study is to enhance the resistant starch (RS) content of high amylose rice starch with heat-moisture treatment (HMT) for industrial application. The optimized HMT condition for achieving the highest RS content established using response surface methodology (RSM) was a temperature of 100 °C, moisture content of 24.2%, and a time of 11.5 h. Upon HMT, the RS content increased from 32.1% for native starch to 46.4% in HMT starch with optimized condition. HMT of the starches reduced the solubility and swelling power. The surface of HMT starch granules was more irregular than native starch. The X-ray diffraction (XRD) peak intensity at 2θ = 5° was greatly reduced by HMT, and the peaks at 22.7° and 24.2° were merged. HMT increased the gelatinization temperature and reduced the gelatinization enthalpy. HMT provides a method for the production of high-yield RS2 with high amylose rice starch in industrial application.

Keywords: granular morphology; heat–moisture treatment; high amylose rice starch; physicochemical properties; resistant starch; response surface methodology.

PubMed Disclaimer

Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Contour plots for the effects of two variables under a constant one variable. (A–C): Treatment time was fixed for 0, 8 and 16 h, respectively. (D–F): Moisture level was fixed at 15, 21 and 27%, respectively. (G–I): Temperature was fixed at 100, 110 and 120 °C, respectively.
Figure 2
Figure 2
Scanning electron microphotographs of native and heat–moisture treated rice starches. NR: native rice starch, HR: heat–moisture treated rice starch, 100, 110 and 120: heat–moisture treatment temperature, 15, 21 and 27: moisture content, 8 and 16: heat–moisture treatment time.
Figure 2
Figure 2
Scanning electron microphotographs of native and heat–moisture treated rice starches. NR: native rice starch, HR: heat–moisture treated rice starch, 100, 110 and 120: heat–moisture treatment temperature, 15, 21 and 27: moisture content, 8 and 16: heat–moisture treatment time.
Figure 3
Figure 3
XRD patterns of native and heat–moisture treated rice starches. NR: native rice starch, HR: heat–moisture treated rice starch, 100, 110 and 120: heat–moisture treatment temperature, 15, 21 and 27: moisture content, 8 and 16: heat–moisture treatment time.
See this image and copyright information in PMC

Similar articles

See all similar articles

Cited by

See all "Cited by" articles

References

    1. Aschemann-Witzel J., Varela P., Peschel A.O. Consumers’ categorization of food ingredients: Do consumers perceive them as ‘clean label’ producers expect? An exploration with projective mapping. Food Qual. Prefer. 2019;71:117–128. doi: 10.1016/j.foodqual.2018.06.003. - DOI
    1. Zavareze D.Z., Dias A.R.G. Impact of heat-moisture treatment and annealing in starches: A review. Carbohydr. Polym. 2011;83:317–328. doi: 10.1016/j.carbpol.2010.08.064. - DOI - PubMed
    1. Sindhu R., Devi A., Khatkar B.S. Physicochemical, thermal and structural properties of heat moisture treated common buckwheat starches. J. Food Sci. Technol. 2019;56:2480–2489. doi: 10.1007/s13197-019-03725-6. - DOI - PMC - PubMed
    1. Huang M., No J., Shin M. Effects of heat-moisture treatment on functional properties of high amylose rice starches with different crystalline types. Korean J. Food Sci. Technol. 2020;52:31–39.
    1. Cindy S., Pieter L.B. Starch in Food: Structures, Function and Applications. 2nd ed. Woodhead Publishing; Cambridge, MA, USA: 2017. pp. 357–375.

LinkOut - more resources