Effects of single and dual modifications with debranching and heat-moisture treatments on physicochemical, rheological, and digestibility properties of proso millet starch

Abstract

The effects of single and dual modifications with heat-moisture treatment (HMT) and enzymatic debranching on the structural, physicochemical, rheological, and in-vitro digestibility properties of proso millet starch (PMS) were comparatively studied. Amylose content increased after gelatinization and all modification treatments. Debranching and dual modification (debranching followed by HMT) decreased the average chain length and swelling power but increased the solubility of PMS. HMT did not change the average chain length and chain length distribution in native and debranched starches but decreased the swelling power and solubility of native starch. The A-type X-ray diffraction pattern of PMS was converted to the A + V type by HMT and to the B + V type by debranching and dual modification. FTIR investigation showed that the short-range molecular order of all modified starches was disrupted. The viscoelasticity and viscosity of all starch pastes decreased in the following order: PMS > HMT starch > debranched starch > dual modified starch. In-vitro starch digestibility showed that HMT increased slowly digestible starch (SDS) to 32.88 %, while debranching increased resistant starch (RS) to 77.14 %. HMT increased RS to 86.17 % in the dual modified starch. Debranching therefore predominates in the dual modification of starch compared to HMT.

Keywords

• Proso millet starch
• Enzymatic debranched starch
• Heat-moisture treatment
• Dual-modification
• Gelatinization
• Amylose content