Heat-moisture treated waxy highland barley starch: Roles of starch granule-associated surface lipids, temperature and moisture

Abstract

Roles of temperature, moisture and starch granule-associated surface lipids (SGASL) during heat-moisture treatment (HMT) of waxy highland barley starch were elucidated. Starch without SGASL showed a higher increase in ratio (1016/993 cm−1) (0.095–0.121), lamellar peak area (88), radius of gyration (Rg1, 0.9–1.8 nm) and power-law exponents (0.19–0.42) than native starch (0.038–0.047, 46, 0.1–0.6 nm, 0.04–0.14), upon the same increase in moisture or temperature. Thus, removing SGASL promoted HMT. However, after HMT (30 % moisture, 120 °C), native starch showed lower relative crystallinity (RC, 11.67 %) and lamellar peak area (165.0), longer lamellar long period (L, 14.99 nm), and higher increase in peak gelatinization temperature (9.2–13.3 °C) than starch without SGASL (12.04 %, 399.2, 14.52 nm, 4.7–6.1 °C). This suggested that the resulting SGASL-amylopectin interaction further destroyed starch structure. Starch with and without SGASL showed similar trends in RC, lamellar peak area, L and Rg1 with increasing temperature, but different trends with increasing moisture, suggesting that removing SGASL led to more responsiveness to the effects of increasing moisture. Removing SGASL resulted in similar trends (RC and lamellar peak area) with increasing moisture and temperature, suggesting that the presence of SGASL induced different effects on moisture and temperature.