INFLUENCE OF SPONTANEOUS FERMENTATION ON THE PHYSICOCHEMICAL PROPERTIES OF CORNSTARCH

Abstract

Physicochemical properties of control and fermented cornstarch were compared in order to elucidate the influence of spontaneous fermentation on the properties of cornstarch. Results indicated that spontaneous fermentation did not significantly affect the protein and lipid contents of cornstarch, but it could hydrolyze some amylose in the amorphous region resulting in lower amylose content, lower amylose leaching at 95C (P < 0.01) and higher relative crystallinity in fermented sample. Besides, the results of differential scanning calorimetry showed that fermentation affected the gelatinization properties of cornstarch. It not only resulted in lower conclusion gelatinization temperature, enthalpy of gelatinization and narrower gelatinization temperature range but also caused higher onset gelatinization temperature. PRACTICAL APPLICATIONS Starch noodle is very popular in China and even some other Asian countries. Its quality is determined primarily by the physicochemical properties of starch. It has been indicated in our previous study that the quality of starch noodle from spontaneously fermented corn was comparable to noodle from mung-bean starch (the best material for starch noodle). In this study, the physicochemical properties of control and spontaneous fermented cornstarch was compared, the results will contribute to the selection of other suitable materials available for substituting mung-bean starch according to the physicochemical properties of starch.