The effect of lintnerization on cereal starch granules

Abstract

The susceptibility of cereal starches (normal maize, waxy maize, amylomaize V & VII, rice and oat) towards hydrolysis by 2.2 N HCl at 35 °C for 15 days, and the physicochemical characteristics of the lintnerized residues at different time periods of hydrolysis were examined. The difference in the extent of hydrolysis at the end of the 8th day was influenced by the interplay between: (1) amount of lipid complexed amylose chains; (2) amylose content; (3) granule size, (4) pores on the granules surface. Differences in the extent of hydrolysis beyond the 8th day were influenced by the interplay between: (1) mode of distribution of α (1 → 6) branches between the amorphous and crystalline regions; (2) amylopectin content, and (3) degree of packing of the double helices within the crystallites. Granule morphology, X-ray crystallinity, average degree of polymerization, swelling factor, amylose leaching, enthalpy of gelatinization and the gelatinization temperature range were altered on acid hydrolysis. The extent of these changes differed among the starch sources. However, the X-ray pattern remained unchanged in all starches.