The important role of starch fine molecular structures in starch gelatinization property with addition of sugars/sugar alcohols

Abstract

The relationship between the fine structure of starch and its gelatinization properties is not well studied, particularly in relation to the influence of sugar or sugar alcohol. In this study, seven starches with distinct molecular structures were investigated to determine how different sugars and sugar alcohols affect their gelatinization properties. The inclusion of sugars and sugar alcohols resulted in a significant elevation of starch gelatinization temperatures (∼ 8 °C), especially with sucrose, isomaltose and isomalt. Nevertheless, the influence of these sugars/ sugar alcohols on the gelatinization temperature range and enthalpy change varied depending on the particular starch varieties. According to the correlation analysis, sugars and sugar alcohols mainly exert their impact on the starch gelatinization temperature range and enthalpy change by possibly interacting with amylose chains possessing a degree of polymerization ranging from 100 to 1000 (p < 0.05) and inhibiting the amylose leaching during gelatinization. These findings help a better understanding of the complex relationship between starch fine structure and gelatinization properties under the influence of sugars and sugar alcohols.