Food and Fermentation Industries >

2025 , Vol. 51 >Issue 19: 292 - 298

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041661

Effects of quick-freezing processing on the structure, physicochemical properties and digestive characteristics of fresh waxy corn starch

  • ZHU Libin ,
  • XU Ruihang ,
  • ZHU Dan ,
  • WEI Wenyi ,
  • NIU Guangcai ,
  • ZHANG Yufan
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  • 1(College of Food Science and Engineering, Heilongjiang Bayi Agricultural University, Daqing 163319, China)
    2(Agri-food Processing and Engineering Technology Research Center of Heilongjiang Province, Daqing 163319, China)
    3(College of Life Science and Biotechnology, Heilongjiang Bayi Agricultural University, Daqing 163319, China)

Received date: 2024-11-21

  Revised date: 2025-03-01

  Online published: 2025-11-03

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Abstract

To investigate the effects of quick-freezing processing on the structure, physicochemical properties, and digestive characteristics of fresh waxy corn starch, two fresh waxy corn varieties, Xiaohuangnian and Wannuo 2000 were used as raw materials, and the structure, thermodynamic properties, gelatinization properties, and digestive properties of the starch before and after quick-freezing processing were measured.The results showed as follows:after quick-freezing processing, the amylose content of two kinds of fresh waxy maize was significantly increased from 4.78% and 4.96% to 7.60% and 7.69%, respectively, while the amylopectin content was significantly decreased (P<0.05).In the distribution of starch chain length, the proportion of chain A was significantly increased, but the proportion of chain B1, B2, and B3 was significantly decreased (P<0.05).The relative crystallinity of two kinds of waxy corn starch decreased by 18.65% and 19.04%, respectively.After quick-freezing processing, the phase transition temperature (onset temperature, peak temperature, conclusion temperature) of the two kinds of fresh waxy corn starch decreased, the gelatinization enthalpy decreased by 3.89 and 0.04 J/g, respectively, and the peak viscosity, final viscosity, gelatinization temperature and break down of starch significantly decreased (P<0.05), but the set back was significantly increased (P<0.05).In addition, the contents of rapidly digestible starch and slowly digestible starch were significantly increased after quick-freezing processing (P<0.05).Experiments showed that quick-freezing processing could change the structure and physicochemical properties of two kinds of fresh waxy corn starch, and improve the digestion rate of fresh waxy corn starch.The results could provide some theoretical basis for the study of the quick-freezing process of fresh waxy corn.

Key words： fresh waxy corn; quick-freezing processing; starch; structure; physicochemical properties; digestive properties

Cite this article

ZHU Libin , XU Ruihang , ZHU Dan , WEI Wenyi , NIU Guangcai , ZHANG Yufan . Effects of quick-freezing processing on the structure, physicochemical properties and digestive characteristics of fresh waxy corn starch[J]. Food and Fermentation Industries, 2025 , 51(19) : 292 -298 . DOI: 10.13995/j.cnki.11-1802/ts.041661

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