Effect of heat-moisture treatment with maltitol on physicochemical properties of wheat starch

- Wheat starch was treated by heat-moisture treatment with maltitol (HMT-MAWS).
- HMT-MAWS showed lowest breakdown.
- The gelatinization temperature and enthalpy of HMT-MAWS increased.
- A layer of membrane-like substance adhered to the smooth surface of HMT-MAWS.

Effect of heat-moisture treatment (HMT) with maltitol on physicochemical properties of wheat starch was investigated. Compared with the mixture of maltitol and wheat starch (MAWS), peak viscosity, trough viscosity, final viscosity, breakdown and setback of MAWS modified by heat-moisture treatment (HMT-MAWS) was decreased by 119.29, 63.37, 84.50, 55.92, 21.12 RVU, respectively. The viscosities of HMT-MAWS were affected more remarkably than that of the mixture of maltitol and heat-moisture treatment modified wheat starch (MA-HMTWS). Gelatinization temperature (To, Tp, Tc) of HMT-MAWS increased significantly than that of MAWS. Scanning electron microscope showed that a layer of membrane-like substance adhered to the smooth surface of HMT-MAWS, but that of MAWS became rough with a lot of small particles. After gelatinization and freeze drying, the gel structure of HMT-MAWS was tighter than that of MAWS. According to X-ray diffraction pattern, the area of amorphous region of HMT-MAWS was higher than that of MAWS.