Mutungi C.Onyango C.Rost F.Doert T.Rohm H.Jaaros D.2024-07-112010Mutungi, C., Onyango, C., Rost, F., Doert, T., Jaros, D., & Rohm, H. (2010). Structural and physicochemical properties and in vitro digestibility of recrystallized linear α-d-(1→ 4) glucans derived from mild-acid-modified cassava starch. Food research international, 43(4), 1144-1154.https://scholar.google.com/scholar?hl=en&as_sdt=0%2C5&q=Structural+And+Physicochemical+Properties+And+In+Vitro+Digestibility+of+Recrystallized+Linear+%CE%91-D-+%281+%E2%86%92+4%29+Glucans+Derived+from+Mild-Acid-Modified+Cassava+Starch+&btnG=https://repository.nrf.go.ke/handle/123456789/1301Full-text ArticleMolecular structure and recrystallization method influence the techno-functional behaviour of recrystallized starch as a functional ingredient in foods. The physicochemical properties of debranched and recrystallized mild-acid-modified cassava starch were studied. Cassava starch was treated with 0.14 mol/L hydrochloric acid for 24, 96 and 216 h at 40 °C prior to debranching with pullulanase. The debranched starches (DS) were recrystallized by annealing (ANN-DS), temperature-cycling (TC-DS) or heat-moisture treatment (HMT-DS) and the particle distribution, crystallinity, thermal properties, solubility, water binding and in vitro digestibility were analyzed. Acid treatment increased the fraction of linear α-d-(1 → 4) glucans comprising 13–30 monomers. Particles comprised loosely to firmly coalesced primary elements forming aggregates of mono- or bi-modal size distribution at ⩽5 μm and ⩾20 μm. The relative crystallinities ranged between 31.1–56.1%. Water binding decreased significantly with acid treatment whereas both solubility and water binding were influenced by the recrystallization method and decreased in the order: DS > ANN-DS > TC-DS > HMT-DS. Major thermal transitions occurred at 80– 130 °C and 130–160 °C, and the in vitro digestibility rates of 6.8–62.8% correlated significantly (p < 0.001) with relative crystallinity and melting enthalpy.ena-D-(1? 4) glucansCrystallinityThermal propertiesSolubilityWater bindingParticle sizeInvitro digestibilityArticle