Abstract Waxy maize starch (W), normal maize starch (N), and Hylon V (H) were modified by heat-moisture treatment (HMT) with guar gum (G). The physicochemical properties of the HMT starch-guar samples (modified samples: HMT-WG, HMT-NG, and HMT-HG) were investigated and compared with those of starch-guar mixtures (WG, NG, and HG). Then, the swelling power, solubility, granule morphology, thermal properties, in vitro digestibility and isothermal hygroscopic curves of the samples were evaluated. The relative crystallinity of the samples decreased after HMT. HMT-HG tended to form more stable crystals. HG was B + V type, which means that the high amylose starch content results in the formation of a complex with guar gum. In addition, the digestibility of the samples decreased with the decreasing amylose content. HMT-HG showed the highest resistance. Furthermore, HMT decreased the hygroscopicity significantly, decreased the gelatinization enthalpy of the samples in the order of WG > NG > HG and helped slow down the long-term ageing of N/WG. Additionally, HMT-NG was the most resistant to moisture at a lower humidity (45%) and had the lowest gelatinization temperature.

中文翻译：

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湿热处理对不同直链淀粉含量的玉米淀粉-瓜尔胶复合物理化性质和体外消化率的影响

摘要 糯玉米淀粉(W)、普通玉米淀粉(N)和Hylon V(H)经瓜尔胶(G)湿热处理(HMT)改性。研究了 HMT 淀粉-瓜尔胶样品（改性样品：HMT-WG、HMT-NG 和 HMT-HG）的理化性质，并与淀粉-瓜尔胶混合物（WG、NG 和 HG）的理化性质进行了比较。然后，评估了样品的溶胀力、溶解度、颗粒形态、热性能、体外消化率和等温吸湿曲线。HMT后样品的相对结晶度降低。HMT-HG 倾向于形成更稳定的晶体。HG 是 B+V 型，这意味着高直链淀粉含量导致与瓜尔胶形成复合物。此外，样品的消化率随着直链淀粉含量的降低而降低。HMT-HG 表现出最高的阻力。此外，HMT显着降低了吸湿性，以WG> NG > HG的顺序降低了样品的糊化焓，并有助于减缓N / WG的长期老化。此外，HMT-NG 在较低湿度 (45%) 下的耐湿性最强，糊化温度最低。