Formation of resistant starch from amylotype corn starch and determination of the functional properties


KAHRAMAN K. , KÖKSEL H.

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, cilt.5, ss.295-302, 2013 (SCI İndekslerine Giren Dergi)

  • Cilt numarası: 5 Konu: 4
  • Basım Tarihi: 2013
  • Doi Numarası: 10.3920/qas2012.0194
  • Dergi Adı: QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS
  • Sayfa Sayısı: ss.295-302

Özet

High amylose corn starch was hydrolysed with HCl at 40 degrees C for 0.5-2.0 h. Then the native and acid-modified starch samples were subjected to 2 different heat treatments (HT). In HT1, heat treated/autoclaved samples were dried after storage and in HT2, heat treated/autoclaved samples were dried without storage. Relative quantities of high- and medium-molecular weight fractions decreased and relative quantities of low-molecular weight fractions increased as a result of acid modification. Resistant starch (RS) contents of the acid-modified starches were between 15.7-16.4% and increased up to 29.4% due to HT1 and up to 17.5% due to HT2. The results indicated that RS contents of the high amylose starch can be increased by HT and storing prior to drying. Rapid ViscoAnalayser viscosity values decreased as the acid modification level increased. Water absorption and solubility values of the samples prepared with both heat treatments were higher than those of the native starch and hydrolysates. Emulsifying capacity/stability values of soy protein solution supplemented with the hydrolysates and heat treated samples were higher than those supplemented with the native and heat treated native starch.