Evaluation of molecular weight distribution, pasting and functional properties, and enzyme resistant starch content of acid-modified corn starches

KÖKSEL H., Ozturk S., Kahraman K., BAŞMAN A., Ozbas O. Z., RYU G.

FOOD SCIENCE AND BIOTECHNOLOGY, cilt.17, sa.4, ss.755-760, 2008 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 17 Sayı: 4
  • Basım Tarihi: 2008
  • Dergi Adı: FOOD SCIENCE AND BIOTECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.755-760
  • Anahtar Kelimeler: acid modification, resistant starch, autoclaving cycle, emulsifying property, pasting property, RHEOLOGICAL PROPERTIES, HIGH-AMYLOSE, METABOLIC VARIABLES, RETROGRADATION, AMYLOMAIZE, PLASMA, POTATO, PEA
  • Abdullah Gül Üniversitesi Adresli: Hayır

Özet

The aim of this study was to produce resistant starch preparations from acid-modified coni starches prepared at various hydrolysis levels (0.5-4.0 hr). Effect of autoclaving cycles on resistant starch (RS) formation was investigated. Molecular weight distribution, pasting and functional properties of acid-modified corn starches were determined. For RS fort-nation native and acid-modified starch samples were gelatinized and autoclaved (1 or 2 cycles). While native and acid-modified starches did not contain any RS, the levels increased to 9.0-13.5% as a result of storage at 95 degrees C after first autoclaving cycle. Second autoclaving cycle together with storage at 95 degrees C brought final RS contents of the samples incubated at 4 and 95 degrees C after the first cycle to comparable level. As acid modification level increased, the amount of high molecular weight fractions decreased, resulting in significant decreases in viscosities (p < 0.05). The samples produced in this study had low emulsion stability and capacity values.