Modelling the Effects of Debranching and Microwave Irradiation Treatments on the Properties of High Amylose Corn Starch by Using Response Surface Methodology

MUTLU S., Kahraman K., Severcan S. Ş., ÖZTÜRK S.

FOOD BIOPHYSICS, vol.13, no.3, pp.263-273, 2018 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 13 Issue: 3
  • Publication Date: 2018
  • Doi Number: 10.1007/s11483-018-9532-9
  • Journal Name: FOOD BIOPHYSICS
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.263-273
  • Keywords: Resistant starch, In-vitro glycemic index, Pullulanase debranching, Microwave irradiation, High amylose corn starch, response surface methodology, SLOWLY DIGESTIBLE STARCH, RESISTANT-STARCH, RICE STARCH, GLYCEMIC INDEX, MAIZE STARCH, FUNCTIONAL-PROPERTIES, DIETARY FIBER, PHYSICOCHEMICAL PROPERTIES, ENZYME CONCENTRATION, STORAGE-TEMPERATURE
  • Abdullah Gül University Affiliated: Yes


Response surface methodology was applied to determine the effects of pullulanase debranching, microwave irradiation time (2-4 min) and power (20-100%) on resistant starch (RS) formation and in-vitro glycemic index (GI) values in high amylose corn starch, Hylon VII. Starch:water (1:10) suspensions were cooked and autoclaved, debranched with pullulanase (1000 PUN/g; 1500 U/kg starch) at 60 A degrees C and then different microwave-storing cycles and drying (oven or freeze drying) processes were applied. In order to describe the relationship between the dependent and independent variables (microwave power and irradiation time), the response values were fitted by first order polynomial regression models. Significance analysis showed that microwave irradiation time had significant effect on RS content and GI value of the samples treated with one cycle of microwave-storing prior to freeze-drying. Microwave power had significant factor on the GI value of the samples that were oven-dried after one cycle of microwave-storing. Solubility and water binding capacity values of all heat treated samples were higher than those of native starch. On the other hand, RVA viscosity values were lower than native starch for oven-dried samples. Water binding capacity, solubility and final viscosity values of the freeze-dried samples were higher than those of oven-dried ones.