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Formation of Resistant Starch in Corn Starch and Estimation of its Content from Physicochemical Properties
Author(s) -
Kim SungKon,
Kwak JaeEun
Publication year - 2009
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.200800120
Subject(s) - endotherm , starch , differential scanning calorimetry , enthalpy , chemistry , corn starch , food science , viscosity , zoology , materials science , thermodynamics , biology , physics , composite material
The effect of autoclaving temperatures (100‐120°C) on yields of enzyme‐resistant starch (RS) from normal corn starch and the physicochemical properties of autoclaved‐cooled starches were studied. The RS content increased linearly with increasing autoclaving temperature ( R 2 = 0.993) and the number of autoclaving‐cooling cycles at an autoclaving temperature of 120°C. The effect of the number of autoclaving‐cooling cycles was more pronounced than that of temperature. The swollen starch weight measured at 60°C slightly increased as the RS content increased, and then drastically decreased with the continous increase of the RS content ( R 2 = ‐0.969). As the RS content increased, all parameters of Rapid Visco Analyser (RVA) viscosity except breakdown decreased. Log RVA peak viscosity showed a negative correlation with the RS content ( R 2 = ‐0.986). The enthalpy in the differential scanning calorimetry (DSC) endotherm corresponding to the transitions of RS linearly increased as the RS content increased ( R 2 = 0.988). The RS content of the heat‐treated starch estimated from the relationship between RS content and swollen starch weight at 60°C, log RVA peak viscosity or DSC enthalpy was in good agreement with that determined with the standard method.