Effect of Partial Acid Hydrolysis and Heat‐Moisture Treatment on Formation of Resistant Tuber Starch | Zendy

Shin SangIck | Zendy; Byun Jaeeon | Zendy; Park Kwan Hwa | Zendy; Moon Tae Wha | Zendy

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Effect of Partial Acid Hydrolysis and Heat‐Moisture Treatment on Formation of Resistant Tuber Starch

Author(s) -

Shin SangIck,

Byun Jaeeon,

Park Kwan Hwa,

Moon Tae Wha

Publication year - 2004

Publication title -

cereal chemistry

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.558

H-Index - 100

eISSN - 1943-3638

pISSN - 0009-0352

DOI - 10.1094/cchem.2004.81.2.194

Subject(s) - chemistry , hydrolysis , starch , moisture , food science , enthalpy , resistant starch , water content , acid hydrolysis , biochemistry , organic chemistry , physics , geotechnical engineering , quantum mechanics , engineering

Structural characteristics of resistant starch (RS) were investigated. Tuber starches, hydrolyzed with 1 N HCl at 35°C for 8 hr followed by autoclaving‐cooling treatment, were heated at 100°C for 16 hr after adjusting the moisture content to 20 or 30%. RS content of the tuber starches ranged from 5.4 to 22.7% depending on the source and type of treatment. Gelatinization parameters of RS isolated from partially acid‐hydrolyzed starch with autoclaving‐cooling followed by heat‐moisture treatment (HMT) showed higher enthalpy (Δ H ) values and lower peak temperature ( T p ) compared with non‐acid‐hydrolyzed RS. R values, the difference between completion and initial temperatures, and Δ H of RS increased by HMT. The X‐ray diffraction patterns of potato and sweet potato RS isolated from partially acid‐hydrolyzed starch with autoclaving‐cooling showed distinct sharp peaks at 15, 25, 27, and 28°, which decreased by HMT.

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