Production of resistant starch from acid-modified amylotype starches with enhanced functional properties

ÖZTÜRK S., KÖKSEL H., Ng P. K. W.

JOURNAL OF FOOD ENGINEERING, vol.103, no.2, pp.156-164, 2011 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 103 Issue: 2
  • Publication Date: 2011
  • Doi Number: 10.1016/j.jfoodeng.2010.10.011
  • Journal Name: JOURNAL OF FOOD ENGINEERING
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.156-164
  • Hacettepe University Affiliated: Yes

Abstract

Amylotype corn starches Hylon V and Nylon VII were acid-hydrolyzed followed by autoclaving-storing cycles and drying in an oven or freeze-dryer Molecular weights of the samples decreased with increasing hydrolysis time Resistant starch (RS) contents of acid-hydrolyzed samples did not differ from those of native starches RS contents of oven-dried samples were higher than those of freeze-dried samples Onset (T-O) and peak (T-P) transition temperatures of hydrolysates were lower than those of respective native starches Autoclaving-storing increased in T-O and T-P, and decreased in Delta H values as compared to acid-hydrolyzed starches Water binding and solubility values of hydrolysates were higher than those of respective native starches Autoclaved-stored samples had higher water binding and solubility values than those of respective acid-hydrolyzed samples Acid-hydrolyzed and autoclaved-stored samples increased the emulsion capacity and stability values of albumin The RVA viscosity values of the autoclaved-stored samples were higher than those of the hydrolysates (C) 2010 Elsevier Ltd All rights reserved