Effect of acid modification and heat treatments on resistant starch formation and functional properties of corn starch

Koeksel H., BAŞMAN A., Kahraman K., Ozturk S.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, cilt.10, sa.4, ss.691-702, 2007 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 10 Sayı: 4
  • Basım Tarihi: 2007
  • Doi Numarası: 10.1080/10942910601128887
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD PROPERTIES
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.691-702
  • Anahtar Kelimeler: resistant starch, water binding, solubility, emulsion properties, RVA, RHEOLOGICAL PROPERTIES, PHYSICAL-PROPERTIES, POTATO, PEA
  • Hacettepe Üniversitesi Adresli: Evet

Özet

In this study effects of acid hydrolysis, autoclaving and storage (95 degrees C for 2, 3, and 4 days) on resistant starch (RS) formation in corn starch were investigated and functional properties of RS preparations were determined. RVA peak and final viscosity values of the RS preparations decreased gradually for each storage period with increasing hydrolyzation level. RS contents increased to 13.6-16.7% as a result of storage. RS contents of the samples dried without storage were lower than those of the stored samples up to 3.5 h hydrolysis. Solubility and water binding values of RS preparations were higher than those of the native and hydrolysed samples. In contrast to RS preparations, the native and hydrolysed samples affected the emulsion properties of soy protein inversely.