Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Evaluation of Molecular Weight Distribution, Pasting and Functional Properties, and Enzyme Resistant Starch Content of Acid-modified Corn Starches

  • Koksel, Hamit (Department of Food Engineering, Faculty of Engineering, Hacettepe University) ;
  • Ozturk, Serpil (Department of Food Engineering, Faculty of Engineering, Hacettepe University) ;
  • Kahraman, Kevser (Department of Food Engineering, Faculty of Engineering, Hacettepe University) ;
  • Basman, Arzu (Department of Food Engineering, Faculty of Engineering, Hacettepe University) ;
  • Ozbas, Ozen Ozboy (Department of Food Engineering, Faculty of Engineering, Inonu University) ;
  • Ryu, Gi-Hyung (Department of Food Science und Technology, College of Industrial Science, Kongju National University)
  • Published : 2008.08.31
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Abstract

The aim of this study was to produce resistant starch preparations from acid-modified com starches prepared at various hydrolysis levels (0.5-4.0 hr). Effect of autoclaving cycles on resistant starch (RS) formation was investigated. Molecular weight distribution, pasting and functional properties of acid-modified com starches were determined. For RS formation native and acid-modified starch samples were gelatinized and autoclaved (1 or 2 cycles). While native and acid-modified starches did not contain any RS, the levels increased to 9.0-13.5% as a result of storage at $95^{\circ}C$ after first autoclaving cycle. Second autoclaving cycle together with storage at $95^{\circ}C$ brought final RS contents of the samples incubated at 4 and $95^{\circ}C$ after the first cycle to comparable level. As acid modification level increased, the amount of high molecular weight fractions decreased, resulting in significant decreases in viscosities (p<0.05). The samples produced in this study had low emulsion stability and capacity values.

Keywords

References

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