• Title/Summary/Keyword: enzyme-resistant starch

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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;Ozturk, Serpil;Kahraman, Kevser;Basman, Arzu;Ozbas, Ozen Ozboy;Ryu, Gi-Hyung
    • Food Science and Biotechnology
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    • v.17 no.4
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    • pp.755-760
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    • 2008
  • 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.

Effects of RS-3 type resistant starches on breadmaking and quality of white pan bread (RS-3형태의 저항전분 첨가가 제빵 및 빵의 품질에 미치는 영향)

  • 송지영;이신경;신말식
    • Korean journal of food and cookery science
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    • v.16 no.2
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    • pp.188-194
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    • 2000
  • Effects of native and RS-3 type resistant starches prepared from autoclaved-cooled amylomaize VII(AVII) and normal maize starches(NMS) on the rheological and baking properties of wheat flour dough and quality of breads were investigated. In farinogram, water absorption and dough development time were increased, but stability was reduced by the addition of RS. The addition of native starches or resistant starch made from AVII to wheat flour improved the total volume and specific loaf volume of bread compared with the control(no addition), but the addition of NMS-RS reduced those. During the storage of bread at room temperature, the moisture content of control was decreased but those of native starch- or RS-added breads remained constantly. AVII-RS- or NMS-RS-added bread was evaluated to have good overall acceptability compared with control by elementary school students. The addition of enzyme-resistant starch to bread regardless of botanical sources of starch not only improved the overall acceptability and nutritional benefits but also improved the sensory acceptability.

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Comparison of Enzyme Resistant Starches Formed during Heat-Moisture Treatment and Retrogradation of High Amylose Corn Starches (수분-열처리와 노화에 의해 고아밀로오스 옥수수전분으로부터 형성된 효소저항전분의 특성비교)

  • Kweon, Mee-Ra;Shin, Mal-Shick
    • Applied Biological Chemistry
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    • v.40 no.6
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    • pp.508-513
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    • 1997
  • Thermal characteristics and granular morphology on enzyme-resistant starches (RS) formed during heat-moisture treatment (HMT) and retrogradation were investigated in high amylose corn starches, Hylon V and Hylon VII. With each treatment, both starches showed a similar trend in the increase of RS, but RS yield of Hylon VII is higher than that of Hylon V. Specially, RS was increased remarkably by HMT. It was more than doubled from 11.4% to 26.6% for Hylon V and from 15.9% to 32.8% for Hylon VII. A small increase of RS resulted from retrogradation. HMT on starch increased gelatinization temperature, decreased enthalpy. Retrograded starch exhibited small three endothermic transitions at $94^{\circ}C$, $110^{\circ}C$ and $140^{\circ}C$ in differential scanning calorimetry (DSC) thermogram due to the remained ungelatinized starch granules, dissociation of amylose-lipid complex and melting of recrystallized amylose, respectively. Enzyme-resistant starches isolated from native and heat-moisture treated starches showed a broad endothermic transition at higher temperature than native starch, while retrograded starch exhibited a very sharp peak at ${\sim}150^{\circ}C$ due to the melting of amylose crystallites. Under microscopy, starch granules with HMT was not changed, but retrograded starches showed the aggregates of starch granules because amylose leached out during gelatinization. Iodine stained RS clearly showed the differences in enzyme hydrolysis on the native, heat-moisture treated and retrograded starches.

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Quality Characteristics of Noodle with Health-Functional Enzyme Resistant Starch (기능성 소재인 효소저항전분을 이용한 국수의 품질특성)

  • Mun, Sae-Hun;Shin, Mal-Shick
    • Korean Journal of Food Science and Technology
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    • v.32 no.2
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    • pp.328-334
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    • 2000
  • A study was conducted to investigate the effect of ACAMS(Autoclaved-cooled amylomaize VII) and ACNMS(Autoclaved-cooled normal maize starch) containing resistant starch(RS) on ASW (Australian wheat flour) rheology and noodle quality. The water absorption in farinograph increased with the addition of ACAMS and ACNMS, but the dough stability decreased with the addition. The ACNMS added flours showed the highest initial pasting temperature and the lowest peak viscosity in RVA. The addition of ACAMS and ACNMS were not effective on the weight and volume of cooked noodles during cooking time for 5 min. However, as the cooking time increased, noodle weight and volume were the highest in control(no RS added flour) and the lowest in ACNMS added flours. Noodle texture was evaluated using rheometer. The hardness of RS(ACAMS, ACNMS) added noodles was higher than that of control. Cohesiveness was significantly different between control and ACAMS added noodles, but the cohesiveness of ACNMS added noodles was similar to other noodles. The elasticity of ACNMS added noodles in sensory test was lower than that of control but the smoothness and overall acceptibility were higher.

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