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KMID : 0380620020340030431
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Korean Journal of Food Science and Technology
2002 Volume.34 No. 3 p.431 ~ p.436
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The Effects of Annealing on Resistant Starch Contents of Cross-linked Maize Starches
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Mun Sae-Hun
Shin Mal-Shick
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Abstract
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To develop a method for increasing RS level in maize starch, cross-linked resistant starches treated with annealing were prepared. Maize starch and amylomaize Ⅶ were used in the study and annealed at 40~60℃ before cross-linking modification. To compare effect of annealing below gelatinization temperature, starches were heat treated at 70 and 100℃. RS contents were assayed by pancreatin-gravimetric (P/G) method. When maize starch and amylomaize Ⅶ were cross-linked at 45℃ and pH 11.0 by slurrying the starch on a solution of STMP(sodium trimetaphosphate), STPP(sodium tripolyphosphate), and sodium sulfate, RS content was 14.7% and 45.3%, respectively. Annealing below gelatinization temperature before cross-linking increased RS contents of prepared cross-linked starches but did not affect the swelling power. Heat treatment above gelatiniation temperature increased the swelling power of cross-linked starch prepared from maize starch. The characteristics by X-ray diffractometry and scanning electron microscopy of cross-linked resistant starch were not changed by annealing.
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