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As corn starches with different amylose content were heated at different temperature (100℃, 121℃) with starch / water ratio (1 : 3.5, 1 : 9) and heating-cooling treatment was repeated up to 4 times, the yield of RS(resistant starch) from heated corn starches was investigated by the enzymatic-gravimetric method and the α-amylase treatment. Compared to α-amylase method, enzymatic-gravimetric method was more effective to hydrolyze the amorphous region of heated corn starch. With increasing the amylose content and the number of heating-cooling treatment, the yield of RS increased, regardless of isolation method. Heated corn starches farmed at 121℃ provided higher yield of RS than those formed at 100℃. Higher RS yield was also observed in the case of starch/water ratio (1 : 3.5) compared to the case of ratio (1. : 9).
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