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KMID : 0903519970400050395
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1997 Volume.40 No. 5 p.395 ~ p.399
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Effects of Amylose Content on Properties of Lintnerized Maize Starches and Yield of Resistnt Starch
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Abstract
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Lintnerization properties and yield of enzyme-resistant starch in maize starches with different amylose content were investigated. Hydrolytic patterns of starches showed two distinct stages. With decreasing the amylose content, hydrolysis extents of starch increased. X-ray diffraction patterns of Amioca, PFP and commercial maize starch were the A crystalline type, and those of Amaizo 5 and Amylomaize VII were the B crystalline type. As acid hydrolysis time increased, the relative crystallinity of starches increased. After heating-cooling treatment was repeated up to 4 times, the yield of RS increased with increasing the amylose content. The yields of RS in lintnerized maize starches decreased with acid treatment.
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