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KMID : 1011620180340060626
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Korean Journal of Food and Cookey Science
2018 Volume.34 No. 6 p.626 ~ p.634
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Physicochemical Properties of Resistant Starch Prepared from Singil Rice Starch
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Lee Chae-Eun
No Jun-Hee
Shin Mal-Shick
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Abstract
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Purpose: Resistant starch was prepared from a newly developed Singil rice variety that has a soft endosperm and is ground easily by a dry milling method. The cross-linked resistant starch (RS4) levels and physicochemical properties of Singil starch were compared with those of normal Hopyeong rice starch.
Methods: The newly developed Singil starch slurries with different water concentrations (60 and 50%) were annealed for 12 h and cross-linked with a sodium trimetaphosphate and sodium tripolyphosphate mixture (99:1) at 45°C for 3 h (pH 11.5). The RS levels, physicochemical properties, and digestibility were measured.
Results: The amylose contents of Singil and Hopyeong starches were 26.60 and 17.21%, respectively. The swelling powers and solubilities were lower than those of raw starch, regardless of the varieties. All samples showed A-type crystallinity and the peak intensities of Singil RS4 were lower than those of native starch. The starch granular shape did not change after cross-linking. The thermal properties of Singil RS4 increased in To, Tp, and Tc, but the difference between To and Tc and gelatinization enthalpy decreased. The RS level of Singil RS4 starch prepared from a 50% water concentration (50.25%) was lower than that of Hopyeong RS4 starch (67.65%). The digestibility was measured using the Englyst HN method and RS contents of RS4 increased compared to native starch, but Singil RS4 had a lower RS content than Hopyeong RS4.
Conclusion: From the above results, annealing and cross-linking increased the RS content of rice starch RS4. The RS content of Singil RS4 was higher than that of Hopyeong and the RS content increased with decreasing water concentration.
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KEYWORD
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resistant starch content, Singil rice starch, cross-linked RS4, property, digestibility
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