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KMID : 1011620190350030299
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Korean Journal of Food and Cookey Science
2019 Volume.35 No. 3 p.299 ~ p.307
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Physicochemical Properties and Preparation of RS3 Resistant Starch Prepared from High Amylose Dodamssal Rice Starch
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Huang Meng-Yao
Kim Jae-Suk
No Jun-Hee
Shin Mal-Shick
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Abstract
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Purpose: This study examined the resistant starch (RS) level and properties of autoclaving-cooling-cycled high amylose rice starch.
Methods: Dodamssal starch with a 46% amylose content was used in a central composite design with the following independent variables: starch content (10, 30, and 50%), autoclaving-cooling cycle number (1, 2, and 3), and pullulanase concentration (0, 0.25, and 0.5 mL).
Results: The RS levels ranged from 2.29 to 12.74%. The gelatinization temperatures (onset, peak, and conclusion) and enthalpy (△H) were much lower than those of native starch, but the gelatinization temperature changes (△T) were broader than those of native starch after autoclaving-cooling cycling. RS3 with a 30 and 50% starch content did not show pasting curves, but RS3 with a 10% starch content showed a pasting curve with very low viscosities. The water binding capacity increased with decreasing starch content after RS3 processing. RS3 with 0.5 mL of enzyme and a 10% starch content had higher swelling power and solubility than the native starch. The shape of the native starch was angular and polyhedral, but that of RS3 was an irregular lump. Native starch showed a B-type crystalline pattern, but RS3 showed a V-type crystalline pattern.
Conclusion: The physicochemical properties and RS levels of RS3 using high amylose rice starch are affected by the starch-water ratio, number of autoclaving cooling cycles, and debranching enzyme concentration.
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KEYWORD
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autoclaving-cooling cycle, resistant starch level, high amylose rice starch, Dodamssal, pullulanase
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