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KMID : 1024420150190040313
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Food Engineering Progress
2015 Volume.19 No. 4 p.313 ~ p.319
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Influence of Semi-dry Heating Reaction Conditions on Resistant Starch Contents and Pasting Viscosities of Starch Citrates
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Kim Seung-Hyun
Kim Hyun-Seok
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Abstract
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The objective of this study was to investigate the effects of main factors (starch genotype, pH, reaction temperature) and their interaction on the reaction efficiency (RE), molar degree of substitution (MS), resistant starch (RS) content, and pasting viscosity characteristics of starch citrates prepared using semi-dry heating reaction. Starch citrates were prepared at 10% (dry starch weight basis) anhydrous citric acid through semi-dry heating reaction for 3 h under reaction conditions constructed by a $2^3$ 수식 이미지 full factorial design. Starch genotype (SG) significantly influence the increase of RE and RS and the decrease of pasting viscosity characteristics. The increase of pH significantly reduced the RE, MS, and RS contents, and enhanced the pasting characteristics, while the opposite effects were observed for reaction temperature. The interactions between SG and pH and between pH and temperature significantly enhanced the RE, MS, and RS contents. Pasting viscosity characteristics were significantly reduced by SG-pH and SG-temperature interactions, but enhanced by pH-temperature interaction. Overall, SG and SG-other factor interactions would be considered the positive component to enhance the RS content of starch citrates or the negative component to decline their pasting viscosity characteristics.
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KEYWORD
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starch citrate , reactivity , resistant starch , pasting viscosity characteristic , full factorial design
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