Evaluation of molecular weight distribution, pasting and functional properties, and enzyme resistant starch content of acid-modified corn starches
Küçük Resim Yok
Tarih
2008
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Korean Society Food Science & Technology-Kosfost
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The aim of this study was to produce resistant starch preparations from acid-modified coni starches prepared at various hydrolysis levels (0.5-4.0 hr). Effect of autoclaving cycles on resistant starch (RS) formation was investigated. Molecular weight distribution, pasting and functional properties of acid-modified corn starches were determined. For RS fort-nation native and acid-modified starch samples were gelatinized and autoclaved (1 or 2 cycles). While native and acid-modified starches did not contain any RS, the levels increased to 9.0-13.5% as a result of storage at 95 degrees C after first autoclaving cycle. Second autoclaving cycle together with storage at 95 degrees C brought final RS contents of the samples incubated at 4 and 95 degrees C after the first cycle to comparable level. As acid modification level increased, the amount of high molecular weight fractions decreased, resulting in significant decreases in viscosities (p < 0.05). The samples produced in this study had low emulsion stability and capacity values.
Açıklama
Anahtar Kelimeler
acid modification, resistant starch, autoclaving cycle, emulsifying property, pasting property
Kaynak
Food Science and Biotechnology
WoS Q Değeri
N/A
Scopus Q Değeri
Q2
Cilt
17
Sayı
4
