Evaluation of molecular weight distribution, pasting and functional properties, and enzyme resistant starch content of acid-modified corn starches

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dc.authoridkahraman, kevser/0000-0002-2786-3944
dc.authoridKahraman, Kevser/0000-0002-2786-3944
dc.authoridKoksel, Hamit/0000-0003-4150-2413
dc.authorwosidBAŞMAN, ARZU/G-6022-2013
dc.authorwosidKÖKSEL, HAMİT/G-6018-2013
dc.authorwosidOzturk, Serpil/AAG-7284-2019
dc.authorwosidkahraman, kevser/P-3713-2014
dc.authorwosidKahraman, Kevser/A-5542-2019
dc.contributor.authorKoksel, Hamit
dc.contributor.authorOzturk, Serpil
dc.contributor.authorKahraman, Kevser
dc.contributor.authorBasman, Arzu
dc.contributor.authorOzbas, Ozen Zboy
dc.contributor.authorRyu, Gi-Hyung
dc.date.accessioned2024-08-04T20:31:05Z
dc.date.available2024-08-04T20:31:05Z
dc.date.issued2008
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThe 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.en_US
dc.description.sponsorshipThe Scientific and Technical Research Council of Turkey [TOGTAG-3027]en_US
dc.description.sponsorshipAuthors wish to thank The Scientific and Technical Research Council of Turkey (Project No: TOGTAG-3027) for the financial support. The authors would also like to thank Cargil Inc. for providing corn starch and Novozymes for providing Termamyl.en_US
dc.identifier.endpage760en_US
dc.identifier.issn1226-7708
dc.identifier.issn2092-6456
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-56349157492en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage755en_US
dc.identifier.urihttps://hdl.handle.net/11616/94700
dc.identifier.volume17en_US
dc.identifier.wosWOS:000258870200013en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherKorean Society Food Science & Technology-Kosfosten_US
dc.relation.ispartofFood Science and Biotechnologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectacid modificationen_US
dc.subjectresistant starchen_US
dc.subjectautoclaving cycleen_US
dc.subjectemulsifying propertyen_US
dc.subjectpasting propertyen_US
dc.titleEvaluation of molecular weight distribution, pasting and functional properties, and enzyme resistant starch content of acid-modified corn starchesen_US
dc.typeArticleen_US

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