Effect of partial acid hydrolysis and heat-moisture treatment on formation of resistant tuber starch

Structural characteristics of resistant starch (RS) were investigated. Tuber starches, hydrolyzed with 1N HCl at 35 degrees C for 8 hr followed by autoclaving-cooling treatment, were heated at 100 degrees C for 16 hr after adjusting the moisture content to 20 or 30%. RS content of the tuber starches...

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Bibliographic Details
Published in:Cereal chemistry 2004-03, Vol.81 (2), p.194-198
Main Authors: Shin, S, Byun, J, Park, K.H, Moon, T.W
Format: Article
Language:English
Subjects:
acid hydrolysis
Biological and medical sciences
Cereal and baking product industries
enthalpy
Food industries
Fundamental and applied biological sciences. Psychology
gelatinization
hydrochloric acid
resistant starch
sweet potatoes
temperature
water content
X-ray diffraction
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Summary:Structural characteristics of resistant starch (RS) were investigated. Tuber starches, hydrolyzed with 1N HCl at 35 degrees C for 8 hr followed by autoclaving-cooling treatment, were heated at 100 degrees C for 16 hr after adjusting the moisture content to 20 or 30%. RS content of the tuber starches ranged from 5.4 to 22.7% depending on the source and type of treatment. Gelatinization parameters of RS isolated from partially acid-hydrolyzed starch with autoclaving-cooling followed by heat-moisture treatment (HMT) showed higher enthalpy (deltaH) values and lower peak temperature (T(p)) compared with non-acid-hydrolyzed RS. R values, the difference between completion and initial temperatures, and deltaH of RS increased by HMT. The X-ray diffraction patterns of potato and sweet potato RS isolated from partially acid-hydrolyzed starch with autoclaving-cooling showed distinct sharp peaks at 15, 25, 27, and 28 degrees, which decreased by HMT.
ISSN:0009-0352
1943-3638
DOI:10.1094/cchem.2004.81.2.194