| Abstract: | Normal corn starch (NCS) was treated by both autoclaving‐cooling and cross‐linking to produce resistant starch (RS). The RS yield, crystalline structure, as well as other physicochemical properties of the modified starch were investigated. The yield of RS was 12.2% by four autoclaving‐cooling cycles, and it could be further increased up to 31.0% by the subsequent cross‐linking using sodium trimetaphosphate/sodium tripolyphosphate. The scanning electron microscopy images clearly illustrated that the granular structure of native starch was disrupted and a continuous network with irregular shape was formed after autoclaving‐cooling cycles. The subsequent chemical cross‐linking appeared to make the network structure more compact and dense. X‐ray diffraction patterns showed that B‐ and V‐types coexisted in all the modified corn starches, and all these modified starches exhibited very low viscosity which remained almost constant regardless of temperature changes. |
