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Production of resistant starch from acid-modified amylotype starches with enhanced functional properties |
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| Authors: | Serpil Ozturk Hamit Koksel |
| Affiliation: | a Department of Food Engineering, Faculty of Engineering, Sakarya University, 54187 Esentepe, Sakarya, Turkey b Department of Food Engineering, Faculty of Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey c Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA |
| Abstract: | Amylotype corn starches, Hylon V and Hylon VII, were acid-hydrolyzed followed by autoclaving-storing cycles and drying in an oven or freeze-dryer. Molecular weights of the samples decreased with increasing hydrolysis time. Resistant starch (RS) contents of acid-hydrolyzed samples did not differ from those of native starches. RS contents of oven-dried samples were higher than those of freeze-dried samples. Onset (TO) and peak (TP) transition temperatures of hydrolysates were lower than those of respective native starches. Autoclaving-storing increased in TO and TP and decreased in ΔH values as compared to acid-hydrolyzed starches. Water binding and solubility values of hydrolysates were higher than those of respective native starches. Autoclaved-stored samples had higher water binding and solubility values than those of respective acid-hydrolyzed samples. Acid-hydrolyzed and autoclaved-stored samples increased the emulsion capacity and stability values of albumin. The RVA viscosity values of the autoclaved-stored samples were higher than those of the hydrolysates. |
| Keywords: | Amylotype corn starch Acid hydrolysis Resistant starch Functional properties Emulsion properties Cold viscosity |
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