Ultrasound assisted annealing production of resistant starches type 3 from fractionated debranched starch: Structural characterization and in-vitro digestibility

Among the different types of starches, resistant starch type 3 (RS3) presents new potential as a food ingredient. In this study, RS3 was prepared using ultrasound assisted annealing treatment of fractionated debranched starch (DBS) from waxy maize starch. The effects of single and dual modification on the structural properties and in vitro digestibility of RS3 were investigated. The modification treatment caused structure rearrangement of DBS, increasing the RS content in RS3 from 46.2% to 65.4%. The result of chain length distributions indicated that the fractionated DBS had a high percentage of B1 and B2 chains. Ultrasound and annealing treatment increased the relative crystallinity, from 31.9% to 78.1%, and retrograded enthalpy changes, from 9.4 to 25.2 J/g, of RS3. These results indicated that dual modification of DBS by ultrasound and annealing treatments could be used as new open pathways for regulating the digestibility properties of RS3 and developing low glycemic response food.