Production of resistant starch from acid-modified amylotype starches with enhanced functional properties

被引：52

作者：

Ozturk, Serpil ^{[1
]}

Koksel, Hamit ^{[2
]}

Ng, Perry K. W. ^{[3
]}

机构：

[1] Sakarya Univ, Dept Food Engn, Fac Engn, TR-54187 Esentepe, Sakarya, Turkey

[2] Hacettepe Univ, Dept Food Engn, Fac Engn, TR-06800 Ankara, Turkey

[3] Michigan State Univ, Dept Food Sci & Human Nutr, E Lansing, MI 48824 USA

来源：

JOURNAL OF FOOD ENGINEERING | 2011年 / 103卷 / 02期

关键词：

Amylotype corn starch; Acid hydrolysis; Resistant starch; Functional properties; Emulsion properties; Cold viscosity; CORN STARCH; PASTING PROPERTIES; PHYSICOCHEMICAL PROPERTIES; RHEOLOGICAL PROPERTIES; MAIZE STARCH; AMYLOSE; RICE; HYDROLYSIS; POTATO; RETROGRADATION;

D O I：

10.1016/j.jfoodeng.2010.10.011

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Amylotype corn starches Hylon V and Nylon 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 (T-O) and peak (T-P) transition temperatures of hydrolysates were lower than those of respective native starches Autoclaving-storing increased in T-O and T-P, and decreased in Delta H 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 (C) 2010 Elsevier Ltd All rights reserved

引用

页码：156 / 164

页数：9