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Evaluation of Molecular Weight Distribution, Pasting and Functional Properties, and Enzyme Resistant Starch Content of Acid-modified Corn Starches  

Koksel, Hamit (Department of Food Engineering, Faculty of Engineering, Hacettepe University)
Ozturk, Serpil (Department of Food Engineering, Faculty of Engineering, Hacettepe University)
Kahraman, Kevser (Department of Food Engineering, Faculty of Engineering, Hacettepe University)
Basman, Arzu (Department of Food Engineering, Faculty of Engineering, Hacettepe University)
Ozbas, Ozen Ozboy (Department of Food Engineering, Faculty of Engineering, Inonu University)
Ryu, Gi-Hyung (Department of Food Science und Technology, College of Industrial Science, Kongju National University)
Publication Information
Food Science and Biotechnology / v.17, no.4, 2008 , pp. 755-760 More about this Journal
Abstract
The aim of this study was to produce resistant starch preparations from acid-modified com starches prepared at various hydrolysis levels (0.5-4.0 hr). Effect of autoclaving cycles on resistant starch (RS) formation was investigated. Molecular weight distribution, pasting and functional properties of acid-modified com starches were determined. For RS formation native and acid-modified starch samples were gelatinized and autoclaved (1 or 2 cycles). While native and acid-modified starches did not contain any RS, the levels increased to 9.0-13.5% as a result of storage at $95^{\circ}C$ after first autoclaving cycle. Second autoclaving cycle together with storage at $95^{\circ}C$ brought final RS contents of the samples incubated at 4 and $95^{\circ}C$ after the first cycle to comparable level. As acid modification level increased, the amount of high molecular weight fractions decreased, resulting in significant decreases in viscosities (p<0.05). The samples produced in this study had low emulsion stability and capacity values.
Keywords
acid moditication; resistant starch; autoclaving cycle; emulsifying property; pasting property;
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