Enhancement of resistant starch (RS3) in amylomaize, barley, field pea and lentil starches
1998
Vasanthan, T. | Bhatty, R.S.
Native starches isolated from amylomaize, Glacier high amylose barley, field peas and lentils contained 3-5 % (w/w) resistant starch (RS3). Retrograded gels that were prepared from these starches had higher RS3 (6-9 %) contents. The effects of gel concentration (% starch), storage temperature and time on the RS3 content of the retrograded gels were investigated; the optimum RS3 content was determined in gels prepared at congruent to 10 % (w/v) starch concentration and stored under congruent to 20 degree C for congruent to 5 days. Annealing of the retrograded starch gels by heating and cooling cycles, further enhanced RS3 content to 9-19 %; the effect of annealing temperature and number of heat-cool cycles on the RS3 content of the annealed gel were studied. The hydrolysis of retrograded starch gels by pulanase enzyme or acid (2.2 N HCl), prior to annealing, enhanced the RS3 formation during annealing; the enzyme or acid treatment increased RS3 content of the annealed gel to15-24 % or 17-24 %, respectively. The potential molecular mechanism that is responsible for the RS3 increase is discussed.
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