Department of Food Science and Technology, Pondicherry Central University, Puducherry 605 014, India.
Carbohydr Polym. 2013 Jun 5;95(1):220-6. doi: 10.1016/j.carbpol.2013.02.060. Epub 2013 Mar 5.
The objective of this study was to evaluate the production, physico-chemical and functional properties of Resistant starch (RS) from red kidney bean starch by enzymatic method. Native and gelatinized starch were subjected to enzymatic hydrolysis (pullulanase, 40 U/g/10 h), autoclaved (121 °C/30 min), stored under refrigeration (4 °C/24 h), and lyophilized. The enzymatic hydrolysis and thermal treatment of starch increased the formation of RS which showed an increase in water absorption and water solubility indexes and a decrease in swelling power due to hydrolytic and thermal process. The process for obtaining RS changed the crystallinity pattern from C to B and increased the crystallinity due to the retrogradation process. RS obtained from hydrolysis showed a reduction in viscosity, indicating the rupture of starch molecules. The viscosity was found to be inversely proportional to the RS content in the sample. The thermal properties of RS increased due to the retrogradation and recrystallization (P<0.05).
本研究旨在通过酶法评估红芸豆淀粉的抗性淀粉（RS）的生产、物理化学和功能特性。天然淀粉和糊化淀粉经过酶解（普鲁兰酶，40 U/g/10 h）、高压灭菌（121°C/30 min）、冷藏（4°C/24 h）和冻干处理。淀粉的酶解和热处理增加了 RS 的形成，由于水解和热过程，RS 的吸水率和水溶性指数增加，而膨胀力降低。获得 RS 的过程改变了结晶度模式，从 C 型变为 B 型，并由于回生过程增加了结晶度。水解得到的 RS 表现出粘度降低，表明淀粉分子破裂。发现粘度与样品中 RS 的含量成反比。由于回生和再结晶，RS 的热性能增加（P<0.05）。
