Department of Food Science and Technology, Pondicherry Central University, Puducherry 605 014, India.
Department of Food Science and Technology, Pondicherry Central University, Puducherry 605 014, India.
Food Chem. 2014 Jul 15;155:38-44. doi: 10.1016/j.foodchem.2014.01.023. Epub 2014 Jan 23.
The purpose of this study was to assess the properties of resistant starch (RS) III prepared from elephant foot yam starch using pullulanase enzyme. Native and gelatinized starches were subjected to enzymatic hydrolysis (pullulanase, 40 U/g per 10h), autoclaved (121°C/30 min), stored under refrigeration (4°C/24h) and then lyophilized. After preparation of resistant starch III, the morphological, physical, chemical and functional properties were assessed. The enzymatic and retrogradation process increased the yield of resistant starch III from starch with a concomitant increase increase in its water absorption capacity and water solubility index. A decrease in swelling power was observed due to the hydrolysis and thermal process. Te reduced pasting properties and hardness of resistant starch III were associated with the disintegration of starch granules due to the thermal process. The viscosity was found to be inversely proportional to the RS content in the sample. The thermal properties of RS increased due to retrogradation and recrystallization (P<0.05).
本研究旨在评估使用普鲁兰酶酶从象耳豆淀粉中制备的抗性淀粉 (RS) III 的性质。将天然淀粉和糊化淀粉进行酶水解（普鲁兰酶，每 10 克 40U，10 小时）、高压灭菌（121°C/30 分钟）、冷藏（4°C/24 小时），然后冻干。制备抗性淀粉 III 后，评估其形态、物理、化学和功能特性。酶解和回生过程增加了抗性淀粉 III 的产率，同时增加了其吸水性和水溶性指数。由于水解和热过程，膨胀能力下降。由于热过程导致淀粉颗粒解体，抗性淀粉 III 的糊化特性和硬度降低。发现粘度与样品中 RS 含量成反比。由于回生和重结晶，RS 的热性质增加（P<0.05）。
