Evaluation of physicochemical and functional properties of corn resistant starch prepared by autoclaving method

Document Type : Research Article

Authors

1 PhD Student, Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

2 Professor, Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran

3 Assistant Professor, Iranian Academic Center for Education Culture and Research (ACECR), Mashhad, Iran

Abstract

Resistant starch (RS) is part of starch, which remains unchanged and not digested after 120 minutes of incubation against digestive enzymes such as α-amylase. Among the various types of resistant starch, resistant starch type 3 has been given more attention due to its thermal stability during the heat treatment process of foods. In order to produce resistant starch type 3, the granular structure of starch should be destroyed by heating in the presence of sufficient water, followed by amylose chains re-association upon cooling. Autoclaving of starch-based products leads to retrogradation and, as a result, increases the amount of resistant starch. The purpose of this study was to investigate the effect of various autoclaving temperatures (108, 121 and 134°C) and autoclave-cooling cycles (1 to 3 cycles) on the formation of resistant starch and its physicochemical and functional properties. The results showed that with increasing the autoclaving temperature as well as temperature cycles, the amount of resistant starch formation increased. The solubility of produced resistant starch was significantly higher than natural corn starch, while it did not change in term of apparent amylose. Also, the autoclaving-retrogradation process led to changes in starch crystalline type from A to B and V, and the degree of starch crystallinity also increased. Scanning electron micrographs showed significant changes in starch granules and formation of a sponge like texture which was due to the autoclaving process. Also, all textural properties (hardness, cohesiveness, springiness and gumminess) of resistant starch were reduced compared to natural corn starch.

Graphical Abstract

Evaluation of physicochemical and functional properties of corn resistant starch prepared by autoclaving method

Highlights

  • The effect of autoclave temperature and heating cycles on the formation of resistant starch from native maize starch was investigated.
  • Increasing the autoclave temperature and heating cycles increased the amount of resistant starch.
  • The autoclave process led to crystalline structure change of corn starch from type A to B and V.
  • Textural properties of the gel obtained from resistant starch were reduced compared to native starch.

Keywords

Main Subjects

References

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Innovative Food Technologies
Volume 6, Issue 2
February 2019
Pages 187-200

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History

  • Receive Date: 11 July 2018
  • Revise Date: 03 November 2018
  • Accept Date: 20 November 2018

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