Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Enzyme-Resistant Starch Formation from Mild Acid-Treated Maize Starches

약산처리 옥수수전분으로 호소저항전분의 생성

  • Lee, Shin-Kyung (Department of Food and Nutrition, Chonnam National University) ;
  • Mun, Sae-Hun (Department of Food and Nutrition, Chonnam National University) ;
  • Shin, Mal-Shick (Department of Food and Nutrition, Chonnam National University)
  • 이신경 (전남대학교 식품영양학과) ;
  • 문세훈 (전남대학교 식품영양학과) ;
  • 신말식 (전남대학교 식품영양학과)
  • Published : 1997.12.01

Abstract

Yields of enzyme-resistant starch (RS) from three kinds of maize starches (Amioca, normal starch and Amylomaize VII) which were treated with 1 N HCl for 24 hr and physicochemical characteristics were investigated. Hydrolysis rate of maize starches decreased with increasing amylose content. Maximum wavelength $({\lambda}_{max})$ and iodine affinity were decreased by the acid treatment. The yields of RS increased with acid treatment up to 12 hr and then decreased. The yield of for 12 hr acid-treated Amioca increased 8 times more than untreated sample, but those of normal starch and Amylomaize VII slightly increased. Using SEM, acid-treated and autoclaved maize starches showed gel like structure, but RS had round and rod shape small particles. X-ray diffraction patterns of autoclaved starches showed amorphous structure in Amioca and B-type in normal starch and Amylomaize VII, and those of RS showed all completely crystalline structure.

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