Effects of Amylose Content on Properties of Lintnerized Maize Starches and Yield of Resistant Starch

아밀로오스 함량이 산처리 옥수수전분의 특성 및 저항전분수율에 미치는 영향

  • Lee, Shin-Kyung (Department of Food and Nutrition, Chonnam National University) ;
  • Shin, Mal-Shick (Department of Food and Nutrition, Chonnam National University)
  • 이신경 (전남대학교 식품영양학과) ;
  • 신말식 (전남대학교 식품영양학과)
  • Published : 1997.10.31

Abstract

Lintnerization properties and yield of enzyme-resistant starch in maize starches with different amylose content were investigated. Hydrolytic patterns of starches showed two distinct stages. With decreasing the amylose content, hydrolysis extents of starch increased. X-ray diffraction patterns of Amloca, PFP and commercial maize starch were the A crystalline type, and those of Amaizo 5 and Amylomaize VII were the B crystalline type. As acid hydrolysis time increased, the relative crystallinity of starches increased. After heating-cooling treatment was repeated up to 4 times, the yield of RS increased with increasing the amylose content. The yields of RS in lintnerzed maize starches decreased with acid treatment.