Applied Biological Chemistry
- Volume 40 Issue 6
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- Pages.508-513
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- 1997
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
Comparison of Enzyme Resistant Starches Formed during Heat-Moisture Treatment and Retrogradation of High Amylose Corn Starches
수분-열처리와 노화에 의해 고아밀로오스 옥수수전분으로부터 형성된 효소저항전분의 특성비교
- Kweon, Mee-Ra (Nabisco inc.) ;
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Shin, Mal-Shick
(Department of Food and Nutrition, Chonnam National University)
- Published : 1997.12.31
Abstract
Thermal characteristics and granular morphology on enzyme-resistant starches (RS) formed during heat-moisture treatment (HMT) and retrogradation were investigated in high amylose corn starches, Hylon V and Hylon VII. With each treatment, both starches showed a similar trend in the increase of RS, but RS yield of Hylon VII is higher than that of Hylon V. Specially, RS was increased remarkably by HMT. It was more than doubled from 11.4% to 26.6% for Hylon V and from 15.9% to 32.8% for Hylon VII. A small increase of RS resulted from retrogradation. HMT on starch increased gelatinization temperature, decreased enthalpy. Retrograded starch exhibited small three endothermic transitions at