Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Action of ${\alpha}$-Amylase and Acid on Resistant Starches Prepared from Normal Maize Starch

  • Lim, Jin-Woo (R&D center in Korea-Dongah Flour Mills Co. Ltd.) ;
  • Mun, Sae-Hun (Department of Food and Nutrition, Chonnam National University) ;
  • Shin, Mal-Shick (Department of Food and Nutrition, Chonnam National University)
  • Published : 2005.02.28
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Abstract

Effects of acid and ${\alpha}$-amylase on resistant starches including retrograded RS3 and cross-linked RS4 prepared from normal maize starch were investigated. Acid and ${\alpha}$-amylase hydrolytic patterns of RS3 were similar, while those of native starch and RS4 differed. Acid hydrolysis rate of RS3 was markedly higher at initial stage, then slowly decreased up to 20 days, whereas that of RS4 increased continuously. The sizes of acid- and ${\alpha}$-amylase-treated RS3 residues decreased, but those of RS4 remained unchanged. X-ray patterns of all treated residues did not change; however, the peak intensities increased. Swelling power of RS3 increased to 150% at $95^{\circ}C$, whereas that of RS4 differed depending on the treatment condition. Swelling power of acid-treated RS4 residue increased markedly, but that of ${\alpha}$-amylase-treated one remained constant. Gel filtration chromatography profiles of untreated RS3 and RS4 residues were similar, whereas that of acid-treated RS4 residue was different from them. RS showed different hydrolytic behavior by acid and ${\alpha}$-amylase depending on the type, and susceptibility of RS3 was higher than that of RS4.

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References

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