Effect of Acid Modification and Heat Treatments on Resistant Starch Formation and Functional Properties of Corn Starch

Figures & data

Table 1 Pasting properties of native and acid modified corn starch samples

Hydrolysis time (hr)	Peak viscosity (cP)	Breakdown (cP)	Final viscosity (cP)
Native starch	5886 a	3418 a	5929 a
0.5	4372 b	3253 b	2930 b
1.0	3240 c	2557 c	1664 c
1.5	2426 d	2055 d	974 d
2.0	1827 e	1603 e	688 e
2.5	1221 f	1092 f	495 e
3.0	417 g	365 g	234 f
3.5	369 g	332 g	197 f
4.0	123 h	109 h	112 f
Means with the same letter within each column are not significantly different (p < 0.05).

Figure 1 Pasting curves of native and acid hydrolysed corn starch samples.

Table 2 Pasting properties of resistant starch preparations

Hydrolysis time (hr)	Storage period at 95 °C (day)	Peak viscosity (cP)	Breakdown (cP)	Final viscosity (cP)
0	0	9986 a	3711 a	10345 a
	2	3680 c	238 b	8599 b
	3	4040 b	304 b	8816 b
	4	3668 c	443 b	7716 c
0.5	0	3025 a	920 a	4773 a
	2	1397 bc	153 b	3079 c
	3	1281 c	66 b	2693 d
	4	1500 b	101 b	3432 b
1.0	0	1744 a	589 a	2636 a
	2	1080 b	104 b	2140 b
	3	808 c	89 b	1704 c
	4	845 bc	85 b	1670 c
1.5	0	1551 a	638 a	2027 a
	2	401 b	41 b	867 c
	3	417 b	40 b	923 b
	4	358 c	32 b	799 d
2.0	0	1152 a	294 a	1454 a
	2	288 b	24 b	651 b
	3	266 b	21 b	622 b
	4	282 b	18 b	646 b
2.5	0	477 a	71 a	714 a
	2	303 b	15 b	566 c
	3	254 c	17 b	533 d
	4	312 b	14 b	619 b
3.0	0	218 a	45 a	353 a
	2	126 b	14 b	257 b
	3	105 b	12 b	236 b
	4	129 b	12 b	277 b
3.5	0	195 a	46 a	310 a
	2	106 b	9 b	224 b
	3	69 d	10 b	149 b
	4	88 c	10 b	210 b
4.0	0	90 a	21 a	146 a
	2	59 ab	15 a	113 a
	3	49 b	10 a	93 a
	4	32 b	12 a	113 a
Means with the same letter within each hydrolysis level are not significantly different (p < 0.05).

Figure 2 The pasting curves of resistant starch preparations obtained from native and acid hydrolysed starches (hydrolysis time: 1, 2, 4 hr). a: Unstored sample; and b: sample stored for 3 days.

Figure 3 Resistant starch contents of the acid hydrolysed samples autoclaved and stored at 95°C for different periods.

Figure 4 Functional properties of the native and acid hydrolysed starch samples and resistant starch preparations produced by autoclaving and storage at 95°C for different periods. a) Solubility; b) water binding; c) emulsion capacity; and d) emulsion stability.