| Literature DB >> 26258703 |
Pham Van Hung1, Ngo Lam Vien2, Nguyen Thi Lan Phi3.
Abstract
The effects of a combination of acid and heat-moisture treatment on formation of resistant starch (RS) and characteristics of high-amylose, normal and waxy rice starches were investigated in this study. The degrees of polymerization of the rice starches treated with citric acid, lactic acid or acetic acid were significantly reduced as compared to the native starches. The RS contents of acid and heat-moisture treated rice starches were in a range of 30.1-39.0%, significantly higher than those of native rice starches (6.3-10.2%) and those of heat-moisture treated rice starches (18.5-23.9%). The acid and heat-moisture treatments reduced swelling power and viscosity, but increased solubility of the starches, while the crystalline structure did not change. Among the organic acids used, citric acid had the most impact on starch characteristics and RS formation, followed by lactic acid and acetic acid. The results are useful in production of RS for functional food application.Entities:
Keywords: Acid hydrolysis; Heat-moisture treatment; Physicochemical properties; Resistant starch; Rice starch
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Year: 2015 PMID： 26258703 DOI： 10.1016/j.foodchem.2015.02.002
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514