Effects of treatment methods on the formation of resistant starch in purple sweet potato

Abstract In this study, optimum conditions to produce slowly digestible starch (SDS) and RS from rice starch were investigated as a function of pullulanase concentrations, storage temperature, and autoclaving‐cooling cycles. Then, the physicochemical properties of the rice starches obtained were compared with native rice starch. Response surface methodology (RSM) was used to evaluate the effects of independent variables, namely the enzyme (pullulanase) concentration ( X 1 ), storage temperature ( X 2 ), and autoclaving‐cooling cycle ( X 3 ) on the production of SDS and RS fraction. The optimum conditions for SDS and RS occurred in the treatment with application of pullulanase at 482 and 610 µL, and storage temperature at 36 and 63°C with autoclaving cycles of three times, respectively. SDS and RS obtained through optimum conditions showed higher amylose content and water solubility index as compared to native starch. While the SF and water absorption index were lower than native starch. The extent of hydrolysis α‐amylose decreased in the order cooked starch>SDS>RS>native starch. SDS and RS had lower RVA parameters (except pasting temperatures) than native starch.

Pullulanase

Resistant Starch

Syneresis

10.1002/star.201200186

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Citations (18)

Production of resistant starch (RS3) from edible bean starches

Journal of Food Processing and Preservation (2018)

Courtney Wayne Simons Clifford Hall Serap Vatansever

No pulse-based resistant starch (RS) is available commercially although their high amylose content makes them a potentially suitable starch source for making RS. Therefore, to investigate their suitability for the production of RS, starch was isolated from pinto, black, great northern, and lima beans, and characterized to determine proximate composition and pasting properties. Amylose content of bean starches ranged from 30.37 to 33.25% and corn starch 24.20%. Pasting properties of bean starches were generally higher than corn starch. However, corn starch displayed a higher stability. Corn starch also produced a high setback and final viscosity was relative to its amylose content. Bean and corn starches were used to produce retrograded RS (RS3). Resistant starch 3 preparation included a heat–cold method, α-amylase method, and pullulanase method. Resistant starch 3 produced ranged from 14.86 to 29.67%. Heat–cold method produced a significantly lower percentage RS3 compared to the other two methods. There were no significant differences between the α-amylase and pullulanase methods. Practical applications The α-amylase method, a rarely used method for making resistant starch (RS), can produce the same yields of RS3 as the more commonly used pullulanase method. Therefore, food ingredient manufacturers are provided with an alternative effective process to produce RS3 from bean starches in cases where pullulanase is unavailable or otherwise inaccessible.

Pullulanase

Resistant Starch

Maize starch

Ingredient

Retrogradation (starch)

Potato starch

10.1111/jfpp.13587

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Citations (17)

Production and Characterization of Type III Resistant Starch from Native Wheat Starch Using Thermal and Enzymatic Modifications

Food and Bioprocess Technology (2020)

Carlos Gabriel Arp María Jimena Correa Cristina Ferrero