Effects of autoclaving temperature and storing time on resistant starch formation and its functional and physicochemical properties

Abstract

In this study effects of autoclaving temperature (140-145 degrees C) and storing time (24,48 and 72 h) on resistant starch (RS) formation from high amylose corn starch were investigated and functional and pasting properties of RS preparations were determined. High autoclaving temperature (145 degrees C) and long storing time (72 h) showed beneficial impacts on RS formation. Significant decreases were observed in all RVA viscosities of RS preparations as the autoclaving temperature increased. There was significant effect of storage time on all RVA parameters of RS preparations within each autoclaving temperature. The water binding values of RS preparations autoclaved at 145 degrees C were higher than those of the samples autoclaved at 140 degrees C. RS preparations had approximately 2-fold higher emulsion capacity values than the native starch. Thermal enthalpy (Delta N) values of RS preparations were lower than those of native starch. Autoclaving temperature and storing time had no effects on T-O and T-P.