DSC of resistant starch produced by different methods

Dokić, Ljubica: DSC of resistant starch produced by different methods. Review of faculty of engineering : analecta technica Szegedinensia 2-3. pp. 58-61. (2010)

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Abstract

Resistant starch (RS) refers to the sum of starch and starch degradation products that are not absorbed in the small intestine of healthy individuals. The fact that resistant starch escapes digestion confers to it many positive health effects like reducing the glvcemic response and acting as a functional prebiotic. Resistant starch also interacts with dietary macronutritients such as fats and protein, and with micronutritient such as minerals. Resistant starch type 3 comprises retrograded starches. in this study resistant starch type 3 was prepared by two different treatments. The samples obtained by suspending 10% and 20% (w/v) of maize starch in 1000ml of w ater were autoclaved at adequate conditions: pressure I.I bar. temperature I20°C, autoclaving time 30 min and volume 60 dm3 After autoclaving the samples were stored at 4°C for 24h and two autoclaving-cooling cycles were applied. The enzyme treatment means debranching of starch samples with pullulanase after gelatinization process. The maize starch gels were exposed to different concentration of pullulanase. 2% and 4% calculated on dry starch weight, and the reaction time was varied (1.3 and 5h). Adequate analysis was performed after the preparation of the samples and also after three weeks of keeping them at 4°C. A method of differential scanning calorimetry (DSC) measurements was used for thermal analysis of the samples. Hermetically sealed aluminum standard crucibles contained 5mg of each sample (mixed RS and distilled water). Heating range was from 25 to 200°C at heating rate of 10 °C/min. From DSC curves the temperature of degradation Td and enthalpy AH could be obtained. DSC thermal analysis of examined resistant starch showed significant higher values of Td and AH for the samples that were stored for three weeks than samples analyzed after preparation. It could be concluded that during that period the content of retrograded fractions, which are nondigestible and designate RS3 as resistant starch, increased.

Item Type: Article
Journal or Publication Title: Review of faculty of engineering : analecta technica Szegedinensia
Date: 2010
Number: 2-3
Page Range: pp. 58-61
ISSN: 1788-6392
Language: angol
Uncontrolled Keywords: Mérnöki tudományok
Additional Information: Bibliogr.: 61. p. ; összefoglalás angol nyelven
Date Deposited: 2016. Oct. 15. 12:24
Last Modified: 2019. Jan. 04. 12:46
URI: http://acta.bibl.u-szeged.hu/id/eprint/11833

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