title: 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°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 °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 °C were higher than those of the samples autoclaved at 140 °C. RS preparations had approximately 2-fold higher emulsion capacity values than the native starch. Thermal enthalpy (ΔH) values of RS preparations were lower than those of native starch. Autoclaving temperature and storing time had no effects on TO and TP.
authors.affiliation: Uludag University, Faculty of Agric., Dep. of Food Eng., 16059 Gorukle, Bursa, Turkey. neslihanayse@gmail.com
authors.forename: Ayse Neslihan
authors.initials: AN
authors.lastname: Dundar
authors.forename: Duygu
authors.initials: D
authors.lastname: Gocmen
keywords: Autoclaving temperature; DSC; Functional properties; High amylose corn starch; RVA; Resistant starch