title: Structural characteristics of slowly digestible starch and resistant starch isolated from heat-moisture treated waxy potato starch.
abstract: The objective of this study was to investigate the structural characteristics of slowly digestible starch (SDS) and resistant starch (RS) fractions isolated from heat-moisture treated waxy potato starch. The waxy potato starch with 25.7% moisture content was heated at 120°C for 5.3h. Scanning electron micrographs of the cross sections of RS and SDS+RS fractions revealed a growth ring structure. The branch chain-length distribution of debranched amylopectin from the RS fraction had a higher proportion of long chains (DP ≥ 37) than the SDS+RS fraction. The X-ray diffraction intensities of RS and SDS+RS fractions were increased compared to the control. The SDS+RS fraction showed a lower gelatinization enthalpy than the control while the RS fraction had a higher value than the SDS+RS fraction. In this study we showed the RS fraction is composed mainly of crystalline structure and the SDS fraction consists of weak crystallites and amorphous regions.
authors: Department of Agricultural Biotechnology, Center for Food and Bioconvergence and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 151-921, Republic of Korea.
authors: Chang Joo
authors: CJ
authors: Lee
authors: Department of Agricultural Biotechnology, Center for Food and Bioconvergence and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 151-921, Republic of Korea. Electronic address: twmoon@snu.ac.kr.
authors: Tae Wha
authors: TW
authors: Moon
mesh_terms: D000687:Amylopectin / Q000737:chemistry; D006358:Hot Temperature; D006868:Hydrolysis; D058105:Polymerization; D011198:Solanum tuberosum / Q000737:chemistry*; D013213:Starch / Q000737:chemistry*
chemical_list: D013213:Starch; D000687:Amylopectin
keywords: Heat–moisture treatment; Resistant starch; Slowly digestible starch; Waxy potato starch