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Optimization of Resistant Starch Formation From High Amylose Corn Starch by Microwave Irradiation Treatments and Characterization of Starch Preparations

Optimization of Resistant Starch Formation From High Amylose Corn Starch by Microwave Irradiation Treatments and Characterization of Starch Preparations

Selime Mutlu, Kevser Kahraman, Serpil Öztürk

Int J Biol Macromol. 2017 Feb;95:635-642.

PMID: 27908713

Abstract:

The effects of microwave irradiation on resistant starch (RS) formation and functional properties in high-amylose corn starch, Hylon VII, by applying microwave-storing cycles and drying processes were investigated. The Response Surface Methodology (RSM) was used to optimize the reaction conditions, microwave time (2-4min) and power (20-100%), for RS formation. The starch:water (1:10) mixtures were cooked and autoclaved and then different microwave-storing cycles and drying (oven or freeze drying) processes were applied. The RS contents of the samples increased with increasing microwave-storing cycle. The highest RS (43.4%) was obtained by oven drying after 3 cycles of microwave treatment at 20% power for 2min. The F, p (<0.05) and R2 values indicated that the selected models were consistent. Linear equations were obtained for oven-dried samples applied by 1 and 3 cycles of microwave with regression coefficients of 0.65 and 0.62, respectively. Quadratic equation was obtained for freeze-dried samples applied by 3 cycles of microwave with a regression coefficient of 0.83. The solubility, water binding capacity (WBC) and RVA viscosity values of the microwave applied samples were higher than those of native Hylon VII. The WBC and viscosity values of the freeze-dried samples were higher than those of the oven-dried ones.

Chemicals Related in the Paper:

Catalog Number	Product Name	Structure	CAS Number	Price
AP9005258-A	Starch from corn		9005-25-8	Price

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